One cup hot water, one-half cup butter, one cup flour, three eggs. Add butter to water when boiling, add flour beating to a smooth paste. When cold add eggs, beating hard each time. Drop in pan in spoonfuls far enough apart to allow for puffing and bake in quick oven. When cold split on side and fill with cream filling.

Cream Filling: Two eggs, two teaspoons flour mixed with cold water and pint milk and three tablespoons sugar. When milk and sugar boil add eggs and flour to thicken. Flavor to taste. - Mrs. Eva Morris, Cliffs, Ariz.

Cream Filling

Put in a sauce pan two cupfuls of water (warm) one half pound of butter, stir until it comes to a slow boil, add gradually, stirring all the time three-quarters of a pound of sifted flour and cook one minute, beat perfectly smooth and turn into a deep dish to cool, have ready six eggs whites and yolks beaten separately and whipped into the cool parts, adding the whites last. Drop one large spoonful on buttered paper and bake in a quick oven for ten minutes until a golden brown. - Mrs. F. Beckwith, Flagstaff, Ariz.

Cream Puffs

One cup hot water, one cup sifted flour, one-quarter cup butter, four eggs. Put the water and butter in a sauce pan over the fire, and when it boils add all the flour at once and stir quickly over the fire until it forms a ball which leaves the pan. Set aside until partly cool then add one egg at a time until all are used. Then heat vigorously for about five minutes. Drop teaspoonfuls on a buttered tin about two inches apart. Bake in a rather quick oven twenty-five or thirty minutes. In the baking lies the success. If removed before done they will fall. Excellent. - Mrs. P. A. Melick, Williams, Ariz.

Cream Puffs

One cup boiling water, one cup flour, two ounces butter, four eggs, one teaspoon baking powder. Have water in sauce pan, add butter and when boiling, throw in flour and stir until it forms a smooth paste. When cool break the eggs into the mixture, one at a time, beating each one thoroughly, then add the baking powder and drop in spoonfuls on baking tins some distance apart. Bake slowly about forty-five minutes, or until the cakes feel very light. When cold remove soft inside portion and will with a cream made as follows: One quart milk, three eggs, sugar to taste, and thicken with cornstarch. Boil to the consistency of a thin custard, and when cold add lemon or vanilla flavoring. - Miss Dorothy Stark, Williams, Ariz.