Put half a pint of water and four level tablespoonfuls of butter into a saucepan, sift and measure half a pint of flour. When the water is boiling and the butter thoroughly melted turn in hastily the flour and stir rapidly over the fire. In a moment you will have a perfectly smooth, soft dough, free from stickiness. Take from the fire and stand it aside until partly cool. Break an egg into a cup, then turn it into the batter, beat for a moment, then add another and another; beat thoroughly and add a fourth, breaking each into the cup first, for one bad egg would spoil the whole mixture. After the last egg beat the batter for five minutes and stand it aside in a cool place for an hour and a half, then drop by tablespoonfuls into greased shallow pans and bake in a moderate oven for thirty-five or forty minutes. When the puffs are done they will be hollow and perfectly light. The batter must be dropped far enough apart to leave room for swelling.

To make the filling put half a pint of milk in a double boiler. Mix a tablespoonful of flour, half a tablespoonful of cornstarch and six tablespdonfuls of sugar. Add hastily the hot milk: stir, pour the mixture back into the double boiler and stir and cook until thick and smooth. Then add one egg beaten until very light, cook just a minute, take from the fire, add a tea-spoonful of vanilla and turn the mixture out to cool. - Contributed, Williams, Ariz.