Cream Puffs

One cupful hot water, ½ cup butter. Boil together and while boiling stir in 1 cup of sifted flour. Take from stove and stir to a thin paste, and after this cools stir in 3 eggs (unbeaten) and stir all 5 minutes. Drop in tablespoons on a buttered tin and bake in a quick oven 25 minutes, being careful they do not touch each other in the pan. This amount makes 12 puffs. Cream for above: 1 cup milk. 1 egg, 1 cup sugar, 3 tablespoons flour, vanilla. Stir flour in a little of the milk, boil the rest. Turn this in and stir until whole thickens. When both this and the puffs are cool, open the puffs with a sharp knife and fill with the cream. - Mrs. W. J. Wade.

Caramel Custard

Heat 1 quart of milk, melt a large half cup of sugar in an iron pan over a hot fire. Stir as it colors and when brown add 2 tablespoonfuls of water. Stir about ¾ of it into the hot milk. Beat the yolks of 3 eggs to a light cream: add ½ teaspoonful of salt, 1 teaspoofnul of vanilla and part of the hot milk. Mix it well and stir into the remainder of the milk. Cook it over boiling water, and when it coats the spoon and is smooth strain it into a dish for serving and set to cool. Before serving beat the whites of the eggs stiff, add to them the remainder of the caramel and half a cup of powdered sugar and beat until stiff enough to hold its shape. Pile roughly on the custard and serve. - Miss Jean McNair.

Banana Dessert

Peel 1 dozen small ripe bananas and roll in finely chopped nuts. Serve with a tablespoonful of whipped cream over each, with a sprinkling of nuts on the top.

- Mrs. W. P. Taylor.

Lemon Cream

One and a half cupfuls of boiling water, 2 tablespoonfuls corn starch, juice of large lemon, 3 eggs, 1 cupful of sugar. Add corn starch moistened in cold water to boiling water and lemon juice. Beat yolks of eggs and sugar together and add to the above. Boil 5 minutes. Remove from fire and then stir in the whites of eggs beaten stiff. Serve cold in punch glasses with whipped cream on top. - Miss Jean McNair.

Brule

One quart sweet milk brought to boiling point in double boiler, 2 tablespoonfuls of flour, 4 of sugar, and 1 of butter, mixed well, beaten into the hot milk and cooked a short while. Set a little back and place in a griddle over the fire 2 tablespoonfuls sugar, allowing it to melt and reach a rich brown. Pour quickly into the milk, beating till all is dissolved. Beat the yolks of 4 eggs smooth, draw milk again over fire and when quite hot pour over eggs. 1 teaspoonful best vanilla and 1 cup of pecans or English walnuts. Serve in custard cups with whipped cream on top. - Mrs. L. B. Shook.

Tapioca Cream

One-fourth cup tapioca, 2 eggs, 2 cups scalded milk, 1-3 cup sugar, ¼ teaspoon salt, 1 teaspoon lemon extract. Soak tapioca 1 hour in enough cold water to cover; drain off, add to the scalded milk and cook in a double boiler until the tapioca is transparent. Add sugar and salt to the yolks of eggs and beat slightly all the time. Pour milk and tapioca slowly into the yolks of the eggs. Return mixture to fire and cook until it thickens, stirring constantly. Remove from the store and add the well beaten whites and serve.

- Mrs. I. D. Roach.