2 ozs. (2 heaping table-spoonfuls) butter 1/2 pint (1 cup) water.

4 large eggs.

1/4 teaspoonful salt.

1/4 lb. (1 cup) flour.

Put the butter into a fireproof dish, add the water, bring to the boiling point, quickly add the flour and salt, stir well with a wooden spoon until the mixture leaves the sides of the pan, remove from the fire, allow to cool, but not become cold; add the eggs, beating each one in thoroughly.

Set away in a cool place for one hour.

Put into a forcing bag with a plain tube and force on to a greased baking tin into small rounds; brush over with beaten egg, and bakein a hot oven for half an hour.

When cold, split them open at one side and fill them with whipped cream sweetened and flavored to taste.

The mixture may be forced in small pieces into a pan of smoking hot fat and fried like doughnuts. They should then be sprinkled over with sugar.