Common in the baker's shops, consisting of two parts, the hollow shell made with a cooked paste not sweetened and a thick custard for filling. This makes about 20.

1/2 pint water - 1 cup.

4 ounces lard or butter - 1/2 cup.

4 ounces flour - 1 cup.

6 eggs.

Little salt when lard is used.

Set the water on to boil with the lard in it. Put in the flour dry as it Is and all at once, and stir the mixture over the fire about five minutes or until it has become a smooth, well cooked paste. Take it off and add the eggs one at a time and beat in each one well before adding the next. Give the paste a thorough beating against the side of the pan for finish.

Drop portions size of an egg on baking pans very slightly greased and bake in a moderate oven about 20 minutes. Let the puffs bake slowly at last and dry so they will not fall when taken out. Cut a slit, in the side and fill with pastry cream by means of a teaspoon

Note. - The eggs must be added to the cooked paste before it becomes cold, otherwise they will be a failure. It is better to use light weight of shortening and full weight of flour, than to risk disap-pointment by making them too short to retain their hollow form.

It will be found when the first pan of puffs do not rise perfectly that the paste can be much improved by mere beating. Make them small for profit but large for show if you want to please the party.