All three of the puff mixtures preceding are unsweetened and cook light colored; this contains a little sugar and is consequently easy to burn.

1 cup water - 1/2 pint.

1/2 cup butter - 31/2 ounces.

2 tablespoons sugar - 11/2 ounces. 1 cup flour - 5 ounces.

3 eggs.

1 teaspoon extract vanilla.

Boil the water with the butter and sugar in it, in a deep bowl-shaped saucepan large enough to finish the paste in. Put in the flour all at once and stir until you have a stiff, smooth paste, or about 5 minutes. Take it from the fire, drop in one egg at a time and beat it in thoroughly before adding another. When all are in give the paste a very thorough beating against the side of the saucepan. Drop pieces in either round or egg shapes on a baking pan very slightly greased. Bake them about 20 minutes in a moderate oven. They rise rounded and hollow. Cut a slit in the side and fill with my sort of pastry cream or with fruit jelly