1 cup clear very strong coffee.

1 cup cream.

1/2 cup sugar - 4 ounces. 1/2 cup flour - 2 ounces.

2 eggs - (4 yolks make it better.)

Set the coffee and cream on to boil. Mix the sugar and flour together dry then drop them into the boiling liquid and beat up rapidly with an egg beater. (This is the quickest and easiest way of thickening all flour custards and pudding sauces). When it has thickened add the eggs slightly beaten and cook 5 minutes more. Use to fill cream puffs or cakes or tarts, or make coffee cream pie with frosting on top.

Cost of French cream puffs - the paste 16, coffee pastry cream 16; 32 cents for 16. With jelly for filling about the same. Large puffs sell 5c each. May be brushed over the top with sugar slightly wetted, and then dried.