Cream Puffs

3 eggs

1/2 cupful butter,

1 cupful each sifted flour and hot water. Put water and butter on stove and when boiling mix in sifted flour; take from stove and stir to a paste; when cool, stir in eggs without beating, one at a time; stir five minutes. Drop in tablespoonfuls in buttered pan, allowing some little space between each cake. Bake in hot oven twenty-five minutes being careful not to open door too often. When done, and cold, cut a slit in cakes and fill with either whipped cream or the following-Custard:

1 egg,

1 cupful of milk,

1/2 cupful sugar,

3 tablespoonfuls flour, little vanilla.

Stir sugar and egg well together; heat milk in double boiler and when scalding hot take from stove and pour gradually over sugar and egg, stirring all the time; return to lire and add flour wet up in little milk; cook until thick being careful to remove before it curdles; add flavoring and when cold put into cakes.

Mrs. A. W. Anderson,

Pacific Grove.

Cocoanut Hill Cakes

The whites of three eggs beaten until stiff; add two cupfuls of cocoanut and three-fourths of a cupful of sugar; bake a few minutes in a rapid oven.

Mrs. D. J. Spence.

Marguerites

To one pt. of boiled cake frosting add one-half lb. finely chopped walnuts; spread upon saline crackers and brown in the oven.

Mrs. B. L. Hollenbeck, Pacific Grove.

Sugar Kisses

Beat whites of eleven eggs until stiff, add gradually one lb. powdered sugar, and beat again for about two minutes. Flavor with lemon or vanilla and stir well. Squeeze out of paper cornucopia in snake form. Bake one hour and a half in moderate oven. (Don't close oven door).

Mrs. J. J. Thompson.

Crullers

4 eggs,

4 tablespoonfuls of sugar,

3tablespoonfuls of milk, Butter size of a walnut,

A little soda, flour to roll out. Beat eggs, add sugar, then butter, milk and soda. Cut with cake cutter and out hole in center with small cutter. Fry in hot lard like doughnuts.

Mrs. D-----.

Shrewsbury Cakes

1/2 lb. each of butter and sugar,

1/2 lb. of flour,

1 egg. Beat butter, sugar and egg to a cream; add flour and mix well. Roll out on a smooth board and cut with a wine glass or anything equally as small. Remove from board with a knife and bake in rapid oven. Do not add any more flour to the dough, but put a little on board to roll out.

Mrs. Chas. Hudson.

Bachelor Buttons

1 cupful of sugar,

1/2 cupful each of butter and flour,

1egg-Flavor with almond, roll in small cakes size of a marble. Dip in sugar and bake.

Mrs. J. B. Bennett.