1 cup (4 ozs.) flour 1 cup (1/2 pt.) water 4 tablespoons (2 ozs.) butter

2 tablespoons (1 oz.) sugar

1 pinch salt

2 large eggs

1/2 teaspoon vanilla extract

Sift flour and put it into a cool part of oven to dry. Pour water into saucepan, add butter, sugar, and salt, and bring mixture to the boil, but do not let it reduce in quantity. Add flour quickly, and stir over the fire with a wooden spoon until the paste is compact, and does not adhere to the sides of the saucepan. This is called a " panada." Take the pan from the fire, and add eggs, one at a time, beating each one in thoroughly. Keep the paste at a medium thickness, not too soft, yet not too stiff, and using only a third large egg if necessary. If the paste is too stiff, it will not rise properly; and if too soft, it will spread in the oven and lose its shape. Add flavoring and cool before using. This pastry is suitable for eclairs, cream puffs, and various fritters and cakes.

To Make Cream Puffs. Put mixture into forcing bag with a tube and force on to a floured baking tin in small rounds, brush over with milk, and bake in hot oven thirty minutes. When cold split them open on one side and fill them with whipped, sweetened, and flavored cream. Sprinkle powdered sugar on top and serve.

Another Method. Grease well some tartlet or gem pans that are rather deep. Drop a tablespoon of choux pastry into each, and bake in hot oven thirty minutes. When cold, make a slit in each and fill with whipped cream, thick custard, or preserves.

Eclairs are made in the same way, but baked in eclair-shaped tins.