Cream Puffs

1 cup hot water 1/2 cup butter

Pinch of salt 1 cup flour

3 eggs

Boil the water, butter and salt; stir in the dry flour while it is boiling and stir quickly until the mass thickens. Stand aside to cool and when cool add the eggs, unbeaten, and stir them in thoroughly. Drop the mixture by tablespoons on buttered tins and bake for about twenty minutes in a quick oven. When cool cut open with a sharp knife and fill with cream.

Cream For Puffs I

1 cup milk 1/2 cup sugar

1 egg

4 tablespoons flour

1 teaspoon vanilla

Put the milk on to boil in a double boiler. Beat the egg with the sugar; add the flour; stir all into the boiling milk. Stir over the fire until the mixture thickens; when cool add the vanilla.

Chocolate Eclairs

Prepare batter as for Cream Puffs. Spread the batter on the baking pan in long ovals, and bake in a quick oven twenty minutes. When done, split with a sharp knife, and fill with cream as for Puffs. Cover with plain or chocolate frosting.

Jiffy Pudding

2 cups berries or cherries 1/2 cup sugar

1 1/4 cups boiling water 1/3 cup flour

Pour the boiling water on the fruit. Cook gently eight or ten minutes. Mix the sugar and flour and add sufficient cold water to make a smooth liquid. Pour mixture slowly into the fruit, and let simmer five minutes, stirring carefully. Serve with cream, sweetened, or pour into molds and serve cold.

Strawberry Shortcake

Make a plain Short Cake. See page 284. Bake in two round cake pans, about fifteen minutes in a hot oven. When slightly cool, split, and spread with butter. Allow no less than one quart of berries to a short cake - the more the better. Crush all the berries except those to be used in decorating the top. Sweeten to taste. If berries are not very ripe, heat them slightly before crushing. Pour them over the first split half of short cake, cover with the other half, and continue in this way until it is four stories high. Decorate with whole berries - and meringue, if desired. Serve with Creamy Sauce, or with sweetened, flavored cream.