One cup sifted flour, one cup water, half teaspoon salt, three eggs, two tablespoons sugar; put butter, sugar, salt and water on the fire in a sauce pan; when the water begins to boil add the flour, dry, sifting in by degrees, stir vigorously until mixture is perfectly smooth, remove the pan from the fire and turn both into a bowl. Set away to cool. When cool put in the eggs (unbeaten), adding one at a time, and beat vigorously after each addition. When all the eggs are in beat until smooth and soft. Lightly butter a pan and drop the mixture into it from a long spoon, using a spoonful for each puff. Bake 30 minutes in a quick oven. After taking them from the oven let cool, split them open and put in cream, for which use the following: one-half pint of milk, one egg (yolk only), one and one-half tablespoonfuls of sugar, one tablespoonful of corn starch, one-half teaspoonful of salt, two teaspoonfuls of vanilla, one-half teaspoonful of butter.

Mrs. J. F. Henderson.

Cream Puffs

One cup of water and one-half cup of butter, boil together ; add one cup of flour. When cold add three eggs, not beaten; stir until smooth, then drop on buttered pans and bake 45 minutes.

Cream

Two eggs, one cup sugar, one cup of milk and one heaping teaspoonful of flour. Mrs. Fred Marquis.

Mrs. Alta Marquis. Lizzie McCrea.

Cream Puffs

One cup hot water, one-half cup butter, boil together, stir in one cup of sifted flour; take from fire and stir to a paste, cool. Add. pinch of salt and three eggs. Beat five minutes. Bake 25 minutes in either gem pans or drop on buttered tins. Slit a hole in side for filling.

Filling

One cup milk, two-thirds cup sugar, one egg, one spoonful flour, pinch of salt. Mrs. C. N. Brock.