Cream Puffs And Eclairs

1/2 cup of butter. 1 cup boiling water. 1 cup flour.

3 eggs. Speck salt.

Put the butter and water in a saucepan. When the butter is melted and the water boiling, stir in the flour and salt all at once. Stir quickly until the mixture is quite firm (a minute or two), remove from the fire. When cool, beat in the eggs one at a time, until the mixture is light and smooth. Drop in table-spoonfuls a little distance apart on buttered tins. Bake in quite a hot oven, for thirty minutes. Split; when cool, fill with a whipped or made cream.

Eclairs

Make the same as for cream puffs. Bake in strips four inches long and one wide. When cool, fill with cream. Cover with chocolate or any frosting you care to use.

Cream For Cream Puffs And Eclairs

2 cups milk scalded in double boiler. 4 tablespoonfuls flour. 2 eggs.

1/2 cup sugar.

1 teaspoonful butter.

Speck of salt.

Mix the salt, sugar and flour together, wet with a little cold milk; stir into the hot milk; cook ten minutes, then add the beaten egg; cook five minutes. Remove from the fire; flavor to taste. When cool, use for the filling.

Meringues Or Kisses

Beat the whites of four eggs till stiff and flaky. Beat into them gradually one cup of powdered sugar. When it has become thick drop in tablespoonfuls on buttered paper placed on a board. Bake slowly in a warm oven for half an hour, or until they feel hard and hollow to the touch. When cool, remove the soft part, fill with ice cream, sherbet or whipped and flavored cream; put two together. Place on the paper in oblong shape, for meringues; for kisses, drop from a teaspoon in any shape,