One-half pound of butter ; three-quarters of a pound of flour; eight eggs ; two cupfuls of hot water.

Melt the butter in the water, set over the fire and bring to a gentle boil. Then put in the flour and boil until it leaves the sides of the saucepan, never ceasing to stir. One minute should suffice. Turn out into a bowl to cool. Beat the eggs in, one at a time, allowing a minute of brisk beating to each, and when all are in, allow two minutes more to the whole. Set upon ice for an hour, then drop, in great spoonfuls of equal size, upon buttered paper laid in a broad baking-pan, taking care not to let them touch one another. Bake for fifteen minutes in a tolerably quick oven, by which time they should be golden brown.

When they are cool make a slit in one side of each and fill with a cream-cake filling or a coffee filling, or, nicer still, with whipped cream into which has been beaten a little sugar, and vanilla or other essence.