Evening Republican, Volume 14, Number 243, Rensselaer, Jasper County, 12 October 1910 — Cream Puff Recipe. [ARTICLE]

Cream Puff Recipe.

Put a pint of water into a saucepan, bring to a boil, and stir into it a halfpound of butter. Bring again to the boiling point and beat In three-quar-ters of a pound of flour. Stir ail the time, and boil until the mixture no longer sticks to the sides of the saucepan. This will take only a minute or two. Remove from the fire the moment this point is reached, and set away to cool. When cold, break into the mixture, one at a time, eight eggs, beating the batter for two minutes after each one is added. Set the batter In the ice until very cold, then drop by the great spoonful upon pans lined with waxed paper. Bake in a steady oven until puffed and colored a golden brown. When cold, cut a slit in the side of each puff and fill with whipped cream flavored to suit the taste. Sprinkle with sugar and serve.