Evening Republican, Volume 16, Number 191, Rensselaer, Jasper County, 10 August 1912 — Making Cream Puffs. [ARTICLE]

Making Cream Puffs.

Put two ounces of butter into fc saucepan, add half a pint of- water, bring to boiling point, add quickly half a pint of sifted flour, a pinch of salt, and one teaspoonful of sugar; stir well with a wooden-spoon until the mixture leaves the sides of the pan; remove from the fire, allow to cool, but not become cold; add four eggs, beating each one thoroughly in. Put away in a cool plaoe for one' hour. Put the mixture into a forcing bag with a plain tube and force on to a baking tin into small rounds; brush over with beaten egg and bake in a hot oven for half an.hour. When cold split open on one side and All them with whipped cream, sweetened and flavored to taste. Sprinkle powdered sugar over the top.