Cream Puffs Recipe

One pint of flour, one large pint of water, one-half pound of melted

butter; let the butter stand a few moments till the salt settles to

the bottom; eight eggs, grated rind of half a lemon. Set the butter

and water on the stove to boil; when it boils add the flour and stir

quickly till it comes off from the dish; let it cool, then beat the

eggs in one at a time. Drop from the spoon on buttered pans, not too

near together. Bake in a quick oven. Sprinkle the puffs with powdered

sugar and fill with cream. This will make forty-five puffs.--Mrs.

Werner.



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