Cream Puffs, No. 1

Put two ounces of butter in a sauce-pan, with a gill and a half of water; when boiling, stir in a quarter of a pound of sifted flour, stir until it thickens; take it off and add four eggs, one at a time, beating well; drop in buttered puff-tins and bake about twenty minutes. Be careful not to take them out of the oven too soon, or they will fall.

Filling For The Puffs

Stir together four tablespoonsful of sugar and the yolks of four eggs; add three tablespoonsful of milk, set over the fire and stir constantly; beat the whites of four eggs to a stiff froth and gradually turn the yolks and milk into them, stir gently, add a teaspoonful of extract of vanilla or peach-water. When cold, open the side of the puffs with a sharp knife, fill them with the custard and close again, sift fine sugar over and serve.

Cream Puffs, No. 2

Put in a sauce-pan a pint of water and half a pound of butter, bring to a boil; stir in whilst boiling three-quarters of a pound of flour, take it from the fire, and whilst cooling, add ten eggs, throwing them in one at a time, stirring and beating until all are in; then add one teaspoouful of cold water; with a spoon drop the mixture in small cakes on tins well buttered, and bake in a quick oven fifteen minutes. When done, cut the sides open with a pair of scissors, and put in each two teaspoonsful of the custard made as follows: Half a cup of flour, one cup of powdered sugar, two eggs and a pint of milk; boil the milk, mix the 3ggs, flour and sugar together, pour them into the milk, stirring all the time over the fire; flavor with vanilla bean boiled in the milk and taken out before you add the eggs and sugar.

German Puffs

Beat very light the whites of four eggs, then beat the yolks and add the whites gradually to them, beating all the time; stir in them five tablespoousful of flour and a pinch of salt; add a pint of milk; butter teacups, and pour them only half full. Bake fifteen minutes in a hot oven. This quantity makes nine puffs. Serve them as soon as they are baked, with wine-sauce or butter and syrup-molasses.