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Choux

Put four ounces of butter into half a pint of boiling water, with two table-spoonfuls of finely-sifted sugar, and a slat-spoonful of minced lemon-rind. Let the butter melt, then add, gradually, five ounces of fine flour. Stir the paste quickly till it leaves the sides of the saucepan. Draw it back, and let it cool, then stir four eggs into it, one at a time, with a pinch of salt, and a table-spoonful of orange-flower water. Beat it well until the paste is quite firm and smooth. Make the paste into small balls about the size of a walnut, put them on a floured tin, and bake in a slow and steady oven. Dry them before the fire, and make a little slit in the side to put jam, or cream, or iced coffee into: they should be quite crisp and hard when served. This pastry may be made into any shape, and it swells very much in baking. Time to bake the choux, about one hour. Sufficient for a moderate-sized dish.