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Cream Puffs

1 cup water ½ cup butter 1 cup Five Roses flour 3 eggs Put the water in a granite saucepan to boil. When boiling, add butter and stir in the flour. Let cool. When cold, add the eggs well beaten. Beat all thoroughly and drop on to buttered tins. Bake 20 minutes in quick oven. When cool, slit with sharp knife. These may be filled with the following filling, but the whipped cream is much better. 1 cup milk ½ cup sugar 1 egg