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Calumet Cream Puffs

1 cup flour 4 eggs Place butter and water in saucepan on range, as soon as it boils add flour all at once until well mixed; stir until it forms a ball and leaves the sides of pan. Set off to cool (not cold), add 1 egg, beat 5 minutes, another egg and beat 5 minutes and so on until eggs are all used up in batter. Drop mixture on oiled, shallow pan, bake in moderate oven 40 or 50 minutes. When cool make incision and fill with whipped cream or cream filling. (This should make 15 puffs.) (See illustration, page 61.) 3 tablespoons sugar 11/2 cups milk 2 tablespoons cornstarch 2 tablespoons flour Cream Filling 1 tablespoon butter 1/4 teaspoon salt 1 teaspoon vanilla I whole egg Mix flour, cornstarch and sugar, add to well beaten egg. Pour on the milk, heated to a scald. Return to double boiler and cook until thick, add extract, let cool and fill cream puffs.