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Cream Puffs

Warm slightly one pound of butter, and beat it well with one-half pound of caster-sugar, then mix in two eggs. Put one and one-fourth pounds of sifted flour into a basin, with two tablespoonfuls of baking powder, stir in the beaten mixture and work until it is quite smooth. Shape the dough into cakes and bake in a sharp oven. Beat two eggs with four ounces of caster-sugar and one pint of milk, then stir them in with one-fourth of a pound of sifted flour. When smooth turn the mixture into a stewpan, and stir over a moderate fire until thick. When cooked cut the cakes in halves, scoop out a little soft paste, and fill them with cream. Arrange them neatly on a dish over which has been spread a folded napkin and serve.