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Boston Cream Puffs

Put half pint hot water and two-thirds cup butter over the fire; when boiling, stir in one and a half cups flour, and continue stirring until smooth and the mixture leaves the sides of the sauce-pan; remove from fire, cool, and beat thoroughly into it five well-beaten eggs. Drop on warm greased tins (or a dripping-pan), a tablespoon in a place, leaving space between to prevent touching, brush over with the white of an egg, and bake ten or fifteen minutes in a quick oven. When cakes are done, they will be hollow. When cold, slice off the top, fill space with the cream, and replace top. Cream for Inside. -Take one pint milk, place one-half in a tin pail and set in boiling water; reserve from the other half two tablespoons to mix with eggs, and into the rest, while cold, mix one cup of flour until smooth; when the milk is hot, pour in the flour, and stir until thicker than boiled custard; then beat well together the two table-spoons milk, two eggs, one cup granulated sugar, a level table-spoon butter, and a tea-spoon vanilla or lemon; add gradually, and continue stirring briskly until so thick that when cold it will drop, not pour, from the spoon. The puffs may be kept on hand. Make the cream fresh, let it cool, and fill as many as are wanted. -Mrs. Ex-Governor Noyes, Cincinnati, Ohio.