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Pate-A-Choux

Place in a saucepan one gill cold milk, one gill cold water, two ounces butter and one saltspoon salt. Place the pan on the range, lightly mix, and as soon as it comes to a boil immediately add one-quarter pound sifted flour and sharply stir with the spatula for two minutes; then stand the pan on a table, break in one egg, sharply stir for one minute, break in another egg, stir again for one minute; repeat the same with three more eggs and pate-a-choux is ready to use.