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Siamese Twins

2 ozs. (4 tablespoonfuls) butter I teaspoonful sugar 4 eggs 1/2 pint (I cup) water Fruit glacé 1½ pint (1 cup) flour Stars of whipped and 1/4 teaspoonful salt sweetened cream Siamese Twins is the name of double cream puffs.

Put the butter into a small saucepan; add the water and bring it to the boiling point; add the flour sifted with the salt and sugar; stir well with a wooden spoon until the mixture leaves the sides of the pan, remove from the fire, and allow to cool but not become cold; add the eggs, beating each one in thoroughly. Set away in a cool place for one hour. Put into a forcing bag with a tube; force it out into two rounds each about the size of a large walnut, join the two together, brush over with beaten egg, and bake in a moderate oven for thirty minutes. Set aside until cold, then glaze over with the fruit glacé; when this is set, decorate each puff with a star of whipped and sweetened cream.

To make the fruit glacé, put three-fourths of a pound of confectioners' sugar into a pan; add two tablespoonfuls of fruit syrup, one tablespoonful of warm water and a few drops of red color; mix together, just warm over the fire and use at once.