One cup hot water, one-half teaspoonful salt, one-half cup butter, one and one-half cups pastry flour, five eggs, yolks and whites beaten separately. Boil the water, salt and butter. When boiling add the dry flour, stir well for five minutes, and when cold, add the eggs. This is such a stiff mixture many find it easier to mix with the hand, and some prefer to add the eggs whole, one at a time. When well mixed drop in tablespoonfuls on a buttered baking-pan, some distance apart. Bake twenty to thirty minutes, or till brown and well puffed. Split when cool, and fill with cream.

Cream For Cream Cakes

One pint milk, boiled, three table-spoonfuls cornstarch, three eggs, well beaten, three-quarters cup sugar, one saltspoonful salt, or one teaspoonful butter. Wet the cornstarch in cold milk, and cook in the boiling milk ten minutes. Beat the eggs; add the sugar and the thickened milk. Cook in the double boiler five minutes. Add the salt or butter, and when cool, flavor with lemon, vanilla or almond.