Cream Puffs

By:

Helen (Heath) Jorgenson

This will make 6 large Puffs, or 35 one inch Puffs.

Sift before measuring:

1/2 c. All-purpose Flour

Heat:

1/2 c. Milk (or water)

Add:

1/4 c. Butter

Bring these ingredients to the boiling point.

Add the Flour, & 1/8 tsp. Salt.

Cook and stir the batter

until it leaves the sides of the pan,

and forms a ball.

Remove it from the fire.

Beat in, one at a time;

2 Eggs

Be careful to beat 1 Egg until well blended,

before adding the other.

Mix thoroughly.

Place spoonfuls of Batter in 2 inch rounds on a

greased cookie = 20 sheet,

heaping them well in the center.

Allow 2 inches between the Puffs.

Bake in a hot oven

at 400 for 30 minutes. Then reduce the heat to 350 .

Bake 5 minutes longer.

Test the Puffs by

removing one from the oven.

If it dose not fall, it is thoroughly done.

When cool, cut a gash in the side

of each Puff and fill with

sweetened flavored Whipped Cream.