Cream Puffs

1 teacupful of water, 1 teacupful of

1 teacupful of water, 1 teacupful of flour, 1 tablespoonful of butter (good), 3 eggs. Put the water and butter in a saucepan on the fire to boil. Sift the flour, and add it as soon as the water boils. Stir hard until the mixture is smooth and leaves the sides of the saucepan. Let it cool a little. Then add the eggs, one at a time, without beating them first. Stir each egg in thoroughly before adding another. Have the oven moderately hot, but keep the oven shelf cold. Put the mixture in small dessert-spoonfuls on,the cold oven shelf. Place the shelf in the oven, and let the puffs cook for 25 minutes before opening the oven door. The puffs should then be of an even pale-brown color, and well risen, and should have a dry appearance. If they are too-pale cook them a little longer. Take them out, and let them cool in a warm place. If cooled too suddenly they have a tendency to collapse. When,cold make an incision in the side, and put in the cream or filling.