One cup of hot water, one cup of flour, one-fourth cup of butter, four eggs. Put the water and butter into sauce-pan, place over the fire, and when it boils add the flour all at once, and stir quickly over the fire until it forms a ball which leaves the pan. Set aside until partly cool, then add one egg at a time, beating all the time. After adding the last egg beat vigorously for five minutes, then drop by tablespoonfuls on buttered tins, about two inches apart. Bake in a rather quick oven from 20 to 25 minutes, being careful not to scorch them. When done they are light in weight. When cold make an opening in one side with a sharp knife, and drop in a spoonful of the following cream filling :

Cream Filling

One cup of milk, three eggs, one rounding tablespoonful of corn starch, four rounding tablespoonfuls of sugar, one teaspoonful of vanilla. Put the milk over the fire in a double boiler. Beat the eggs, add the sugar, and beat again until light, then stir in the corn starch, and stir all into the boiling milk. Stir until it thickens, remove from the fire, and when cool add the vanilla.