RECEIPTS. 127 



CREAM, PIES, ETC. 

 Chocolate Cream Puffs. 



Take half a pound of flour and one tea- 

 spoonful of sugar ; mix these together. 

 Put a pint of cold water and a quarter of a 

 pound of butter into a veiy clean sauce- 

 pan, set it on the fire, and as soon as it 

 boils remove it from the fire and throw in 

 the flour ; stir it very rapidly until well 

 mixed and smooth ; continue to beat and 

 stir for a minute or two longer. Now let 

 it rest for two or three minutes, and then 

 stir and beat in with a wooden spatula 

 eight eggs, two at a time, till all are used ; 

 the first require some little time to mix, on 

 'account of the stiffness of the paste. When 

 all are thoroughly incorporated lay out 

 the paste by tablespoonfuls on buttered 

 tins, and about two inches apart each 

 way, and bake in a quick oven for fifteen 

 or twenty minutes. When cold cut open 



