Aunt Caroline's Dixieland Recipes/Pies and Desserts/Cream Puffs
CREAM PUFFS
Stir one-half pound of butter into a pint of warm water, set it on the fire in a sauce pan and bring it to a boil, stirring often. When it boils put in three fourths of a pound of flour and let boil one minute, stirring constantly. Take from the fire and turn into a deep dish to cool. Beat eight eggs light, and whip into this cool paste, first the yolks, then the whites. Drop in great spoonsful on buttered paper so as not to touch or run into each other, and bake ten minutes. Split them and fill with the following cream:
One quart of milk,
Four tablespoonsful of cornstarch,
Two eggs,
Two cups sugar.
Stir while boiling and when thick, add a teaspoonful of butter. When cold, flavor.