Show recipe column by ann porter I 1 eggs are geutting gett ting cheaper end and more plentiful so lots use more of them they make main dishes and deserts equally well this recipe is one I 1 got from mrs kisten perkins when we were living in blanding CREAM PUFFS vi cup shortening vege vegetable table shortening or butter I 1 cup flour I 1 cup hot water 1 t salt mix shortening with hot water add flour and salt tand and mix well place on medium heat and cook stirring constantly until thick let cool sl slightly and add 4 unbeaten eggs beating into mixture on at a time drop by spoons on sheet bake 40 degrees 30 minutes and reduce heat to degrees for tho the last 10 minutes CUSTARD FILLING FOR CREAM PUFFS 3 t cornstarch 13 1 3 c sugar 18 tsp asp sa salt ailt az h c cold milk mix above ingredients together gradually add 1 11 c scalding milk cook stirring constantly until thick cover and let cook in double boiler 10 to 12 minutes now add 2 egg yolks beaten with 2 tb m milk I 1 ak stir in well and remove from heat add 1 tsp asp vanilla and let cool stirring frequently to avoid drying on top when cool cut tops off cream puffs buffs and fill top with whipped cream cream and serve |