• Cream Puffs:
• 1/2 c butter
• 1 c boiling water
• 1 c sifted all purpose flour
• 1/4 tsp salt
• 4 eggs
• Cream Puff Filling:
• 2/3 c. sugar
• 5 tbsp flour (not sifted)
• 1/2 tsp salt
• 2 c. milk
• 2 eggs (or for yellow, richer custard, use 4 egg yolks instead)
• 1 1/4 tsp vanilla
• 1/2 pt whipping cream
• Powdered Sugar for garnish

1. Cream Puffs:
2. Melt butter in boiling water
3. Add flour and salt all at one time, stir vigorously. Cook, stirring constantly until the mixture forms a ball that doesn't separate. Remove from heat and cool slightly
4. Add eggs one at a time, beating hard after each addition, until mixture is smooth
5. Form cream puffs 2 1/2" in diameter and 2" apart on greased cookie sheet for 12 large puffs, or drop by tbsp 2" apart for 20 med puffs.
6. Bake for 15 min in a 450' oven, then reduce heat to 325 and continue baking for 25 mins. Puffs are done when no more beads of water on them.
7. Remove from sheet and cool on a wire rack
8. Be sure puffs are cold before cutting them
10. Cream Puff Filling:
11. Mix dry ingredients in top of double boiler.
12. Add milk gradually to dry mixture - cook over boiling water, stirring constantly until thick. Cover and cook for 10 minutes.
13. Add small amounts of hot mixture to eggs, stir eggs into filling and cook for 2 minutes more.
14. Chill - add vanilla
15. After custard is completely chilled, add 1/2 pt whipping cream (be sure its already whipped with no sugar). Stir gently
16. Fill cold puffs
17. Sprinkle powdered sugar over tops with flour sifter.

This paper is so old that it has turned yellow and has food stains all over it. It looks like my sister in law wrote it on school paper, for her mom, when she was in jr high school.