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COCKTAIL PUFF BALLS 
PUFFS:

1 c. flour
Few grains pepper
1/2 tsp. salt
2 tbsp. chopped green pepper

Mix flour, salt, pepper, and green pepper together. 1 c. boiling water

Mix together in a saucepan. Add dry ingredients to liquid all at once, stirring constantly. Cook until mixture leaves sides of pan in a smooth ball, stirring vigorously; remove from heat. Cool 1 minute.

Add 4 eggs, one at a time, mixing well after each addition until mixture is smooth. Drop by teaspoons 1 inch apart on greased and floured baking sheet. Bake in 450 degree oven for 8 minutes, then at 400 degrees for 10 minutes; cool. Cut slit in each puff and fill with salad.

CRAB-CELERY SALAD:

1 lb. cooked crabmeat, minced
1/2 c. minced celery
1/2 sm. grated onion
1/4 c. mayonnaise
1 tsp. lemon juice
1 tsp. dry mustard

Combine; mix well and place equal amounts in openings of puff balls. Chill until serving time.
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