2 c. milk
2/3 c. sugar
1/3 c. flour
1/4 tsp. salt
1 egg
1 tsp. vanilla

I would double this recipe to fill in the recipe on puffs below. Scald the milk. Blend the sugar, flour and salt thoroughly and add to milk gradually, stirring continually. Cook in a double boiler until it thickens about 12 minutes. Add slightly beaten egg and cook 3 minutes longer. Stir. Add vanilla when cool.

CREAM PUFFS:

1 c. boiling water
1/2 c. butter
1 c. flour
4 eggs
1 tsp. baking powder

Grease the baking dish. Place the water and butter in a saucepan and bring to a rapid boil. Add the flour and stir until the mixture coagulates and leaves the sides of the pan clean. Cool slightly and add the unbeaten eggs, one at a time, mixing each in thoroughly before adding the next. With the last egg, put in the baking powder.

Drop by spoonfuls onto a baking pan about 2 inches apart, having the mixture as round as possible. Bake in moderate oven at 350 to 400 degrees for about 1/2 hour. The cakes should be quite hollow when done. Make a cut at the top and scoop out any soft interior and fill with cream filling.