1/2 lb. butter
3/4 lb. flour
8 eggs
1 pt. water

Stir butter into the water, which should be warm; set it on the fire in a saucepan and let it boil, stirring it often. When it boils, stir in the flour; let it boil 1 minute, take it off and let it cool. Beat the egg light and stir into this cooled paste. Bake on buttered tins 10 minutes, dropping a spoonful at a time and not letting these run together.

INSIDE CREAM:

1 qt. milk
4 tbsp. cornstarch
2 eggs
2 c. sugar

Wet the cornstarch with milk (enough to make smooth paste). Boil the rest of the milk. To this add the cornstarch, sugar and eggs, stirring until it is smooth. Add also 1 tablespoon of butter and vanilla or lemon to taste. Set the mixture aside to cool. When cold, split the cakes and fill with this compound.