- ½ c. butter
- 1 c. boiling water
- 4 eggs
- 1 c. flour
Put butter and water in sauce-pan. As soon as boiling point is reached add flour all at once and stir vigorously over a low fire. Remove from fire as soon as dough does not cling to spoon or pan (from 2 to five minutes). Cool. Add unbeaten eggs one at a time, beating until thoroughly mixed, between the addition of each egg. Drop by spoonfuls on a greased sheet two inches apart, piling mixture up high. Put in a hot oven for ten minutes, then reduce the heat and complete cooking in a slow oven. Time for baking 30 to 45 minutes, depending on size of puffs. When cold slit and fill with whipped cream or cream filling. See Boston Cream Pie Filling.
- 1½ c. sugar
- 2½ tbsp. fat
- 3 eggs
- 1 c. milk
- 4 tsp. baking powder
- ¼ tsp. cinnamon
- ¼ tsp. grated nutmeg
- 1½ tsp. salt
- Flour to roll
Cream fat with one third of the sugar. Beat egg until light. Add remaining sugar, and combine mixtures. Add 3½ cups flour sifted with baking powder, salt and spices; then enough more flour to make stiff enough to roll. Roll out about one-third of the dough at a time to one-fourth inch thickness. Shape with doughnut cutter and fry in deep fat and drain on clean soft paper. The temperature of fat for frying dougnuts is 360°F.
