Calumet Cream Puffs

A recipe from the “Calumet Cook Book” published in 1921Calumet Cream Puffs

1/2 cup butter
1 cup boiling water
1 cup flour
4 eggs


Place butter and water in saucepan on the range; as soon as it boils add flour .and stir until well mixed; stir until it forms a ball and leaves the sides of pan. Set off to cool (not cold), add 1 egg, beat five minutes, another egg and beat five minutes. and so on until eggs are all used up in batter. The more thoroughly mixture is beaten after the addition of egg, the lighter is the result obtained. Drop mixture on oiled, shallow pan, bake in moderate oven forty to fifty minutes, at 325°-350° F. When cool make incision and fill with whipped cream or cream filling.

This should make fifteen puffs