One cup of hot water, one-half cup of butter; boil together, and while boiling stir in one cup of sifted flour dry; take from the stove and stir to a thin paste, and after this cools add three eggs unbeaten, and stir vigorously for five minutes.  Drop in tablespoonfuls on a buttered tin and bake in a quick oven twenty-five minutes, opening the oven door no oftener than is absolutely necessary, and being careful that they do not touch each other in the pan.  This amount will make twelve puffs.  Cream for puffs:  one cup of milk, one cup of sugar, one egg, three tablespoons of flour, vanilla to flavor.  Stir the flour in a little of the milk; boil the rest, turn this in and stir until the whole thickens.  When both this and the puffs are cool open the puff a little way with a sharp knife and fill them with the cream.

CHOCOLATE ECLAIRS

To make eclairs spread the batter, prepared as in foregoing recipe, in long ovals and when done cover with plain or chocolate frosting, as follows:  Boil one cup of brown sugar with one-half cup of molasses, one tablespoon of butter and two tablespoons of flour.  Boil for one-half hour, then stir in one-fourth pound of grated chocolate wet in one-fourth cup of sweet milk and boil until it hardens on the spoon.  Flavor with vanilla.  Spread this upon the eclairs.

DOBOS TORTE

Cream yolks of six eggs with one-half pound of powdered sugar; add three-fourths cup of flour sifted three times; then add beaten whites of six eggs lightly and carefully into the mixture.  Butter pie plates on under side and sprinkle with flour lightly over the butter and spread the mixture very thin.  This amount makes one cake of twelve layers.  Remove layers at once with a spatula.

Filling.—­Cream one-half pound of sweet butter and put on ice immediately; take one-half pound of sweet chocolate and break it into a cup of strong liquid coffee; add one-half pound of granulated sugar and let it boil until you can pull it almost like candy; remove from fire and stir the chocolate until it is quite cold.  When cold add the chocolate mixture to the creamed butter.  This filling is spread thin between the layers, spread the icing thicker on top and sides of the cake.  This is very fine, but care must be taken in baking and removing the layers, as layers are as thin as wafers.  Bake and make filling a day or two before needed.

SPONGE CAKE

Weigh any number of eggs, take the same weight of sugar and one-half the weight of flour; the grated rind and juice of one lemon to five eggs.  For mixing this cake, see the directions given in “To Bake Cakes”; the mixture should be very light and spongy, great care being used not to break down the whipped whites.  The oven should be moderate at first, and the heat increased after a time.  The cake must not be moved or jarred while baking.  The time will be forty to fifty minutes according to size of cake.  Use powdered sugar for sponge-cake.  Rose-water makes a good flavoring when a change from lemon is wanted.