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ACJ Cream Pufts
1/2 cup of butter
1 cup of water
1 cup flour
3 eggs
Melt 1 2 cup of butter in 1 cup of hot water. While boiling, beat in 1 cup flour. Take from fire and when cool, drop in 3 eggs. 1 at a time beat stiff after each egg is dropped in. Drop on ungreased tins in spoonsfuls, and bake in quick oven. Fill with whipped cream and serve.
ORIGINAL RECIPE WAS FOUND IN THIS MAGAZINE
AMERICAN COOPERATIVE JOURNAL, OCTOBER 1921
Pond Lily Puffs -CLASSICS OF THE AMERICAN METHODIST FAMILIES The Classic Grand Americana recipe. The popular Pond Lily Puffs recipe was r...