In 1976 Dayle Haas created and assembled a cookbook for Olive School PTC in California. Dayle is in my Writers Guild, and loaned me her well-worn copy of this book. It is a veritable treasure of recipes of that era, many of them recipes I have lost and searched for for years.

 

With Dayle's permission, I am passing these gems on to you. The name of the contributor of the each recipe to the Olive School PTC cookbook is at the end of the recipe.

 

I have special cream puff memories. They were easy enough for my sister and I to make them as we were growing up, and we did. A lot. I am still as fond of them as I was then. We filled ours back in those days with vanilla, chocolate, or lemon cooked cornstarch puddings. I believe those three were the only flavor choices in pudding mixes at that time.

Cream Puffs

½ c butter
1 c boiling water
1 c sifted flour
4 eggs
1/8 tsp salt

 

1. Heal butter and water until boiling point.
2. Add flour and salt all at once and cook.
3. Stir until mixture forms a ball, leaving the sides of the pan.
4. Cool slightly. Add eggs, one at the time, beating after each.
5. Drop by tablespoon 3 inches apart on baking sheet.

 

Bake 425° for 30-35 minutes, or until golden brown.

6. Remove from oven. Cut a slit in side of each and return to the oven for about 2-3 minutes.

 

Cool on wire rack.

 

Makes 6-8 cream puffs.

 

Marcia Pritchard

 

 

Ruth's note:

 

Fill cooled puffs with custard or pudding of choice. Dust with powdered sugar or drizzle with chocolate.


Puffs can also be filled with tuna salad, egg salad, or chicken salad as a luncheon entrée.

 

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