Graham Cracker Cream Puffs with Strawberry Filling .

purchased from the Miller Estate in Wylie, Texas
Notation on card indicates it came from an old Metropolitan Cookbook.
Date 1917.

8 square graham crackers, finely rolled
3 tablespoons all-purpose flour
2/3 cup water
2 eggs
1/3 cup butter
1/8 teaspoon salt

Combine crumbs and flour, set aside. In saucepan over high heat, heat
water, butter and salt until butter melts and mixture boils. Remove from
heat and quickly stir in crumb mixture, beating vigorously with wooden
spoon until mixture leaves sides of pan in a ball. Add eggs, one at a
time, beating until thoroughly blended. Chill pan in ice water until cool.
Drop batter on cookie sheet in 6 mounds. Bake in preheated 400 degree oven
about 40 minutes. Turn oven off. With sharp knife, make small slit in side
of each puff. Leave in oven for 30 more minutes. Cool. With sharp knife,
cut off tops of puff and fill with strawberry filling.


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