COFFEE ECLAIRS—­Put one cup of hot water, one-half cup of butter and one-half teaspoon of salt in a small saucepan over the fire.  The instant it boils add quickly one and one-half cups of sifted pastry flour.  Stir thoroughly for five minutes, or till it all clears from the pan in a lump.  Let it cool slightly and then add five eggs whole, one at a time.  Mix very thoroughly, then drop the dough with a spoon on to a buttered baking pan in pieces about four inches long and one and one-half inches wide and some distance apart.  Bake in a quick oven until well puffed up and done through; they will settle as soon as removed if not baked sufficiently.  When cool, cut along one edge and fill with the prepared cream and frost with coffee icing.

CRUMPETS—­Scald two cups of milk, add four tablespoons of melted butter and when lukewarm one level teaspoon of salt and three and one-half cups of flour.  Beat hard, add one-half yeast cake, dissolved in one-half cup of lukewarm water and beat again.  Let rise until light, then grease large muffin rings and set them on a hot griddle.  Fill each ring not over half full and bake slowly until a light brown, turn rings and contents over, bake a little longer, then slip rings off.  Serve hot.  If any are left over, split, toast and butter them.

CRULLERS—­Scald one cup of milk, and when lukewarm add one yeast cake dissolved in one-quarter cup of lukewarm water, and add one and one-half cups of flour and a level teaspoon of salt.  Cover and let rise until very light; add one cup of sugar, one-quarter cup of melted butter, three well beaten eggs, one-half of a small nutmeg grated and enough more flour to make a stiff dough.  Cover and let rise light, turn on to a floured board and roll out lightly.  Cut into long narrow strips and let rise on the board.  Now twist the strips and fry until a light brown color, and dust over with powdered sugar.

DUTCH CRULLERS—­Cream one cup of sugar and one-half cup of butter, add one egg and beat, then one cup of sour milk.  Sift one level teaspoon of flour and add to the mixture, now beat in enough sifted pastry flour to make a dough that can be rolled out.  Cut in rings and taking hold of each side of a ring twist it inside out.  Fry in deep hot fat.

INDIVIDUAL SHORTCAKES—­Sift two cups of flour, three teaspoons of baking powder, and one-half level teaspoon of salt together.  Add two well beaten eggs and one-half cup of melted butter.  Beat and pour into greased muffin pans until they are two-thirds full.  Bake in a hot oven, then split and butter.  Crush a quart box of any kind of berries, sprinkle with one-half of cup of sugar and use as a filling for the little shortcakes.