| How To Cook: |
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1. Beat the eggs and sugar until light in color and thick.
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2. Add the sieved flour and fold it in carefully with the water.
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3. Butter a baking sheet and drop small spoonful of batter in heaps, well apart.
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4. Bake these in a moderate oven (375°F) for about 8 minutes, until pale golden brown.
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5. Working quickly, take one at a time and form into a cornet; to preserve the shape, let each cool in a cream horn case, or in the top of an empty milk bottle.
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6. Fill the cornets with preserve and cream and decorate with fresh fruit.
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