INGREDIENTS:

• 1/4 c. butter or margarine
• 1/2 c. boiling water
• 1/2 c. sifted enriched flour
• Dash salt
• 2 eggs

DIRECTIONS:

• Melt butter in boiling water. Add flour and salt all at once and
• stir vigorously. Cook, stirring constantly, until mixture forms a
• ball that does not separate. Remove from heat and cool slightly.
• Add eggs one at a time, beating vigorously after each addition until
• the mixture becomes very smooth. Drop from tip of teaspoon about 1
• 1/2 inch apart onto a greased cookie sheet. Bake in hot oven (450
• degrees) about 10 minutes, then in slow oven (325 degrees) for 10
• minutes. Remove with spatula and cool on rack. Yield:
• Approximately 4 dozen. For crisper cream puffs, turn oven off. Cut
• the tops from puffs and allow them to stay in oven 15 minutes to dry
• out completely. Cool on rack. Can be filled with custard, whipped
• cream, or covered with chocolate. After puffs have been filled, chill in
• refrigerator.