Cream Puffs
1 cup Gold Medal flour 1/4 teaspoon salt 1 cup boiling water 1/2 cup butter 4 eggs Add the salt and butter to the water. When boiling add the flour, all at once, stirring constantly until the mixture leaves the side of the pan; remove from the fire and add the unbeaten eggs, one at a time, beating continually. Drop by spoonfuls onto a buttered pan, about two inches apart. Bake in a moderate oven for twenty-five minutes. When cool, with a sharp knife make a cut in the top or side and with a pastry tube fill with cream filling.