Pate a Choux
1 tablespoon butter 1/2 cup water 5 tablespoons Gold Medal flour 1/8 teaspoon salt 1 egg Heat butter and water to boiling point, add Gold Medal flour, all at once, and stir vigorously until mixture leaves the sides of pan; remove from fire, cool, add egg unbeaten, and stir until well mixed. Let paste stand for one-half hour, then drop small pieces from tip of teaspoon into hot, deep fat, fry until crisp and brown; drain on brown paper. To be served in clear soups.