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Cream Puffs

1 cup boiling water

1 cup flour

½ cup butter or shortening

4 eggs

Add the boiling water to the butter or shortening, bring to a boil and stir in the flour thoroughly. Remove from the fire, let the mixture cool slightly and add the eggs one at a time, beating in each one for some time before adding the next. Drop by spoonfuls on a greased pan about two inches apart, shaping into a circular form and having the batter a little higher in the center. Bake one-half hour in a moderate oven (360° F.). If these cakes are removed from the oven before they are thoroughly done, they will fall. Take out one; if it does not fall, the others may be removed.

Cool and split partly with a sharp knife. Fill with a cream filling, whipped cream, or a fruit mixture.

Cream puffs and éclairs make an excellent foundation for a great variety of desserts. Split them open, fill with any kind of ice-cream, and cover with any sauce or combination of sauces. Replace cover, and serve immediately.