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Boston Cream Puffs

Put one-half pint of water into a saucepan with one-fourth pound of lard, and a little salt, and then boil. Add one-fourth pound of flour, or more, if required, and stir over the fire for five minutes longer, or until it becomes a smooth paste. Remove from the fire, and mix in five eggs, one at a time. Drop small quantities of the mixture with a spoon onto slightly-buttered baking tins, allowing an inch or so of distance between each. Put the sheet into a moderate oven and bake for twenty minutes. Open the puffs by making an incision in the sides, and fill them with cream.