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Cream Puff Balls

1/2 cupful water 4 eggs ½ teaspoonful salt Put Crisco and water into small saucepan, bring to boil, add quickly flour and salt, stir well with wooden spoon until mixture leaves sides of pan, remove from fire, allow to cool, but not become cold, add eggs, beating each one thoroughly in. Turn mixture on to well Criscoed plate and divide into small puffs or cakes. Put on Criscoed tins and bake a golden brown in hot oven, thirty minutes. These puffs may be filled with preserves, custard, or savory mixtures. Sufficient for thirty puffs. 1½ cupfuls Crisco 2 cupfuls sugar 4 cupfuls flour 6 eggs