|Butter/Margarine / vegetable shortening||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
Add butter to boiling water; hear until butter melts.
Add flour and salt, all at once, stirring vigorously.
Cook, stirring, until mixture leaves sides of pan.
Remove; cool 1 min.
Add eggs, unbeaten, one at a time, beating with a spoon after each addition until.smooth.
Drop by heaping tablespoonfuls (it helps to have the spoon wet), 2" apart on greased baking sheets, shaping with a wet spoon into rounds which point up in the center.
Bake in hot oven of 450°F for 10 min., then at 400°F, for 25 min.
The cream puffs should be puffed high and golden brown.
Cool, cut a slit in one side of each puff and fill with Cream Puff Filling, or whipped cream.
Serve dusted with confectioners' sugar.
Or frosted with Glossy Chocolate Frosting, Or top with Butterscotch Sauce, Hot Fudge Sauce, or sweetened crushed strawberries, raspberries, or sliced peaches.