Cream Puffs

1 cup flour

¼ tsp. salt

½ cup butter

1 cup boiling water

4 eggs

Sift flour with salt. Combine butter and boiling water in saucepan; cook on low heat until butter is melted. Add flour all at once and stir vigorously until mixture forms a ball and leaves sides of pan. Cook about 2 minutes until mixture is very dry. Remove from heat. Add unbeaten eggs one at a time, beating well after each addition. Continue beating until a thick dough forms.

Drop by tablespoonfuls onto lined baking sheet, about 2 inches apart. Bake at 425°F about 15 minutes. Reduce heat to 375°F and bake for 15 more minutes. Bake about 30-40 minutes total, or until beads of moisture no longer appear on surface. Do not open oven door during early part of baking. Remove to wire racks to cool. When cool, cut slit in side of each puff; remove doughy centers, if necessary.

Fill each puff with cream filling made from pudding and pie filling mix, following package directions; or fill with sweetened whipped cream or ice cream or any other favorite cream filling.

Yield: 12 large or 4 dozen small cream puffs