1/2 c. shortening
1/8 tsp. salt
1 c. boiling water
1 c. sifted flour
4 eggs, unbeaten

Add shortening and salt to boiling water and heat to boiling. Reduce heat, add flour all at once and stir vigorously until mixture forms ball around spoon, leaving pan clean. Remove from heat. Add one egg at a time, beating very thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from the spoon.

Shape on ungreased cookie sheet using 1 teaspoon or tablespoon of pastry per puff, depending on size desired. Bake in a 450 degree oven for 20 minutes, reduce heat to 350 degrees and bake another 20 minutes. Cool, make slit on side of each puff and fill with whipped cream or pie filing. Makes 1 dozen large or 4 dozen small puffs.

FILLING:

1 1/2 c. milk
1/4 c. sugar
1/4 tsp. salt
1 egg yolk
1 tbsp. butter
1/2 tsp. vanilla
3 tbsp. flour

Scald 1 cup milk over boiling water, mix sugar, salt, and remaining milk together, stir into hot milk and cook slowly until thickened stirring constantly. Cover and cook over boiling water for 5 minutes. Add mixture slowly to egg yolk and cook 1 minute longer. Add butter and vanilla. Cool, put into cream puffs and serve hot.