1 c. boiling water
1/4 tsp. salt
1/2 c. butter
1 c. sifted all-purpose flour
4 eggs, unbeaten

Combine water, salt and butter in saucepan, bring to boiling point. Add flour, all at once, and cook, stirring constantly, until mixture leaves the sides of the saucepan clean. Cool; add eggs, 1 at a time, beating each in thoroughly. Drop by tablespoons, a little distance apart, on greased baking sheets.

Bake in 450 degree oven for 15 minutes; reduce heat to 350 degrees and bake 20 to 25 minutes longer. Puffs should bake until no beads of moisture can be seen on them. When cold, cut small portion of top out; fill with sweetened whipped cream, Cream Filing or Chocolate Cream Filling. Replace top; dust over with powdered sugar or frost with Chocolate Frosting. (Makes about 12).

CREAM FILLING:

2/3 c. granulated sugar
1/2 c. sifted all-purpose flour
1/2 tsp. salt
2 c. scalded milk
2 eggs, beaten
1 tsp. vanilla extract

Combine sugar, flour and salt; gradually add milk. Cook over hot water about 10 minutes, stirring occasionally. Gradually pour a small amount of hot mixture into eggs; mix well. Slowly stir in egg mixture into remaining hot mixture; cook 2 minutes longer, stirring constantly. Cool; add vanilla. Chill. Use as filling for Boston Cream pie, Eclairs, Cream Puffs, etc.

CHOCOLATE CREAM FILLING:

Melt 2 sqs. (oz.) unsweetened chocolate in the scalded milk. Prepare as directed above. Makes about 3 cups.