1 c. boiling water
1/2 c. salad oil
1/2 tsp. salt
1 c. sifted all-purpose flour
4 eggs

Bring water to boil in saucepan. Add salad oil and salt. Add flour all at once and beat rapidly over low heat until mixture leaves sides on pan and forms a smooth, compact ball. Remove from heat and add unbeaten eggs, one at a time. Beat hard after each egg is added, mixture should be thick.

Drop by tablespoons on ungreased baking sheet about 2 inches apart. Bake in hot oven (450 degrees) 20 minutes, then reduce heat to 350 degrees and continue to bake 20 minutes longer. Cook thoroughly, then cut off tops and fill with custard.