1 c. flour
1/2 c. shortening
4 eggs
1/4 tsp. salt
1 c. water

Spoon flour into measuring cup. Add salt and stir to blend well. Bring shortening and water to a boil in a saucepan. Add dry ingredients quickly to the hot mixture. Beat constantly (about 1 minute) until mixture leaves sides of pan and forms a ball. Remove mixture from heat and let stand until cool.

Add eggs, one at a time, beating until smooth after each egg. Drop by tablespoon onto ungreased baking sheet. Bake 400 degrees for 40 to 45 minutes. Cool and fill with sweetened whipped cream, custard, ice cream or sweetened fruit.

Makes 12 cream puffs.

For French Doughnuts: Add 2 tablespoons sugar and 1/4 teaspoon vanilla to mixture when you take form heat. Cut 3 inch squares from wax paper or foil. On each square shape a 2 1/2 inch doughnut by forcing through pastry tube with medium tip. Holding corner of foil or waxed paper, slide doughnut and foil into deep hot fat (375 degrees). Fry 4 to 5 minutes turning once. Lift out foil and doughnut with tongs. Drain doughnuts on paper towels. Ice with mixture of powdered sugar, water and vanilla.