5 tbsp. vegetable shortening
1 c. water
1 c. flour
1/4 tsp. salt
4 eggs

Bring to a boil vegetable shortening and water, add quickly flour and salt. Stir with wooden spoon until mixture leaves the side of the pan. Remove from heat, allow to cool somewhat. Add eggs, one at a time, stirring after each egg is added. Drop by spoonfuls on greased pan in little mounds. Bake in hot oven at 450 degrees for 20 minutes. Then at 325 degrees for 25 minutes. Fill with whipped cream or custard.

CUSTARD FILLING:

2 c. milk
2 eggs
1/2 c. sugar
2 heaping tbsp. flour
1/2 tsp. salt (optional)
1 tsp. vanilla
1 tbsp. butter

Bring milk to boil, set back from heat. Beat eggs until light, add sugar, flour, salt, vnailla and butter. Add to milk and cook until thick, stirring constantly. If this isn't thick enough, mix a little more flour with a little milk and add to mixture.