1/2 c. boiling water
1/4 c. butter
1/2 c. flour
2 eggs

Pour boiling water over butter in a saucepan. Place over heat and stir until butter melts. Add flour all at once and stir constantly with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Remove from heat and cool. Add unbeaten eggs, one at a time, beating to a smooth paste after each one. Then beat the mixture until smooth and velvety. Drop by heaping tablespoons onto a greased baking sheet, keeping about 3 inches apart.

Bake in a hot oven (450 degrees) for 15 minutes, or until well puffed and delicately browned. Then reduce the heat to 350 degrees (slow) and bake from 30-40 minutes longer, this will cook the centers thoroughly. But puffs should become no browner. Remove to a cake rack to cool. When cool cut off tops with a sharp knife. Fill with cream filling, thick soft custard, whipped cream or ice cream and replace tops. 5 large Cream Puffs.

CREAM FILLING FOR CREAM PUFFS:

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

Mix sugar, flour and salt in top of double boiler. Gradually stir in the hot milk and cook over direct heat until thickened, stirring constantly. Stir in a little of the hot mixture into the beaten egg, return this to rest of mixture and place over boiling water, stirring constantly for 2 minutes. Remove from heat, stir in flavoring and cool. Fill into Cream Puffs.