1/4 c. butter
1/2 c. water
1/2 c. sifted flour
2 eggs
1 tsp. celery seed

Bring butter and water to a boil. Add all at once to above mixture, stir constantly with wooden spoon until mixture clears the pan and forms into a ball (approximately 1 minute). Add 2 eggs one at a time and beat to smooth paste after each egg is added. Stir in last celery seed.

Drop batter by large tablespoon, 2 to 3 inches apart onto lightly greased baking sheet. Bake in hot oven, 425 degrees for 15 minutes, then reduce temperature to 400 degrees and bake 20 minutes longer or until puffs are dry and golden brown. Split each puff and fill with creamed tuna (see below) and serve at once.

CREAMED TUNA:

1/4 c. butter
3/4 tsp. salt
1 tsp. grated onion
1/3 c. flour
1/8 tsp. paprika
1 tsp. lemon juice

Cook until butter is melted and mixture is smooth. Slowly add 2 1/2 cup milk stirring constantly. Cook until mixture is smooth and thick. Add 2 cups peas and 1 can flaked tuna.