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

Combine water and butter in saucepan and bring to a boil. Take off the range, dump in flour and stir like mad until mixture leaves the pan and forms into a ball (about 1 minute). Put back on the heat and cook (stirring constantly) until mixture becomes a glue ball, leaving sides of pan. Cool slightly. Add eggs, one at a time, beating constantly and continue eating until real smooth and "bally".

Drop from spoon onto ungreased baking sheet. Bake in moderate hot oven (400 degrees) about 45 minutes (for large puffs), or until dry. Makes 12 to 14 large puffs, or 60 to 90 bite size puffs.

To serve as a dessert, frost or sprinkle with powdered sugar and fill shells with ice cream, sweetened and flavored whipped cream, or custard pudding.

Bite size shells are ideal as appetizers filled with chicken, ham, crabmeat, shrimp, or lobster salad; or whipped pineapple-cream cheese, or date-nut cream cheese.