To 1 cup boiling water, add 1/2 cup butter or shortening. Heat on high until butter melts. Add 1 cup flour, lower heat. Stir. Remove from heat. Stir vigorously until ball forms in center of pan. Cool slightly. Add 1 at a time, 4 eggs, beating after each addition. Drop by spoonfuls on ungreased cookie sheet 3 inches apart. Bake at 400 degrees for 50 to 60 minutes.

CUSTARD FILLINGS:

Mix together 1/2 cup butter, 2/3 cup sugar, 1/2 teaspoon salt and 2 eggs. Add scalded milk to above mixture, cook until thickens, stirring constantly. Add 1/2 teaspoon vanilla. Cool (may need an extra egg). Batter should be firm, not soft or runny.

CHOCOLATE FROSTING:

Pinch of salt
1/2 c. sugar
1/2 c. boiling water
1/2 tsp. butter
1/2 tsp. vanilla
1 1/2 tbsp. cornstarch
1 oz. square chocolate, shaved

Mix sugar, cornstarch, chocolate and salt. Add to boiling water. Cook until thickened. Remove form heat. Add butter and vanilla. Spread while hot on eclairs.