1/4 c. butter
1/2 c. boiling water
1/2 c. sifted enriched flour
Dash salt
2 eggs

Melt butter in boiling water. Add flour and salt all at once and stir vigorously. Cook, stirring constantly, until mixture forms a ball that does not separate. Remove from heat and cool slightly. Add eggs one at a time, beating vigorously after each addition until the mixture becomes very smooth.

Drop from tip of teaspoon about 1 1/2 inch apart onto a greased cookie sheet. Bake in hot oven (450 degrees) about 10 minutes, then in slow oven (325 degrees) for 10 minutes. Remove with spatula and cool on rack. Yield: Approximately 4 dozen.

For crisper cream puffs, turn oven off. Cut the tops from puffs and allow them to stay in oven 15 minutes to dry out completely. Cool on rack. Can be filled with custard, whipped cream, tuna or ham salad. After puffs have been filled, chill in refrigerator.