1/2 c. boiling water
1/4 c. butter
1/2 c. cake flour
2 lg. eggs, unbeaten

Bring water to a boil in small saucepan, add the butter and when it is melted, dump in the flour all at once. Remove from flame and stir vigorously to a smooth very thick paste. Add one unbeaten egg and beat hard and fast with a wooden spoon until well blended. Add the other egg and beat again.

Drop by half teaspoons onto a buttered cookie sheet, shaping them as nearly round as possible and spacing far enough apart so that they will not be crowded as they swell.

Bake in 450 degree oven for 15 minutes, then reduce heat to 350 degrees and bake 15 minutes longer. Do not open oven door for first 20 minutes. Cool on rack. Shortly before serving, cut small slits in the puffs and fill with shrimp butter.

SHRIMP BUTTER: Run cooked shrimp through a food grinder. Work in 1/4 as much soft butter as shrimp. Season with salt, pepper and lemon juice. Fill small puffs with mixture.