1/4 c. Spry or butter
1/2 c. water
1/2 c. flour
1/2 tsp. salt
2 eggs
Ice cream & chocolate sauce or instant pudding & whipped cream

Sift flour, add salt, sift again. Combine fat and water in 1 1/2 quart pan. Bring mixture to a vigorous boil over medium heat, turn to low; add flour all at once. With wooden spoon beat fast until mixture leaves sides of pan and forms a stiff ball (about 2 minutes). Take from heat. Drop in 1 egg; beat until batter is shiny. Add second egg; beat well. Batter should be stiff. Drop by tablespoons on baking sheet 2" apart. Shape into rounds.

Bake in 425 degree oven about 30 minutes or until puffed high and golden brown. Cool. Before serving, cut off tops and fill with whipped cream, ice cream or instant pudding, topped with sauce.