PUFFS:

1/2 c. water
1/4 c. Crisco

1/2 c. self-rising bread flour
1/8 tsp. salt

Cook and stir the batter until it leaves the sides of the pan and forms a ball. Remove from heat and let cool slightly. Add 2 eggs (beat well after each addition).

Shape the batter with a teaspoon into a small ball on a lightly-greased cookie sheet. Bake at 375 degrees for 30 minutes. Reduce heat to 325 degrees for another 5 minutes.

When shells are cool slice off tops and fill with a spoonful of chicken salad. (Unfilled puffs freeze well.)

CHICKEN SALAD FILLING:

16 c. diced cooked chicken
8 c. finely chopped celery
1/2 c. capers
6 c. seedless white grapes, halved

Mix thoroughly and add equal portions of mayonnaise and sour cream until of the right consistency. Add 2 cups toasted slivered almonds. Serves 50.