1/3 c. butter, butter or peanut oil
1 c. cake meal
4 eggs, unbeaten & at room temperature
1 c. boiling water
1/2 tsp. salt
2 tsp. sugar

Combine butter, water, salt and sugar in saucepan and bring to a vigorous boil over medium heat. Turn heat to low; add cake meal. With wooden spoon beat fast until mixture leaves sides of pan and forms a stiff ball. Remove from heat. Add unbeaten eggs, one at a time, beating very thoroughly after each addition until dough is smooth and thick.

Drop by heaping tablespoons onto well-greased cookie sheet, about 2 inches apart.

There are two ways to bake:

First: Bake at 425 degrees for 30 minutes; then for 40 minutes at 325 degrees until the puffs are crisp to touch. Cut off tops of cooled puffs and fill with sweetened whipped cream or favorite filling. OR

Second: Bake in 400 degree oven 40 minutes or until puffed and golden brown. Don't open oven during early past of baking or the shells will be ruined. Cool, cut off tops, remove excess doughy portions and put back in oven to dry out, if desired. Fill, replace tops. Yields 8 large, 16 medium or 30 to 32 small puffs.