1/4 c. Crisco
1 c. water
1 c. less 1 tbsp. sifted enriched flour
4 lg. eggs

Put Crisco and water in a small saucepan and stir over high heat until Crisco is melted and liquid is boiling rapidly. Add flour all at once, raise saucepan a few inches above heat, and stir briskly. The paste will come away from the sides of pan and form a smooth ball in center.

Cook, stirring, for 30 seconds longer. Remove saucepan from heat, break an egg into the paste and beat vigorously until paste becomes smooth and fluffy. Break in other eggs, one at a time, and beat vigorously after each addition until paste is smooth and glossy.

Drop paste from a tablespoon into large mounds 2 inches part on baking sheet and bake at 425 degrees for 20 minutes; reduce temperature to 350 degrees and bake for 20 minutes longer. Cool puffs, split them horizontally two thirds of the way through and fill them with whipped cream, sweetened and flavored to taste, or with any of the cream pie fillings or ice cream.

TINY PUFFS - 32 Petits Choux or Profiteroles - Follow recipe for Cream puffs. Drop paste from a teaspoon into mounds the size of walnuts 2 inches apart on baking sheet and bake at 425 degrees for 15 minutes; reduce temperature to 350 degrees sand bake for 15 minutes longer. Cool, split and fill with sweetened whipped cream or ice cream. Serve with Hot Chocolate Sauce.