1/2 c. butter
1 c. boiling water
1 c. sifted flour
4 eggs

Heat butter and water to boiling point. Add flour all at once. Stir and cook until mixture leaves sides of pan and forms a ball. Then remove from heat; cool slightly. Add an egg at a time, beating thoroughly after each addition. Drop from tablespoon 3" apart on a baking sheet. Bake at 425 degrees for 30 to 35 minutes or until golden brown.

Remove from oven. Cut a slit in side of each. Return to oven for about 2 to 3 minutes. Cool on a wire rack. Yield: 6 to 8 cream puffs.