1/4 c. shortening
1/2 c. boiling water
1/2 c. sifted flour
1/8 to 1/4 tsp. salt
2 eggs

Melt shortening in boiling water; add dry ingredients all at once. Cook, stirring constantly, until mixture leaves sides of pan in a smooth compact ball. Cool a few minutes.

Add eggs, one at a time, beating vigorously until mixture is smooth again. Drop by rounded teaspoons onto greased baking sheet. Bake for 10 minutes at 450 degrees. Reduce temperature to 350-400 degrees for 25 minutes. Fill with cream filling. Yield: 8-9 cream puffs.

CREAM FILLING:

2 eggs
3/4 c. sugar
2 c. milk
2 tbsp. cornstarch
1 tsp. vanilla

Beat eggs slightly; add sugar, milk and cornstarch. Cook over medium heat, stirring constantly until thick. Remove from heat; add vanilla. Spoon into cream puff shells.