1/2 c. shortening
1 c. all purpose flour
1/4 tsp. salt
5 eggs

Melt shortening in 1 cup boiling water. Add flour and salt all at once. Stirring until mixture forms a ball. Add eggs one at a time. Beat until smooth drop by tablespoons on greased cookie sheet. Bake at 450 degrees for 20 minutes. Reduce heat to 350 degrees. Bake 20 minutes longer. Let cook, cut and fill with filling.

CREAM PUFF FILLING:

1/2 c. sugar
5 tbsp. flour
1/4 tsp. salt
2 c. milk
2 egg yolks
1 tbsp. butter
1/4 tsp. almond extract
1 tsp. vanilla

Mix sugar, flour, and salt together in saucepan. Add small amount of milk and mix to form a smooth paste. Add unbeaten egg yolks and beat thoroughly. Add remaining milk and blend cook over medium heat 5 to 7 minutes. Stirring constantly until smooth and thick. Add butter and then cool. Add vanilla and almond extract. Makes enough for one dozen large cream puffs or fill with pudding and sprinkle with powdered sugar.