1 c. boiling water
1/2 c. butter
1/4 tsp. salt
1 c. sifted all-purpose flour
4 eggs

Combine boiling water, butter and salt. Heat until boiling and stir vigorously, then add flour all at once. Stir constantly until mixture forms a smooth ball and leaves sides of pan clean. Remove from heat and add eggs, one at a time. Beat after addition until egg is blended and mixture is smooth. Continue beating until mixture is stiff and breaks when spoon is raised. Shape on a greased baking sheet with 2 tablespoons, allowing 2 inches between each one.

Bake at 450°F for 15 minutes, then at 350°F for 20 to 25 minutes. Place on wire rack to cool; fill with cream filling, ice cream or flavored whipped cream.

Makes 12 Cream Puffs. They are wonderful. Aunt Bea Briggs and Thelma Orebaugh were sisters and lived together in their beautiful old family home, south of Columbus. Their home was furnished with lovely antiques and they had an abundance of lovely bone China, crystal, silver and linens. They displayed and used them often in entertaining, and each year, they shared their home and hospitality with a party between Christmas and New Years. It was always one of the highlights of our holiday season. They cooked and served wonderful things and their Cream Puffs were always so enjoyed. Time and age does take its toll, for about 16 years ago the burden of caring for such a large home made it necessary for them to sell and move into smaller quarters. Aunt Bea passed away. However, at this writing, Mrs. Orebaugh is 98, and in a care facility in Dublin, OH.