PUFFS:

1/2 c. shortening
1/8 tsp. salt
1 c. boiling water
1 c. flour
4 eggs, unbeaten

CUSTARD FILLING:

1 c. flour
1 1/4 c. sugar
1/2 tsp. salt
4 c. milk
4 eggs, beaten
2 tsp. vanilla
2 tsp. butter

Puffs: Add shortening and salt to boiling water and stir over medium heat until mixture boils. Lower heat. Add flour all at once and stir vigorously until mixture leaves sides of pan. Remove from heat. Add one egg at a time, beating thoroughly after each egg. Shape on an ungreased cookie sheet using 1 teaspoon or 1 tablespoon for each puff. Bake 425 degrees 15 minutes. Reduce heat to 325 degrees for 15 minutes. Cool. When cold, make slit on each puff and stuff with cream filling.

Filling: Combine dry ingredients very thoroughly. Add milk and eggs. Cook over boiling water, stirring constantly until thickened. Add vanilla and butter. Cool. Fill puffs. Makes about 12 large or 24 small puffs.