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

Melt butter in boiling water. Add flour and salt all at once and stir vigorously. Cook, stirring constantly, until mixture forms a ball that does not separate. Remove from heat and cool slightly. Add eggs, 1 at a time, beating vigorously after each addition until the mixture becomes very smooth. Drop from the tip of a teaspoon 1 1/2 inches apart onto a greased cookie sheet. Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake 10 minutes longer. Remove with a spatula to a cake rack.

For crisp puffs, turn oven off, cut tops off of puffs and allow to dry out completely in oven for 15 minutes. Cool on rack.

Makes 48 cream puffs.