1/2 c. butter
1 c. boiling water
1 c. flour
4 eggs

Boil the butter and water together until the butter is melted. Add the flour by pouring it all in at one time. Stir rapidly and cook until the mass does not stick to the side of the pan. Continue stirring so that it does not burn. Remove from the fire and cool, so as not to cook the eggs, when they are added. Add 1 egg at a time and mix thoroughly with the mixture before adding another.

Drop by spoonsful on a greased cookie sheet. Place on lowest rack in oven and bake in hot 350 degree oven for about 30 minutes or until puffs are dry and can be lifted from the sheet. Allow to cool and then fill.

CREAM FILLING FOR CREAM PUFFS:

1/2 c. flour
2 c. milk
1 egg
3/4 c. sugar
1/8 tsp. salt
2 tsp. butter
1 tsp. vanilla

Moisten the flour with a little cold milk. Heat the remainder of the milk and add the moistened flour. Cook in a double boiler for 10 to 15 minutes. Beat the egg, add the sugar and salt and pour this into the hot mixture, stirring rapidly. Cook until the egg mixture is thickened. Add butter and vanilla. Remove from heat and cool. Fill into the cream puffs.