1/2 c. Crisco
1 c. boiling water
1 c. flour
1/4 tsp. salt
4 eggs
1/2 tsp. baking powder

FILLING:

1 c. sugar
1/2 c. flour
2 c. milk
3 egg yolks
2 tbsp. butter
1 tsp. vanilla

Melt Crisco in salted boiling water. Sift flour and add all at once. Stir vigorously. Cook, stirring constantly, until mixture forms ball that doesn't separate. Remove from heat and let cool. Add eggs one at a time, beating vigorously with electric mixer after each addition until mixture is smooth. Add baking powder last, beat well. Drop from tablespoon two inches apart on greased baking sheet. Bake at 400 degrees for 15 minutes then reduce heat to 325 degrees. Do not open oven for at least 20 minutes. When done, remove with spatula and cool.

Prepare filling: in double boiler cook sugar, flour and milk until thick; add egg yolks and cook one minute more. Stir in butter and vanilla, mixing well.

When puffs cool, split each and fill with cream filling. Sprinkle top with powdered sugar. Makes one dozen.