PUFFS:

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

Heat oven to 400 degrees. Heat water and butter to rolling boil in 2 1/2 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough onto ungreased cookie sheet by heaping teaspoons.

Bake until puffed and golden, for 20 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with chicken salad or any other filling desired.

CHICKEN SALAD:

2 c. diced cooked chicken
1/2 c. chopped celery
1/4 c. slivered almonds, toasted
1/2 c. mayonnaise
1 tsp. lemon juice

Combine all ingredients and mix well. A cup of halved seedless grapes may be added. Chill well and fill puffs just before serving. Salad may also be served on greens as a main course for lunch.