Temperature: 450 degrees for 20 minutes, then 325 degrees for 25 minutes. (Use level measurements).

1/3 c. vegetable oil
1 c. water
1 c. flour
1/2 tsp. salt
4 eggs

Put the oil and water in a saucepan and heat until the water boils. Remove from the fire, pour the flour and salt into the hot mixture and mix the ingredients thoroughly. Return the mixture to the fire and stir and cook until the paste does not stick to the sides of the pan. Then while the mixture is hot, add the eggs unbeaten, one at a time. Beat until the eggs are mixed thoroughly with the other ingredients. Drop the mixture by tablespoonfuls on an oiled baking sheet or pan and bake at 450 degrees for 20 minutes, then at 325 degrees for 25 minutes longer. When the baking is completed, remove from the oven and set aside to cool.

When ready to serve the cream puffs, make a slit in the side of each puff and by means of a teaspoon, insert the filling. If desired, powdered sugar or frosting may be placed on top of each cream puff. From the above ingredients, 12 cream puff shells may be made.

For the filling you can use sweet fillings - custards, whipped cream and fruit, and also a creamed chicken filling.