1/2 c. boiling water
1/4 c. butter
1/2 c. all-purpose flour
2 eggs

Pour boiling water over butter in a saucepan; bring to a boil and stir until butter melts. Now add flour all at once and stir constantly with a wooden spoon until the mixture leaves the sides of the pan and forms a ball. Remove from heat. Immediately add unbeaten eggs, one at a time, beating to a smooth paste after each one. Then beat the mixture until smooth and velvety.

Drop by heaping tablespoons onto a greased baking sheet, keeping mounds uniform at 3 inch apart. Bake in hot oven (450 degrees) 15 minutes or until well puffed and brown. Then reduce heat to slow (300 degrees) and bake 30-40 minutes longer. This will bake the centers thoroughly but puffs should become no browner. Remove, cool and cut. Makes 9 to a cookie sheet.

CREAM PUFF FILLING:

1/2 c. sugar
1/2 tsp. salt
1 1/2 tbsp. butter
3/4 tsp. vanilla
1/4 c. flour
1 1/2 c. scalded milk
1 egg, beaten

Mix sugar, flour and salt on top of double boiler. Gradually stir in hot milk and cook over direct heat, until thickened, stirring constantly. Stir a little of the hot mixture into the beaten egg, return this to rest of the mixture and place over boiling water, stirring constantly for 2 minutes. Remove from heat, stir in butter and flavoring and cool.