1/4 c. Crisco
1/2 c. boiling water
1/2 c. sifted enriched flour
1/4 tsp. salt
2 eggs

Combine Crisco and boiling water. Stir over low heat until Crisco is melted. Add flour and salt all at once and beat until ingredients are completely smooth. Remove from heat, add eggs, one at a time, beating vigorously after each addition.

Drop from tablespoon to baking sheet which has been rubbed with Crisco. Leave 2 inches between puffs to permit spreading. Bake in hot 450 degree oven for 10 minutes.

Lower temperature to 350 degrees and continue baking for 20 minutes longer. Puff should be brown and crisp. When cold, cut off tops with sharp knife. Fill with flavors of whipped cream, ice cream or filling made from pudding mix. Replace tops that have been frosted with chocolate glaze. Makes 8 large puffs.