1 c. hot water
1/2 tsp. salt
6 tbsp. butter
1 c. all-purpose flour
1 tbsp. sugar (for dessert puffs)
1 scant c. whole eggs (4 extra lg. or 5 lg.)

Place butter and water in saucepan and bring to quick boil. Add sugar, flour and salt all at once; lower heat. With wooden spoon stir vigorously for 2 to 3 minutes until mixture leaves the side of the pan.

Remove from heat, let cool slightly. Then add eggs, 1 at a time, beating about 1 minute after each egg is added. After all eggs have been added, beat entire mixture 2 to 3 minutes. Can be put through a pastry bag with plain tip or dropped by spoon onto a greased baking sheet. Recipe makes 60 tiny puffs.

Bake 12 minutes at 425 degrees, then 5 minutes at 350 degrees. For 35 small puffs, bake 12 minutes at 425 degrees, then 15 to 20 minutes at 350 degrees. For 18 medium puffs, bake 12 minutes at 425 degrees, then 20 to 25 minutes at 350 degrees. For 12 large puffs, bake 12 minutes at 425 degrees, then 25 to 30 minutes at 350 degrees. Can be baked a day or 2 in advance, stored in tightly closed container. Reheat to crisp, at 400 degrees about 8 to 10 minutes. Fill with whipped cream, custard, chicken or shrimp salad.