1/2 c. butter (1 stick)
1 c. boiling water
1 c. all-purpose flour
4 eggs, unbeaten

Grease cookie sheet. Start oven 10 minutes before baking. Set to 450 degrees (hot).

Put butter in 3 quart saucepan. Pour boiling water over butter; heat just to boiling, stirring until butter melts. Sift flour, measure, add all at once to butter mixture. Stir constantly with wooden spoon until mixture leaves sides of pan and forms a ball. Remove from heat. Immediately add eggs; 1 at a time, beating to a smooth paste after each one.

Drop by heaping tablespoonfuls onto baking sheet, or draw dough out for eclairs. Keep 3" apart. Bake 15 minutes or until well puffed and lightly browned. Reduce heat to 300 degrees and bake 30 to 40 minutes longer; this cooks centers thoroughly but puffs become no browner.

Remove and cool on rack. When cold, cut off tops with a sharp knife. Fill with any cream filling or pudding and ice with frosting; or fill with sweetened berries, top with whipped cream; or fill with hot creamed chicken. Makes 10 to 12 puffs.