1 cp boiling water
1 cp flour
1/2 cp butter or butter substitute
1/2 tsp salt
1 - Combine butter or butter substitute, salt, and water.
2 - Heat to boiling.
3 - Sift flour and measure.
4 - Add to boiling mixture.
5 - Beat vigorously until mixture leaves sides of saucepan and does not cling to the spoon.
6 - Remove from fire.
7 - Cool slightly.
8 - Ad unbeaten eggs one at a time.
9 - Beat thoroughly after the addition of each egg until the mixture is smooth.
10 - Drop by tablespoonfuls into well-oiled muffin tins or onto a well oiled baking sheet 2 inches apart.
11 - If baking sheet is used, shape mixture into rounds and pile slightly in the center.
12 - Bake in hot oven (400 degrees .) 30 minutes.
13 - Lower heat to 350 degrees F.
14 - Cont5inue baking 10 minutes, or until firm and dry.
15 - Remove from oven.
16 - Cool.
17 - Cut slit in the side of each with a sharp knife.
18 - Using spoon or pastry tube, insert cream filling, sweetened whipped cream, or fruit.
19 - Sprinkle with powdered sugar.