Cream Puff #2

• ¼ cup butter
• ½ cup boiling water
• ½ cup all purpose flour
• 2 eggs, unbeaten

Add butter to water, heat until butter melts, add flour all at once, and stir vigorously until ball forms in center of pan. Remove from fire, add eggs one at a time, beating after adding each egg. Mixture should be very stiff. Makes 6 large puffs or 18 tiny ones. Shape on buttered cooky sheet by dropping from spoon or using pastry bag and tube. Bake until free from beads of moisture (40 to 45 minutes) in moderately hot oven (375 degrees) If in doubt, remove one from oven to test. Fill with whipped cream or cream filling