These are for cream puffs

Cream Puffs

1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose floud
4 eggs
Cream Puff filling, ice cream, or sweetened whippped cream
Chocolate Coating or Glaze, Hot Butterscotch Sause, or confectioners sugar

EARLY IN DAY:

Preheat over to 375 F. Grease lare cookie sheet. In medium sauscepan over high heat, heat 1 cup water, butter or margaine and salt until butter melts and mixture boils. Reduce heat to low; with wooden spoon, vigourously stir in flour until muxture forms ball and leaves sides of pan; remove from heat.

Beat eggs into mixture until thoroughly blended. Drop batter on cookie sheet in 8 large mounds, 3 inches apart, swirling top of each. Bake 50 minutes or until golden; cut slit in side of each puff; bake 10 minutes longer. Place puffs on wire rack to cool.

TO SERVE:

Slice off top of each puff; fill as suggested abovel replace topsl top with coating, confectioners sugar or sauce. Makes 8 serviings.