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Cream Puffs

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1/2 cup shortening
1 cup boiling water
1 cup sifted flour
1/4 teaspoon salt
4 eggs, unbeaten


Bring shortening and water to a boil. Add flour and salt all at once and stir vigorously to blend. Continue to cook and stir until the mixture forms a smooth ball and comes away from the sides of the pan. Remove from the heat and add eggs, one at a time, beating thoroughly after each addition until the mixture is smooth and satiny. Drop from a spoon onto an ungreased baking sheet, allowing 2 inches of space between each.

Bake in a 450 degree oven for 10 minutes, then reduce the heat to 350 degrees and continue to bake for about 40 minutes longer, or until the crust is golden and the inside portion is almost dry. Cool, then cut the top from each and fill with any desired custard or whipped cream. Replace tops and dust with confectioners' sugar or serve with whipped cream or crushed sweetened fruit.

Makes 12 puffs

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