Cream Puffs Aunt Ethel (Johnson)
1/2 cup butter 1 cup boiling water
4 eggs 1 cup flour
Pinch of salt
Put the water and butter on to boil, add flour and stir quickly until mixture sticks together and leaves side of pan. Remove from fire, cool and add eggs one at a time, beating all the time. After adding last egg, beat vigorously for five minutes. Drop by tablespoon on greased tins, leaving a space between each puff. Bake in a hot oven twenty‑five to thirty minutes. For midget puffs, make the size of a walnut.