1 cupful water
1 cupful flour
1/4 teaspoonful salt
5 tablespoonfuls Crisco
4 eggs
Put Crisco into small saucepan add water, bring to boiling point,
add quickly flour and salt, stir well with wooden spoon until mixture
leaves sides of pan, remove pan from fire, allow mixture to become
cool, but not cold, add eggs, one at a time, and beat each one
thoroughly in. Set in cool place one hour. Put mixture into forcing
bag with tube and force it on to a tin greased with Crisco into small
rounds; bake in hot oven forty minutes. When cold split them open on
one side and fill with whipped cream sweetened and flavored to taste.
To make eclairs with this mixture press it on to tins in strips three
and a half inches long, and a little distance apart. Brush over tops
with beaten egg and bake in moderate oven thirty minutes. Cut open one
side then fill and dip top into chocolate icing.
Sufficient for fifteen cream puffs.