Cream Puffs Recipe 1

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Ingredients for Cream Puffs

Put vegetable shortening 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 vegetable shortening 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.