cream puffs

1 c. water 

2/3c. butter

1/2 tsp salt

1 c flour

4 eggs

Heat the Butter and water to a boiling point. Add the flour and salt all at once and stir vigorously until the mixture leaves the side of the pan and clings to the spoon. Remove from heat and cool slightly. Add the unbeaten eggs, one at a time, beating thoroughly after each addition. Drop by spoonfuls on a greased cookie sheet. 1 1/2 in apart. Shape in to rounds about 2 in. in diameter. Bake at 400 degrees. if large 40 minutes if small 30 minutes. Large makes about 16.small about 40. when ready to use make a cut into the top of each, with a  sharp knife and fill with cream filling, whipping cream, pudding or fruit. Sprinkle with powdered; or cook in a refrigerator. if desired. they may be used to fill with chicken salad or other salads .