CREAM PUFFS
 

1/2 cup butter or margarine
1 cup water
1 cup flour
1 tsp. sugar
1/4 tsp. salt
4 eggs
1/2 pint whipping cream, sweetened with 2 tbsp. icing sugar
Icing Sugar


Melt butter and water in saucepan until at a rolling boil. Add flour. Reduce heat to
low and add eggs, one at a time. Stir over heat for one minute. Remove from heat and 
stir until smooth (mixture will form into a ball). Drop dough by SCANT quarter-cupfuls
onto ungreased baking sheet about three inches apart. Bake at 400F for 35 to 40 minutes
or until golden brown. Cool away from draft. When cool, slice in half and remove any 
doughy filling from inside. Fill with whipped cream and dust with icing sugar (a strainer
with small holes works well for this).