Cream Puffs

Sift flour and measure; add salt and sift again.

Combine shortening and boiling water in small saucepan.

Keep over low heat until shortening is melted.

Add flour all at one time and stir vigorously over low heat until mixture forms a ball and leaves side of pan.

Remove from heat.

Add unbeaten eggs, one at a time, beating thoroughly after each addition either by hand or electric mixer.

Continue beating until a thick dough is formed. Dough should be shiny.

Drop by tablespoon or heaping teaspoonful onto a greased baking sheet about 2 inches apart.

Bake in hot oven (425°) for about 50 minutes or until beads of moisture no longer appear on surface; do not open oven door during early part of baking.

When cool, slit sides and fill with Cream Filling. Sprinkle tops with powdered sugar.