1/2 cup butter or oleo
1/2 tsp. salt
1 cup sifted all purpose flour
4 eggs
1 cup boiling water
powdered sugar

Combine butter, salt and water in heavy saucepan. Heat to boiling. Gradually add flour to boiling mixture, beating vigorously until mixture leaves side of pan and forms into a ball. Remove from heat. Cool. Add unbeaten eggs, one at a time. Beat thoroughly after each addition of egg until mixture is smooth and velvety. Drop by tablespoon onto well oiled baking sheet forming 12 mounds. Bake in hot oven 400 degrees for 30 minutes. Reduce heat to 350 degrees, bake 5 to 10 minutes longer until puffs are firm and dry. Remove from oven. Make small slit in side. Return to oven a minute, cool. Slit and fill with cream pudding. Top with sifted powder sugar.

– June Dillimuth

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This recipe is from the Memory section of The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.