Cream Puffs

1 cup margarine (2 sticks)
1 cup boiling water
1 cup flour
¼ tsp. Salt
4 eggs

Put margarine and boiling water in saucepan.  When margarine is completely melted, add the flour and salt all at once.  Beat hard.  In a very short time it will form a ball.  Remove from the heat.  Add 4 eggs, one at a time, beating hard after each addition.

Drop into greased muffin tins divided for 12 puffs.  Bake for 15 minutes at 425 degrees and lower temperature to 325 and bake for 25 minutes more.  Puffs are done when golden brown without moisture beads on them.  Remove from oven and cool 5 minutes.  When cool, cut off tops and carefully fill with a cooked custard or heavy whipped cream or use puddings like French vanilla, chocolate or lemon.