½ c. corn oil
½ t. salt1 c. sifted all-purpose flour
4 eggs
In a saucepan, heat water to boiling. Add oil and salt. Stir in flour all at once. Beat rapidly over low heat until mixture leaves sides of pan and forms a ball. Remove from heat. Beat eggs in one at a time. Beat hard after each egg is added, until mixture is shiny and smooth. After last egg is added, mixture should be thick. Drop by teaspoons on ungreased baking sheet about 2 inches apart. Bake in a hot over (450 degrees) for 20 minutes, then reduce heat to moderate (350 degrees) and bake 20-25 minutes longer. Cool slowly, away from drafts. To serve, cut off tops and fill with ice cream, whipped cream, or custard filling. Puffs may also be filled with chicken or meat salad or with creamed chicken or fish. Makes 12 medium puffs.
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