1 c flour,
1/2 c oleo
1 c boiling water
4 eggs, unbeaten

Measure flour. Add the oleo to the water in the saucepan and bring to a boil. Reduce heat, add flour all at once, stirring about 2 minutes. Remove from heat, add eggs, one at a time, beating thoroughly after each. Then beat until mixture looks satiny and breaks off when the spoon is raised.
Shape into small puffs, dropping by teaspoonfuls on baking sheet. Bake in 425 degree oven until golden brown--15-17 minutes.  Cool. Just before serving, cut a thin slit in side of each puff and fill with chicken salad filling. Makes 4 doz puffs

Tiny puffs may be made by dropping 1/2 teaspoonfuls of mixture on baking sheet; makes 6 doz. Puffs may be frozen. When ready to serve, take out; do not thaw. Slit and fill.

Source: Bea Spaniol