Pan: 18 By 26 Inch Sheet Pan Temperature: 400 F. Oven 350 F. Oven

1. Combine Butter Or Margarine And Water; Bring To A Boil.

2. Add Flour And Salt All At Once, Stirring Rapidly. Cook About 2 Minutes Or Until Mixture Leaves The Sides Of The Pan And Forms A Ball.

3. Remove From Heat; Transfer Mixture Into Mixer Bowl. Cool Slightly.

4. Add Eggs, A Few At A Time, While Beating At A High Speed, Using The Flat Paddle. Beat Until Mixture Is Thick And Shiny.

5. Use A Pastry Bag Or Drop 2 1/2 Tbsp Batter In Rows 2 Inches By Inches By 6 Inches Apart; Spread Each Mound Into A 1 By 4 1/2 Inch Rectangle, Rounding Sides Or Piling Batter On Top. Follow Steps 6 Through 9.

6. Bake 10 Minutes; Reduce Oven Temperature To 350 F. And Bake 30 Minutes Longer Or Until Firm. Turn Off Oven.

7. Open Oven Door Slightly; Leave Puffs In Oven 8 To 10 Minutes To Dry Out After Baking. Shells Should Be Slightly Moist Inside.

8. Using A Pastry Tube, Fill Shells. See Note 2.

9. Refrigerate Filled Shells Until Ready To Serve.

Add One Bowl Of Eggs At A Time To Mixture In Mixer Bowl. Beat After Each Addition. Repeat Until All Eggs Are Added.

J-21). 2 Gal Whipped Topping (Recipe No. K-16), Ice Cream (Recipe No. J-12) Or Commerical Prepared Hard Ice Cream May Be Used. Fill Shells With 1/3 Cup (1-No. 12 Scoop) Filling. Sprinkle With Sifted Powedered Sugar Or Cover With Chocolate Glaze Frosting (Recipe No. G-42).

Salad, Ham Salad, And Shrimp Salad.