As recorded by Eliza Thorup Fikstad, Daughter
1 cup hot water
¼ cup butter
1 cup flour
Boil water and butter, add flour and cook until leaves pan. Remove and add egg, one at a time. Beat hard. Drop by spoon full on greased tines. Bake 30 minutes in hot over (400 degrees). When cool open at side and fill with whipped cream or vanilla pudding and frost with chocolate frosting to make chocolate éclairs.