SHeat oven to 425 degrees. Combine butter and boiling water in saucepan; keep over low heat until butter is melted. Add flour and salt all at once and stir vigorously over low heat until mixture forms a ball and leaves sides of pan. This will take about two minutes. Remove from heat. Add eggs, one at a time, beating well afer each addition. Continue beating until smooth and satiny. Drop level teaspoonful of mixture onto greased baking sheet, bake twenty to twenty-two minutes. Cool on racks. Cut slice off top of puffs. Fill with Nutted Chicken Filling. Serve warm.

Nutted Chicken Filling
Makes two cups, enough to fill
about three and a half dozen puffs.

• 2 tablespoons butter or margarine
• 1 cup finely chopped pecans
• 1 1/3 cups finely minced chicken
• 1/4 cup mayonnaise
• 1 (3 ounce) package cream cheese
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon grated lemon rind

Melt butter in skillet, add pecans and cook over low heat until lightly browned. Cool. Combine with remaining ingredients.