Cream Puffs

1 c. water

1/2 c. margarine

1 c. flour

4 eggs

Bring water and margarine to a boil. Stir in flour until it clings together in a lump. Remove from heat. Add eggs and beat until smooth. Drop by spoonfuls in 30 mounds two inches apart on an ungreased cookie sheet. Any residual grease will prevent bottoms from forming on the pastry. Cook at 425 for 20 minutes, then at 350 for another 15 or 20 minutes. Cool completely. Putting the puff into plastic bags will make them soft. Cream puffs should be made the day they are served.