This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Add the boiling water to the shortening, bring to a boil and stir in the flour thoroughly. Remove from the fire, let the mixture cool slightly and add the eggs one at a time, beating in each one for some time before adding the next. Drop by spoonfuls on a greased pan about two inches apart, shaping into a circular form and having the batter a little higher in the center. Bake one-half hour in a moderate to slow oven (400° F. for ten minutes then reduce to 350° F.). If these cakes are removed from the oven before they are thoroughly done, they will fall. Take out one; if it does not fall, the others may be removed.
Cream puffs and eclairs make an excellent foundation for a great variety of desserts. Split them open; fill with any kind of ice-cream; cover with any sauce or combination of sauces. Serve immediately.