Passover Cream Puffs

1 C. water
1/2 t. salt
1/3 C. fat
4 eggs
1 C. matza meal

Boil water and fat in sauce pan. While boiling, pour in salt and matza meal. Continue cooking and stirring until batter no longer sticks to sides of pan. Remove from fire. Add unbeaten eggs one at a time beating well after each addition. Drop by tablespoons on a greased cookie sheet. Bake 25 minutes at 450 deg. Reduce oven to 325 deg. and bake 45 minutes longer. When cool, cut in half and fill with whipped cream, custard, fruits, etc., and sprinkle tops with confectioner's sugar. This makes 12 good-sized puffs. Smaller puffs can be made by dropping batter from a teaspoon.