7 tablespoons corn oil
1 cup boiling water
½ teaspoon salt (scant)
1 scant cup flour
1 tablespoon Argo or Kingsford's Cornstarch
4 eggs

Combine the water and corn oil in a saucepan, bring to boiling point, stir in the flour, salt and cornstarch, mixed.
The mixture will be very thick, and should be stirred rapidly until it forms a ball around the spoon.
Cool five minutes, then stir in the eggs, one at a time.
They should not be beaten.
Oil a large baking pan with corn oil, put the mixture in it in strips about three and a half inches long and one inch wide.
A pastry bag may be used for this purpose.
Bake thirty minutes in a moderate oven, 530 degrees F.
Cool, ice the top, split the side and fill with whipped cream or a Cooked Cream filling.