This comes from a recipe sheet of some kind and was found in a large collection, date unknown. There are handwritten adjustments to the recipe, it looks like the measurements are to triple the batch. Recipe is typed below along with a scanned copy.

NESSELRODE CREAM PUFFS
Temp: 375°F
Time: 45 min.

Cream Puff Shells

1/4 c shortening (part butter)
1/2 c water
1/2 c all-purpose flour
2 eggs

1. Combine shortening and water. Bring to a rolling boil.
2. Add flour all at once, stirring vigorously until mixture leaves the sides of the pan and forms a ball.
3. Cool slightly. Add eggs, one at a time, beating well after each addition.
4. Drop from a spoon onto a well-greased cookie sheet. Bake in preheated oven. Makes 6 average size cream puffs.