RECEIPTS. 123 



Chocolate Eclairs (i). 

 Put an ounce of butter in a saucepan on 

 the fire, with about six tablespoonfuls of 

 water. When beginning to boil add about 

 two and a half ounces of flour, stirring with 

 a wooden spoon about five minutes ; then 

 remove from the fire and add, one by one, 

 four eggs, stirring rapidly until each is 

 well mixed ; then put your mixture in a 

 cornucopia of stiff paper, with a hole in 

 the point, through which press it on a pan, 

 forming little shapes similar to lady-fin- 

 gers. Send them to a gentle oven for about 

 twenty minutes, or until firm ; let them be- 

 come cold ; then make an incision in them 

 the length of each through the middle. Put 

 in a saucepan two eggs, two tablespoonfuls 

 of corn-starch, two ounces of sugar, a glass 

 of milk, a teaspoonful of vanilla, and stir all 

 together on the fire. Just before beginning 

 to boil remove from the fire and let it become 

 cold ; then fill the inside of your eclairs\v\i\i 

 your cream. Melt an ounce of chocolate 



