126 RECEIPTS. 



fire, and dip and cover the top of each 

 cake with this chocolate icing, or they may 

 be dipped in melted chocolate fondant. 

 Confectioner's Journal. 



Chocolate Eclairs (3). 

 Prepare some batter as for cream puffs, 

 fill a meringue\>&<g with it, and press it 

 out upon a well-buttered baking- tin in 

 cakes about an inch wide and five inches 

 long. Let there be two inches between 

 each cake ; bake in a quick oven fifteen 

 to twenty minutes. When cold slit one 

 side, open carefully and fill with the cream 

 given above, and ice the top of each cake 

 with chocolate prepared as follows : Melt 

 two ounces of chocolate with a tablespoon- 

 ful of water ; add four ounces of powdered 

 sugar ; stir to a paste thick enough to 

 spread without running, and coat the top 

 of each cake with it, or dip the tops of the 

 cakes into it ; either way will do. Con- 

 fectioner's Journal. 



