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Apricot Eclair

Prepare some batter made as follows: Dissolve one ounce of butter in two ounces of water, add an ounce and a half of flour, and mix well together over the fire; remove it, and mix in, one after the other, three eggs, a pinch of salt, and three ounces of powdered white sugar. Have ready a buttered baking sheet. With a wooden spoon work up the batter into twelve rolls, each about four inches long and half an inch wide and deep. Cover them with pounded sugar, and shake it off; the paste will not leave the sheet. For the apricot pulp, peel, slice, and stew one dozen apricots with a quarter of a pound of white sugar. Rub through a hair sieve into a basin. Make a hole at one end of the eclair, and force in two table-spoonfuls of the apricot, and put a neat layer down the centre on the top of each eclair. Probable cost 2s. 6d.