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Chocolate Eclairs

Beat the yolks of four eggs and three-quarters of a pound of castor sugar well together; beat the whites to a stiff froth. Mix in a salt-spoonful of baking powder, and add gradually, and alternately with four ounces of flour, to the creamed sugar. Have ready some shallow buttered tins, about three inches long and one inch wide, and place a spoonful of the mixture in each. When such tins are not obtainable, little cases made of stiff writing paper, stitched at the corners, will serve the purpose. Bake in a steady oven for half an hour. When nearly cold cover them with the following mixture. Break three squares of chocolate into a breakfast cup, and place it in boiling water until dissolved. Beat the whites of two eggs to a stiff froth, add eight table-spoonfuls of castor sugar, and beat all together. Probable cost, 1s. 6d. for twelve clairs.