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Cream Eclairs

Put two ounces of sugar and two ounces of butter into a stewpan with a quarter of a pint of water. Bring it gently to the boil, and mix in very gradually four ounces of sifted flour. Cook slowly for ten minutes, stirring all the time, until the paste begins to be firm. Remove from the fire, and add three eggs, one at a time, mixing each thoroughly before adding the next. Flavour with a few drops of vanilla essence. Make into balls, brush them over with a little beaten egg and milk, place them in a moderate oven, and bake to a light fawn colour. The eclairs should rise rapidly, and when cooled should be quite hollow inside. Make a small hole in the centre of each, and fill it with sweetened cream put in through a funnel. Decorate with powdered cochineal or little strips of angelica. Probable cost, 1s. for twelve.