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Eclairs

Beat up and strain three eggs. Put one ounce of sugar, three ounces of butter, and a quarter of a pint of water into a small lined saucepan, and heat them until the butter is melted; then sift in three ounces of flour, stirring well, and cook again for five or six minutes, stirring all the time, until the mixture forms rather a stiff paste. Great care must be taken that it does not burn. Take it off the fire and mix the beaten eggs with it. Divide it into pieces one inch wide, four inches long, and three and a half inches thick; lay them in a baking-tin and bake them in rather a quick oven until they are of a pale golden colour, and have risen greatly. Then spread a thin coating of chocolate icing on each, and put back in a very cool oven for a few minutes until the icing is set. Whip a quarter of a pint of cream to a very stiff froth; open each eclair at the side, put in a spoonful of whipped cream, and close again. Serve cold. Probable cost, 1s. 6d. for twelve.