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Chocolate Eclairs

1/3 cup butter, 1 cup milk, 2 tablespoons sugar, 4 eggs, 1 cup flour. Put butter, milk and sugar in saucepan. Bring to the boiling point, and add flour all at once and stir vigorously, using a wooden spoon. Remove from range as soon as mixture cleaves to spoon. Cool and add four eggs, one at a time, beating two minutes between the addition of each egg and five minutes after eggs are added. Shape mixture on a slightly buttered sheet four and one-half inches long by one inch wide, by forcing through a pastry tube; they should be one inch apart to allow for spreading. Bake in a moderate oven about twenty-five minutes. If removed from oven before they are thoroughly cooked, they will fall.

Cool, make a cut in the side of each without breaking apart, and fill with either of the following preparations.

CREAM FILLING No. 1 To one cup heavy cream add four tablespoons sugar, one-half teaspoon vanilla and a few grains salt. Beat until stiff, using an egg beater or wire whisk. CREAM FILLING No. II Scald one and one-half cups milk. Mix three and one-half tablespoons flour with three-fourths cup sugar and one-eighth teaspoon salt, and add two eggs slightly beaten. Combine mixtures and cook in double-boiler fifteen minutes, stirring constantly until thickened, afterwards occasionally. Cool and flavor with one-half teaspoon vanilla.