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Chocolate Eclairs

¼ pint water 4 ounces Five Roses flour (sifted) 3 eggs 2 ounces butter Sugar Essence of vanilla or lemon Pinch of salt Put the water, butter and salt into a saucepan. When boiling, draw from fire, stir in flour and sugar till it becomes a stiff paste-boil well. Add flavoring and eggs one at a time. Force into finger lengths. Bake in moderate oven to a pale brown. Fill with custard (or whipped cream) and cover with chocolate icing when cold. (See Eclair Custard.)