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Strawberry Eclairs

Boil together in a saucepan one cup of boiling water, one-fourth cup of butter and a speck of salt. As it begins to boil stir in one cup of sifted flour. Stir constantly until the mixture leaves the sides of the pan and cleaves together in a ball.

When partly cool add four eggs, beating them in one at a time. Drop carefully in long narrow strips, some distance apart, on buttered tins, and bake in a moderate oven until well risen-about thirty minutes. Leave the oven door open a few minutes before removing the eclairs, to prevent their falling. When they are cool split one side, fill with sweetened strawberries or jam. Spread with boiled icing colored with strawberry juice. Annabel Lee.