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Icing for Eclairs

Put a pound and three-quarters of granulated sugar in a saucepan with one gill of cold water; set on the stove and mix well with a wooden spoon until the sugar is thoroughly melted; when boiling remove from the stove and pour it gradually onto a marble slab; spread it about three feet square and let it cool for ten minutes. Put one ounce of coffee into a saucepan with a breakfast cupful of cold water and boil until reduced to about two tablespoonfuls, strain through a cloth and let it cool; begin working the sugar that is on the slab with a spatula as rapidly as possible in every direction until it begins to whiten; add the coffee essence, mixing thoroughly until it becomes quite hard; remove the spatula, detach the preparation from the slab quickly with a knife, put into a vessel, cover with a damp cloth and let it rest for half an hour. Place half of the mixture in a saucepan on the hot fire and mix thoroughly and slowly with the spatula until it is lukewarm, adding in the meantime one teaspoonful of cold water. The remainder of the preparation is laid aside in a cool place and if properly taken care of will keep for a fortnight.