Eclairs
7 tablespoons Mazola 1 cup boiling water 1/2 teaspoon salt (scant) 1 scant cup flour 1 1 tablespoon Argo or Kingsford's Cornstarch 4 eggs Combine the water and Mazola in a saucepan, bring to boiling point, stir in the flour, salt, and cornstarch, mixed. The mixture will be very thick, and should be stirred rapidly until it forms a ball around the spoon. Cool five minutes, then stir in the eggs, one at a time. They should not be beaten. Oil a large baking pan with Mazola, put the mixture in it in strips about three and a half inches long and one inch wide. A pastry bag may be used for this purpose. Bake thirty minutes in a moderate oven, 350 degrees F. Cool, ice the top, split the side and fill with whipped cream or a Cooked Cream Filling. 1/2 cup Karo, Red Label 11/4 cups milk 1 egg 1/8 teaspoon salt 1/4 teaspoon vanilla 2 tablespoons Argo or Kingsford's Cornstarch Combine the Karo and milk, bring to boiling point and thicken with the cornstarch stirred smooth with the egg, salt, vanilla and an extra tablespoon of milk. Cook over hot water ten minutes, chill and use in eclairs, cream puffs or cream cake.