These are made of cooked paste, and are very easy to prepare. The cream cakes differ from the eclairs only in form and in not being iced.

Cream Cakes

1 cupful of water.

1 tablespoonful of sugar.

2 tablespoonfuls of butter.

1 cupfuls of flour (pastry flour preferred). 3 to 4 eggs.

saltspoonful of salt.

Put the water, sugar, salt, and butter in a saucepan on the fire. When the butter is melted remove; add to it the flour, and beat until it is a smooth paste; return it to the fire, and stir vigorously until the paste leaves the sides of the pan; then remove; let it partly cool, and then add the eggs, one at a time, beating each one for some time before adding the next. When all are in, beat until the batter is no longer stringy. It should be consistent enough to hold its shape without spreading when dropped from the spoon on a tin. Three eggs make it about right unless they are very small or the flour very dry. The batter is better if it stands for an hour or two before being used; but this is not essential. Put the mixture into a pastry-bag with a tube of one half inch opening; press the batter through into balls one and a half to two inches in diameter. A spoon can be used, but does not give the cakes as good shape. Brush the tops with egg. Put them in a slack oven and bake slowly for about forty minutes. They will feel light when done, and be puffed very high. Oil and flour the pans or baking-sheets as directed on page 464. When the puffs are cool make an incision in the side and fill with cream filling as given for layer cakes, page 468. The whipped whites of the eggs may be added to this filling if it is wanted thinner and lighter.

These cakes are good made very small, filled with jam and a little whipped cream, and the tops dipped in sugar boiled to the crack, then sprinkled with chopped burnt almonds.

Chocolate, Vanilla, And Coffee Eclairs

Make a mixture as for cream cakes; put it into a pastry-bag with a tube of three eighth inch opening. Press the batter onto tins (floured as directed for cream cakes) in strips three and one half inches long, and a little distance apart, the same as lady-fingers. Egg the tops and bake in a slack oven about thirty minutes. Cut open one side and fill with cream filling made the same as for cream cakes. Make a chocolate icing No. 2 (page 485); dip the eclairs into it, covering them one half. For vanilla or coffee eclairs use fondant icing, page 485. Flavor the filling with vanilla or coffee, the same as the icing.

Cake Covered With Chocolate Icing And Ornamented In Center With Lines Of White Icing.

CAKE COVERED WITH CHOCOLATE ICING AND ORNAMENTED IN CENTER WITH LINES OF WHITE ICING.

Carolines

Make small eclairs two inches long, using a tube with opening no larger than a pencil. When baked run a wooden skewer through them, leaving an opening at each end, so the filling will go all the way through. Put the filling in a bag, and press it through the Carolines. Cover the top with fondant icing. Have the filling flavored with coffee.