Bake cream puffs in long or ovel shape, put in a small amount of cream filling, then dip the tops in a chocolate icing made of

1 cup sugar.

4 tablespoons water.

2 ounces common chocolate.

Grate the chocolate and set it on with the sugar and water to melt gradually in a place not hot enough to burn it. When it has at length become boiling hot beat it to thoroughly mix; and dip in the articles to be glazed while it is hot. May be used also to spread upon cakes.