Eclairs Au Cafe

It is made exactly like the above, except that you mix with the cream three tablespoonfuls of strong coffee, instead of chocolate and milk.

Eclairs Au The

It is made like the preceding one, with the exception that strong tea is used instead of strong coffee.

Eclairs A La Vanille

Proceed as for the above, but mix a teaspoonful of essence of vanilla in the cream instead of tea.

Eclairs A L'Essence

The meaning of eclairs a l'essence is, that a few drops of any kind of essence are mixed with the cream instead of chocolate and milk, and prepared and served like the others.

Eclairs Aux Fraises

Instead of filling the cakes with cream, fill them with strawberry-jelly, and for the rest proceed as for eclairs au chocolat.

Eclairs Aux Groseilles

Made .ike the above, but filled with currant-jelly.

Do the same with apple, blackberry, cherry, grape, peach, pear, plum, quince, raspberry jelly, etc.

Petits Pains A La Reine

Eclairs are so called when filled with marmalade of peaches in which sweet almonds chopped fine have been mixed previously.

Petits Pains A La Rose

Like the above, and by adding a few drops of essence of roses to the marmalade.

Petits Pains A L'Essence

Like the above, with any kind of essence: pink, violet, geranium, etc.

Biscuits In Boxes

Make some square boxes with sheets of white paper; fill them about two-thirds full with the same mixture as for lady's fingers, dust with sugar, and bake in a slow oven; serve cold.

With Almonds

Mix well together with a wooden spoon four yolks of eggs with four ounces of sugar (pulverized), add three ounces of flour and mix well again. Beat the four whites to a stiff froth, and then have somebody to turn the mixture into them while you finish beating, and then mix the whole gently but well. It must not be stirred too much. Have two ounces of bitter almonds well pounded, with a teaspoonful of sugar, and mix them with the rest. Butter small moulds, turn the mixture into them, filling about two-thirds full, glaze with egg, dust with sugar, and bake in an oven at about 300 degrees Fahr; serve cold.

With Chocolate

Make some biscuits like the above, omitting the almonds, and flavoring them with a few drops of essence of vanilla. When cold, glaze them with chocolate, the same as described for eclairs, and serve.

With Essence

Make biscuits with almonds or without, as the above ones, and flavor them with any kind of essence, or with orange and lemon rind grated.

Glazed

When the biscuits are baked, glaze them with icing, and serve cold. These are sometimes called biscuits a la royale.

Of Rheims

Mix well in a bowl six yolks of eggs with six ounces of sugar, with a wooden spoon. Add and mix with the above five ounces of flour and lemon-rind grated; beat four whites of eggs to a stiff froth, and mix them also with the rest Butter small moulds, turn the mixture into them, and bake in a slow oven, about 300 degrees Fahr. These are often made of the shape of lady's fingers. They are excellent eaten with wine.