Put one cup of water into a saucepan, add two ounces of butter, and when it boils hard throw in one cup of flour. Stir rapidly until it forms a ball and leaves the sides of the pan. Take from the fire and stand aside to cool. When cold stir in four eggs, unbeaten, one at a time. Beat the whole vigorously. Put this batter into a pastry bag and press out on well-buttered tins, making the eclairs about five inches long and placing them two inches apart on the tins. Bake for about a half hour in a quick oven until perfectly light. Make an incision in one side and fill with the following mixture:

Filling. - Put one cup of milk in a double boiler. Beat four eggs and four tablespoonsful of sugar together until light, add one tablespoonful of cornstarch; mix thoroughly. Stir into the scalding milk; stir until the mixture is thick and smooth and stand aside to cool. Add one teaspoonful of vanilla just before filling the eclairs.

Icing. - Take two ounces of cocoa melted with two ounces of pulverized sugar and stir until it makes a paste. Dip the bottom of each eclair into this and set aside to harden. Eclairs may be filled with whipped cream or preserved fruits and iced with fruit icings if desired.