Chocolate Eclairs

Prepare the batter the same as for Cream Puffs. Put it into a pastry-bag, and press it out upon well-buttered tins. By pressing the bag firmly, and drawing it very slowly towards you while squeezing, you will make the eclairs of a ropelike shape. They should be about five inches long. Allow two inches space between each eclair. Bake in a quick oven twenty minutes, or until thoroughly done. If properly baked, the inside will be hollow, with a delicate, tender crust outside. When cold, fill with the same Cream Puff Filling.

The Icing

Melt two ounces of chocolate, then add four tablespoonfuls of powdered sugar, and stir until it forms a paste. Dip the bottom of each eclair into the icing, and stand it away to dry.

Eclairs may be filled with whipped cream or preserved fruits, and iced with Orange Icing.


Whites of six eggs 12 ounces of powdered sugar 1 tablespoonful of vanilla-sugar

Beat the whites with a wire egg-whip until frothy, then add gradually, the sugar, beating continuously until the whites are stiff enough to cut with a knife. Dip a tablespoon into cold water, fill it with the mixture, and drop it on a sheet of buttered paper. Place the paper on baking-tins, sift quickly and lightly with powdered sugar, blow off all that will not stick, and put immediately into a quick oven.

Watch constantly that they do not burn. When firm to the touch, take them from the oven, remove them carefully from the paper, scoop out the soft portion and return the shells to a very slow oven to dry. These may be filled with whipped cream or ice cream, and two put together.

The dry shells will keep some time and may be filled when ready to use.

Or, drop the mixture by small spoonfuls on buttered paper, dust with sugar, blow off all that does not stick, place the paper on baking-sheets, put in a quick oven until a light fawn-color; then place them in a cool oven for two hours to dry. When dry, carefully remove the kisses from the paper, brush the bottom lightly with the white of egg, stick two together, and put away to dry.

Lady Fingers

Make Sponge Cake batter, turn it into a pastry-bag with a No. 1 tube in the end, and squeeze it out the shape of lady fingers. Dredge with powdered sugar, and put in a very moderate oven to bake. They must not spread or swell. If they spread, the oven is too cool; if they swell, the oven is too hot. When done, remove them carefully from the pan, put the two flat sides together, and lay them on a sieve to cool.

There are pans indented the shape of lady fingers, which are less troublesome than using the pastry-bag.


4 eggs

Weight of eggs in powdered sugar

Weight of eggs in butter

Weight of eggs in rice flour

1 teaspoonful of vanilla, or juice and rind of one lemon

Beat the butter to a cream, then add the sugar gradually, beating all the while; then add the yolks of the eggs, beat again, then add the whites beaten to a stiff froth, then, gradually, the rice flour. Add a teaspoonful of vanilla, or the juice and rind of a lemon. Now beat until fine and light, pour into greased small scalloped tins (patty-pans) and bake in a moderate oven about twenty minutes.