Eclairs
Description
This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Eclairs
Make as directed for Boston Cream-Cakes, but lay the paste in long loaves, about four inches in length and an inch wide. When baked and cold slit the side and put in chocolate, vanilla, or cocoanut filling, icing with the same.
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