Evening Republican, Volume 15, Number 251, Rensselaer, Jasper County, 24 October 1911 — Chocolate Eclairs [ARTICLE]

Chocolate Eclairs

Shape cream mixture on buttered sheets in oblong pieces about four inches long and one and one-half inches wide, placed four inches apart. As soon as they are done ice with chocolate icing. When icing is cold cut the eclairs on the side and fill either with whipped cream, a custard, tor preserved fruits. Chocolate icing: Two tablespoons melted chocolate, five tablespoons powdered sugar, three tablespoons boiling water; cook over fire until smooth and glossy; dip the tops of eclairs in this as they come from the oven. Cream filling: One and one-half cups scalded milk, twothirds cup sugar, one-fourth cup flour, two eggs, one-fourth teaspoon salt. Beat the sugar, flour, eggs, and salt together and stir into the scalded milk; cook fifteen minutes, stirring often. When cold flavor with vanilla. Cut a small slit in the side of the eclair and fill with a pastry tube.