The Swedish, French, American cook book

Eclairs ( Eclairs ) a la New York One pint water, one pint flour, two tablespoons butter, eight eggs. How to Make Them. Put water on stove, add butter and flour, cook three minutes, let stand to get cold. When cold, add the eggs — one at a time — stirring five minutes after each addition. Put through a tube on a pan three inches long and half inch in height. Bake in a slow oven about twenty-five minutes. When done, open, fill with sweetened and flavored whipped cream or custard, put on a broiler, and glaze with a chocolate frosting. Custard Filling. Two cups milk, two small tablespoons corn¬ starch, one tablespoon brandy, half cup sugar, yolks of two eggs, a pinch of salt. How to Make the Filling. Stir yolks and sugar to a souffle, add brandy. Put one and a half cups milk on stove; when it boils, thicken with the cornstarch (dissolved in the other half cup milk), add the yolks and sugar gently. Fill the eclairs. * Cream Puffs ( Eclairs au Flan ) a la Mabel Quist Make batter [see preceding recipe: Eclairs], put in a tube, make in a rather oblong shape, and bake. Open and fill with the custard filling. When filled, put on a broiler, glaze with a water frosting at each end and chocolate frosting in the centre. Can also be filled with whipped cream. Serve as a dessert. Cake with Cream a la Nigger Head Eclairs a la Tete de Negre [See recipe: Eclairs.] Take teaspoons of the batter, cook in deep fat that commences to get warm, let come to a heat, slowly. When swelled and golden brown, take out. Take some whipped cream, flavor with brandy and sweeten with sugar, fill, put on a broiler, glaze with a chocolate frosting. Serve as dessert. Eclairs with Chocolate ( Eclairs au Chocolat ) a la Violette [See recipe: Eclairs.] Take the teaspoonfuls of the batter, fry in fat that commences to get warm — not too many at a time, so that they can swell, then fill. Filling. One and a half cup water, one tablespoon cornstarch, four tablespoons sugar, two squares chocolate, one cup whipped cream, one teaspoon vanilla. How to Make the Filling. Put one cup water on stove, add sugar. When it boils, thicken with the cornstarch dissolved in half cup water, add the cut-up chocolate, add vanilla, stir on ice, add the whipped cream. Fill the eclairs. Put on a broiler, glaze with water frosting. Serve with whipped cream as a dessert. 4 4 Eclairs with Custard ( Eclairs au Flan) a la Thera [See recipe: Eclairs.] Take with a teaspoon, put in lukewarm fat that is just beginning to get hot, cook very slowly, give them a chance to puff. When puffed, let the fat come to a heat, make them golden brown, fill with custard. Put on a broiler, glaze with pink frosting, decorate with circles of white. Serve as a des¬ sert with whipped cream. Wind Balls with Hard Sauce a la Diana Zephires, Sauce dure, a la Diana [See preceding recipe: Eclairs with Custard a la Thera.] When golden brown, take up, put on a broiler, put in oven for two seconds to get hot. Turn out on a paper doily, sprinkle with powdered sugar. Serve with a hard sauce. 4 4 Caramel Eclairs ( Eclairs au Caramel) a la Hammond [See recipe: Eclairs.] Take with a teaspoon, put in lukewarm fat that is just beginning to get hot, cook very slowly, give them a chance to puff. When puffed, let the fat come to a heat, make them golden brown. Fill.