Miss Parloa's new cook book and marketing guide

four inches long and one and a half wide. These must be about two inches apart. Bake in a rather quick oven for about twenty-five minutes. As soon as they are done, ice with either chocolate or vanilla frosting. When the icing is cold, cut the eclairs on one side and fill them. Chocolate Eclairs. Put one cupful and a half of milk in the double boiler. Beat together two-thirds of a cupful of sugar, one -fourth of a cupful of flour, two eggs, and one-fourth of a teaspoonful of salt. Stir the mixture into the boiling milk. Cook fifteen minutes, stirring often. When cold, flavor with one teaspoonful of vanilla extract. Put two squares of scraped chocolate with five table-spoonfuls of powdered sugar and three of boiling water. Stir over the fire until smooth and glossy. Dip the tops of the eclairs in this as they come from the oven. When the chocolate icing is dry, cut open, and fill with the cream, which should be cold. If a chocolate flavor is liked with the cream, one table-spoonful of the dissolved chocolate may be added to it. Vanilla Eclairs. Make an icing with the whites of two eggs and a cupful and a half of powdered sugar. Flavor with one teaspoonful of vanilla extract. Frost the eclairs ; and when dry, open, and fill with a cream, the same as chocolate eclairs. They may be filled with cream sweetened, flavored with vanilla and whipped to a stiff froth. Strawberry and raspberry preserves are sometimes used to fill eclairs. They are then named after the fruit with which they are filled. Frosting. The white of one egg, one tea-cupful of powdered sugar, one table-spoonful of lemon juice. Put the white of the egg in a bowl and add the sugar by degrees, beating with a spoon. When all has been added, stir in the lemon juice. If the white of the egg is large it will require a very full cup of sugar, and if small, a rather scant cupful. The egg must not be beaten until the sugar is added. This gives a smooth, tender frosting, which will cover one small sheet of cake. The same amount of material, prepared with the whites of the eggs unbeaten, will make one-third less frosting than it will if the eggs are beaten to a stiff froth before adding the sugar; but the icing will be enough smoother and softer to pay for the extra quantity. It may be flavored with half a teaspoonful of vanilla. Chocolate Icing*. Two squares of Baker's chocolate, the whites of two eggs, two cupfuls of powdered sugar, four table-spoonfuls of boiling water. Beat one and two -thirds cupfuls of the sugar into the unbeaten whites of the eggs. Scrape the chocolate, and put it and the remaining third of a cupful of sugar and the water in a small frying-pan. Stir over a hot fire until smooth and glossy, and then stir into the beaten whites and sugar. With the quantity given two sheets of cake can be iced. Chocolate Icing, No. 2. Soak a teaspoonful of gelatine one or two hours in three table-spoonfuls of water. Pour on it one-fourth of a cupful of boiling water, and stir into it one and two -thirds cupfuls of powdered sugar. Prepare two squares of chocolate as for the first icing, and stir them into this mixture. Use immediately. Caramel Frosting.