The new practical housekeeping

The neatest way to put in the filling is to inject it through the meringue bag but a spoon may be used. For the whipped cream, ten ounces powdered sugar, a quart of cream ; whip up stiff* and flavor with one tablespoon vanilla, or juice of one orange or grated peel dissolved in a little hot water and strained. Or for New York Cream Puffs put half pint water with half gill butter, cut in bits, in sauce-pan ; when it boils add halfpint flour and stir rapidly till well mixed and smooth; in about half minute, take from stove and stir half minute longer. It should be velvety to the touch and not adhere to anything. Let stand five minutes then add eight eggs, one at a time, stirring each one in well. After half an hour, stir a little and drop by tablespoons, on greased pans two and a half inches apart each way ; brush with Roll Glaze and bake as above, watching closely that they do not scorch. For filling, mix smooth tablespoon each flour and corn starch with a little of the milk and boil the remainder, (use one pint in all), in a custard kettle. Beat yolks with pint granulated sugar and the flour paste and stir into hot milk ; when smooth add half teaspoon butter, remove from stove and mix in half tablespoon Vanilla Sugar and let cool. Chocolate Eclairs — Make paste after recipe for "Boston Cream Puffs," shape into cakes about four inches long and one and onehalf wide, placing them on cold greased tins about two inches apart ; A meringue bag is convenient to use pressing the batter out upon a well buttered baking tin. By closing and holding up the larger end of the bag, the paste will come out in rope-like shape, and of the size of the tube you may choose for the purpose (an inch in diameter at the largest.) Draw the bag toward you, while squeezing, and stop when vou have made a cake five inches long. Bake like puffs in a Quick oven fifteen to twenty minutes. As they come from the oven dip the tops of the eclairs into an icing made by stirring ever the fire two squares scraped chocolate with five tablespoons powdered sugar and three of boiling water. When cold make an opening in the side and fill with custard made as follows : Heat to boiling one and one-half cups milk in custard kettle, beat together two-thirds cup sugar, one-fourth cup flour, two eggs, and one-fourth teaspoon salt, pinch of pulverized cinnamon, and stir the mixture into the boiling milk. Cook fifteen minutes, stirring often ; when cold flavor with vanilla extract ; if a chocolate flavor is preferred in the custard add one teaspoon dissolved chocolate. For Charlotte Eclairs make the filling described in the recipe for Buckeye Charlotte Russe and ice with Almond Icing. For Coffee Eclairs add to the filling given above for Chocolate Eclairs, two tablespoons of strong coffee (prepared the same as for the table) in place of chocolate; icing first with Vanilla Icing. For Cream Eclairs, fill with whipped cream, and ice with Snow Icing. For Jelly Eclairs, fill with any fruit jelly, according to taste and with nearly all of them Lemon Icing may be appropriately used. For Duplex Eclairs, fill with Peach Puree, given in Apple Cake, adding some finely chopped blanched almonds to it, ice with Almond Icing. For Strawberry Eclairs, fill with the cream in Strawberry Cream Cake with tablespoon Orange Juice added and ice with Orange Icing.