The table

1242. Crème Pâtissière. — Put a pint of cold milk into a saucepan, and place it on the stove. Mix in another vessel two ounces of powdered sugar, with one ounce of flour, and half an ounce of corn-starch. Break in two whole eggs, and beat well together with the whip for two minutes. When the milk is boiling, add it to the preparation, and after stirring for one minute longer, put it into another saucepan, and place it on the stove. Beat well until it comes to a boil; then remove from the fire, and add immediately a teaspoonful of vanilla essence. Mix thoroughly again for one minute longer; then pour it into a bowl, and let it get cold. 1243. How to Glaze Eclairs with Chocolate. — Put in a saucepan one pound and three quarters of granulated sugar and a gill of cold water. Place on the stove, and with a spatula mix well until the sugar is thoroughly melted, and when boiling remove from the stove, and pour it gradually on a marble slab, on which it will spread about three feet square. Let it cool off for ten minutes. Then cut two ounces of cocoa into small pieces; put them on a plate, and leave them at the oven door to melt. With a spatula begin working the sugar that is on the marble as rapidly as possible in every direction until it begins to whiten; then add the melted cocoa, mixing it thoroughly again until it becomes hard; remove the spatula, and detach the preparation quickly from the marble with a knife. Put it into a vessel, and covering it with a damp cloth, let it rest for thirty minutes. Then place half of it in a saucepan on the hot stove, and with the spatula mix thoroughly and slowly until it is lukewarm, meanwhile adding a teaspoonful of cold water. Take the éclairs, one by one, and with the hand dip them into this preparation. Lay them on a pastry - grate ; let them cool off for five minutes ; dress on a dessert-dish with a folded napkin, and serve. Keep the rest of the preparation for further use. When laid aside in a cool place, and properly taken care of, it will be as good in two weeks' time as when freshly made. 1244. Éclairs au Café. — Have a pate-a-chou ready, as for No. 1240; then proceed to make the eclairs. Bake, and fill them with a creme patissiere (No. 1242) exactly as for the chocolate eclairs; glazing them the same as for No. 1243, only instead of cocoa use half a gill of coffee essence (No. 1263). Serve precisely the same. 1245. Éclairs à la Vanille. — Prepare a pate-a-chou as for No. 1240. Make the eclairs, bake, and fill them with a creme patissiere, as No. 1242. Glaze them as for No. 1243, only substituting two teaspoonfuls of vanilla essence for the cocoa, and serving them the same. 1246. Choix à la Crème. — Prepare a pate-a-chou as for No. 1240, and put it into the bag. Press it down onto a baking-sheet into six round, equal cakes, about two inches high. Glaze the surface of each with beaten egg. Bake in a moderate oven for thirty minutes. Watch them carefully, and when they are of a good golden color, remove from the oven and let cool for half an hour. Make an incision on one side, about half-way in the cakes, using a pair of scissors. Fill the insides with creme patissiere (No. 1242), and close them again. Dredge well with powdered sugar,