Separate the eggs, and beat the yolks and sugar together until light.
Beat the whites until light, and then beat them with yolks and sugar and
grated chocolate. Next beat in the lemon juice and water, and finally
the flour, in which the baking powder should be mixed. Beat for three
minutes, and then pour the batter into two pans, and bake in a moderate
oven for about eighteen minutes. When done, spread one sheet of cake
with the jelly, and press the other sheet over it; and when cold, cut
into little squares and triangular pieces. Stick a wooden toothpick into
each of these pieces and dip each one into the hot icing, afterwards
removing the toothpick, of course.


CHOCOLATE ÉCLAIRS

Into a granite-ware saucepan put half a pint of milk, two well-rounded
tablespoonfuls of butter, and one tablespoonful of sugar, and place on
the stove. When this boils up, add half a pint of sifted flour, and cook
for two minutes, beating well with a wooden spoon. It will be smooth and
velvety at the end of that time. Set away to cool; and when cool, beat
in four eggs, one at a time. Beat vigorously for about fifteen minutes.
Try a small bit of the paste in the oven; and if it rises in the form of
a hollow ball, the paste is beaten enough; whereas, if it does not, beat
a little longer. Have tin sheets or shallow pans slightly buttered. Have
ready, also, a tapering tin tube, with the smaller opening about
three-quarters of an inch in diameter. Place this in the small end of a
conical cotton pastry bag. Put the mixture in the bag, and press out on
buttered pans, having each éclair nearly three inches long. There should
be eighteen, and they must be at least two inches apart, as they swell
in cooking. Bake in a moderately hot oven for about twenty-five minutes.