Take from the oven, and while they are still warm coat them with
chocolate. When cold, cut open on the side, and fill with either of the
following described preparations:--

FILLING NO. 1.--Mix in a bowl half a pint of rich cream, one teaspoonful
of vanilla, and four tablespoonfuls of sugar. Place the bowl in a pan of
ice-water, and beat the cream until light and firm, using either an
egg-beater or a whisk.

FILLING NO. 2.--Put half a pint of milk into a double-boiler, and place
on the fire. Beat together until very light one level tablespoonful of
flour, half a cupful of sugar, and one egg. When the milk boils, stir in
this mixture. Add one-eighth of a teaspoonful of salt, and cook for
fifteen minutes, stirring often. When cold, flavor with one teaspoonful
of vanilla.

ICING FOR ÉCLAIRS.--Put in a small granite-ware pan half a pint of sugar
and five tablespoonfuls of cold water. Stir until the sugar is
partially melted, and then place on the stove, stirring for half a
minute. Take out the spoon, and watch the sugar closely. As soon as it
boils, take instantly from the fire and pour upon a meat-platter. Let
this stand for eight minutes. Meantime, shave into a cup one ounce of
Walter Baker & Co.'s Premium No. 1 Chocolate, and put it on the fire in
a pan of boiling water. At the end of eight minutes stir the sugar with
a wooden spoon until it begins to grow white and to thicken. Add the
melted chocolate quickly, and continue stirring until the mixture is
thick. Put it in a small saucepan, and place on the fire in another pan
of hot water. Stir until so soft that it will pour freely. Stick a
skewer into the side of an éclair, and dip the top in the hot chocolate.
Place on a plate, and continue until all the éclairs are "glacéd." They