Êclairs
Put into an enameled saucepan one quarter pound of butter, one quarter pint of water, and a few drops of lemon juice; bring all to a boil; while boiling mix in smoothly one quarter pound of flour, draw back the saucepan from the fire and add to the mixture three well beaten eggs. Bake on greased tins in hot oven about twenty minutes. When done make a slit in side of each and quickly fill with either thick custard, or stiff whipped cream that has been sweetened and flavored; then as quickly as possible pour some chocolate frosting over the top. Serve when cold.