Put one cupful of boiling water and half a cupful of butter in a large sauce-pan, and when it boils up, turn in one pint of flour. Beat well with the vegetable masher. When perfectly smooth, and velvety to the touch, remove from the fire. Break five eggs into a bowl. When the paste is nearly cold, beat the eggs into it with the hand. Only a small part of the eggs should be added at a time. When the mixture is thoroughly beaten (it will take about twenty minutes), spread on buttered sheets in oblong pieces about four inches long and one and a half wide. These must be about two inches apart. Bake in a rather quick oven for about twenty-five minutes. As soon as they are done, ice with either
chocolate or vanilla frosting. When the icing is cold, cut the éclairs on one side and fill them.
Source:
Miss Parloa's New Cook Book
