Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

teaspoonful, all over the paste left in the bakepan, about one-sixteenth of an inch in thickness; put some of it also in the pastry-bag, and by squeezing it out, make a border with it about the size of the finger; prick the middle of the paste in about a dozen places with a fork and inside of the border; glaze the border with egg, and then bake in an oven at about 400° Fahr. While the above is baking, make very small _choux_ (about the size of a macaroon), and bake them also. When both are baked, and while they are cooking, make some _crème légère_, fill the inside of the cake with it, so as to imitate a sugar-loaf or mound, about four inches in height, smooth it or scallop it with a knife. Put two tablespoonfuls of sugar and two of water in a saucepan, set it on the fire, toss the pan occasionally to boil evenly, and till it becomes like syrup. Do not stir too much, else it will turn white and somewhat like molasses-candy. It is reduced enough when, by dipping (not stirring) a little stick in it and dipping it again immediately in cold water, the syrup-like liquor that has adhered to it breaks easily and is very transparent. It must be as transparent as glass. As soon as reduced thus, take from the fire and use. Dip the top of each small _chou_ in it, holding the _chou_ with a small knife stuck in it; place a piece of candy (generally, sugar-plums of various colors are used) on the top of each _chou_; place them apart and around the _crème légère_, and upon the border of the cake, with one a little larger than the others on the top of it; serve cold. This cake is as good as it is sightly. _Eclairs._--_Eclairs_ are also called _petits pains_ or _profiterolles au chocolat_. _Eclairs au Chocolat._--Make some _pâte à choux_ as directed above, and put it in the pastry-bag with tube No. 1 at the end of it. Force it out of the bag