Boil sugar, water and butter one minute; add flour all at once. Beat until mixture leaves side of the pan in a mass, add eggs, one at a time, beating thoroughly. When all eggs are used, beat five minutes; drop from tip of tablespoon on to a buttered sheet and bake one half hour in quick oven. Fill with [Cream Filling], Strawberry Filling, [Chocolate Filling], or Whipped Cream.

Éclairs

Use rule for [Cream Puffs]. Put mixture in pastry bag or shape in strips three and one half inches long and one inch wide, on buttered sheet. Bake twenty to thirty minutes in quick oven.

Fill with [Cream], [Chocolate], [Coffee], or Strawberry Filling, and brush tops with melted [Fondant], [Chocolate Frosting], or [Confectioner’s Frosting].

Lady Fingers

Beat yolks until lemon-colored and thick; add sugar and continue beating. Add lemon rind and the egg whites, beaten to a stiff froth. Cut and fold in the flour and salt. Shape on buttered sheet, using tablespoon or pastry bag and tube, four inches long and one inch wide. Sprinkle thickly with powdered sugar.

Bake twelve minutes in a moderately hot oven.