Eclairs à la Vanille.—Proceed as for the above, but mix a teaspoonful of essence of vanilla in the cream instead of tea.
Eclairs à l'Essence.—The meaning of éclairs à l'essence is, that a few drops of any kind of essence are mixed with the cream instead of chocolate and milk, and prepared and served like the others.
Eclairs aux Fraises.—Instead of filling the cakes with cream, fill them with strawberry-jelly, and for the rest proceed as for éclairs au chocolat.
Eclairs aux Groseilles.—Made like the above, but filled with currant-jelly.
Do the same with apple, blackberry, cherry, grape, peach, pear, plum, quince, raspberry jelly, etc.
Petits Pains à la Reine.—Eclairs are so called when filled with marmalade of peaches in which sweet almonds chopped fine have been mixed previously.
Petits Pains à la Rose.—Like the above, and by adding a few drops of essence of roses to the marmalade.
Petits Pains à l'Essence.—Like the above, with any kind of essence: pink, violet, geranium, etc.
Biscuits in Boxes.—Make some square boxes with sheets of white paper; fill them about two-thirds full with the same mixture as for lady's fingers, dust with sugar, and bake in a slow oven; serve cold.