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CHOCOLATE ECLAIRS

(Cakes) - (The International Jewish Cook Book)







To make éclairs spread the batter, prepared as in foregoing recipe, in
long ovals and when done cover with plain or chocolate frosting, as
follows: Boil one cup of brown sugar with one-half cup of molasses, one
tablespoon of butter and two tablespoons of flour. Boil for one-half
hour, then stir in one-fourth pound of grated chocolate wet in
one-fourth cup of sweet milk and boil until it hardens on the spoon.
Flavor with vanilla. Spread this upon the éclairs.











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