Recipes > Desserts > Carolines



Make small eclairs two inches long, using a tube with opening no larger than a pencil. When baked run a wooden skewer through them, leaving an opening at each end, so the filling will go all the way through. Put the filling in a bag, and press it through the carolines. Cover the top with fondant icing. Have the filling flavored with coffee.


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The Century Cook Book (1901).

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