Pastry
    1 cup water
    1 cup flour
  1/2 cup butter
    4 large eggs
  1/4 tsp salt

Bring water with the salt to a boil.  Remove from heat and stir in flour.  
Beat over low heat until mixture leaves from the side of the pan.  Remove
from heat.  Beat in eggs, one at a time.  Beat until shiny and satiny and 
broken in strands.  Drop three inches apart on ungreased sheet.  Form 12 
strips 4 x 1 inches.  Bake at 400°F. for about 40 minutes.  (It will 
sound hollow if tapped lightly.  Keep from drafts.)  Slit tops of eclairs and 
fill with custard.  Spread tops with chocolate covering, chill and serve.

Custard
    3 cups milk
  1/2 cup sugar
    3 Tbsp cornstarch
    4 egg yolks
    2 tsp pure vanilla extract

In a medium saucepan heat milk slowly just until bubbles form round
the edge.  In a small bowl, combine sugar and cornstarch, mixing well.
Stir into hot milk all at once.  Cook, stirring, over medium heat until mixture 
boils.  Reduce heat and simmer for 1 minute.  Beat a small amount of 
mixture into egg yolks.  Pour back into sauce pan and cook, stirring, over 
medium heat until mixture boils and thickens.  Stir in vanilla. Place waxed 
paper on surface to prevent skin from forming.  Refrigerate until ready to 
use.  Makes about 3 cups and will about a dozen eclairs.

Chocolate covering
   12 oz semi sweet chocolate
  1/4 cup shortening
  1/4 light corn syrup
    6 Tbsp milk

In top of double boiler, over hot but not boiling water, melt the 
chocolate with the shortening.  Add corn syrup and milk.  Stir until 
smooth and well blended.  Let cool slightly.  Spread covering over
Eclairs.  Makes 2 cups to cover a dozen eclairs.