b'EclairBatter(recipefoundonpage120)French Custard ( recipefound on page 280.Double that recipe)PREHEAT OVEN TO 375 DEGREES. 1 CupPowdered SugarIf DesiredSTART BY MAKING THE ECLAIR BATTER ( RECIPE ON PAGE120)ANDGREASING2LARGECOOKIESHEETS.ONCE BATTER IS READY, USING A LARGE SPOON AND ARUBBER SPATULADROP BATTER ONTO THE PREPAREDCOOKIE SHEETS IN 12 LARGE MOUNDS, 3 INCHES APART,SWIRLING THE TOP OF EACH. BAKE FOR 50 MINUTES.REMOVEFROM OVEN, CUT SMALL SLIT IN SIDE OF EACHPUFF. RETURN TO OVEN AND BAKE FOR 10 MINUTES.COOL.PREPARE FRENCH CUSTARD FOUND ON PAGE 280 ANDCHILL.WHEN PUFFS ARE COOLED, SLICE THE TOP OFF OF EACHPUFFANDFILLWITHCHILLEDFRENCHCUSTARD.REPLACE THE TOP AND SPRINKLE WITH POWDEREDSUGAR IF DESIRED.MAKES 2 DOZEN CUSTARD PUFFS.THE POST WAR ECONOMYENABLED THE HARD WORKING CLARKS TO RAPIDLY EXPANDTHEIR BUSINESS INTO SEVEN LOCATIONS.WITH A NEW GOAL TO OPEN FOUR NEWSHOPS EVERY YEAR, CLARK WAS A VISIONARY WHO WOULD EVENTUALLY MEET HISGOAL AND ALSO PIONEER THE CONCEPT OF INDEPENDENT, SELF SERVE BAKE SHOPS.TO GET SALES ROLLING, ROSELYN HAD A 1 CENT COOKIE SALE.BUY A DOZENCOOKIES AND THE SECOND DOZEN WAS ONLY 1 CENT!ON OATMEAL AND CHOCOLATE CHIP COOKIES, JOHN R. CLARK SAID, THESE ARE OURCUSTOMERSFAVORITES.WE INTEND TO KEEP THEM THAT WAY.CUSTOMERS CANTASTE GOOD INGREDIENTS129 130'