Preheat oven to 425℉. In a medium saucepan, combine butter, water and salt. Cook until mixture comes to a boil and butter completely melts. Make sure your éclairs are well spaced on the parchment.

The Altoona Water Authority’s consulting engineer is working on a plan to fill part of a 6-foot diameter pipe that the contractor on the renovation of the authority’s Bellwood dam discovered recently.