RECEIPTS. 39 



VANILLA FROSTING. 



Break the white of one large egg into a bowl, and gradually beat into it 

 one cupful of confectioner's sugar. Beat for three minutes, add half a 

 teaspoonful of vanilla extract, and spread thinly on the cakes. 



CHOCOLATE ICING. 



Make a vanilla icing and add one tablespoonful of cold water to it. 

 Scrape fine one ounce of No. i chocolate and put it in a small iron or 

 granite-ware saucepan with two tablespoonfuls of confectioner's sugar and 

 one tablespoonful of hot water. Stir over a hot fire until smooth and 

 glossy, then add another tablespoonful of hot water. Stir the dissolved 

 chocolate into the vanilla icing. 



CHOCOLATE ICE-CREAM. 



For about two quarts and a half of cream use a pint and a half of milk, 

 a quart of thin cream, two cupfuls of sugar, two ounces of No. i chocolate, 

 two eggs, and two heaping tablespoonfuls of flour. 



Put the milk on to boil in the double-boiler. Put the flour and one 

 cupful of the sugar in a bowl ; add the eggs, and beat the mixture until 

 light. Stir this into the boiling milk and cook for twenty minutes, stirring 

 often. 



Scrape the chocolate and put it in a small saucepan. Add four table- 

 spoonfuls of sugar (which should be taken from the second cupful) and two 

 tablespoonfuls of hot water. Stir over a hot fire until smooth and glossy. 

 Add this to the cooking mixture. 



When the preparation has cooked for twenty minutes take it from the 

 fire and add the remainder of the sugar and the cream, wliich should be 

 gradually beaten into the hot mixture. Set away to cool, and when cold, 

 freeze. 



CHOCOLATE PUDDING. 



For a small pudding use one pint of milk, two tablespoonfuls and a 

 half of corn-starch, one ounce of chocolate, two eggs, five tablespoonfuls 



