96 RECEIPTS. 



is perfectly smooth and free from oily par- 

 ticles. If it is allowed to boil after the 

 chocolate is added to the milk it becomes 

 oily and loses its fine flavor. Maria Par- 

 loa. 



Frothed Chocolate. 



One cup of boiling water ; three pints of 

 fresh milk ; three tablespoonfuls of Baker's 

 chocolate, grated ; five eggs, the whites 

 only beaten light ; two tablespoonfuls of 

 sugar, powdered for froth. Sweeten the 

 chocolate to taste ; heat the milk to scald- 

 ing ; wet up the chocolate with the boiling 

 water, and when the milk is hot stir this 

 into it ; simmer gently ten minutes, stirring 

 frequently ; boil up briskly once ; take from 

 the fire, sweeten to taste, taking care not to 

 make it too sweet, and stir in the whites of 

 two eggs, whipped stiff, without sugar ; 

 pour into the chocolate-pot or pitcher, 

 which should be well heated. Have ready 

 in a cream-pitcher the remaining whites, 

 whipped up with the powdered sugar ; cover 



