RECEIPTS. 97 



the surface of each cup with sweetened 

 meringue before distributing to the guests. 

 Chocolate or cocoa is a favorite luncheon 

 beverage, and many ladies, especially those 

 who have spent much time abroad, have 

 adopted the French habit of breakfast- 

 ing upon rolls and a cup of chocolate. 

 Marion Harland. 



Milled Chocolate. 



Three heaping tablespoonfuls of grated 

 chocolate ; one quart of milk ; wet the 

 chocolate with boiling water, scald the 

 milk, and stir in the chocolate-paste ; 

 simmer ten minutes ; then, if you have no 

 regular u muller," put your syllabub-churn 

 into the boiling liquid and churn steadily, 

 without taking from the fire, until it is a 

 yeasty froth ; pour into a chocolate-pitcher 

 and serve at once. 



This is esteemed a great delicacy by 

 chocolate-lovers, and is easily made. 

 Marion Harland. 



