100 RECEIPTS. 



German Sweet Chocolate. 

 Into one pint of boiling milk and water 

 (of each one-half) throw two squares of 

 chocolate scraped fine ; then boil it five min- 

 utes longer or more, stirring frequently. 



Baker's Racahout des Arabes. 

 Dissolve two tablespoonfuls of Racahout 

 in a little cold milk. Heat gradually a 

 quart of milk to boiling; add the above 

 and let it boil (stirring meanwhile) until it 

 begins to thicken. To enrich for dessert, 

 add two eggs to the mixture before putting 

 it into the boiling milk. Strain the whole 

 when cooked. 



Baker's Broma. 



Dissolve a large tablespoonful of broma 

 in as much warm water ; then pour upon 

 it a pint of boiling milk and water, in 

 equal proportions, and boil it two minutes 

 longer, stirring it frequently ; add sugar at 

 pleasure. 



