102 RECEIPTS. 



French Chocolat au lait (Chocolate with milk). 

 Place the chocolate, cut into small 

 pieces, in a saucepan over a slow fire, in 

 order that the chocolate may dissolve 

 gradually and not adhere to the pan. 

 When the chocolate is completely melted 

 pour boiling milk upon it in small quan- 

 tities, and stir rapidly. After adding the 

 requisite quantity of milk let the mixture 

 come to the boiling-point for an instant, 

 and you will have a light and most agree- 

 able chocolate. 



Chocolat a 1'eau (Chocolate with water). 

 Follow the directions given above, using 

 water instead of milk. When the full al- 

 lowance of water has been added to the 

 chocolate the mixture should boil for ten 

 minutes, and be stirred continually. 



Spanish Chocolate. 



For one cup of chocolate scrape fine 

 two oblong divisions, and fully dissolve it 



