RECEIPTS. 



in a very little boiling water, 

 cup of milk or water in a saucepan, and 

 when it is at the highest boiling-point add 

 the chocolate. Allow it to simmer for 

 five or ten minutes, but not to boil, stirring 

 all the time. 



The Spanish method of making choco- 

 late is to mix it so thick that a spoon can 

 stand upright in the mixture. 



Egg Chocolate. 



Dissolve the chocolate in boiling water ; 

 beat the yolk of an egg to foam in a bowl, 

 and pour the chocolate slowly over it, stir- 

 ring constantly all the time. 



Chocolate, one cake ; water, one cup ; 

 yolk of one egg. 



German Egg Chocolate. 

 Put four ounces of fine chocolate, dis- 

 solved in a little hot water, into a perfectly 

 clean stewpan with three large cups of 

 water and one ounce of powdered sugar, 



