104 RECEIPTS. 



and set it over the fire. Beat the yolks of 

 two eggs to foam in a cup of water, and 

 stir them, with fifteen drops of rose-water 

 and the same quantity of orange-flower- 

 water, into the chocolate as soon as it 

 begins to simmer. Let it stand a few 

 moments longer over the fire without boil- 

 ing, stirring it all the time ; then take it 

 off and serve it with biscuit or marchpau. 

 Chocolate, four ounces ; water, three 

 cups ; sugar, one ounce ; yolks of five 

 eggs ; rose-water, fifteen drops ; orange- 

 water, fifteen drops. Boil up once. 



Parisian Egg Chocolate. 

 For three cups of chocolate dissolve 

 three ounces of the best chocolate in four 

 cups of water, and set it over the fire ; beat 

 the yolks of two eggs to foam, and stir 

 them into the chocolate as soon as it begins 

 to froth ; skim off the froth into warm 

 chocolate-cups until they are heaped full, 

 then hold a shovelful of burning coals to 



