RECEIPTS. 105 



each till the froth is converted to a light 

 crust, when serve. 



The chocolate froths better when finely 

 powdered sugar is mixed with the yolks 

 of eggs, and still better when froth-cakes 

 are added, prepared in the following man- 

 ner : 



Beat the whites of a dozen eggs to froth, 

 and stir in powdered sugar till the mass is 

 of the consistency of a stiff paste. Mould 

 the paste on a large plate into small cakes, 

 about the size and shape of an ordinary- 

 sized hazel-nut, and dry them in the sun 

 or in a warm room. 



As soon as the egg-yolks have been 

 stirred into the chocolate add as many of 

 these cakes as there are cups of the liquid, 

 and continue to stir it until the whole mass 

 becomes froth. Care must be taken to 

 keep the chocolate near the boiling-point, 

 whether on or off the fire, without letting 

 it boil over. 



Chocolate, three ounces ; water, four 



