106 RECEIPTS. 



cups ; yolks of eggs, two. Boil, and mill 



to froth. 



Wine Chocolate. 



Set half a bottle of good white wine, 

 three ounces of chocolate, and one ounce 

 of powdered sugar over the fire ; beat the 

 yolks of four eggs to foam, with a little 

 wine, and add it to the chocolate as soon 

 as it begins to simmer; stir it for a few 

 minutes, then take it from the fire and 

 serve. This is an excellent winter bever- 

 age. Dessert Book. 



Chocolate Wine. 



Infuse in a bottle of Madeira, Marsala or 

 raisin wine four ounces of chocolate, and 

 sugar if required. In three or four days 

 strain and bottle. Confectioner's Jour- 

 naL 



PUDDINGS. 

 Chocolate Pudding (i). 

 Half a cake of chocolate grated (Baker's, 

 two cakes in one package) ; vanilla to 



