112 RECEIPTS. 



pound of grated chocolate, wet in one 

 tablespoonful of cream ; one teaspoonful 

 vanilla ; beat the sugar into the whipped 

 whites, then the chocolate ; whisk all to- 

 gether hard for three minutes before add- 

 ing the vanilla ; let the cake get quite cold 

 before you spread it ; reserve a little of the 

 mixture for the top, and beat more sugar 

 into this to form a firm icing. Marion 

 Uarland. 



Chocolate Cake (2). 



Beat one and a quarter pounds of sugar 

 and ten ounces of butter to a cream ; whisk 

 the whites and the yolks of ten eggs sepa- 

 rately, after which mix and beat them 

 together, and add them gradually to the 

 sugar and butter ; now add and stir in six 

 ounces of cocoa-paste or chocolate grated 

 and melted in just sufficient boiling water 

 to form a thickish paste ; next add and stir 

 in one pint of milk, then add one and three- 

 quarter pounds of flour that has been thor- 



