RECEIPTS. 117 



ounces of flour ; beat the eggs to a stiff 

 froth, add the sugar, then stir in the choco- 

 late and flour. Butter flat tins, and drop 

 on the mixture, not too closely, as the cakes 

 will spread. Bake a few minutes in a 

 quick oven. Sara T. Paul. 



Chocolate Cakes (2). 



Put the yolks of three eggs in a bowl, 

 with four ounces of powdered sugar ; beat 

 them well until slightly consistent, and add 

 to them an ounce and a half of flour, an 

 ounce of corn-starch, a few drops of extract 

 of vanilla, and mix all well together. Beat 

 up the whites of your eggs very stiff, and 

 stir them lightly with your other ingre- 

 dients. Put it in a cornucopia made of 

 stiff paper, with a hole in the end, through 

 which press it on a pan (on which you 

 have spread a sheet of white paper), and 

 form it into small rounds about the size of 

 a fifty-cent piece. Send them to a gentle 

 oven until they are quite firm ; then let 



