118 RECEIPTS. 



them become cold, and cut them all the 

 same size with a small, round cutter. 

 Spread a layer of peach or other marma- 

 lade on the half of your cakes, which cover 

 with the other half. Melt about two ounces 

 of chocolate in about two tablespoonfuls 

 of water. Put in a saucepan on the fire 

 half a pound of sugar, with half a glass 

 of water; boil for about eight to ten 

 minutes ; lift out some of the sugar with 

 a spoon, drop it into cold water ; place it 

 between the thumb and third finger, and, 

 if you may draw the sugar out into a long 

 fine thread, without breaking, you have 

 reached the desired result ; then put your 

 chocolate in a bowl, add your sugar, stir- 

 ring until beginning to thicken. Take as 

 many little wooden skewers as you have 

 cakes, sharpen them to a fine point, stick 

 one into each cake, which dip into your 

 chocolate and sugar, covering it entirely. 

 Put a colander upside-down on a table, and 

 in the holes place the ends of your sticks, 



