RECEIPTS. 119 



thereby allowing the cakes on the opposite 

 end to dry ; after which remove your cakes 

 from the sticks, and serve when needed. 

 Pierre Car on. 



Chocolate Macaroons. 



Melt on a slow fire and in a tin pan three 

 ounces of chocolate without sugar (known 

 as Baker's chocolate) ; then work it to a 

 thick paste with one pound of pulverized 

 sugar and three whites of eggs. Roll the 

 mixture down to the thickness of about one- 

 quarter of an inch ; cut it in small round 

 pieces with a paste-cutter, either plain or 

 scalloped ; butter a pan slightly and dust 

 it with flour and sugar, half of each ; place 

 the pieces of paste or mixture in and bake 

 in a hot, but not quick oven. Serve cold. 

 Pierre Blot. 



Chocolate Tartlets. 



Four eggs, half cake of Baker's chocolate, 

 grated ; one tablespoonful corn-starch, dis- 



