120 RECEIPTS. 



solved in' milk; three tablespoonfuls of 

 milk ; four tablespoonfuls of white sugar ; 

 two tablespoonfuls of vanilla ; one-half tea- 

 spoonful of cinnamon and a little salt ; one 

 heaping teaspoonful of melted butter. 



Rub the chocolate smooth in the milk ; 

 heat over the fire, and add the corn-starch 

 wet in more milk. Stir until thickened 

 and pour out. When cold beat in the 

 yolks and sugar with the flavoring. Bake 

 in open shells lining ^#fe'-pans. Cover 

 with a meringue made of the whites and a 

 little powdered sugar, when they are nearly 

 done, and let them color slightly. Eat 

 cold. Marion Harland. 



Chocolate Filling for Cake. 

 Half a cake of sweet chocolate grated, 

 half a cup of sweet milk, the same of 

 powdered sugar, the yolk of one egg, and a 

 tablespoonful of extract of vanilla. Stir the 

 chocolate in the milk, add the eggs, sugar, 

 and vanilla ; set it in a vessel of boiling 



