RECEIPTS. 121 



water and stir until a stiff jelly. When 

 cold spread it between the layers of cake. 

 Used also as a frosting for cake. Sara 

 T. Paul. 



Chocolate Wafers. 



Melt two pounds of cocoa-paste in a 

 warm iron mortar, and add to it one pound 

 of the finest powdered sugar, and a quarter 

 of a pound of fine vanilla sugar ; pound 

 these together with a warm pestle until 

 the cocoa and sugar are perfectly amalga- 

 mated ; if it should be too stiff add a little 

 melted cocoa-butter or sweet oil to it and 

 mix well in. Take a small bit of the paste 

 in the hand and roll it into a small ball ; 

 place these as formed, out of hand, upon 

 small sheets of glazed paper, in rows about 

 an inch apart. When you have placed a 

 dozen or two on a sheet take it by the ends 

 and lift it up and down a few times, letting 

 it touch the table each time ; this motion 

 will flatten the balls into wafers. When 



