122 RECEIPTS. 



cold and concreted they may be easily re- 

 moved from the papers. There are various 

 tools for dropping these wafers to be ob- 

 tained at almost any of the confectionery 

 supply-depots. Confectioner's Journal. 



Chocolate Jumbles. 



Take one pound of pulverized sugar, 

 half a pound of butter, half a pound of 

 chocolate, finely grated, eight eggs, a 

 tablespoonful of vanilla extract, and flour 

 sufficient. Beat the eggs and butter to a 

 cream ; add and beat in the eggs, then the 

 grated chocolate and vanilla ; then work 

 in flour till you have a dough stiff enough 

 to roll out. Dust the table with powdered 

 sugar, roll the dough half an inch thick, 

 and cut it into pieces about four inches 

 long, and form them into rings by joining 

 the ends. Lay them at a little distance 

 apart on buttered baking sheets and bake 

 in a moderate oven. Confectioner's Jour- 

 nal. 



