128 RECEIPTS. 



one side of the puff and fill it with the fol- 

 lowing cream or custard : 



Rub four ounces of sugar and four eggs 

 to a cream ; mix two ounces of flour in 

 gradually while stirring well. Mix and 

 stir one ounce of grated chocolate into one 

 quart of boiling-hot milk and a dessert- 

 spoonful of pure extract of vanilla. Pour 

 this into the egg mixture, set it on the fire 

 and stir constantly till it thickens, then 

 take it off and let it cool. Confectioner's 

 Journal. 



Chocolate Blanc-Mange (i). 

 One quart of milk ; one-half package of 

 gelatine, dissolved in one cup of cold water ; 

 one cup of sugar ; three great spoonfuls 

 grated chocolate; vanilla to taste. Heat 

 the milk, stir in the sugar and soaked gela- 

 tine ; strain ; add chocolate, boil ten min- 

 utes, stirring all the time. When nearly 

 cold beat for five minutes or until it begins 

 to stiffen. Flavor, whip up once, and put 



