RECEIPTS. 131 



mixture into a mould. Set on ice. This 

 blanc-mange should be thoroughly cooked. 

 Choice Receipts. 



Chocolate Custards (baked). 

 One quart of good milk ; six eggs, yolks 

 and whites separated ; one cup sugar ; four 

 great spoonfuls grated chocolate ; vanilla 

 flavoring. Scald the milk ; stir in the 

 chocolate and simmer two minutes, to dis- 

 solve and incorporate well with the milk. 

 Beat up the yolks with the sugar and put 

 into the hot mixture. Stir for one minute 

 before seasoning and pouring into the cups, 

 which should be set ready in a pan of boil- 

 ing water. They should be half sub- 

 merged, that the water may not bubble 

 over the tops. Cook slowly about twenty 

 minutes, or until the custards are firm. 

 When cold whip the whites of the eggs to 

 a meringue with a very little powdered 

 sugar (most meringues are too sweet) and 

 pile some upon the top of each cup. Put 



