132 RECEIPTS. 



a piece of red jelly on the m&ringue. 

 Marion Harland. 



Chocolate Custards (boiled). 



One quart of milk ; six eggs, whites and 

 yolks separately beaten ; one cup of sugar ; 

 four large spoonfuls grated chocolate ; va- 

 nilla to taste, a teaspoonful to the pint is a 

 good rule. Scald the milk, stir in sugar 

 and chocolate. Boil gently five minutes, 

 and add the yolks. Cook five minutes 

 more, or until it begins to thicken up well, 

 stirring all the time. When nearly cold 

 beat in the flavoring, and whisk all briskly 

 for a minute before pouring into the cus- 

 tard-cups- Whip up the whites with a 

 little powdered sugar, or, what is better, 

 half a cup of currant or cranberry jelly, and 

 heap upon the custards. Marion Har- 

 land. 



Chocolate Custards. 



One quart of milk ; one ounce of Baker's 

 best French chocolate ; eight eggs ; two 



