RECEIPTS. 133 



teaspoonfuls of vanilla ; eight teaspoonfuls 

 of white sugar. Beat the eight yolks and 

 the two whites of the eggs until they are 

 light. Boil the milk ; when boiling stir 

 the chocolate and the sugar into it, and 

 then put it into a clean pitcher. Place this 

 in a pot of boiling water ; stir one way 

 gently all the time until it becomes a thick 

 cream ; when cold strain it and add the 

 vanilla ; place it in cups ; beat the whites of 

 the eggs to a stiff froth, and add the sugar 

 to them ; beat well, and place some of this 

 frosting on the top of each custard. 

 Choice Receipts. 



Chocolate Bavarian Cream. 

 Whip one pint of cream to a stiff froth, 

 laying it on a sieve ; boil a pint of rich 

 milk with a vanilla bean and two table- 

 spoonfuls of sugar until it is well flavored ; 

 then take it off the fire and add half a box 

 of Nelson's or Coxe's gelatine, soaked for 

 an hour in half a cupful of water in a 



