134 RECEIPTS. 



warm place near the range ; when slight- 

 ly cooled add two tablets of chocolate, 

 soaked and smoothed. Stir in the eggs 

 well beaten. When it has become quite 

 cold, and begins to thicken, stir it without 

 ceasing a few minutes, until it is very 

 smooth ; then stir in the whipped cream 

 lightly until it is well mixed. Put it into 

 a mould or moulds, and set it on ice or in 

 some cool place. Mrs. Blair. 



Chocolate Souffles. 



Three ounces of grated chocolate, one 

 ounce of sugar, one ounce of butter, one 

 ounce of flour, one gill of milk, yolks of 

 three eggs, whites of four eggs. Butter 

 and bind around a pint and a half souffle- 

 tin a band of paper to form a wall above 

 the tin, and confine the souffle as it rises. 

 Butter also the interior of the tin. 



Melt the butter in a small saucepan, stir 

 into it the flour, and, adding the milk, stir 

 all until boiling. When boiling take the 



