136 RECEIPTS. 



Chocolate Meringue. 



To one quart of boiling milk add half an 

 ounce of isinglass dissolved in hot water ; 

 add half a pound of Baker's chocolate, 

 grated ; sweeten ; simmer until it becomes 

 a rich jelly ; stir while boiling. Line but- 

 tered pans with rich paste ; pour in the 

 mixture ; bake until the pastry is cooked ; 

 then let it cool. Beat the whites of four 

 eggs to a stiff froth ; sweeten ; spread it 

 over the pies with a knife ; bake a light 

 brown. Flora Neely. 



Chocolate Creams (i). 



Soak one box of gelatine in cold water 

 enough to cover it one hour. 



Put one quart of rich milk into a tin 

 pail, and set it in a kettle with hot water 

 to boil. Scrape two ounces of French 

 chocolate, and mix with eight spoonfuls 

 of sugar ; wet this with two spoonfuls of 

 the boiling milk, and rub with the bowl 



