RECEIPTS. 137 



of the spoon until a smooth paste, then 

 stir into the boiling milk ; now stir in the 

 gelatine, and then stir in the yolks of ten 

 \vell-beaten eggs ; stir three minutes, take 

 off and strain ; set in a pan of ice-water ; 

 stir for ten minutes, then add two spoon- 

 fuls of vanilla, and put into blanc-mange 

 moulds ; set away on the ice for three 

 hours. Serve with sugar and cream. M. 

 Parloa. 



Chocolate Creams (2). 



Inside: Two cups of sugar; one cup 

 of water ; one and a half tablespoonfuls 

 of arrow-root ; one teaspoonful of vanilla. 

 Outside : Half a pound of Baker's choco- 

 late. Directions. For inside : Mix the 

 ingredients, except the vanilla ; let them 

 boil from five to eight minutes ; stir all the 

 time. After this is taken from the fire 

 stir until it comes to a cream. When it 

 is nearly smooth add the vanilla and make 

 the cream into balls. For outside: Melt 



