RECEIPTS. 139 



36 by the saccharometer, 240 by thermom- 

 eter ; then pour it upon a scrupulously 

 clean marble slab. When it has become 

 nearly cold turn or scrape in the edges, 

 and with a long-handled spatula work it 

 vigorously and steadily to and fro ; it 

 granulates into a smooth mass ; then with 

 a knife scrape it all together, and break 

 it that is, work or knead it with 

 the hands, until it forms a softish, dough- 

 like mass ; then keep it in an earthen or 

 stone-ware jar or tureen, covered from the 

 air. It is now ready for any future oper- 

 ation to which you may wish to apply it. 

 Confectioner's Journal. 



Chocolate Charlotte Russe. 

 Having soaked in cold water an ounce 

 of gelatine, shave down three ounces of 

 Baker's chocolate, and mix it gradually 

 into a pint of cream, adding the dissolved 

 and strained gelatine. Set the cream, 

 chocolate, and gelatine over the fire, in a 



