140 RECEIPTS, 



porcelain kettle, and boil it slowly for 

 three or four minutes. 



Take off the fire, and let it cool. Have 

 ready eight yolks of eggs and four 

 whites beaten all together until very light, 

 and stir them gradually into the mixture, 

 in turn with half a pound of powdered 

 sugar. Simmer the whole over the fire 

 for a few minutes, but do not let it quite 

 boil ; then take it off, and whip it to a 

 strong froth. Line your moulds with 

 sponge cake, and set them on ice. 



Chocolate Custard Pies. 

 Simmer one quart of milk ; add a quar- 

 ter of a pound of Baker's chocolate, grated ; 

 sweeten to taste ; beat in four well-beaten 

 eggs. Line deep pie-pans with rich paste ; 

 pour in the mixture. Bake in moderately 

 quick oven. 



Chocolate Pie (rich). 

 To one pint of boiling milk add one 



