RECEIPTS. 147 



scrape the chocolate fine, and mix with 

 just enough of the boiling milk and mo- 

 lasses to moisten ; rub it perfectly smooth, 

 then, with the sugar, stir into the boiling 

 liquid ; add the butter, and boil twenty 

 minutes. Try as molasses candy, and if 

 it hardens pour into a buttered dish. Cut 

 the same as nut-candy. Af. Parloa. 



Creme de Cacao. 



Infuse five ounces of Caracas cocoa- 

 nibs, crushed ; one bean of Vera Cruz 

 vanilla, split and cut into small pieces ; 

 quarter ounce of cinnamon, and one drop of 

 essence of almond, in one quart of brandy, 

 or deodorized alcohol, for ten days. Strain, 

 press ; then filter clear, and add one quart 

 of clarified syrup. Bottle and cork well. 

 Confectioner's Journal. 



Chocolate Parfait Amour. 

 Dissolve half a pound of chocolate highly 

 flavored with vanilla in sufficient water. 

 In a bottle of brandy digest one ounce of 



