148 RECEIPTS. 



bruised cinnamon, half an ounce of cloves, 

 and a pinch of salt. In three days add the 

 dissolved chocolate ; macerate one week, 

 closely corked ; then strain clear. Con- 

 fectioner's Journal. 



Bavaroise au Chocolate. 



Mix one egg and two ounces of pow- 

 dered sugar with one pint of milk or cream ; 

 place it on the fire and stir until it is about 

 to boil ; then instantly remove and add a 

 gill of well-made, rich chocolate and a tea- 

 spoonful of extract of vanilla. Pour it into 

 pint tumblers and serve. Zwieback, nice 

 and fresh, is generally served with the 

 chocolate bavaroise. Confectioner's 

 Journal. 



Chocolate Syrup. 



Mix eight ounces of chocolate in one 

 quart of water, and stir, and melt thor- 

 oughly over a slow fire. Strain and add 

 four pounds of white sugar. Confec- 

 tioner's Journal. 



