150 RECEIPTS. 



Chocolate Icing or Coating. 



Put one pound of the best sugar in a 

 copper pan and boil to the blow, or thirty- 

 four degrees ; place the bottom of the pan in 

 cold water (contained in a saucepan) to cool, 

 until the sugar begins to set at the bottom 

 and sides of the pan. Put a quarter of a 

 pound of fine chocolate or cocoa paste with 

 half a gill of water in a pan ; place it in the 

 mouth of the oven, or on a very slow fire, 

 until it is thoroughly melted, stirring con- 

 stantly ; add half a gill of simple syrup, and 

 work until it is entirely smooth, then add it 

 to the boiled sugar. Mix well and ice or 

 cover your cakes. In a few minutes they 

 will become dry. Confectioner's Journal. 



Chocolate Whip (i). 



One ounce of cocoa-paste, scraped fine, 

 added to one quart of rich cream and half 

 a pound of pulverized sugar ; place on the 

 pan and bring it to the boiling-point, slir- 



