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ring constantly with a whisk ; then remove 

 it, and when cold add the whites of four 

 eggs and whisk briskly ; remove the froth 

 with a perforated skimmer, and lay it upon 

 a hair sieve to drain. When you have 

 sufficient froth, or whip, fill your glasses 

 or cups three-fourths full of the cream and 

 pile the whip on the top of them ; sprinkle 

 a little vanilla sugar, or powdered cinna- 

 mon, on the whip, and serve. 



Chocolate Whip (2). 



Dissolve two ounces of cocoa-paste, on a 

 moderate fire, in half a tumbler of boiling 

 water, and when cold add it to the cream 

 together with six ounces of fine sugar. 

 Whip and finish as above. 



Chocolate Drops, with Nonpareils. 

 Warm some sweet chocolate by pound- 

 ing it in a hot iron mortar ; when it is 

 reduced to a malleable paste make it into 

 balls, about the size of a small marble, by 

 rolling a little in the hand. Place them 



