CHOCOLATE. 61 



Chocolate Cake, No. 1. — Cream together three-founhs 

 of a pint of powdered sugar and half a cup of butter, and 

 to it add one quarter of a pound of grated chocolate, five 

 tablespoonfuls of sugar and three tablespoonf uls of water, 

 whicii have been stirred together over the fire till smooth. 

 Mix thoroughly, then stir in three well beaten eggs, half a 

 cup of milk, one pint of flour with which has been sifted 

 two heaping teaspoonfuls of baking-powder. Bake in a 

 moderate oven twenty-five minutes. 



Chocolate Cake, No. 2.— Beat the yolk of one egg and 

 stir into one-half cupful of milk, add one cupful of sugar and 

 the same quantity of grated chocolate. Boil in a small sauce- 

 pan, set in a larger till it thickens, then set aside to cool. 

 Cream together one cupful of sugar, one-half cup of butter, 

 stir in one-half cup of milk and two and one-half cupf uls of 

 flour with two full teaspoonfuls of baking-powder. Flavor 

 with two teaspoonfuls vanilla and stir in the perfectly cold 

 chocolate mixture. Bake in jelly tins and between the lay- 

 ers put boiled frosting. To make this boil two cups of sug- 

 ar and one-hall a cup of water to a syrup then pour very 

 slowly on the whites of two eggs beaten very stiff, beating 

 all the while. Add a pinch of citric acid while beating. 

 When cold spread' over each layer. 



Chocolate Pudding, ((Tood.)-Boil one pint of new milk . 

 in a farina kettle and while boiling stir in three tablespoon- 

 fuls of corn-starch or four of flour made smooth in two ta- 

 blespoonfuls of cold milk. Mix in five- tablespoonfuls of 

 sugar after the milk has thickened, one-half cup of grated 

 chocolate and two well-beaten eggs. Let it cook a few mo- 

 ments, just enough to set the eggs, then pour into a mould 

 or the dish in which it is to be served. Cool on the ice and 

 eat with egg sauce. Make thii by boiling' a pint of milk 

 with a half teacup of sugar, and pouring in a little at a 

 time, beating well, on the yolks of the beaten eggs. Flavor 

 with vanilla. 



Chocolate Macaroons.— Melt on a slow fire and in a 

 tin pan three ounces of chocolate without sugar, then work 



