Cassell's dictionary of cookery

of grated chocolate with four ounces of finelysifted sugar and a dessert-spoonful of flour, and add the beaten white of an egg to make a paste. Take' pieces about the size of a walnut, and roll them out very thinly, place them on a buttered tin, and bake them in a moderate oven for ten or fifteen minutes. While they are warm, turn them over a ruler to shape them, and slip them on a sieve to diy. Probable cost, 5d. for this quantity. Sufiicient for a small dessert-dish. Chocolate Cream. — Grate one ounce of the best chocolate and two ounces of sugar into a pint of thick cream ; boil it, stirring it all the time, until quite smooth, then add, when cool, the whites of four eggs beaten to a solid froth. Half fill the glasses, and whip the remainder into a froth to put at the top. Time, twenty minutes. Probable cost, 2s., allowing Is. 6d. per pint for the cream. Sufficient for a pint and a half of cream. Chocolate Custard.— Pour half a cupful of boiling water over one ounce of the best chocolate finely grated, let it stand by the fire tiU it is dissolved ; stir it gradually into a pint of milk or cream, and add two table-spoonfuls of sifted sugar and the yolks of four eggs well beaten. Put the custard into a saucepan, and beat it to a froth until it thickens. It may be put into cups and baked in a good oven. It is more generally served as it is. Time, half an hour. Probable cost, 8d., if made with milk. Sufiicient for a pint and a half. Chocolate Drops. — Dissolve four ounces of the best French chocolate in a little boiling water, and add to it half a pound of sifted sugar, stir the mixture on the fire till it is smooth and quite hot. Place it in drops about the size of a sixpence on sheets of writing paper, and leave them until cold. If it is wished, the drops may be shaken (while still soft) in a paper with some nonpareil comfits. They should be kept in layers between sheets of paper. Time, about half an hour. Probable cost, 7d. for this quantity. Chocolate Ice Cream..— Dissolve half a jDOund of the best French chocolate in a breakfast-cupful of boiling water, add a pint and a half of cream and half a pound of sugar boiled to a syrup ; strain the liquid through silk and put it into the ice-pail. Time to freeze, half an hour. Probable cost, 3s. for this quantity. Sufficient for two pints and a half of ice cream. Chocolate Mill.— The chocolate mill is used to give the fine frothy appearance to the chocolate which is generally so much liked, and which cannot be so effectually produced without it, though brisk stirring over the fire will go a CHO ( 1»5 ) CHO great way to secure it. In using this article, mix the chocolate smoothly with the water or milk, and pour it into the pot ; put on the lid with the handle of the mill coming through it, and then CHOCOLATE MILL. warm the chocolate gently, rubbing the handle briskly between the palms of the hands all the time the chocolate is on the fire. The preparation must not be allowed to boil, or it will be oily. When the lid is taken off, the chocolate will be found to be in a fine state of froth. Probable cost, 5s.