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Syrups
with
a
porcelain
pestle
until
all
the
lumps
in
the
choc»i
late
are
reduced
to
powder
and
are
well
mixed
with
the
sugar.
Add
the
remainder
of
the
sugar,
mixing
well.
Heat
the
water
to
boiling,
pour
it
on
the
mixture
of
choco-
late
and
sugar,
stir
well
with
a
wooden
ladle
and
boil
the
whole
for
a
few
minutes.
7.
—
Cocoa,
8
oz.;
hot
water,
2
pt.;
gelatine,
Cooper's,
J^
sheet;
sugar,
1
lb.
Boil together
for
a
few
minutes
and
then
strain.
8.
—
Cocoa,
light,
soluble,
4
oz.;
granulated
sugar,
2
lb.;
boiling
hot
water,
1
qt.;
extract
vanilla,'
1
oz.
Dissolve
the
cocoa
in
hot
water
by
stirring,
then
add
the
sugar
and
dissolve.
Strain
and
when
cold
add
the
vanilla
extract.
9.
—
's
chocolate,
plain,
4
oz.;
boiling
water,
4
oz.;
water,
28
oz.;
sugar,
50
oz.;
extract
of
vanilla,
J^
oz.
Cut
the
chocolate
into
small
pieces,
then
add
the
boiling
water
and
stir
briskly
until
the
mixture
forms
into
a
thick
paste
and
assumes
a
smooth
and
uniform
appear-
ance.
Then
slowly
add
the
remainder
of
the
water,
stirring
at
the
same
time,
and
set
aside
until
cold.
Then
remove
carefully
by
skimming
the
layer
of
solid
fat
which
consists
of
almost
pure
cocoa
butter;
add
the
sugar,
dissolve
it
by
the
aid
of
a
gentle
heat
and
allow
the
whole
to
come
to
a
boil.
Then
strain
and add
the
extract
of
vanilla.
10.
—
Confectioners'
chocolate,
14
lb.;
hot
water,
2
qt.;
condensed
milk
,
1
can;
granulated
sugar,
5
lb.;
extract
of
vanilla,
1
oz.;
gum
foam,
1
oz.;
whites
of
2
eggs.
Cut
the
chocolate
fine,
place
in
an
evaporating
dish
and
rub
with
the
water
(which
must
be
boiling
hot),
gradually
added,
until
a
smooth
paste
is
obtained;
then
stir
in
the
milk
and
sugar,
and
when
the
latter
is
dissoved
set
aside
to
cool.
When
cold,
skim
off
any
particles
of
grease,
etc.,
which
may
have
arisen
to
the
top,
add
the
white
of
egg
previously
well
beaten,
the
extract
of
vanilla
and
the
gum
foam.
Strain
'
through
muslin
and
it
is
ready
for
use.
33