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TO MAKE THE ICING. Put into a granite-ware saucepan two gills of sugar and one of water, and boil gently until bubbles begin to come from the bottom--say, about five minutes. Take from the fire instantly. Do not stir or shake the sugar while it is cooking. Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiff froth, beating the mixture all the time. Continue to beat until the icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds of this as a white icing, and to the remaining third add one ounce of melted chocolate. To melt the chocolate, shave it fine and put in a cup, which is then to be placed in a pan of boiling water.

These old fashioned chocolate recipes are taken from the classic cookbook: Chocolate and Cocoa Recipes and Home Made Candy Recipes. View more recipes [index].


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