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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 1s. 6d. per pint for the cream. Sufficient for a pint and a half of cream.