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Cream, Whipped, with Chocolate

Make two ounces of best chocolate into a paste with a little boiling water. Mix it gradually and smoothly with one pint of cream, sweetened, and two tea-spoonfuls of dissolved gum arabic (if this is used see the previous recipe); boil and cool, then add the whites of three eggs beaten to a froth. Half fill the glasses, and whip the remainder into froth; fill them up, and keep in a cool place till wanted. Double cream is the best for this purpose. Probable cost, 2s. Sufficient for eight or ten glasses.