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BEVERAGES
| CHOCOLATE |
| Scrape fine two ounces (two squares)
unsweetened chocolate. Use Walter Baker & Co.s No. 1 chocolate. Put
into a granite ware pan, add a small cup or sugar, a pinch of salt, and
two tablespoons of hot water; let this boil, stirring it constantly, until
it is smooth and glossy, like a caramel; then add one large pint of good
rich milk, and one pint of hot water; let this come to a boil, stirring
constantly; add a tablespoon of corn starch dissolved in a little cold
milk or water. When this boils, serve at once, with whipped cream,
flavored with a little vanilla. If you cannot have the whipped cream, pour
your chocolate from one pitcher into another, or beat with a whisk until
frothy. If you have to use skimmed milk, take more milk and less water.
Never omit the salt, as it is very essential to the flavor. |
| COFFEE |
| Allow one tablespoonful to each cupful.
Moisten with whole or half well beaten egg; pour on half pint cold water;
let this come to boiling point; then fill up with boiling water. Stop up
the nose of the coffee pot, and let stand on stove fifteen to twenty
minutes. |
| COOLING
DRINK FOR INVALIDS |
| Two teaspoonfuls arrow root wet with a
little cold water, three tablespoonfuls white sugar, juice of half a
lemon, and a small piece of rind; stir quickly while you fill a quart
pitcher with boiling water. This is a cooling and nutritious drink for the
sick. |
| INVALID
COFFEE |
| Three cups warm water, one cup baking
molasses. Take as much fresh, new bran as this will moisten (not wet); mix
thoroughly, and brown in oven exactly like coffee, and to this two pounds
of mixed ground Rio and Java coffee; then stir in three well beaten eggs.
You will have about ten quarts of mixture when done. FOR USING.--Take one
tablespoonful of this mixture to a cup of boiling water; let boil from
fifteen to twenty minutes. |
| RASPBERRY
VINEGAR |
| To nine quarts of mashed berries, add one
quart of good vinegar; let stand from four days to a week; then squeeze
out the juice. Add one quart of sugar to each quart of juice. Boil fifteen
minutes; then bottle tightly. |
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