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Classic
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page 117
this is enough for six persons.
Cocoa can also be made after this recipe. Some boil either cocoa or chocolate
only one minute and then serve, while others make it the day before using,
boiling it for one hour, and when cool skimming off the oil, and when wanted for
use, heat it to the boiling point and add the milk. In this way it is equally
good and much more wholesome.
SPICED CHOCOLATE.
One quart milk, two squares chocolate, one stick cinnamon, a little grated
nutmeg; grate chocolate, boil the milk, reserving a little cold to moisten
chocolate, which must be mixed, perfectly smooth to a paste; when the milk boils
put in and boil cinnamon, then stir in the chocolate and let boil quickly, pour
into a pitcher, and grate in nutmeg. It is nice to add rich cream.
VIENNA CHOCOLATE.
Put into a coffee-pot set in boiling water, one quart of new milk (or a pint
each of cream and milk), stir into it three heaping table-spoons grated
chocolate mixed to a paste with cold milk, let it boil two or three minutes and
serve at once.
CIDER.
Cider should be made from ripe apples only, and for this reason, and to prevent
fermentation, it is better to make it late in the season. Use only the
best-flavored grafted fruit, rejecting all that are decayed or wormy. The best
mills crush, not grind, the apples. The utmost neatness is necessary throughout
the process. Press and strain juice as it comes from the press through a woollen
cloth into a perfectly clean barrel; let stand two or three days if cool, if
warm not more than a day; rack once a week for four weeks, put in bottles and
cork tightly. This will make perfect, unfermented cider. Do not put any thing in
it to preserve it, as all so called preservatives are humbugs. Lay the bottles
away on their sides in sawdust.--C. T. Carson, Mt. Pleasant Farm.
CREAM NECTAR.
Two ounces tartaric acid, two pounds white sugar, juice of one lemon, and three
pints water; boil together five minutes, and when cold add the well-beaten
whites of three eggs, half cup flour
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