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Classic
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page 441
taking about 1/3 part water. The chocolate will be more agreeable in taste and
easier to digest than when made with pure milk. Then add the necessary sugar and
boil for about 10 minutes, stirring constantly.
5. Chocolate with Water. To 1 quart of water take 1/4 pound of chocolate, or 1/2
ounce for each cupful of water. Prepare the same as chocolate with milk, but it
must boil for 10 minutes on a good fire, stirring or, better still, twirling it,
which will cause it to bind.
6. Imperial Punch. 1 pineapple cut into very thin slices, 1 bottle of champagne,
1 bottle of Rhinewine, not quite 1 bottle of arrac, 1 quart of boiling water,
about 1/2 pound of sugar with the peel of a lemon grated over it, if wished the
fine peel of an orange, 4 oranges, the juice of 4 fresh lemons, a small
teaspoonful of ground cinnamon and a little vanilla. Put the cinnamon into
boiling water to draw, pour through a fine sieve into the punch bowl, add sugar,
lemon juice, the oranges peeled and divided, and the pineapple. When cold, pour
in the Rhinewine, arrac and champagne and a dash of vanilla.
7. Strawberry Punch. Mash 2 pounds of strawberries in a stoneware- or glass
vessel which can be tightly covered, add 1 bottle of rum, and let the mixture
stand 2-3 days, stirring it occasionally during this time. Then pour through a
fine sieve into another vessel. The pulp of the strawberries is then also rubbed
through the sieve. This strawberry rum should be bottled, covering the corks
with sealing wax, when it will keep for a long time; the bottles must not stand,
but lie on their sides. Should it jelly in the bottles, it can easily be shaken
out and will readily dissolve when put into the boiling water.
When making the punch take the juice of two good lemons without the seeds,
according to taste 1 to 1 1/2 Pounds of sugar, and nearly 3 quarts of water to a
bottle of the strawberry rum. Put the sugar into the punch bowl, squeeze the
lemon juice over it, pour in the rum, and finally the boiling water. When the
punch is done, the bowl must be covered and set until cold; it will taste better
if made in the morning and served in the evening than when it is served
immediate after it
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