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Classic
Cook Books
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page 283
CHERRY SHRUB
To 1 pint of juice add 1/4 pound sugar,
Brandy to taste.
Put the cherries in a stone jar and set in kettle of cold water. Let the water
boil till the cherries burst, strain, sweeten, and add the brandy. Bottle till
ready to use.
CHOCOLATE (No. 1)
E. D. P.
In making chocolate, put a little warm water over the broken pieces of chocolate
and let it stand till soft. Boil 1 pint of milk and 1 pint of cream, and add to
the chocolate. Use 4 or 5 squares, according to taste. Boil well for 10 minutes
and beat well till frothy. Serve immediately.
If cream can not be had, use all new milk.
CHOCOLATE (No. 2)
Mrs. J. W. Fox
To 6 cups of chocolate allow a tablespoon of pulverized chocolate to each cup.
Put the chocolate in a cup of hot water and let it come to a boil and skim off
the oil that rises. Put 6 cups of cream
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