Pine-Appleade. — To one cup of pine-apple syrup or juice add the juice of one lemon, a pinch of salt, sugar to taste, and three cups of water. Stir until the sugar dissolves, then serve. Half a cup of pine-apple juice or syrup may be added to the strawberryade, or half a cup of strawberry juice to the pine-appleade. Other berries and fruits may be used in a similar manner for making palatable drinks for invalids. Cocoa No. I. — Put a teaspoonful of cocoa and a tea- spoonful of granulated sugar into a heated cup, mix well together, add sweet cream to taste, fill the cup with boil- ing water, and serve. Cocoa No. 2. — Put four teaspoonfuls of cocoa into a heated cup, and pour upon it, gradually, stirring mean- while, one cup of boiling water. When perfectly mixed, pour into a chocolate pot, add one cup of boiling water and two cups of hot milk. Beat with a chocolate whip until light and foamy. Serve with whipped cream. Cocoa No. 3. — Prepare like Cocoa No. 2✪ Cocoa No. 1, but just be- fore whipping the mixture add to it a fresh ^^^, beaten very light, then whip and serve. Chocolate. — If the chocolate is finely grated, prepare the same as cocoa. If it is coarsely grated, mix with the quantity of water to be used, and simmer in a sauce-pan until perfectly smooth before adding hot milk. Shells. — Put a quarter of a cup of cocoa shells into a sauce-pan, add two cups of boiling water, and let stand where it will keep hot, but not boil, for fifteen minutes. Serve with either hot milk or whipped cream. 1 62 The Art of Cookery. Beefsteak Toast. — Toast thin slices of bread until a nice brown color, then moisten them with the juice pressed from rare broiled beefsteak. Serve hot. Broth Toast. — Dip slices of toast into very hot, well- salted chicken, beef, or mutton broth, and serve. Frizzled beef or creamed codfish may be served on toast ; or the beef and fish may be strained out and the slices of toast moistened with the cream gravy. Oyster Toast. — Cover thin slices of hot, dry toast with stewed, broiled, or panned oysters until they are well saturated with the juices, then remove the oysters and serve the toast. Fruit Toast. — Spread over thin slices of buttered toast a small quantity of freshly cooked fruit, sweetened to taste. In using berries, if the seeds are objectionable, the juice alone may be used to moisten and flavor the toast. Blackberry Mush — To a quart of ripe blackberries add a pint of water and cook in a sauce-pan until the berries are soft. Stir to a smooth paste three fourths of a cup of flour and half a cup of cold water, and add to the cooked berries in the sauce-pan. Let the mixture simmer five minutes, or until the flour is well cooked, stirring constantly meanwhile, then sweeten with three fourths of a cup of sugar✪ Blackberry Mush. Serve cold with sweet cream. Mush can be made of dewberries, strawberries, or raspberries in a similar manner. CHAPTER XIV. CANNING, PRESERVING, AND PICKLING.

AI-modernized reading of the original text

Pine-Appleade. — To one cup of pine-apple syrup or juice add the juice of one lemon, a pinch of salt, sugar to taste, and three cups of water. Stir until the sugar dissolves, then serve. Half a cup of pine-apple juice or syrup may be added to the strawberryade, or half a cup of strawberry juice to the pine-appleade. Other berries and fruits may be used in a similar manner for making palatable drinks for invalids. Cocoa No. I. — Put a teaspoonful of cocoa and a teaspoonful of granulated sugar into a heated cup, mix well together, add sweet cream to taste, fill the cup with boiling water, and serve. Cocoa No. 2. — Put four teaspoonfuls of cocoa into a heated cup, and pour upon it, gradually, stirring meanwhile, one cup of boiling water. When perfectly mixed, pour into a chocolate pot, add one cup of boiling water and two cups of hot milk. Beat with a chocolate whip until light and foamy. Serve with whipped cream. Cocoa No. 3. — Prepare like Cocoa No. 2, but just before whipping the mixture add to it a fresh egg, beaten very light, then whip and serve. Chocolate. — If the chocolate is finely grated, prepare the same as cocoa. If it is coarsely grated, mix with the quantity of water to be used, and simmer in a sauce-pan until perfectly smooth before adding hot milk. Shells. — Put a quarter of a cup of cocoa shells into a sauce-pan, add two cups of boiling water, and let stand where it will keep hot, but not boil, for fifteen minutes. Serve with either hot milk or whipped cream. 1 62 The Art of Cookery. Beefsteak Toast. — Toast thin slices of bread until a nice brown color, then moisten them with the juice pressed from rare broiled beefsteak. Serve hot. Broth Toast. — Dip slices of toast into very hot, wellsalted chicken, beef, or mutton broth, and serve. Frizzled beef or creamed codfish may be served on toast ; or the beef and fish may be strained out and the slices of toast moistened with the cream gravy. Oyster Toast. — Cover thin slices of hot, dry toast with stewed, broiled, or panned oysters until they are well saturated with the juices, then remove the oysters and serve the toast. Fruit Toast. — Spread over thin slices of buttered toast a small quantity of freshly cooked fruit, sweetened to taste. In using berries, if the seeds are objectionable, the juice alone may be used to moisten and flavor the toast. Blackberry Mush — To a quart of ripe blackberries add a pint of water and cook in a sauce-pan until the berries are soft. Stir to a smooth paste three fourths of a cup of flour and half a cup of cold water, and add to the cooked berries in the sauce-pan. Let the mixture simmer five minutes, or until the flour is well cooked, stirring constantly meanwhile, then sweeten with three fourths of a cup of sugar. Serve cold with sweet cream. Mush can be made of dewberries, strawberries, or raspberries in a similar manner. CHAPTER XIV. CANNING, PRESERVING, AND PICKLING.

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The art of cookery