Chambers's cookery for young housewives

It is well to buy ground coffee in small quantities, as it is best when freshly ground. Put a table-spoonful of ground coffee in a jug or coffee-pot, add about half a pint of water when boiling, and let it stand five minutes to draw. Clear it by pouring a little into a cup, and pouring it back again. Do this three times. Put the lid on, and let the jug or pot stand in a sufficientlyhot place for it almost to simmer for ten minutes. Serve with sugar and hot milk. Cafeau-lait is made by taking a pint each of hot clear coffee and boiling milk ; serve hot in the coffee-pot. COCOA AND CHOCOLATE. Put cocoa to taste in a breakfast cup, add a little cold milk, and make it into a smooth paste ; then stir in equal quantities of boiling water and milk ; sweeten and serve. Another method is to simmer it gently for about five minutes, which improves it. Chocolate is simply cocoa ground up Avith sugar and flavoured. It is more used as a sweetmeat BOSTON CREAM — SALTING AND CURING — PICKLE. than as a drink. To make chocolate for six persons, take six table-spoonl’als of scraped chocolate, or three of chocolate and three of cocoa, dissolve them in a pint of boiling water, and boil hard for fifteen minutes. Add one quart of rich milk, let it scald, and serve hot. BOSTON CREAM. This is a refreshing summer drink. Take three quarts of water, boil it, and then allow it to get cold. Beat up the whites of two eggs, and take one and a half pounds of white sugar, two ounces of tartaric acid, one and a half teaspoonfuls of lemon essence, and stir them amongst the water. Then bottle the mixture and put it aside for use. When required, half fill a tumbler with water, add half a salt-spoonful of carbonate of soda, and stir them together ; then about a glassful of the cream, when effervescence will at once begin, and it is ready. SALTING AND CURING. The best vessels to be employed for salting meat are brown earthenware pans, with lids of the same material. Wooden vessels are apt to become tainted, and if they once acquire a taint, it is difficult to remove it. The proper seasons for salting are spring and the end of autumn, when the temperature of the air is moderate — neither too hot nor too cold. The articles employed in salting are common salt, bay salt, sal prunelle, saltpetre, and brown sugar ; in some cases, spices are also used. Those articles which are in lumps should be bruised. PICKLE FOR MOST KINDS OF MEAT. 2 gallons water. I J lb. brown sugar. 3 lb. salt. I i oz. saltpetre. Let all these ingredients boil gently together for half an hour. Strain, and when cold it is ready for use. This will keep good several months if it is boiled every month, and skimmed while boiling. SALTED BEEP — HAM — KIPPERED SALMON. TO SALT BEEF. i lb. bay salt. 1 lb. common salt, i lb. brown sugar. i oz. saltpetre. 3 oz. pepper. 1 oz. allspice.