The Dudley book of cookery and household recipes

ONE bottle of hock or moselle, two bottles of soda water, one wineglassful of brandy, one wineglassful of dry curaçoa. Break in some lumps of ice, one sprig of borage, and some slices of orange, strawberries, cherries, or other fruit if liked. The soda water should be added just before serving, and it can be iced or not as preferred. Cider cup is prepared in the same way. CLARET CUP POUR into a jug one bottle of light claret. Put in with it a sprig of burrage or cucumber, the peel of half a lemon, and a piece of ice. Let stand 2 c 201 for twenty or thirty minutes. Then add one dessertspoonful of castor sugar, a liqueur glass of brandy, and two bottles of well-iced seltzer or soda water. Serve at once. ¥ TEA CUP MIX a quart of well-boiled tea, one quarter green and three-quarters black with a bottle of apollinaris water, a little sugar, some lemon, and burrage and ice. Then place this mixture on the ice until thoroughly chilled and add a wineglassful of dry curaçoa. Lemon peel is better than the juice. Take care only to use the thin yellow rind of the lemon. ¥ CHOCOLATE For a breakfast cup take one and a half ounces of chocolate, half vanille is the best. Having broken this up into small pieces put them into the chocolate pot and pour a very little scalding water upon the pieces. When they are soft and melted, but not before, add hot water and set it to boil, stirring it briskly all the time, until the whole becomes liquid and frothy. When prepared with milk instead of water only one ounce of chocolate is required for each cup. TO MAKE COCOA FROM THE NIBS PUT into a stewpan four tablespoons of nibs and an egg-shell. Let this with two pints of water simmer gently for four hours. Then pass through a hair sieve into a basin. Put the nibs back into a stewpan with a quart more cold water and let it simmer for three hours. Then strain through the sieve as before into the first quantity. Next morning set this to boil gently for two hours before serving. Be careful to put the nibs into cold water and let them simmer, not boil. Boiling quickly even for five minutes makes the colour brown and renders the taste bitter. HOT CHOCOLATE (AUSTRIAN RECIPE) Rasp about a quarter of a pound of chocolate and dissolve with a very little boiling water. Then pour on to this gradually two pints of new milk, working it well with a wooden stick with crossed pieces of wood on bottom. The chocolate must be stirred with this stick worked between the hands incessantly whilst it is boiling to make it into a froth. Serve at once and very hot whilst it is frothy. Some whipped cream should be served with it to put on the tops of the cups of chocolate. ICED COFFEE ^ yrMAKE about two pints of good strong coffee from freshly roasted and freshly ground coffee berries. Sweeten a little to taste. Boil one pint of milk and half a pint of cream and add to the coffee when cold. Freeze and serve in glass jugs, with some whipped cream served separately. UT the oranges quite entire into a jar. Pour the