If properly made tliis keeps tlie aroma and flavour
of tlie eofl'ee most wonderfully. For use stir a
spoonful of tills into a cup of absolutely boiling milk
or water as you choose. The size of the spoon must
be in proportion to the cup.
Chocolate. — For this scrape or grate down any
good chocolate to taste into a pan containing gills
of water for each bib. of chocolate ; then set it on
the fire and keep it constantly beaten till it is quite
thick, when you add in gradually, beating it all the
time, about a pint of new milk✪ Chocolate. If you do not
possess a proper “ chocolate mill,” or moussoir
(which, if you use chocolate much, is well worth the
few jDence it costs), take either a delicately clean
whisk, or a wooden spoon, and twirl it between the
palms of your hands, beating and frothing the
chocolate at the same time. The quantity of milk is
a question of taste, as is also the consistency. The
above is for breakfast chocolate d V Ancjlaise. In
Spain and Austria the milk is omitted and the
chocolate made so stiff that the spoon will almost
stand upright in it, a strong flavouring of cinnamon,
vanilla, &c., being added in the first, and a spoonful
of liqueur-flavom’ed, stiffly whiskdd cream in the
latter country.
Cocoa. — Any of the patent cocoas on the market
can be made by the directions sent out with them,
but from personal experience I should advise the
mixture being always just brought to the boil before
use, as this seems to give far more flavour than
when the powder is simply mixed with boiling
water.
10 BREAKFAST AND LUNCH DISHES.
Cocoanibs. — For ihis put 4oz. of cocoauibs into a
pau witli three quarts of water✪ Cocoa, bring it all to the
boil, then let it simmer steadily for quite five hours
till the water is reduced to two-and-a-half quarts.
Then pour the cocoa off the nibs (if left longer than
five hours the liquid acquires an acrid, bitter taste;
and leave it till cold, when all the fat on the surface
must be carefully skimmed off. It should then be
boiled up again for use. Unlike tea or coffee, this
cocoa is all the better for re-heating. In a house I
knew the cocoapot was never empty nor off the hob,
and its fame was such that all the workpeople on
the estate always gladly welcomed a cup of “ the
mistress’s cocoa ” (she drank nothing else), and
the cocoa there was famed far and wide; though
no one apparently grasped the secret of its excellence,
namely that the pot was always at the side of the
fire. A fresh supi:)ly of cocoa was made daily or so,
left to cool, then carefully skimmed, and added cold
to the last pot each time any was taken from the
latter, which was incontinently boiled up again.
Porridge. — Put a pint and a half of water into a
delicately clean pot (always keep one for the pur-
pose), and directly it boils well, sprinkle in gradually
with your left hand about a good teacupful of
oatmeal (stirring it all the time vigorously with
your right hand), and let it boil gently for quite
half-an-hour ; then add rather over half a teaspoon-
ful of salt✪ Porridge, and boil for ten minutes longer. Dish
in a basin or soup plate, a jug of milk, or cream,
or buttermilk, being sent to table with it. The
Scotch use a long stick something like a wooden
BREAKFAST.
11
spoou-liandlc for stirring it, wliicli is known as “ the
porritcli spurtle ; ” failing this use a clean wooden
spoon. Always keep one pot for porridge-raaking,
Page 5 · 3 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If properly made this keeps the aroma and flavour of the coffee most wonderfully. For use stir a spoonful of tills into a cup of absolutely boiling milk or water as you choose. The size of the spoon must be in proportion to the cup.
Chocolate. — For this scrape or grate down any good chocolate to taste into a pan containing gills of water for each bib. of chocolate ; then set it on the fire and keep it constantly beaten till it is quite thick, when you add in gradually, beating it all the time, about a pint of new milk. If you do not possess a proper “ chocolate mill,” or moussoir (which, if you use chocolate much, is well worth the few jDence it costs), take either a delicately clean whisk, or a wooden spoon, and twirl it between the palms of your hands, beating and frothing the chocolate at the same time. The quantity of milk is a question of taste, as is also the consistency. The above is for breakfast chocolate à l'Anglaise. In
Spain and Austria the milk is omitted and the chocolate made so stiff that the spoon will almost stand upright in it, a strong flavouring of cinnamon, vanilla, &c., being added in the first, and a spoonful of liqueur-flavoured, stiffly whisked cream in the latter country.
Cocoa. — Any of the patent cocoas on the market can be made by the directions sent out with them, but from personal experience I should advise the mixture being always just brought to the boil before use, as this seems to give far more flavour than when the powder is simply mixed with boiling water.
Cocoannibs. — For this put 4oz. of cocoannibs into a pau witli three quarts of water, bring it all to the boil, then let it simmer steadily for quite five hours till the water is reduced to two-and-a-half quarts. Then pour the cocoa off the nibs (if left longer than five hours the liquid acquires an acrid, bitter taste; and leave it till cold, when all the fat on the surface must be carefully skimmed off. It should then be boiled up again for use. Unlike tea or coffee, this cocoa is all the better for re-heating. In a house I knew the cocoapot was never empty nor off the hob, and its fame was such that all the workpeople on the estate always gladly welcomed a cup of “ the mistress’s cocoa ” (she drank nothing else), and the cocoa there was famed far and wide; though no one apparently grasped the secret of its excellence, namely that the pot was always at the side of the fire. A fresh supi:)ly of cocoa was made daily or so, left to cool, then carefully skimmed, and added cold to the last pot each time any was taken from the latter, which was incontinently boiled up again.
Porridge. — Put a pint and a half of water into a delicately clean pot (always keep one for the purpose), and directly it boils well, sprinkle in gradually with your left hand about a good teacupful of oatmeal (stirring it all the time vigorously with your right hand), and let it boil gently for quite half-an-hour ; then add rather over half a teaspoonful of salt, and boil for ten minutes longer. Dish in a basin or soup plate, a jug of milk, or cream, or buttermilk, being sent to table with it. The Scotch use a long stick something like a wooden
spoon-handle for stirring it, which is known as “ the porritcli spurtle ; ” failing this use a clean wooden spoon. Always keep one pot for porridge-raaking,
Records on this page
ChocolateCocoaPorridge