Cookery and housekeeping

be cut into croutons if liked. A little grated tongue or ham may be sent up with chicken jelly. Mutton Cutlets a la Victime. Trim one of three cutlets neatly, and allow the two others to project a little beyond the trimmed cutlet which is to be placed between the other two ; tie them together, and grill the triplet, taking care to turn it with the cutlet tongs, or, if a hanging gridiron, in the usual way, so that all the gravy is concentrated, and that the middle cutlet receives it all. Then remove the outside cutlets, which may be used by the stronger digestions, while the delicate and juicy cutlet is served to the invalid. When a very small quantity of mutton, minced very fine, is ordered for a patient, this is the best way of preparing the meat before mincing. Tapioca and Cream. Boil the tapioca in milk till it is quite soft all through, flavour with sugar and vanille (if approved); let it get cold, and then break it up and work in half a pint of whipped cream. Sago or rice may be used instead of tapioca. Chocolate. Begin by purchasing chocolate which is not loaded with flour or sugar ; it costs more money to buy, but is cheaper than those kinds which are only chocolate in part. An ounce of chocolate is to be dissolved in a CHOCOLATE. 455 teacup and a half of water, and boiled down to a teacup ; stir in half a teacupful of milk or cream, warm, but do not boil, and serve. Chocolate No. 2. Take a tablet of chocolate for each cup. Break the tablet in two pieces, put it into a cup, and pour on it enough boiling water or milk to cover the pieces ; leave it alone, off the fire, about five minutes, or long enough to become thoroughly soaked. Now pour off the superfluous liquid and mash the chocolate into a soft pulp ; then turn the whole into the saucepan of boiling water or milk on the fire, and five or six minutes' boiling will be sufficient. It need not be stirred much while on the fire, as the chocolate, being completely dissolved, will not stick to the bottom of the saucepan. After the five or six minutes' boiling, it may stand eight or ten minutes near the fire, to get mellow. Alilk or water is used according to taste. A silver, porcelain, or earthenware saucepan will do, or even a copper one well tinned ; but tin and iron saucepans, or any utensils employed for the ordinary uses of the kitchen, ought not to be used, as they may give the chocolate a bad flavour. The stirring may be done with a wooden spoon. Chocolate is not a mere infusion, like tea, but rather a fine and delicate sort of vegetable broth or soup, at once a cheering drink and nourishing food. 456 CHOCOLATE. Chocolate No. 3. French Mode. 2 cups boiling water ; I cup scraped chocolate ; Use a silver saucepan, stir in the chocolate as the water boils, stir till quite smooth. Add two cups of milk, reduce by simmering, and then serve. German Mode. \ lb. chocolate I quart milk ; 3 yolks of eggs. Grate the chocolate, stir in boiling milk and boil for ten minutes ; stir in the eggs, pour into little china cups, and let them set. Panada. Steep the crumb of some stale bread in hot water till it has soaked up all the water, then simmer in a little more water and pass through a tamis. Make a thin custard with new milk and yolk of egg, and mix with the panada, which may be eaten hot or cold.