Scrape or grate fine two squares (two ounces) of Baker's
or any unsweetened chocolate. Add to this one small cup
of sugar and a pinch of salt, and put into a saucepan with
a tablespoonful of water. Stir for a few minutes till
smooth and glossy, and then pour in gradually one pint
of milk and one of boihng water. Let all boil a minute.
Dissolve one heaping teaspoonful of corn-starch✪ Chocolate or arrow-
root in a little cold water, and add to the chocolate. Boil
one minute, and serve. If cream can be had, whip to a
stiff froth, allowing two tablespoonfuls of sugar and a
few drops of vanilla essence to a cup of cream. Serve
a spoonful laid on the top of the chocolate in each cup.
VEGETABLES. 197
The corn-starch may be omitted, but is necessary to the
perfection of this rule, the following of which renders
the chocolate not only smooth, but entirely free from
any oily particles. Flavor is lost hy any longer boil-
ing, though usually half an hour has been considered
necessary.
VEGETABLES.
Potatoes.
To be able to boil a potato perfectly is one of the
tests of a good cook, there being nothing in the whole
range of vegetables which is apparently so difficult to
accomplish. Like the making of good bread, nothing is
simpler when once learned. A good boiled potato should
be white, mealy, and served y^vj hot. If the potatoes
are old, peel thinlj^ with a sharp knife ; cut out all spots,
and let them lie in cold water some hours before using.
It is more economical to boil before peeling, as the best
part of the potato lies next the skin ; but most prefer them
peeled. Put on in boiling water, allowing a teaspoonful
of salt to QYQvy quart of water. Medium-sized potatoes
will boil in half an hour. Let them be as nearly of a size
as possible, and if small and large are cooked at the same
time, put on the large ones ten or fifteen minutes before
the small. When done, pour off every drop of water;
cover with a clean towel, and set on the back of the range
to dry for a few minutes before serving. The poorest
potato can be made tolerable b}^ this treatment. Never
let them wait for other things, but time the preparation of
dinner so that they will be ready at the moment needed.
198 VEGETABLES.
New potatoes require no peeling, but should merely be
well washed and rubbed.
Mashed Potatoes.
Boil as directed, and when dry and mealy, mash fine
with a potato-masher or large spoon, allowing for a dozen
medium-sized potatoes a piece of butter the size of an
Qgg, half a cup of milk, a teaspoonful of salt, and half a
teaspoonful of white pepper✪ Mashed Potatoes. The milk may be omitted
if the potato is preferred dvy. Pile lightly in a dish, or
smooth over, and serve at once. Never brown in the
oven, as it destroj^s the good flavor.
Potato Snow.
Mash as above, and rub through a colander into a ver}^
hot dish, being careful not to press it down in an}^ way,
and serve hot as possible.
Baked Potatoes.
Wash and scrub carefull}^ as some persons eat the
skin. A large potato requires an hour to bake. Their
excellence depends upon being eaten the moment they are
done.
Potatoes with Beef.
Pare, and lay in cold water at least an hour. An hour
before a roast of beef is done, lay in the pan, and baste
them when the beef is basted. They are very nice.
Potato Croquettes. ✪ Potato Croquettes
Page 99 · 4 recipe records on this page
Presented as published in 1881. 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
Scrape or grate fine two squares (two ounces) of Baker's or any unsweetened chocolate. Add to this one small cup of sugar and a pinch of salt, and put into a saucepan with a tablespoonful of water. Stir for a few minutes till smooth and glossy, and then pour in gradually one pint of milk and one of boiling water. Let all boil a minute. Dissolve one heaping teaspoonful of corn-starch or arrowroot in a little cold water, and add to the chocolate. Boil one minute, and serve. If cream can be had, whip to a stiff froth, allowing two tablespoonfuls of sugar and a few drops of vanilla essence to a cup of cream. Serve a spoonful laid on the top of the chocolate in each cup.
The corn-starch may be omitted, but is necessary to the perfection of this rule, the following of which renders the chocolate not only smooth, but entirely free from any oily particles. Flavor is lost hy any longer boiling, though usually half an hour has been considered necessary.
Potatoes.
To be able to boil a potato perfectly is one of the tests of a good cook, there being nothing in the whole range of vegetables which is apparently so difficult to accomplish. Like the making of good bread, nothing is simpler when once learned. A good boiled potato should be white, mealy, and served very hot. If the potatoes are old, peel thinlj^ with a sharp knife ; cut out all spots, and let them lie in cold water some hours before using. It is more economical to boil before peeling, as the best part of the potato lies next the skin ; but most prefer them peeled. Put on in boiling water, allowing a teaspoonful of salt to QYQvy quart of water. Medium-sized potatoes will boil in half an hour. Let them be as nearly of a size as possible, and if small and large are cooked at the same time, put on the large ones ten or fifteen minutes before the small. When done, pour off every drop of water; cover with a clean towel, and set on the back of the range to dry for a few minutes before serving. The poorest potato can be made tolerable by this treatment. Never let them wait for other things, but time the preparation of dinner so that they will be ready at the moment needed.
New potatoes require no peeling, but should merely be well washed and rubbed.
Mashed Potatoes.
Boil as directed, and when dry and mealy, mash fine with a potato-masher or large spoon, allowing for a dozen medium-sized potatoes a piece of butter the size of an Qgg, half a cup of milk, a teaspoonful of salt, and half a teaspoonful of white pepper. The milk may be omitted if the potato is preferred dry. Pile lightly in a dish, or smooth over, and serve at once. Never brown in the oven, as it destroys the good flavor.
Potato Snow.
Mash as above, and rub through a colander into a very hot dish, being careful not to press it down in any way, and serve hot as possible.
Baked Potatoes.
Wash and scrub carefull}^ as some persons eat the
skin. A large potato requires an hour to bake. Their
excellence depends upon being eaten the moment they are
done.
Potatoes with Beef.
Pare, and lay in cold water at least an hour. An hour before a roast of beef is done, lay in the pan, and baste them when the beef is basted. They are very nice.
Potato Croquettes.
Records on this page
ChocolateMashed PotatoesPotato SnowPotato Croquettes