Miss Evarts' Chocolate. — A daughter of Secretary Evarts was
noted in Washington for the delicious chocolate served at his recep-
tions. Her recipe is as follows : Break up the chocolate and place
in a warm spot to melt. Put in a farina kettle and pour on boiling
milk✪ Miss Evarts' Chocolate. Stir while pouring in the milk, and stir constantly while cook-
ing. Let it boil some minutes, and serve with whipped cream. Use
Maillard's chocolate, already sweetened.
COOKERY RECIPES. 543
To MAKE Cocoa. — Allow two teaspoonfuls of prepared cocoa to
one breakfast-cup ; boiling milk and boiling water. Put the cocoa into
a breakfast-cup, pour over it sufficient cold milk to make it into a
paste ; then add equal quantities of boiling milk✪ To Make Cocoa and boiling water,
and stir all well together. Care must be taken not to allow the milk
to get burnt, as it will entirely spoil the flavor of the preparation.
The above directions are usually given for making the prepared
cocoa. The rock cocoa, or that bought in a solid piece, should be
scraped, and made in the same manner, taking care to rub down all
the lumps before the boiling liquid is added.
An Excellent Substitute for Milk or Cream in Tea or Cof-
fee.— Allow one new-laid egg to every large breakfast-cupful of tea
or coffee. Beat up the whole of the egg in a basin, put it into a tea-
cup (or a portion of it, if the cup be small), and pour over it the tea
or coffee very hot. These should be added very gradually, and
stirred all the time, to prevent the egg from curdling. In point of
nourishment, both these beverages are much improved by this addi-
tion. Allow one egg to every large breakfast-cupful of tea or coffee.
To make Barley-water. — Two ounces of pearl-barley, two quarts
of boiling water, one pint of cold water✪ Barley-water. Wash the barley in cold
water; put it into a saucepan with the above proportion of cold
water, and when it has boiled for about one-quarter of an hour,
strain off the water, and add the two quarts of fresh boiling water.
Boil it until the liquid is reduced one-half; strain it, and it will be
ready for use. It may be flavored with lemon-peel, after being
sweetened, or a small piece may be simmered with the barley.
When the invalid may take it, a little lemon-juice gives this pleasant
drink in illness a very nice flavor. Boil until the liquid is reduced
one-half.
To make Toast-and-Water. — A slice of bread, one quart of boil-
ing water. Cut a slice from a stale loaf (a piece of hard crust is bet-
ter than anything else for the purpose) ; toast it of a nice brown on
every side, but do not allow it to burn or blacken. Put it into a jug^
pour the boiling water over it, cover it closely, and let it remain un-
544 THE hearthstone; or, life at home.
til cold. When strained, it will be ready for use. Toast-and-water
should always be made a short time before it is required, to enable it
to get cold; if drunk in a tepid or lukewarm state, it is an exceed-
ingly disagre;eable beverage. If, as is sometimes the case, this drink
is wanted in a hurry, put the toasted bread into a jug, and only just
cover it with the boiling water; when this is cool, cold water may be
added in the proportion required — the toast-and-water strained; it
will then be ready for use, and is more expeditiously prepared than
by the above method. ✪ Toast-and-Water
Page 352 · 4 recipe records on this page
Presented as published in 1883. 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
Miss Evarts' Chocolate. — A daughter of Secretary Evarts was noted in Washington for the delicious chocolate served at his receptions. Her recipe is as follows : Break up the chocolate and place in a warm spot to melt. Put in a farina kettle and pour on boiling milk. Stir while pouring in the milk, and stir constantly while cooking. Let it boil some minutes, and serve with whipped cream. Use Maillard's chocolate, already sweetened.
To MAKE Cocoa. — Allow two teaspoonfuls of prepared cocoa to one breakfast-cup ; boiling milk and boiling water. Put the cocoa into a breakfast-cup, pour over it sufficient cold milk to make it into a paste ; then add equal quantities of boiling milk and boiling water, and stir all well together. Care must be taken not to allow the milk to get burnt, as it will entirely spoil the flavor of the preparation. The above directions are usually given for making the prepared cocoa. The rock cocoa, or that bought in a solid piece, should be scraped, and made in the same manner, taking care to rub down all the lumps before the boiling liquid is added.
An Excellent Substitute for Milk or Cream in Tea or Coffee.— Allow one new-laid egg to every large breakfast-cupful of tea or coffee. Beat up the whole of the egg in a basin, put it into a teacup (or a portion of it, if the cup be small), and pour over it the tea or coffee very hot. These should be added very gradually, and stirred all the time, to prevent the egg from curdling. In point of nourishment, both these beverages are much improved by this addition. Allow one egg to every large breakfast-cupful of tea or coffee.
To make Barley-water. — Two ounces of pearl-barley, two quarts of boiling water, one pint of cold water. Wash the barley in cold water; put it into a saucepan with the above proportion of cold water, and when it has boiled for about one-quarter of an hour, strain off the water, and add the two quarts of fresh boiling water. Boil it until the liquid is reduced one-half; strain it, and it will be ready for use. It may be flavored with lemon-peel, after being sweetened, or a small piece may be simmered with the barley. When the invalid may take it, a little lemon-juice gives this pleasant drink in illness a very nice flavor. Boil until the liquid is reduced one-half.
To make Toast-and-Water. — A slice of bread, one quart of boiling water. Cut a slice from a stale loaf (a piece of hard crust is better than anything else for the purpose) ; toast it of a nice brown on every side, but do not allow it to burn or blacken. Put it into a jug^ pour the boiling water over it, cover it closely, and let it remain un-
544 THE hearthstone; or, life at home.
til cold. When strained, it will be ready for use. Toast-and-water should always be made a short time before it is required, to enable it to get cold; if drunk in a tepid or lukewarm state, it is an exceedingly disagre;eable beverage. If, as is sometimes the case, this drink is wanted in a hurry, put the toasted bread into a jug, and only just cover it with the boiling water; when this is cool, cold water may be added in the proportion required — the toast-and-water strained; it will then be ready for use, and is more expeditiously prepared than by the above method.
Records on this page
Miss Evarts' ChocolateTo Make CocoaBarley-waterToast-and-Water