Roasted Chestnuts.
Cut a slit in the shell of each chestnut, put them in
a perforated pan, or a popcorn popper, over an open
fire. Shake them while cooking. They are done
when they burst and will peel easily. Serve hot.
Lyonnaise Chestnuts.
Parboil, shell, skin, and cut in slices one pound of
chestnuts✪ Roasted Chestnuts. Chop a small onion and fry in two ounces
of butter ; when yellow put in the chestnuts seasoned
with salt and pepper; stir till heated through and the
butter is absorbed. Sprinkle with chopped parsley,
and. serve hot with meats.
Beverages. 217
Beverages.
Cocoa Shells and Nibs.
The shells and cracked cocoa may be used together
or separately, and are prepared in much the same way.
They may be soaked previously, but in either case
require long cooking with six or eight times their bulk
of water. Then strain and serve with milk and sugar.
Cocoa.
Mix two tablespoons each of sugar and cocoa with
a few grains of salt and a very little boiling water, add
one pint of boiling water, and boil for two minutes;
then combine with an equal quantity of boiling hot milk.
Chocolate.
Use from one to two ounces of chocolate for one
quart. Melt the chocolate, and proceed as for cocoa.
Tea.
There are many grades of tea, the prices differing
much more than with different grades of coffee ; but
the same general directions for making tea apply to
all.
An earthen teapot or the silver tea ball in the cup
are the best utensils. Fresh boiling water is essential.
The process must be rapid; flavor is lost by long
steeping, and boiling brings out undesirable flavors
and injurious substances.
Left-over tea, if drained immediately from the
leaves, may be served a second time as iced tea.
The usual proportion is one teaspoon of tea to each
cup of boiling water.
218 Home Science Cook Book.
Sometimes the tea is rinsed off with boiling water
before it is put in the teapot.
The teapot is first scalded, the tea put in, the boil-
ing water added, the pot covered with a "cozy,"1 or
left on the back of the stove for five minutes or less,
until the leaves have absorbed water enough to settle
to the bottom of the pot.
Russian Tea.
Make tea in the usual way. Put two cubes of sugar
and one slice of lemon into cups. Pour on the tea and
serve. Never let the tea leaves remain in the tea.
If desired cold, make the tea stronger, pour it from
the grounds as soon as steeped into glasses half full
of cracked ice.
Coffee.
Good coffee cannot be made from an inferior grade
of the coffee berry, or from any which has been ground
and exposed to the air, since it loses aroma rapidly.
Few housekeepers now have coffee roasted or even
ground at home.
When only one or two members of a family drink
coffee it should be bought in pound or half pound lots,
and be put at once into jars with close covers. The
finer the coffee is ground the greater the amount of
flavor extracted, but powdered coffee requires a spe-
cial filtering attachment to the coffee pot.
When egg is used to settle coffee the beverage is less
strong from the same quantity, but there is an added
richness.
An earthen or agate ware coffee pot is preferable to
a tin one, and any pot requires great care to keep it
perfectly clean.
Beverages. 219
To retain all possible flavor a cork or soft paper
should be put in the spout of the coffee pot while it is
on the stove.
Page 94 · 2 recipe records on this page
Presented as published in 1902. 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
Roasted Chestnuts.
Cut a slit in the shell of each chestnut, put them in a perforated pan, or a popcorn popper, over an open fire. Shake them while cooking. They are done when they burst and will peel easily. Serve hot.
Lyonnaise Chestnuts.
Parboil, shell, skin, and cut in slices one pound of chestnuts. Chop a small onion and fry in two ounces of butter ; when yellow put in the chestnuts seasoned with salt and pepper; stir till heated through and the butter is absorbed. Sprinkle with chopped parsley, and. serve hot with meats.
Beverages. 217
Beverages.
Cocoa Shells and Nibs.
The shells and cracked cocoa may be used together or separately, and are prepared in much the same way. They may be soaked previously, but in either case require long cooking with six or eight times their bulk of water. Then strain and serve with milk and sugar.
Cocoa.
Mix two tablespoons each of sugar and cocoa with a few grains of salt and a very little boiling water, add one pint of boiling water, and boil for two minutes; then combine with an equal quantity of boiling hot milk.
Chocolate.
Use from one to two ounces of chocolate for one quart. Melt the chocolate, and proceed as for cocoa.
Tea.
There are many grades of tea, the prices differing much more than with different grades of coffee ; but the same general directions for making tea apply to all.
An earthen teapot or the silver tea ball in the cup are the best utensils. Fresh boiling water is essential. The process must be rapid; flavor is lost by long steeping, and boiling brings out undesirable flavors and injurious substances.
Left-over tea, if drained immediately from the leaves, may be served a second time as iced tea.
The usual proportion is one teaspoon of tea to each cup of boiling water.
218 Home Science Cook Book.
Sometimes the tea is rinsed off with boiling water before it is put in the teapot.
The teapot is first scalded, the tea put in, the boiling water added, the pot covered with a "cozy,"1 or left on the back of the stove for five minutes or less, until the leaves have absorbed water enough to settle to the bottom of the pot.
Russian Tea.
Make tea in the usual way. Put two cubes of sugar and one slice of lemon into cups. Pour on the tea and serve. Never let the tea leaves remain in the tea.
If desired cold, make the tea stronger, pour it from the grounds as soon as steeped into glasses half full of cracked ice.
Coffee.
Good coffee cannot be made from an inferior grade of the coffee berry, or from any which has been ground and exposed to the air, since it loses aroma rapidly.
Few housekeepers now have coffee roasted or even ground at home.
When only one or two members of a family drink coffee it should be bought in pound or half pound lots, and be put at once into jars with close covers. The finer the coffee is ground the greater the amount of flavor extracted, but powdered coffee requires a special filtering attachment to the coffee pot.
When egg is used to settle coffee the beverage is less strong from the same quantity, but there is an added richness.
An earthen or agate ware coffee pot is preferable to a tin one, and any pot requires great care to keep it perfectly clean.
Beverages. 219
To retain all possible flavor a cork or soft paper should be put in the spout of the coffee pot while it is on the stove.
Records on this page
Roasted ChestnutsLyonnaise Chestnuts