In chocolate — a preparation of cocoa— the cocoa is carefully
dried and roasted, and then ground to a smooth paste, the nuts
being placed on a hot iron plate, and so keeping the oily
matter to aid in forming a paste. Sugar and flavorings, as
vanilla, are often added, and the whole pressed into cakes.
The whole substance of the nut being used, it is exceedingly
nutritious, and made more so by the milk and sugar added.
Eaten with bread, it forms not only a nourishing but a hearty
meal; and so condensed is its form, that a small cake carried
in traveling, and eaten with a cracker or two, will give tempor-
arily the effect of a full meal.
Alcohol is last upon our list, and scientific men are still
uncertain whether or not it can in any degree be considered as
a food; but we have not room for the various arguments for
and against. You all know, in part, at least, the effects of
intemperance; and even the moderate daily drinker suffers
from clouded mind, irritable nerves, and ruined digestion.
This is not meant as an argument for total abstinence; but
there are cases where such abstinence is the only rule. In an
inherited tendency to drink, there is no other safe road^ but
to the man or woman who lives by law, and whose body is in
the best condition, wine in its many forms is a permissible
occasional luxury, and so with beer and cider and the wider
range of domestic drinks. In old age its use is almost essen-
tial, but always in moderation, individual temperament modi-
fying every rule, and making the best knowledge an imperative
need. A little alcoholic drink increases a delicate appetite; a
great deal diminishes or takes it away entirely, and also hin-
ders, and, in many cases, stops, digestion altogether. In its
constant over-use the membranes of the stomach are gradimlly
1<^^ HOUSEHOLD.
destroyed, and every organ in the body suffers. In ales and
beers there is not only alcohol, but much nitrogeneous and
sugary matter, very fattening in its nature. A light beer, well
flavored with hops, is an aid to digestion, but taken in excess
produces biliousness. The long list of alcoholic products it is
not necessary to give, nor is it possible to enter into much
detail regarding alcohol itself.
Soyer's Cafe au Lait. — One cup' of best ' coffee, freshly
roasted, but unground, two cups of boiling water, one quart of
\)oiling milk. Put the coffee in a clean, dry kettle, or tin pail;
it on a close top, and set in a sauce-pan of boiling water.
Shake it every few minutes, without opening it, until you judge
that the coffee grains must be heated through. If, on lifting
^e cover, you find that the contents of the inner vessel are
irery hot and smoking, pour over them the boiling water
4irectly from the tea-kettle. Cover the inner vessel closely,
and set on the side of the range, where it will keep very hot,
without boiling, for twenty minutes. Then add the boiling
milk; let all stand together for five minutes more, and strain
through thin muslin into the coffee urn. Use loaf sugars for
sweetening.
Vienna Coffee. — ^With very little extra trouble morning cof-
fee can be greatly improved. Beat the white of an egg to a
stiff froth, mix with an equal quantity of whipped cream, and
use m coffee instead of cream* put in cream, , first, then coffee,
and lastly this mixture. ✪ Chocolate
Page 68 · 3 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
In chocolate — a preparation of cocoa— the cocoa is carefully dried and roasted, and then ground to a smooth paste, the nuts being placed on a hot iron plate, and so keeping the oily matter to aid in forming a paste. Sugar and flavorings, as vanilla, are often added, and the whole pressed into cakes. The whole substance of the nut being used, it is exceedingly nutritious, and made more so by the milk and sugar added. Eaten with bread, it forms not only a nourishing but a hearty meal; and so condensed is its form, that a small cake carried in traveling, and eaten with a cracker or two, will give temporarily the effect of a full meal.
Alcohol is last upon our list, and scientific men are still uncertain whether or not it can in any degree be considered as a food; but we have not room for the various arguments for and against. You all know, in part, at least, the effects of intemperance; and even the moderate daily drinker suffers from clouded mind, irritable nerves, and ruined digestion.
This is not meant as an argument for total abstinence; but there are cases where such abstinence is the only rule. In an inherited tendency to drink, there is no other safe road^ but to the man or woman who lives by law, and whose body is in the best condition, wine in its many forms is a permissible occasional luxury, and so with beer and cider and the wider range of domestic drinks. In old age its use is almost essential, but always in moderation, individual temperament modifying every rule, and making the best knowledge an imperative need. A little alcoholic drink increases a delicate appetite; a great deal diminishes or takes it away entirely, and also hinders, and, in many cases, stops, digestion altogether. In its constant over-use the membranes of the stomach are gradimlly
1<^^ HOUSEHOLD.
destroyed, and every organ in the body suffers. In ales and beers there is not only alcohol, but much nitrogeneous and sugary matter, very fattening in its nature. A light beer, well flavored with hops, is an aid to digestion, but taken in excess produces biliousness. The long list of alcoholic products it is not necessary to give, nor is it possible to enter into much detail regarding alcohol itself.
Soyer's Cafe au Lait. — One cup of best coffee, freshly roasted, but unground, two cups of boiling water, one quart of \)oiling milk. Put the coffee in a clean, dry kettle, or tin pail; it on a close top, and set in a sauce-pan of boiling water. Shake it every few minutes, without opening it, until you judge that the coffee grains must be heated through. If, on lifting the cover, you find that the contents of the inner vessel are very hot and smoking, pour over them the boiling water directly from the tea-kettle. Cover the inner vessel closely, and set on the side of the range, where it will keep very hot, without boiling, for twenty minutes. Then add the boiling milk; let all stand together for five minutes more, and strain through thin muslin into the coffee urn. Use loaf sugars for sweetening.
Vienna Coffee. — With very little extra trouble morning coffee can be greatly improved. Beat the white of an egg to a stiff froth, mix with an equal quantity of whipped cream, and use in coffee instead of cream; put in cream first, then coffee, and lastly this mixture.
Records on this page
ChocolateSoyer's Cafe au LaitVienna Coffee