The Ideal cook book

Cut the chocolate into small pieces ; put the water into a saucepan and add the chocolate; mill it off the fire until quite melted, then on a gentle fire until it boils; pour into a basin and it will keep in a cool place eight or ten days. When wanted put a spoonful or two into milk, boil it with sugar and mix well. 922. Milk Porridge—Ingredients--Some half grits long boiled, milk, toast. Make a gruel of the half grits; strain, and add either cold milk or warm milk as you desire. Serve with toast. Sick Room Cookery. — 259 923. French Porridge—Ingredients—Some oatmeal, water, milk, toast. Stir the oatmeal and water together, let it stand to be clear, and. pour off the latter; pour fresh upon it, stir it well, let it stand till next day; strain through a fine sieve, and boil the water, adding the milk while doing. The proportion of water must be small. This is much ordered, with toast, for the breakfast of weak persons, abroad. 924. Ground Rice Milk. — Ingredients — One tablespoonful of ground rice rubbed smooth in 1% pts. of milk, a piece of cinnamon, lemon peel and nutmeg. Boil the ground rice and milk, adding the spices and flavoring. Sweeten to taste when nearly done. 925. Sago Milk.—Ingredients—Sago, new milk. Cleanse the sago from the earthy taste by soaking it in cold water for an hour, pour that off and wash well, then add more, and simmer gently with the milk. It swells so much that a small quantity will be sufficient for a quart, when done reduce to abouta pint. It requires no sugar or flavoring. 926. Eggs and Toast.—Ingredients—2 eggs, thinly cut slices of bread, 1 teaspoonful of vinegar, little salt, a piece of butter the size of a walnut, a few sprigs of fresh, green parsley or some sweet geranium leaves. Take the thinly-cut slices of bread, and toast them quickly to a light brown, without burning them. Drop an egg or two into boiling water into which the vinegar has been poured, and a little salt added to it. Pour one tablespoonful of boiling water over apiece of butter, turn it over the toast, and if it is very dry dip the whole of it into the melted butter and water, soaking the crusts completely. Skim out the eggs as soon as the whites are firmly set and put them uponthe toast. Edge the plate with a few sprigs of fresh, green parsley, or some sweet geranium leaves, and serve upon a salver covered with a white napkin. An invalid will usually eat of this with great relish. 927. Baked Hominy.—Ingredients—To a cupful of cold boiled hominy (small kind) allow 2 cups of milk, a heaping teaspoonful of white sugar, a littlesalt, and 3 eggs. Beat the eggs very light, yokes and whites separately. Work the yokes into the hominy, alternately with the butter. When thoroughly mixed, put in the sugar and salt, and go on [illustration: The Dominion Cook Book.] = beating while you moisten the batter gradually with milk. Be careful to leave no lumps inthe batter. Lastly, stir in the whites and bake in a buttered pudding dish until light, frm and delicately browned. It may be eaten as a dessert, butit is a delightful article, and the best substitute a can be devised for green corn pudding. 928. Strawberries—Ingredients—Fruit, white sugar, juice of 2 or 3 lemons in proportion to the fruit. The way to make strawberries digestible to those who are unable to eat them on account of dyspepsia or any other cause is very simple. Cover them with a very large allowance of powdered sugar and then squeeze over them the lemon juice, which brings out the strawberry flavor more than anything else, and its acidity is counteracted by the large quantity of sugar. The lemon juice should be in the same proportion asthe cream would be in the place of which it is used. 929. Strengthening Blanc-Mange.—Ingredients—1 pt. milk, ¥% oz. isinglass, rind of % a small lemon, 2 0z. of sugar, yolks of 3 fresh eggs.