Scald well the teapot, put in 1 teaspoon of tea for each per- son, but a less proportionate amount for many persons; pour over a small quantity of boiling water and let it stand on back of range to steep for several minutes, then pour on the desired amount of freshly-boiled and boiling water; in a few moments it is ready to be served. Iced Tea. - It is prepared as in preceding recipe. Make early in the morn- ing and pour in a glass pitcher, set in refrigerator. When cool it is then ready to be served at dinner or supper with slices of lemon and cracked ice. Russian Tea. Take i/4 pound of Lipton's tea, No. 1 Ceylon and India. Put in a jar with 1 gallon of cold water✪ Russian Tea and let it stand 12 hours. Strain twice through cheesecloth bag and sweeten to taste. Use the juice (303) 304 of 20 lemons and the grated rind of a few. Serve in a pnneli bofwl with a large block of iee. Take as many spoons of English breakfast tea as there are covers. Ponr on a little boiling water and let it stand a minute, then add as many cups of boiling water as there are spoons of tea and let it steep for several minntes. Add Jamaica ram, thin slices of lemon and powdered sugar to each cup. Serve hot. Orange Piquot Tea. Allow 1 teaspoonfnl of orange piqnot tea for each*cap✪ Orange Piquot Tea and steep a few minutes. It is delicious served hot or cold for Inncheon. CHOCOLAT Chocolate. One quart of new milk, 2 ounces Baker's chocolate, 3 table- spoons of granulated sugar, 1 tablespoon of cornstarch, 2 table- spoons of hot water. Mix the cornstarch with 1 gill of the milk. Put rest of milk in double boiler; when it comes to boiling point stir in the cornstarch and cook 10 minutes. Cut chocolate in fine bits and put in a small granite pan, add the sugar and water and place the pan over a hot fire. Stir constantly until the mixture ia smooth and glossy. Add this to hot milk and beat the mixture with a whisk until it is frothy. Serve at once, with 1 tablesi>oon of whipped cream on each cup. If a thinner chocolate is preferred omit the cornstarch. Vienna Chocolate. Four ounces of Baker's vanilla chocolate, 1 quart of new milk, 3 tablespoons of hot water,✪ Chocolate 1 tablespoon granulated sugar. Cut the chocolate in fine bits. Put milk in double boiler; when it comes to boiling point put chocolate, sugar and water in a small granite pan and stir over . a hot fire until smooth and glossy. Stir this mixture into the hot milk and beat well with a whisk. Serve at oncie with 1 tablespoon whipped cream in each cup and fill with the hot choco- late. If plain chocolate is used instead of the vanilla use 3 heaping tablespoons granulated sugar and 1 teaspoon of vanilla. French Chocolate. Two coffee cups of new milk, 2 cups boiling water, 1 cup of grated chocolate. When water boils add the chocolate as soon as it boils up, stir well with a spoon and add the milk. Cook a few min- utes and serve chocolate with whipped cream on top each cup. One KENTUCKY RECEIPT BOOK. 305 teacup of granulated sugar may be added while cooking, then beat well and add 1 teaspoon of vanilla✪ French Chocolate, or sugar and vanilla may be omitted while cooking and served with cut sugar. Ohooolate. To 1 pint of water and 1 pint of milk allow % cup of grated chocolate. Break chocolate in small pieces and stir into the boiling water and boil 20 minutes. Add the milk and boil 10 minutes longer ; stir continuously, add ^/^ cup of granulated sugar. Serve with 1 tablespoon of whipped cream on each cup. Ooooa« One pint of new milk, 1 pint of water, 6 tablespoons of cocoa, sugar to taste. Eub the cocoa to a smooth paste in a little cold water ; when the pint of water comes to boiling point add the cocoa and stir well. Boil 20 minutes, then. add the milk and boil 5 min« ute«, stir continuously. Serve at once, with several lumps of cut sugar on each saucer. Breakfast Oocoa.

AI-modernized reading of the original text

Scald well the teapot, put in 1 teaspoon of tea for each person, but a less proportionate amount for many persons; pour over a small quantity of boiling water and let it stand on back of range to steep for several minutes, then pour on the desired amount of freshly-boiled and boiling water; in a few moments it is ready to be served. Iced Tea. - It is prepared as in preceding recipe. Make early in the morning and pour in a glass pitcher, set in refrigerator. When cool it is then ready to be served at dinner or supper with slices of lemon and cracked ice. Russian Tea. Take i/4 pound of Lipton's tea, No. 1 Ceylon and India. Put in a jar with 1 gallon of cold water and let it stand 12 hours. Strain twice through cheesecloth bag and sweeten to taste. Use the juice (303) of 20 lemons and the grated rind of a few. Serve in a punch bowl with a large block of iee. Take as many spoons of English breakfast tea as there are covers. Pour on a little boiling water and let it stand a minute, then add as many cups of boiling water as there are spoons of tea and let it steep for several minutes. Add Jamaica ram, thin slices of lemon and powdered sugar to each cup. Serve hot. Orange Piquot Tea. Allow 1 teaspoonful of orange piquot tea for each*cap and steep a few minutes. It is delicious served hot or cold for luncheon. CHOCOLATE Chocolate. One quart of new milk, 2 ounces Baker's chocolate, 3 tablespoons of granulated sugar, 1 tablespoon of cornstarch, 2 tablespoons of hot water. Mix the cornstarch with 1 gill of the milk. Put rest of milk in double boiler; when it comes to boiling point stir in the cornstarch and cook 10 minutes. Cut chocolate in fine bits and put in a small granite pan, add the sugar and water and place the pan over a hot fire. Stir constantly until the mixture ia smooth and glossy. Add this to hot milk and beat the mixture with a whisk until it is frothy. Serve at once, with 1 tablespoon of whipped cream on each cup. If a thinner chocolate is preferred omit the cornstarch. Vienna Chocolate. Four ounces of Baker's vanilla chocolate, 1 quart of new milk, 3 tablespoons of hot water, 1 tablespoon granulated sugar. Cut the chocolate in fine bits. Put milk in double boiler; when it comes to boiling point put chocolate, sugar and water in a small granite pan and stir over . a hot fire until smooth and glossy. Stir this mixture into the hot milk and beat well with a whisk. Serve at once with 1 tablespoon whipped cream in each cup and fill with the hot chocolate. If plain chocolate is used instead of the vanilla use 3 heaping tablespoons granulated sugar and 1 teaspoon of vanilla. French Chocolate. Two coffee cups of new milk, 2 cups boiling water, 1 cup of grated chocolate. When water boils add the chocolate as soon as it boils up, stir well with a spoon and add the milk. Cook a few minutes and serve chocolate with whipped cream on top each cup. One teacup of granulated sugar may be added while cooking, then beat well and add 1 teaspoon of vanilla, or sugar and vanilla may be omitted while cooking and served with cut sugar. Ohooolate. To 1 pint of water and 1 pint of milk allow % cup of grated chocolate. Break chocolate in small pieces and stir into the boiling water and boil 20 minutes. Add the milk and boil 10 minutes longer ; stir continuously, add ^/^ cup of granulated sugar. Serve with 1 tablespoon of whipped cream on each cup. Cocoa. One pint of new milk, 1 pint of water, 6 tablespoons of cocoa, sugar to taste. Rub the cocoa to a smooth paste in a little cold water ; when the pint of water comes to boiling point add the cocoa and stir well. Boil 20 minutes, then. add the milk and boil 5 min« utes, stir continuously. Serve at once, with several lumps of cut sugar on each saucer. Breakfast Cocoa.

Records on this page

Russian TeaOrange Piquot TeaChocolateVienna ChocolateFrench Chocolate

Kentucky receipt book