of Indian meal and one of flour, half a cupful of molasses,
one teaspoonful of saleratus, one of salt✪ Togus Bread. Steam three
hours.
Brown Bread.
One cupful of rye meal, one of Indian meal, one of
molasses, two of flour, one pint and a half of sour
milk, a teaspoonful of soda, an eggy one teaspoonful
BREAD. 385
of salt. Mix the dry ingredients together. Dissolve the
soda in two table-spoonfuls of boiling water. Add it
and the milk to the molasses. Stir well, and pour on the
other mixed ingredients. Beat the egg and add it. Mix
thoroughly, and pour into a well-buttered tin pan that holds
two quarts. Stea*x> four hours, and then DUt in the oven for
half an hour.
386 MISS PABLOA'S NEW COOK BOOK.
DRINKS.
Cocoa.
Cocoa is rich in nutritive elements. Like milk, it has all
the substances necessary for the growth and sustenance of
the body. It is the fruit of a small tree that grows in Mex-
ico, Central America, the West Indies and other islands.
The fruit is in shape like a large, thick cucumber, and con-
tains from six to thirty beans. There is a number of forms
in which it is sold in the market, the most convenient and
nutritious being chocolate. Next comes cocoa, then cocoa
nibs, and lastly cocoa shells. The beans of the cocoa are
roasted in the same manner as coffee. The husks or shells
are taken off and the beans then ground between hot rollers.
Sometimes the husks are not removed, but ground with the
bean. The ground bean is called cocoa ; and mixed with
sugar, after being ground very fine, is termed chocolate.
Vanilla is often added as a flavor. Sometimes the cocoa is
mixed with starch. When the bean is broken in small
pieces, these are called nibs.
To Make Cocoa.
Put a gill of the broken cocoa in a pot with two quarts of
water, and boil gently three hours. There should be a quart
of liquid in the pot when done. If the boiling has been so
rapid that there is not this quantity, add more water, and let
it boil once again. Many people prefer half broken cocoa
DP.INKS. 387
and half shells. If the stomach is delicate, this is better
than all cocoa. Sugar and milk are used, as with coffee.
Shells.
Use twice the quantity of shells that you would of broken
cocoa, and boil twice as long.
Chocolate.
Scrape fine an ounce (one of the small squares) of Baker's
or any other plain chocolate. Add two table-spoonfuls of
sugar, and put in a small saucepan with a table-spoonful of
hot water. Stir over a hot fire for a minute or two, until it
is perfectly smooth and glossy, and then stir it all into a
quart of boiling milk, or half milk and half water. Mix
thoroughly, and serve at once. If the chocolate is wanted
richer, take twice as much chocolate, sugar, and water.
Made in this way, chocolate is perfectly smooth, and free of
oily particles. If it is allowed to boil after the chocolate is
added to the milk, it becomes oily and loses its fine flavor.
Coffee.
Page 192 · 2 recipe records on this page
Presented as published in 1880. 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
of Indian meal and one of flour, half a cupful of molasses,
one teaspoonful of saleratus, one of salt. Steam three
hours.
Brown Bread.
One cupful of rye meal, one of Indian meal, one of molasses, two of flour, one pint and a half of sour milk, a teaspoonful of soda, an egg, one teaspoonful
of salt. Mix the dry ingredients together. Dissolve the soda in two table-spoonfuls of boiling water. Add it and the milk to the molasses. Stir well, and pour on the other mixed ingredients. Beat the egg and add it. Mix thoroughly, and pour into a well-buttered tin pan that holds two quarts. Steam four hours, and then put in the oven for half an hour.
DRINKS.
Cocoa.
Cocoa is rich in nutritive elements. Like milk, it has all the substances necessary for the growth and sustenance of the body. It is the fruit of a small tree that grows in Mexico, Central America, the West Indies and other islands. The fruit is in shape like a large, thick cucumber, and contains from six to thirty beans. There is a number of forms in which it is sold in the market, the most convenient and nutritious being chocolate. Next comes cocoa, then cocoa nibs, and lastly cocoa shells. The beans of the cocoa are roasted in the same manner as coffee. The husks or shells are taken off and the beans then ground between hot rollers. Sometimes the husks are not removed, but ground with the bean. The ground bean is called cocoa ; and mixed with sugar, after being ground very fine, is termed chocolate. Vanilla is often added as a flavor. Sometimes the cocoa is mixed with starch. When the bean is broken in small pieces, these are called nibs.
To Make Cocoa.
Put a gill of the broken cocoa in a pot with two quarts of water, and boil gently three hours. There should be a quart of liquid in the pot when done. If the boiling has been so rapid that there is not this quantity, add more water, and let it boil once again. Many people prefer half broken cocoa
DP.INKS. 387
and half shells. If the stomach is delicate, this is better than all cocoa. Sugar and milk are used, as with coffee.
Shells.
Use twice the quantity of shells that you would of broken cocoa, and boil twice as long.
Chocolate.
Scrape fine an ounce (one of the small squares) of Baker's or any other plain chocolate. Add two table-spoonfuls of sugar, and put in a small saucepan with a table-spoonful of hot water. Stir over a hot fire for a minute or two, until it is perfectly smooth and glossy, and then stir it all into a quart of boiling milk, or half milk and half water. Mix thoroughly, and serve at once. If the chocolate is wanted richer, take twice as much chocolate, sugar, and water. Made in this way, chocolate is perfectly smooth, and free of oily particles. If it is allowed to boil after the chocolate is added to the milk, it becomes oily and loses its fine flavor.
Coffee.
Records on this page
Brown BreadTogus Bread