The new Kentucky home cook book

TEA. Scald well the tea-pot ; put in a tea-spoonful of tea for one person, but a less proportionate amount for many persons; pour over a small quantity of boiling water and let it stand on the stove-hearth or back part of the stove to "draw" two or three minutes, then pour on the desired amount of freshly boiled and boiling water. The water must be boiling, and the tea made quickly. Serve at once. If tea is allowed to stand long, it is not good. ICED TEA. Make the tea as above directed, in the morning of the day that it is wanted for supper. Put it into a china or glass vessel and set it in the refrigerator to cool ; or, some consider it best to put the tea in cold water and set it in the ice-box in the morning, for tea, or supper. BLACK TEA. To one tea-spoonful of tea put one and one-half pint of boiling water. Let it boil for three or four minutes. It is much improved by adding cream when served. Miss Julia Porter. CHOCOLATE. Scrape fine about one square of a cake of Baker's Premium Ko. 1 Chocolate (which is one ounce), add to it an equal weight of sugar, put this into a pint of perfectly boiling milk and water (of each one-half), and immediately mill or stir well two or three minutes. Some persons prefer boiling it ten minutes. FRENCH CHOCOLATE WITH MILK. Place the chocolate cut into small pieces over a slow fire, in order that the chocolate may dissolve gradually without The New Kentucky Home Cook Book. adhering to the pan. When it is completely melted, pour boiling milk on it in small quantities, stirring rapidly. After adding the requisite quantity of milk, let the mixture come to the boiling point for an instant, and you will have a light and most agreeable chocolate. Chocolate with water may be made in the same manner, using water instead of milk. When the full allowance of water has been added to the chocolate, the mixture should be boiled ten minutes, stirring continually. PLAIN CHOCOLATE. Scrape fine one ounce (one of the small squares) of Baker's chocolate, add to this two table-spoonfuls of sugar, and put into a saucepan with one table-spoonful of hot water. Stir over a hot fire for a minute or two until it is perfectly smooth and glossy, then stir it all into a quart of boiling milk, or half milk and half water. Mix thoroughly and serve immediately. Made in this way, chocolate is perfectly free from oily particles. If it is allowed to boil after the chocolate is added to the milk, it becomes oily and loses its flavor. Maria Parloa. FROTHED CHOCOLATE. Take three table-spoonfuls of Baker's chocolate grated fine, wet it with one cupful of boiling water, add three pints of boiling milk. Stir well ; simmer gently for ten minutes ; take from the fire and add two or three table-spoonfuls of sugar. Stir in the well-whipped whites of two eggs, pour into a hot pitcher. Have ready in a cream-pitcher the whipped whites of three eggs with two table-spoonfuls of sugar beaten into them, with which cover the surface of each cupful of chocolate before serving. Very nice. BREAKFAST COCOA. Into a breakfast-cup put a tea-spoonful of the powder, add a table-spoonful of boiling water and mix thoroughly, then The New Kentucky Home Cook Bool: add equal parts of boiling water and boiled milk, and sugar to taste. Boiling two or three minutes will improve it. Walter Baker & Co. BAKER'S COCOA.