bottle, which is set in the ice-chest ulitil wanted for the luhch or tea table. Fbra set table it maybe emptied into a decanter, oir, if hailded by a servant from the side-table, poured from the same tjottle. tee and sugar are generally put into each goblet, just as they are serVed, and often with the addition of a thili slicie of fresh lethon to each glass. Bilt this is a most ex- travagant mode, as the sugar only partially melts: more is heaped in, and hence quantities wasted, if the company is at all large. Now, if one will only take the small trouble of sweetening ed,ch cup in the ordinary Way while the tea is hot, the tastfe will be in no Way injured^ and two-thirds less sugglr be required than is called for by the othel- method. If enough tea is not left over from one meal to serve for another, make fresh in good time to get thoroughly cold. Altliougli hot tea is soinetinies cooled for immedi- ate Use, much ice is required tod useless waste iUvolved. Chocolatej No. 1. To be good, chocolate mUst be of fine quality iind f i*e6h. Maillard, Epp^, And Baker are all reliable manufacturers. If one buys a supply to last some months, as much pains should be taketi to exclude air from it as in the Case of test. Scrape two otinces of Maillard's chocolate ; put it into a Btewpan With a gill of water ; keep stirring it With ^ wooden spoon until rather thick ; theh work it quickly with the spoon (or mill with a little churn made expressly for the purpose), stirring in half a pint of boiling milk✪ Chocolate No. 1. Serve hotj with sugar separate. CflOCOLATEj No. 2. Sci'ape two ounded of chocolate and put it over the fii*e in a i>iht of w&toi* ; stil: till misled; ahd let it boil a f eW Vf^QJNJA COOKEBT-BOOfi. ^ minutes, then add one pint of unskimmed milk, and while it is coming to a boil beat up light the yolk of an eg^y with a table-spoonful of powdered sugar. As soon as the chocolate boils pour a little of it gradually to the e^^ until it is mixed smooth, then return all to the fire, and stirring briskly, let it remain there five minutes, when it should be sent to table without delay. Flavor with ten drops of extract of Y^nilla the last tb;pg. More siig^r c^n b^ added at table, if needed. This chocolate is amply rich for most ts^stes, but for persons who prefer i\ vpry thick and smooth we add a recipe that has been much adi^ir^d. Chocolate, No. 3. !3^]^er's ChoGQl£^t;e n^elts m easily under exposure to heat th^t one nee^ not trouble to grate it vip, but merely bre^k it ii^to sfnall piecei^. With a little hot w&ter then i^^Ye ^ p^ste of a qw^r^^r 0^ a pound of Paker's Cl^opo- l^tp ftnd put it on tjie fire to boil, with two quarts of rich, fresl^ mills: anii a q^artpr of a pound of 9i|g^, unless you prefer to fiwepten it at tab^^ ; when ?ibout to boil add to tjie c|ioqQlatp § bes^pipg table -spoonfiil of Oswego porp st^^rcbi preyiousiy made §mootb with ^ very little cold water ; stir, and let the chocolate remain ox\ thp fire until very tbiclj: ; flavor either with h^lf ^ teaspoopf ul of vanilla e?:tract, or boil a small bit of pinnamon ip tl^P wlk, if you prefer tl^^t spice for a change. 44 VIROINIA COOKERY-BOOK. CHAPTER IV. E0G8. Soft-boiled Eggs.— Hard-boiled Eggs.— Poached Eggs.— Omelet Plain. — A Very Superior Omelet. — Baked Eggs. — Shirred Eggs. — Deviled Eggs. — Scrambled Eggs. — Eggs & la Cr^me. — Omelet of Eggs. — Beef Omelet.— Potato Omelet. — Ham Omelet. — Stuifed Eggs. Soft-boiled Eggs. ✪ Soft-boiled Eggs

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bottle, which is set in the ice-chest ulitil wanted for the luhch or tea table. Fbra set table it maybe emptied into a decanter, oir, if hailded by a servant from the side-table, poured from the same tjottle. tee and sugar are generally put into each goblet, just as they are serVed, and often with the addition of a thili slicie of fresh lethon to each glass. Bilt this is a most ex- travagant mode, as the sugar only partially melts: more is heaped in, and hence quantities wasted, if the company is at all large. Now, if one will only take the small trouble of sweetening ed,ch cup in the ordinary Way while the tea is hot, the tastfe will be in no Way injured^ and two-thirds less sugglr be required than is called for by the othel- method. If enough tea is not left over from one meal to serve for another, make fresh in good time to get thoroughly cold. Altliougli hot tea is soinetinies cooled for immedi- ate Use, much ice is required tod useless waste iUvolved. Chocolatej No. 1. To be good, chocolate mUst be of fine quality iind f i*e6h. Maillard, Epp^, And Baker are all reliable manufacturers. If one buys a supply to last some months, as much pains should be taketi to exclude air from it as in the Case of test. Scrape two otinces of Maillard's chocolate ; put it into a Btewpan With a gill of water ; keep stirring it With ^ wooden spoon until rather thick ; theh work it quickly with the spoon (or mill with a little churn made expressly for the purpose), stirring in half a pint of boiling milk. Serve hotj with sugar separate. CflOCOLATEj No. 2. Sci'ape two ounded of chocolate and put it over the fii*e in a i>iht of w&toi* ; stil: till misled; ahd let it boil a f eW Vf^QJNJA COOKEBT-BOOfi. ^ minutes, then add one pint of unskimmed milk, and while it is coming to a boil beat up light the yolk of an eg^y with a table-spoonful of powdered sugar. As soon as the chocolate boils pour a little of it gradually to the e^^ until it is mixed smooth, then return all to the fire, and stirring briskly, let it remain there five minutes, when it should be sent to table without delay. Flavor with ten drops of extract of Y^nilla the last tb;pg. More siig^r c^n b^ added at table, if needed. This chocolate is amply rich for most ts^stes, but for persons who prefer i\ vpry thick and smooth we add a recipe that has been much adi^ir^d. Chocolate, No. 3. !3^]^er's ChoGQl£^t;e n^elts m easily under exposure to heat th^t one nee^ not trouble to grate it vip, but merely bre^k it ii^to sfnall piecei^. With a little hot w&ter then i^^Ye ^ p^ste of a qw^r^^r 0^ a pound of Paker's Cl^opo- l^tp ftnd put it on tjie fire to boil, with two quarts of rich, fresl^ mills: anii a q^artpr of a pound of 9i|g^, unless you prefer to fiwepten it at tab^^ ; when ?ibout to boil add to tjie c|ioqQlatp § bes^pipg table -spoonfiil of Oswego porp st^^rcbi preyiousiy made §mootb with ^ very little cold water ; stir, and let the chocolate remain ox\ thp fire until very tbiclj: ; flavor either with h^lf ^ teaspoopf ul of vanilla e?:tract, or boil a small bit of pinnamon ip tl^P wlk, if you prefer tl^^t spice for a change. 44 VIROINIA COOKERY-BOOK. CHAPTER IV. E0G8. Soft-boiled Eggs.— Hard-boiled Eggs.— Poached Eggs.— Omelet Plain. — A Very Superior Omelet. — Baked Eggs. — Shirred Eggs. — Deviled Eggs. — Scrambled Eggs. — Eggs & la Cr^me. — Omelet of Eggs. — Beef Omelet.— Potato Omelet. — Ham Omelet. — Stuifed Eggs. Soft-boiled Eggs.

Virginia Cookery-book