Chocolate

Ingredients

• Four heaping tablespoonfuls grated chocolate
• one of sugar
• one of boiling water
• one pint of boiling water
• one pint of boiling milk
• one heaping teaspoonful of sugar

Method

1. 1

   Rub the chocolate, sugar, and boiling water smooth.

2. 2

   Stir into boiling water, then add boiling milk.

3. 3

   Let it boil for three minutes.

4. 4

   It is improved by milling while boiling with a Dover egg-beater.

5. 5

   If desired sweet, add sugar to the boiling milk.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 68. The excerpt below is the record exactly as published.

chocolate — a preparation of cocoa— the cocoa is carefully dried and roasted, and then ground to a smooth paste, the nuts being placed on a hot iron plate, and so keeping the oily matter to aid in forming a paste. Sugar and flavorings, as vanilla, are often added, and the whole pressed into cakes. The whole substance of the nut being used, it is exceedingly nutritious, and made more so by the milk and sugar added. Eaten with bread, it forms not only a nourishing but a hearty meal; and so condensed is its form, that a small cake carried in traveling, and eaten with a cracker or two, will give tempor- arily the effect of a full meal. Alcohol is last upon our list, and scientific men are still uncertain whether or not it can in any degree be considered as a food; but we have not room for the various arguments for and against. You all know, in part, at least, the effects of intemperance; and even the moderate daily drinker suffers from clouded mind, irritable nerves, and ruined digestion. This is not meant as an argument for total abstinence; but there are cases where such abstinence is the only rule. In an inherited tendency to drink, there is no other safe road^ but to the man or woman who lives by law, and whose body is in the best condition, wine in its many forms is a permissible occasional luxury, and so with beer and cider and the wider range of domestic drinks. In old age its use is almost essen- tial, but always in moderation, individual temperament modi- fying every rule, and making the best knowledge an imperative need. A little alcoholic drink increases a delicate appetite; a great deal diminishes or takes it away entirely, and also hin- ders, and, in many cases, stops, digestion altogether. In its constant over-use the membranes of the stomach are gradimlly 1<^^ HOUSEHOLD. destroyed, and every organ in the body suffers. In ales and beers there is not only alcohol, but much nitrogeneous and sugary matter, very fattening in its nature. A light beer, well flavored with hops, is an aid to digestion, but taken in excess produces biliousness. The long list of alcoholic products it is not necessary to give, nor is it possible to enter into much detail regarding alcohol itself. Soyer's Cafe au Lait. — One cup' of best ' coffee, freshly roasted, but unground, two cups of boiling water, one quart of \)oiling milk. Put the coffee in a clean, dry kettle, or tin pail; it on a close top, and set in a sauce-pan of boiling water. Shake it every few minutes, without opening it, until you judge that the coffee grains must be heated through. If, on lifting ^e cover, you find that the contents of the inner vessel are irery hot and smoking, pour over them the boiling water 4irectly from the tea-kettle. Cover the inner vessel closely, and set on the side of the range, where it will keep very hot, without boiling, for twenty minutes. Then add the boiling milk; let all stand together for five minutes more, and strain through thin muslin into the coffee urn. Use loaf sugars for sweetening. Vienna Coffee. — ^With very little extra trouble morning cof- fee can be greatly improved. Beat the white of an egg to a stiff froth, mix with an equal quantity of whipped cream, and use m coffee instead of cream* put in cream, , first, then coffee, and lastly this mixture. Good New England Coffee. — For a family of six, take six large tablespoonfuls of best Java coffee, well browned and ground (not too fine), beat into it half an egg and one cup of cold water. After it is thoroughly beaten, let it stand half an hour well covered. Then put into coffee-pot, pour oti two and a half quarts of boiling water and put on the stove; stir once or twice at first, to prevent burning. Let it scald fifteen or twenty minutes. If desired to be very nice, beat up eight instead of six tablespoonfuls of coffee; put six in the pot to boil for twenty minutes, and about five minutes before it is done, throw in the rest and cover quickly. Cream and Milk for Coffee. — Sweet, rich cream, well beaten to free from lumps, is best for coffee, but boiling fresh milk 's HOUSEHOLD 105 a good substitute. The white of an egg, thoroughly beaten and added (California coffee) to thin cream or rich milk, is also very fine. Tea. — ^Tea is made variously as the taste of people require. Black, green, Japan, and English breakfast, all require differ- ent methods. For green or Japan tea, scald the tea-pot and allow from one-half to one teaspoonful for each person, as the strength of the herb may indicate. Pour over this one-half a cup of boiling water, steep in a hot place (but do not let it boil) ten minutes, then turn in water at a keen boil, in proportion one quart to every three persons. English Breakfast, or Oolong. — Take two teaspoonfuls for three persons, and proceed as above, only letting the tea boil for ten minute*. An English gentleman, whose tea was quite famous, put it to steep in cold water, as soon as the one o'clock dinner was over, and left it steeping until supper time, when it was brought to a boil. Others put it on to steep when the fire is made for supper, and let it stand until the meal is announced; served boiling hot. Iced Tea. — To each glass of tea add the iuice of half a lemon; fill up the glass with pounded ice, and sweeten. Chocolate. — Four heaping tablespoonfuls grated chocolate, one of sugar, and wet with one of boiling water; rub this smooth. Then stir into one pint of boiling water; then add one pint of Jjoiling milk. Let this boil three minutes. It is greatly improved by milling, while boiling, with a Dover egg- beater. If desired sweet, add to the boiling milk one heaping teaspoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.