COFFEE, TEA, CHOCOLATE, ETC.
TO MAKE CHOCOLATE
Scrape the best chocolate; allow for each square, or large spoonful of ground chocolate, half a pint of milk or milk and water; let it boil a few moments, then put it on the back part of the stove, and it is ready when wanted.
TO MAKE CHOCOLATE ANOTHER WAY
Scrape or grate the chocolate, take a heaping tablespoonful for each cup to be served; allow half a pint of milk or milk and water to each heaping spoonful of chocolate. Make the milk hot, rub the chocolate to a smooth paste with the cold milk, then stir it in the boiling milk. Let it boil up once; cover it and set it back in a place where it will keep warm. It is now ready to serve. Toasted biscuit or rolls should be served with it. Sweeten the chocolate unless you use the prepared chocolate.
TEA—GREEN AND BLACK
Scald your tea-pot always before putting in the tea; throw out the scalding water and allow a teaspoonful of tea to each person expected to drink it; turn on half a pint of boiling water at first, and let it steep—green tea requires about five minutes, black tea ten minutes. After this, pour on more boiling water, according to the number of persons. Mixed black and green tea is considered a more healthful drink than green tea alone.
COFFEE CREAM
Take three cups of good clear coffee, sweeten it well and boil with it a pint of cream until reduced one-third.
COFFEE
Old Java and Mocha are the best coffees. A coffee roaster is the best thing to roast coffee in, but an iron pot is very good; coffee should be dried gradually before being roasted. “Dripped” coffee is the French mode, but many make it in the old-time way by boiling. It is a matter of personal taste, not to be interfered with in this “land of the free.” To make dripped coffee we grind a cupful for four persons, put this ground coffee in the top of the dripper and pour on half a pint of boiling water. It is served with boiling milk at breakfast.