Peppermint Cup
Soak half an ounce of pulverized gum arabic in half a cupful of cold water for 30 minutes. Dissolve it over hot water.
Add one cupful of powdered sugar and cook until it will spin a thread.
Pour this upon the stiffly beaten whites of two eggs, and when well blended add gradually a pint of boiling cream, a few drops of essence of peppermint and a tiny pinch of baking soda.
Serve while it foams, sprinkled with a little powdered cinnamon.
Unquiet meals make ill digestions.
Comedy of Errors