Thé Glacé (Iced Tea).—Prepare the same quantity of tea the same as above, pour into an ice-cream freezer, sweeten, and proceed the same as for iced coffee ([No. 1353]), (omitting the milk); pour it into a cold pitcher, and send to the table with six coffee-glasses, six slices of sound lemon, and powdered sugar separately.
1355. Thé à la Russe (Russian Tea).
—Place in a tea-pot three heaped tablespoonfuls of English-breakfast tea; pour over a little boiling water, just sufficient to cover the tea, about two tablespoonfuls; let infuse for one minute, then draw the water out, but do not use it. Pour in half a pony of good old Jamaica rum and three pints of boiling water; let infuse for four minutes, and then serve in cup with a decanter of old Jamaica rum separately, thin slices of lemon, and powdered sugar.
This is the old Russian style. Later fashion is to flavor it with a little vanilla flavor and a few drops of lemon juice.
1356. How to Make Chocolate.
—Select three quarters of a pound of good chocolate (Maillard’s is preferable), break it into pieces, and put them in a saucepan on the stove with half a pint of boiling water; stir well with a wooden spoon, and when the chocolate is thoroughly dissolved pour one quart of boiling water over, using a quart of milk instead of the water when chocolate and milk is desired. Let it cook well for ten minutes, then serve.
1357. Chocolat au Lait à la George Washington.
—Have a stone pot on the hot range with half a pint of cold water. Break in six tablets of one ounce each of Maillard’s chocolate, sharply mix with a very clean wooden spoon or spatula until it is thoroughly dissolved; then add two quarts of good cold milk, thoroughly heat until it comes to a boil, mixing lightly with the wooden spoon meanwhile. Pour it into a hot pitcher, and send to the table with cups and powdered sugar separately.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.