Method.—Scald the milk with the spices and nuts. Break up the chocolate and melt over hot water; add the sugar, mix thoroughly, then gradually stir in the boiling water; let cook two or three minutes after all the water has been added, then turn into the hot milk; let stand over hot water until ready to serve, then add the beaten yolks of eggs, diluted with half a cup of water, milk or cream, and strain through a cheese-cloth. Keep hot over hot water.
Claret Cup.
Ingredients.
- 2 quarts of claret.
- 1 cup of sugar.
- 1 cup of water.
- 5 lemons cut in slices.
- 1 dozen whole cloves.
- 2 qts. of charged Apollinaris or soda water.
- ¼ a cup of brandy, sherry or maraschino.
- Ice.
Boil the sugar and water about six minutes; let cool, then add the lemon slices, with seeds removed, and the cloves; let stand some hours in a cold place. When ready to serve, add the claret, water and liqueur, all chilled on ice. Put a piece of ice in the pitcher and pour over it the mixture. The beverage should not be sweet.
Copper Chafing-Dish with Earthen Casserole.