Method.—Beat the white and crushed shell of the egg and half the cup of cold water together; mix with the coffee, pour over the boiling water, stir thoroughly, and boil from three to five minutes with the nozzle tightly closed; pour half a cup of cold water down the spout; stir in one tablespoonful of coffee and let stand on the range, without boiling, ten minutes.
Five=o'clock Tea.
Ingredients.
- Tea.
- Candied ox-heart cherries.
- Slices of lemon.
- Boiling water.
Method.—Fill the tea-ball half full with tea, put the ball into the cup, with a cherry or a slice of lemon, and pour boiling water over them; remove the ball when the tea is of the desired strength.
Rich Chocolate.
Ingredients.
- 4 ounces of chocolate.
- 4 tablespoonfuls of granulated sugar.
- ¼ a cup of hot water.
- 1 quart of scalded milk.
- 1 teaspoonful of vanilla extract.
- Whites of 3 eggs.
- 1 pint of thick cream.
- 1/3 a cup of powdered sugar.
Method.—Grate the chocolate, add the granulated sugar and hot water, and cook until smooth and glossy; with a whisk beat in the hot milk very gradually, and return to a double boiler to keep hot. Beat the cream until solid. Beat the whites of the eggs until dry, then beat in the powdered sugar and fold the cream into the egg and sugar. Add half of the cream mixture to the chocolate with the vanilla, and mix while the cream is heating. Serve the rest of the cream in spoonfuls upon the chocolate in the cups.