CHOCOLATE CARAMELS
Half a pound of chocolate, three pounds of dark brown sugar, one-eighth pound of butter, a small teacup of milk; season with vanilla, or grated lemon or orange-peel. Boil it very quickly over a hot fire, stirring constantly. When it becomes hard on being dropped into water, take it off the fire and stir for a few moments before pouring into buttered dishes. Before it is quite cool, cut into little squares. Those who like the caramel very hard need not stir it, as this makes it “sugary.” The grated peel should not be put in till the caramel is taken from the fire.
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.