By all means have Sunday desserts prepared upon the preceding day. To this end, I have endeavored to give such receipts for the blessed day as can be easily made ready on Saturday.
Cocoa.
- 6 tablespoonfuls of cocoa to each pint of water.
- As much milk as you have water.
- Sugar to taste.
Rub the cocoa smooth in a little cold water. Have ready on the fire the pint of boiling water. Stir in the grated cocoa-paste. Boil twenty minutes; add the milk and boil five minutes more, stirring often.
Sweeten in the cups to suit different tastes.
There is a preparation of cocoa, already powdered, called “cocoatina,” which needs no boiling. It is very good, and saves the trouble of grating and cooking. I regret that, although I have used it frequently and with great satisfaction, I have forgotten the name of the manufacturer. It is put up in round boxes, like mustard, and is quite as economical for family use as the cakes of cocoa.
Sponge Cake.
- 6 eggs.
- The weight of the eggs in sugar.
- Half their weight in flour.
- 1 lemon, juice and rind.
Beat yolks and whites very light, separately of course, the powdered sugar into the yolks when they are smooth and thick; next, the juice and grated peel of the lemon; then the whites with a few swift strokes; at last, the flour, in great, loose handfuls. Stir in lightly, but thoroughly. Too much beating after the flour goes in makes sponge cake tough. Bake in round tin moulds, buttered. Your oven should be steady. When the cakes begin to color on top, cover with paper to prevent burning.