CHOCOLATE. MRS. W. E. THOMAS.
Scrape fine two ounces (two squares) unsweetened chocolate. Use Walter Baker & Co.s No. 1 chocolate. Put into a granite ware pan, add a small cup or sugar, a pinch of salt, and two tablespoons of hot water; let this boil, stirring it constantly, until it is smooth and glossy, like a caramel; then add one large pint of good rich milk, and one pint of hot water; let this come to a boil, stirring constantly; add a tablespoon of corn starch dissolved in a little cold milk or water. When this boils, serve at once, with whipped cream, flavored with a little vanilla.
If you cannot have the whipped cream, pour your chocolate from one pitcher into another, or beat with a whisk until frothy. If you have to use skimmed milk, take more milk and less water. Never omit the salt, as it is very essential to the flavor.
COFFEE. EUGENE DE WOLFE.
Allow one tablespoonful to each cupful. Moisten with whole or half well beaten egg; pour on half pint cold water; let this come to boiling point; then fill up with boiling water. Stop up the nose of the coffee pot, and let stand on stove fifteen to twenty minutes.
INVALID COFFEE. MRS. S. A. POWERS.
Three cups warm water, one cup baking molasses. Take as much fresh, new bran as this will moisten (not wet); mix thoroughly, and brown in oven exactly like coffee, and to this two pounds of mixed ground Rio and Java coffee; then stir in three well beaten eggs. You will have about ten quarts of mixture when done.
FOR USING.—Take one tablespoonful of this mixture to a cup of boiling water; let boil from fifteen to twenty minutes.
BREAD.
"The very staff of life; the comfort of the husband; the pride of the wife."