Chocolate

Chocolate may be bought in cakes and may be had either sweet or plain. Allow one ounce to a cupful. Grate the chocolate and melt it over the fire in a cupful of water, stirring until the chocolate is dissolved; then add a cupful of milk, keeping on stirring until it boils, when it is ready for use.

Cocoa

(1) Mix three tablespoonfuls of prepared cocoa with one pint of water and one pint of milk, let it boil for twenty minutes, whipping all the time with an egg-whisk.

(2) Put one teaspoonful of cocoa into a cup, add a little boiling milk and stir to a paste and sweeten to taste. If preferred, the cup may be nearly filled with water before adding milk.

Black Coffee

Grind six tablespoonfuls of coffee-beans in a mill. Put the coffee on the filter with the strainer over, and pour on three cupfuls of boiling water. Put on the cover and let it infuse, but do not let it boil again.

(2.) Put three pints of cold water in an earthen pot on the range, and when it boils add four and a half ounces of ground coffee, then place the pot on the corner of the stove and let it boil for three minutes. Take a small piece of charcoal, hot, and put in the coffee. Let this stand for three minutes and then remove the skimmer from the top of the coffee.

(3.) Pour one quart of boiling water on one cupful of coffee, stir and let stand in a warm place for fifteen minutes, or boil for five minutes.

Breakfast Coffee

Allow one tablespoonful of coffee to each person. The coffee when ground should be measured, put in the pot, and boiling water poured over it in the proportion of three-quarters of a pint to each tablespoonful. The instant it boils take the pot off, uncover and let it stand a minute or two; then cover, put it back in the fire and boil again. Let it stand for five minutes to settle; it is then ready to pour out.

Iced Coffee

Prepare a quart of coffee as for Black Coffee, and have also a quart of well heated milk, but not boiled, and pour the coffee and milk into an ice-cream freezer, sweeten with a little powdered sugar, cover the freezer and place it in a tub of ice and rock-salt, a little higher than the pot of coffee, then turn the handle of the cover in various directions for five minutes, and serve in coffee glasses with powdered sugar separately.

Mazagrau

Make the coffee exactly as for Black Coffee and have half a dozen goblets half filled with clear ice, pour in the coffee and add a pony of cognac to each glass, mixing well with a spoon, and then serve.

Method Of Roasting Coffee

Procure a small coffee-roaster and have in readiness a pound of Java, thoroughly mixed with a pound of Mocha, put it into the roaster, remove one of the lids from the stove, and place the roaster over a moderate fire, then turn the handle constantly but slowly until the coffee acquires a good brown color, say about twenty-five minutes or so: when done transfer it to an earthenware jar, cover tightly, and it is ready for use when required.

Coffee With Whipped Cream

Pour into each cup enough sugar to properly sweeten the coffee, and one tablespoonful or a little more of boiling milk. Have prepared some whipped cream, one pint whisked to a froth being required for a dozen cups of coffee. Fill the cups partly full with hot coffee, lay on top of each a spoonful or two of the whipped cream, stir it gently, and serve.

Tea: How Made

Black, green and Oolong tea are prepared as follows. First, never allow the teapot or other utensils kept for the preparation of tea to be used for any other purpose, and they should always be kept scrupulously clean. Place one ounce of tea in a teapot, with two gills of boiling water, and infuse for ten minutes, then add to this eight gills of boiling water, and after the lapse of a few minutes, stir with a teaspoon and allow it to stand. It should be served with sugar and cream.

Iced Tea, French Style

Place in a teapot three tablespoonfuls of tea, pour over two and one-half quarts of boiling water, and turn it into a freezer. Sweeten with three tablespoonfuls of sugar, tightly cover the freezer, place it in a tub containing broken ice and salt a little higher than the height of the tea, turn it sharply by the handle, all round in different directions for five or six minutes, wipe the cover of the freezer well, to prevent any ice falling in, and with the aid of a ladle pour it into a cold pitcher or jar. Send to the table in glasses with slices of lemon, and sugar separately.

Russian Tea

Pour little water over three heaping tablespoonfuls of English breakfast-tea in a tea pot. The water should be boiling and just sufficient to cover the tea; let it infuse for a minute or two, then draw the water off. Next pour in half a pony of Jamaica rum, together with three pints of boiling water, infuse for four minutes and serve in a cup, with a decanter of old Jamaica rum separately, with thin slices of lemon and some powdered sugar.