2 qts. milk.
1 lb. cocoa powder.
3 rounded tbsp. white sugar.
1 pt. cream.
3 tsp. vanilla extract.
Bring milk to boil, work the cocoa in a little of the cold milk, then stir into the boiling milk till smooth. Boil ten minutes, add the sugar and cream, and stir well while boiling. Turn into a double boiler and keep the water in lower boiler almost at boiling point for half an hour. Then beat the eggs very light, add them and remove immediately from the fire. When cool add the flavoring.
This can be made in the morning, and when ready to serve, put from one to two tablespoonfuls of the preparation into the cup and fill with boiling water.
By cooking the cocoa we have a much more delicious flavor than that obtained by pouring boiling water directly upon the raw cocoa in the cup. The eggs and cream give body and richness. It will serve from sixty to eighty people.
If we follow the proportion of one rounded tablespoon or one-half ounce of coffee, ground, for each half-pint cup water, we must allow one pound of coffee for eight quarts of water. This will make coffee of medium strength and will be sufficient for about thirty persons.
Soak the coffee one hour in two quarts of cold water in a tightly covered jar and then turn it into a cloth bag. Have the requisite amount of water in a large boiler with a tight cover, and when just ready to boil, put in the bag of coffee and the water in which it soaked, and let it boil ten minutes.
Put six rounded tablespoonfuls of coffee in a hot coffee-pot or biggin, pour through it one quart boiling water. When all dripped through, pour the liquid through the grounds again, and after this second filtering let it come to the boiling point and then bottle tightly. When coffee is wanted, scald three-fourths cup of milk, heat two tablespoons of the bottled coffee and pour the two over the sugar in a hot cup.
Mix over night, two cups buckwheat, one cup Graham flour, and one level teaspoon salt. Stir in warm water for thick batter, two tablespoons molasses, and one-half cake compressed yeast dissolved in water. In morning, stir the batter down; if too thick, thin with warm water, or if any sour odor, add one-fourth teaspoon soda dissolved in water. Rise again and fry on greased griddle as wanted.
Remove the crust from a loaf of rye bread, cut into slices nearly two inches thick, remove crusts and hollow out the centre sufficiently to enable a lemon to stand upright in it. Cut the ends of the bread block into thin slices, not quite to the bottom. Cut a lemon in halves and scoop out the pulp from the sections, being careful to leave the membranous wall of every other section so there will be five distinct places in the cup thus formed. In these cavities put minced olives, pickles, the bits of lemon, pounded sardines, caviare, finely minced ham, tongue, anchovies, capers, or any other relish or combination you prefer. Have at least three varieties. Put the filled half lemon in the hollow of the bread. Put a dainty doily or paper on the plate, the bread on that, and an oyster fork across the plate. They may be placed beside the guest's plate and the various relishes nibbled as one fancies. The bread is broken from the cut end as needed.