No. 711. Chocolate

24 cts.

A : 1 qt. hot milk, or 3 cs. milk and 1 c. hot water. 1-inch stick cinnamon ;

B : 4 tbsps. chocolate or very rich cocoa and 3 tbsps. sugar, or 2 bars Maillard/s chocolate, which is sweet, 1 tbsp. arrowroot or corn-starch; C : 1 tsp. vanilla, 1 tsp. sherry, dash salt; J) : 1 c. whipped cream.

*

Pour A over B, simmer 10 m., add C, beat with Dover egg-beater 5 m. Serve with spoonful of I) on each cup. 1 c. strong, clear coffee may be added, as it gives a peculiar flavor much appreciated by lovers of coffee.

No. 712. Coffee, Boiled

12 cts.

A : 1 c. freshly ground coffee, 1 egg-white and mashed shell, 1 c. cold water or coffee left from day before ;

B : 6 cs. cold water ; C : 2 tbsps. cold water.

Mix A, put in a thoroughly clean pot, add B, heat gradually until boiling, put a piece of cloth in spout to keep aroma in, boil 5 m. Add 0, draw pot to back of range, in 2 m. serve. After serving, strain coffee from the grounds into a glass jar, put the cover on tight, and it is ready to use instead of water for the next day's coffee.

No. 713. Cider, Mulled

12 cts.

A : 1 qt. cider, 1 tsp. whole allspice, 1/2 tsp. cassia buds ;

B : 3 eggs, beaten thoroughly.

Boil A 3 m., add to B, carefully. Serve hot.

No. 714. Sherry, Mulled

35 cts.

A : 1 c. boiling water, 1 tbsp. broken stick cinnamon, 1 doz. cloves, 1/2 doz. cassia buds ;

B : 4 eggs, beaten until light, 1/2 c. sugar ;

C: 1c. hot sherry.

Boil A 1 m., add to B gradually, stirring constantly, add C, and serve.

No. 715. Claret Punch

$ 1.15.

A : 1 qt. Bordeaux or claret, juice and grated peel 3 oranges, 6 cloves, 6 cassia buds, stick cinnamon ;

B : 1/2 c. sugar.

Mix A, after 12 hours add B. Strain, heat, and serve.

No. 716. Russian Tea

10 cts.

A : 4 tsps. tea. A good mixture is 8 oz. Formosa Oolong, 6 of Ceylon, and 2 of English Break-fast tea, and the dried peel of 1 orange cut into bits ;

B : 1 qt. freshly boiling water ;

C : 1/2 tsp. sugar-crystals, 1/2 tsp. Jamaica rum, \ slice lemon, and 1 preserved cherry or strawberry.

Pour B over A, cover for 4 m., serve with C in each cup.