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."
DRY YEAST. MRS. W. H. ECKHART.
A large handful of hops put into one quart of water; cover, and let
boil five minutes; strain over one pint of flour; beat until your arm
aches, and the batter is smooth. When cool, add a cake of good yeast.
When perfectly light, mix stiff with white corn meal, and a little
flour; roll out on the kneading board; cut in cakes, and dry.
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