Add three pounds of loaf sugar and a
quarter of a pound of best cloves, slightly bruised; bottle well and
seal.
BOSTON CREAM (A SUMMER DRINK).--Make a syrup of four pounds of white
sugar with four quarts of water; boil; when cold add four ounces of
tartaric acid, one and a half ounces of essence of lemon, and the
whites of six eggs beaten to a stiff froth; bottle. A wine-glass of
the cream to a tumbler of water, with sufficient carbonate of soda to
make it effervesce.
CHAMPAGNE CUP.--One quart bottle of champagne, two bottles of
soda-water, one liqueur-glass of brandy, two tablespoons of powdered
sugar, a few thin strips of cucumber rind; make this just in time for
use, and add a large piece of ice.
CHOCOLATE.--Scrape Cadbury's chocolate fine, mix with a little cold
water and the yolks of eggs well beaten; add this to equal parts of
milk and water, and boil well, being careful that it does not burn.
Sweeten to the taste, and serve hot.
COFFEE.--Is a tonic and stimulating beverage, of a wholesome nature.
Use the best. For eight cups use nearly eight cups of water; put in
coffee as much as you like, boil a minute and take off, and throw in a
cup of cold water to throw the grounds to the bottom; in five minutes
it will be very clear.
Or, beat one or two eggs, which mix with ground coffee to form a ball;
nearly fill the pot with cold water, simmer gently for half an hour,
having introduced the ball; _do not boil_, or you will destroy the
aroma.
Pages:
324
325
326
327
328
329
330
331
332
333
334
335
336
337
338
339
340
341
342
343
344
345
346
347
348