Part 44

Put one-third of a square of Baker’s chocolate with 1 cup of boiling water and a tablespoonful of sugar into a saucepan. Set the pan over the fire and stir, moving piece of chocolate through water until it is melted. Ready to serve when boiling-point is reached. If chocolate is allowed to boil, separation of the fat from the other ingredients takes place, rendering it indigestible. If sweet chocolate is used, dispense with sugar.

CHOCOLATE SOUFFLE.

Half-pint of milk, 4 tablespoonfuls of boiled chocolate, 2 tablespoonfuls of sugar, 2 tablespoonfuls of flour, 4 eggs. Put milk in a double boiler; when hot, sieve the flour into it, gradually stirring all the time, and let it cook six minutes. Put the chocolate, sugar, and 2 tablespoonfuls of water on the fire until smooth and glossy, then stir into the boiler. Take from the fire, and add beaten yolks. When cool add the whites beaten to a stiff froth. Pour the batter into a buttered dish that will hold a quart. Set dish in hot water, and place in the oven for a few minutes. Serve with vanilla cream sauce.

VANILLA CREAM SAUCE.

Beat together 2 tablespoonfuls of butter, two-thirds cup of granulated sugar, 1 tablespoonful of vanilla; then gradually beat in 2 cups of whipped cream. Place bowl in a pan of hot water, and stir carefully for three minutes.

BAKED CUSTARD.

Milk 1 cup, 1 egg, pinch of salt, 1 tablespoonful of sugar. Heat milk in a double boiler, break into it a stick of cinnamon. Beat together egg, sugar, and salt; then pour hot milk over the mixture, stirring all the time. Pour into a bowl, set dish into a pan of hot water; bake until set.

A general rule for thickening: 3 eggs to the pint or 5 eggs to the quart.

WINE JELLY.

Gelatin one-fourth of a box, one-fourth cup of boiling water, one-fourth cup of cold water, half-cup of sugar, half-square inch of cinnamon, a few cloves, and half-cup of sherry. Put gelatin and cold water in a dish for half an hour, then add boiling water with cloves and cinnamon; lastly, sugar and wine. Stir until sugar and gelatin are dissolved. Strain, and pour into a mould. Set on ice or in cold water.

LEMON JELLY.

Prepare the same as wine jelly, and substitute lemons for the spices.

PLAIN MILK SOUPS WITH VEGETABLES.

One cup of vegetable pulp, 2 cups of hot milk, 1 teaspoonful of salt, ⅛ teaspoonful of pepper, 1 tablespoonful of butter, 1 tablespoonful of chopped parsley.

Wash vegetables and put through meat grinder. Cook in as little water as possible. Add the cooked vegetable pulp and seasonings to hot milk. Heat and serve.

Note.—String beans, celery, or carrots may be used. A beef cube may be added if desired. This soup may be varied by using a combination of vegetables and its nutritive value may be increased by the addition of a beaten egg yolk.

Shredded fish or clams may be substituted for the vegetables.

TO BONE A BIRD.

Select and dress a plump squab; cut off the head and feet and the wings at the first joint; singe, and with a sharp knife make an incision down the back and wings. Scrape away the bones without tearing the meat. Put into shape and broil between buttered paper.

STUFFED BAKED POTATO.

Select a smooth potato; scrub well, and bake in a hot oven about fifty minutes. Cut one end partly off lengthwise; scrape out the potato into a dish; add pepper, salt, and butter. Refill the skin, place a bit of butter in the top, and brown in an oven.

FRIED CALF’S BRAINS.

Soak the brains for a few minutes in cold water, drain, cover with boiling salted water, and cook for three minutes. Drain again, lay in iced water until cold, and set in the ice to get firm. Cut into pieces the size of an oyster, dip in egg and slightly salted cracker crumbs, and fry to a golden brown. Serve very hot.

BOILED MUTTON.

Wipe a leg of mutton with a damp cloth and put it into a large kettle with enough boiling water to cover it and bring to a boil, then cook slowly until done. After the boil is reached allow fifteen minutes for each pound of the meat. When nearly done add salt and pepper to taste and a small onion, a minced carrot, and a stalk of celery. Lift from liquor and lay on a heated platter. Serve with drawn butter or caper sauce.

SOFT-BOILED EGG.

Place egg in a vessel of boiling water, then withdraw at once to the back of the stove. Remove egg in nine minutes.

HARD-BOILED EGG.