The art of German cooking and baking

Remarks: You may stir in 2 yolks of eggs. Plain chocolate is made by using more water and mixing 1 tablespoonful of flour with water and adding this to the chocolate while cooking. No. 23— ICE CHOCOLATE. Ingredients and preparation are the same as given under No. 22, Chocolate. When cooled off, strain through a sieve, add 1 teaspoonful of vanilla, place into ice and salt for 3 hours and serve in tumblers or sherbet cups with whipped cream on top. No. 24—COCOA. Quantity for 6 Persons. 4 tbsps. of cocoa % tsp. of vanilla 1 Vz qts. of milk Sugar to taste 2 yolks of eggs Preparation: The cocoa is stirred smooth with milk, add the sugar, let it get hot, stirring constantly. Add the rest of the milk, cook 1 minute and add the vanilla. Mix the yolks of eggs well with one tablespoonful of milk and stir into the cocoa. Remarks: You may omit the yolks of eggs and instead stir a tablespoonful of flour, mixed with water, into the boiling cocoa. No. 25— TEA. Enough for 12 cups. 8 even tsps. of tea 2 qts. of water Preparation: The tea is put into a well covered pot. Pour on 1 pt. of boiling water, cover and let it steep 3 minutes, then pour on the rest of the water and set to draw again 5 minutes before serving. No. 26— TEA WITH VANILLA. Ingredients and preparation are the same as given under No. 25, Tea. But add to this ^2 teaspoonful of vanilla. Remarks : You may add a small piece of lemon peel when pouring on the water. Dried tea leaves may be used for sweeping carpets. Moisten the leaves and sprinkle them on the carpet. This will clean the carpet and absorb the dust when sweeping. — 283 — No. 27— ICED TEA. The ingredients and preparation are the same as given under No. 25, Tea. After the tea has steeped long enough, pour it off, cool it and put in pieces of clean ice, sugar and into each glass 1 to 3 slices of lemon. No.28— COFFEE. Enough for 12 cups. 6 tbsps. of ground coffee 14 cups of boiling water Preparation: It is best to grind the coffee fresh and fine every time you wish to make some. The water must boil when you pour it on. Close the pot well. Remarks: There are various ways of making coffee. A. An egg may be stirred into the ground coffee before pouring on the hot water. B. It may be made in a machine in which the water boils and little water gets onto the coffee at a time, kbis is the best way. C. Pour the hot water on the coffee, Simmer 5 minutes and strain. This is the quickest way of making coffee. No. 29— GOOSEBERRY OR CURRANT WINE. For a 6 gallon cask use 18 lbs. 3 — 4 gallons of juice of sugar Water to fill the cask Clean and pick over the berries, wash them and press out the juice well. The cask must be very clean and odorless. Scald it several times and then dry it in the fresh air, put in the sugar and enough water to dissolve it while shaking the cask. When the sugar is dissolved, add the strained juice. Place the cask into a place like the garret where it is warm. It will soon ferment, then remove the foam from the bunghole every morning, stir the wine with a clean wooden stick and fill in fresh water so the cask remains full. After about 6 weeks the fermenting will cease, then close the bunghole with a cork, leave it in the cask another 3 to 4 months and then put the wine into bottles. Cork and seal them well and set them upright in the cellar, where it is dark and cold. — 284 — BREAD AND CAKES. No. 1— WHEAT BREAD No. 1. Enough for 2 Loaves. 8 cups of wheat flour 1 % cents' worth of yeast 1 pt. of milk 1 pt. of water 2 tbsps. of salt