Mrs. W. P. Watson.
One quart of fresh milk, one-third fresh yeast-cake,
one tablespoon sugar; warm milk to temperature of
one-hundred degrees. Dissolve yeast in tablespoon of
warm milk thoroughly, one tablespoon of sugar boiled
with one tablespoon of water into a syrup, mix thor-
oughly the three ingredients and pour at once into clean
warm bottles. Let stand in room, seventy degrees,
twelve hours; eighty degrees, nine hours; and ninety
degrees, six hours. Then put in a cool place on sides
for another six hours. Shake once in a while and al-
lowing to remain on sides.
HATZOON.
Marion Harland.
Take one and a half ounces of prepared matzoon,
which you can get at drug stores, and one quart of fresh
milk. Stir well and place in a pitcher at a temperature
of from 70 to 90 degrees, for from nine to twelve hours,"
until it begins to thicken like junket; then beat it for
ten minutes. Bottle in patent-stoppered bottles, and put
on ice. Fresh matzoon may be made from that which
you have prepared in this way. You have to buy but
one bottle to start with. This quantity makes three
bottles, not quite full, as it effervesces like koumiss.
GHOOOIATB.
Tested.
Two squares Baker's chocolate, cut in pieces and
placed in a double boiler to melt; while melting, stir
456 KIRMESS COOK BOOK.
frequently, and when all is melted add a cup of warm
milk very slowly, beating thoroughly all the while;
when this is well blended, add two more cups of milk
and boil all together, stirring all the time; cook for
twenty minutes; about ten minutes before taking off
the fire, add sugar to taste. Before serving, add a pinch
of salt, one-quarter teaspoonful of Burnett's vanilla
extract, two teaspoonfuls of orange flower water✪ Chocolate. A
little brandy on extra occasions.
CHOCOLATE.
Tested.
Heat two cupfuls of milk, and the same of water. Rub
six tablespoonfuls of Huyler's chocolate to a thin,smooth
paste with cold water ; pour the water gradually upon it ;
put into a saucepan and bring it quickly to a boil.
Cook thus five minutes, pour in the milk and boil ten
minutes longer. Sweeten to the taste of each drinker,
and lay a tablespoonful of whipped cream upon the top.
If you would make the chocolate particularly good,
heat a sillibub churn and beat the beverage hard for
five minutes ; set in a vessel of boiling water on the range
to get smoking hot; pour out, sweeten, and cap with
whipped cream.
COLD COCOA.
Tested.
To make one cup, mix one heaping teaspoon of cocoa,
with sugar to taste, in a little hot water. Then fill the
glass with rich cold milk or cream.
CHOCOLATE SYRUP.
Tested.
Mix three tablespoons of scraped chocolate with one
pint of boiling water. Let the mixture boil lip, then add
BEVERAGES. 457
one pint of sugar, and boil three minutes. When cold,
add one tablespoon of vanilla.
Put two tablespoons of the syrup and two of cracked
ice in a glass, and fill the glass with milk. Add two
tablespoons of whipped cream✪ Chocolate Syrup. Stir well.
CHOOA.
Mrs. T. K. Egbert. ✪ Chooa
Page 195 · 3 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mrs. W. P. Watson. One quart of fresh milk, one-third fresh yeast-cake, one tablespoon sugar; warm milk to temperature of one-hundred degrees. Dissolve yeast in tablespoon of warm milk thoroughly, one tablespoon of sugar boiled with one tablespoon of water into a syrup, mix thoroughly the three ingredients and pour at once into clean warm bottles. Let stand in room, seventy degrees, twelve hours; eighty degrees, nine hours; and ninety degrees, six hours. Then put in a cool place on sides for another six hours. Shake once in a while and allowing to remain on sides.
HATZOON.
Marion Harland. Take one and a half ounces of prepared matzoon, which you can get at drug stores, and one quart of fresh milk. Stir well and place in a pitcher at a temperature of from 70 to 90 degrees, for from nine to twelve hours," until it begins to thicken like junket; then beat it for ten minutes. Bottle in patent-stoppered bottles, and put on ice. Fresh matzoon may be made from that which you have prepared in this way. You have to buy but one bottle to start with. This quantity makes three bottles, not quite full, as it effervesces like koumiss.
CHOCOLATE.
Tested. Two squares Baker's chocolate, cut in pieces and placed in a double boiler to melt; while melting, stir
frequently, and when all is melted add a cup of warm milk very slowly, beating thoroughly all the while; when this is well blended, add two more cups of milk and boil all together, stirring all the time; cook for twenty minutes; about ten minutes before taking off the fire, add sugar to taste. Before serving, add a pinch
of salt, one-quarter teaspoonful of Burnett's vanilla extract, two teaspoonfuls of orange flower water. A little brandy on extra occasions.
CHOCOLATE.
Tested.
Heat two cupfuls of milk, and the same of water. Rub six tablespoonfuls of Huyler's chocolate to a thin,smooth paste with cold water ; pour the water gradually upon it ; put into a saucepan and bring it quickly to a boil. Cook thus five minutes, pour in the milk and boil ten minutes longer. Sweeten to the taste of each drinker, and lay a tablespoonful of whipped cream upon the top.
If you would make the chocolate particularly good, heat a sillibub churn and beat the beverage hard for five minutes ; set in a vessel of boiling water on the range to get smoking hot; pour out, sweeten, and cap with whipped cream.
COLD COCOA.
Tested. To make one cup, mix one heaping teaspoon of cocoa, with sugar to taste, in a little hot water. Then fill the glass with rich cold milk or cream.
CHOCOLATE SYRUP.
Tested. Mix three tablespoons of scraped chocolate with one pint of boiling water. Let the mixture boil up, then add
one pint of sugar, and boil three minutes. When cold, add one tablespoon of vanilla.
Put two tablespoons of the syrup and two of cracked ice in a glass, and fill the glass with milk. Add two tablespoons of whipped cream. Stir well.
COCOA.
Mrs. T. K. Egbert.
Records on this page
ChocolateChocolate SyrupChooa