The new practical housekeeping

Cacao Nibs. — Put a gill of the cacao nibs in a pot with two quarts water, and boil gently one and a half to two hours. There snould be a quart of liquid in the pot when done. If the boiling has been so rapid that there is not this quantity, add more water, and let it boil once again. Many people prefer half broken cacao nibs and half shell. If the stomach is delicate, this is better than all nibs. Sugar and cream are used, as with coffee. When making Cacao Shells use twice the quantity of shells, or less may be used with some amount water, and boil as above ; or, if milk is liked, put over the fire with one quart water, and when nearly done add a quart milk. Chocolate. — Take six tablespoons scraped chocolate, or three of chocolate and three of cacao, dissolved in a quart boiling water, boil hard fifteen minutes, add one quart rich muk, let scald and serve hot ; this is enough for six persons. Cacao can also be made after this recipe. Some boil either cacao or chocolate only one minute and then serve, while others make it the dajr before using, boiling it for one hour, and when cool skimming off the oil : when wanted for use, heat it to the boiling point and add the milk. In this way it is equally good and much more wholesome. Chocolate. — For twelve people take six ounces chocolate, pour over it one pint boiling water, and eight ounces sugar and cook until it becomes a smooth paste. Then add enough sweet cream for the \iuftiber of cups. Heat the whole in a custard kettle and it is ready for use. This will of course be very rich. Meringued Chocolate. — — Three pints fresh milk, three tablespoons Baker's chocolate, grated, two tablespoons sugar, powdered for froth. Heat milk to scalding. Wet up chocolate with one cup boiling water and when the milk is hot stir this into it. Simmer gently ten minutes, stirring frequently. Boil up briskly once, take from the fire, sweeten to taste, taking care not to make it too sweet, and stir in the whites of two eggs whipped stiff, without sugar. Pour into the chocolate pot or pitcher, which should be well heated ; have BRINKS. 187 ready in a cream pitcher the well-whipped whites of three eggs with three tablespoons powdered sugar. Cover the surface of each cup with the sweetened meringue before distributing to the guests. If liked, substitute scented cnocolate for Baker's. Whipped Chocolate. — ^Wet three tablespoons chocolate with a little boiling water ; scald one quart 'milk, stir in the chocolate paste and simmer ten minutes ; put a whip-churn into the boiling mixture and churn steadily over the fire until it is a yeasty froth. Serve at once. Very delicious and easily prepared ; or melt four ounces grated chocolate over a boiling kettle, add gradually three cups boiling water and one ounce sugar. Set it upon the fire, and when scalding hot pour it upon the yolks of two eggs, well beaten, with one and one naif gills cold water, and a pinch of cinnamon, and return it to the fire for a few moments to cook the egg. It must not boil but should be beaten with the egg beater all the time. Serve very hot.