Soyer's standard cookery

Scald milk. Mix cocoa, sugar and a pinch of salt, dilute with one-half cup boiling water to make smooth paste, add remaining water, and boil one minute ; turn into scalded milk and beat three minutes, when froth will form, preventing scum, which is so unsightly; this is known as milling. For Reception Cocoa. Take three tablespoonfuls of cocoa, one-quarter cup of sugar, a few grains of salt, four cups of milk, three-quarters cup of boiling water. Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste; add remaining water and boil two minutes; pour into scalded milk. Beat three minutes, using egg-beater. For Chocolate. Take one and a half squares of chocolate, one-quarter cup of sugar, few grains of salt, one cup boiling water, three cups of milk. Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and gradually boiling water; when smooth, place on range and boil one minute; add to scalded milk, mill, and serve in chocolate cups with whipped cream. One and one-half ounces vanilla chocolate may be substituted for chocolate; being sweetened, less sugar is required. Chocolate. (Another Method.) Prepare same as previous recipe, substituting one can evaporated cream or condensed milk diluted with four cups boiling water in place of three cups of milk. Soyer's Medicated Coffee for Invalids. Prepare coffee as "a la Francaise" (pp. 403-404), and when ready to serve drop into the liquor three ounces of raw, very lean beef (previously finely minced and diluted with three tablespoonfuls of COLD water). Place the coffee-pot at side of stove, to keep hot, but not boil, for two minutes. Then pass liquor through muslin and serve. An extremely nourishing and palatable drink for invalids. JEWISH DISHES. In the hope that my book may appeal to all classes of the community, I give, in the following chapter a few recipes specially useful in those Jewish households where the regulations prescribed by the Jewish religion are strictly observed. As is well known to the majority of my readers, these regulations are not confined to questions of personal conduct and worship but extend also to questions of food and the methods of cooking the same. One has but to turn to that (possibly) least read early book of the Holy Bible — Leviticus — to realize how strict were the Mosaic laws in matters respecting food, clothing and personal cleanliness. And whilst many of those old-time injunctions have suffered by the passage of time, it is a notable fact that, in fundamentals at least, those relating to foods and their preparation still play an important part in the life of the strict, religious Jew. Just what these rules and regulations are need not be capitulated here — they are familiar to all who observe them — and it only remains therefore to give the various recipes, not only as a means of reference to those who regularly use them, but also as a matter of interest to those of my readers who, not being Jews, may yet take an interest in universal cookery. It is possible, of course, that the passing interest may develop, and the casual reader be stimulated to give one or more of these Jewish recipes a trial. In such case I can safely promise a revelation both as regards preparation and resultant flavor. SOUPS. Barsht.