The Glace (Iced Tea). — Prepare the same quantity of tea the same as above, pour into an ice-cream freezer, sweeten, and proceed the same as for iced coffee (No. 1353), (omitting the milk); pour it into a cold pitcher, and send to the table with six coffee-glasses, six slices of sound lemon, and powdered sugar separately. 1855. Th6 a la RUSSC (Russian Tea). — Place in a tea-pot three heaped tablespoonfuls of English-breakfast tea; pour over a little boiling water, just sufficient to cover the tea, about two tablespoonfuls; let infuse for one minute, then draw the water out, but do not use it. Pour in half a pony of good old Jamaica rum and three pints of boiling water; let infuse for four minutes, and then serve in cup with a decanter of old Jamaica rum separately, thin slices of lemon, and powdered sugar. This is the old Russian style. Later fashion is to flavor it with a little vanilla flavor and a few drops of lemon juice. 1856. HOW to Make Chocolate. — Select three quarters of a pound of good chocolate (Maillard's is preferable), break it into pieces, and put thern in a saucepan on the stove with half a pint of boiling water ; stir well with a wooden spoon, and when the chocolate is thoroughly dis- solved pour one quart of boiling water over, using a quart of milk✪ How to Make Chocolate instead of the water when chocolate and milk is desired. Let it cook well for ten minutes, then serve. 1357. Chocolat au Lait aja Georg-e Washington. — Have a stone pot on the hot range with half a pint of cold water. Break in six tablets of one ounce each of Maillard's chocolate, sharply mix with a very clean wooden spoon or spatula until it is thoroughly dissolved ; then add two quarts of good cold milk✪ Chocolat au Lait, thoroughly heat until it comes to a boil, mixing lightly with the wooden spoon meanwhile. Pour it into a hot pitcher, and send to the table with cups and powdered sugar separately. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. S UPPPEMENT. 3 8 ; SUPPLEMENT. 1358. Lobster a la Rushmore. — Select three fine, fresh lobsters, each weighing two pounds; boil them in salted water for ten minutes, then take them out and put to cool for eighteen minutes. Pick out all the meat, leaving the main body-shells intact for further use. Mince up the tail-parts, coral, and claws into pieces a quarter of an inch thick by three quarters of an inch wide. Put a sautoire containing half an ounce of fresh butter on the hot stove; chop up very fine one good-sized, sound shallot, add it to the butter in the pan, also the minced lobster, and season with a light pinch of salt, a light saltspoonful of cayenne pepper, and half a glassful of good white wine; let the whole reduce for ten minutes, stirring it meanwhile with a wooden spoon. Add one tablespoonful of tomato sauce (No. 205), four tablespoonfuls of Espagnole sauce (No. 151), and six mushroom-stalks chopped up very fine✪ Lobster a la Rushmore. Let cook well for ten minutes longer, then set the sautoire on the corner of the stove to keep warm. Take the .three main shells of the lobsters, split them evenly in two, lengthwise, pare the ends off neatly, wash them thoroughly, and wipe them dry. These shells should not be longer than four and a half inches.

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The Glace (Iced Tea). — Prepare the same quantity of tea the same as above, pour into an ice-cream freezer, sweeten, and proceed the same as for iced coffee (No. 1353), (omitting the milk); pour it into a cold pitcher, and send to the table with six coffee-glasses, six slices of sound lemon, and powdered sugar separately. 1855. Th6 a la RUSSC (Russian Tea). — Place in a tea-pot three heaped tablespoonfuls of English-breakfast tea; pour over a little boiling water, just sufficient to cover the tea, about two tablespoonfuls; let infuse for one minute, then draw the water out, but do not use it. Pour in half a pony of good old Jamaica rum and three pints of boiling water; let infuse for four minutes, and then serve in cup with a decanter of old Jamaica rum separately, thin slices of lemon, and powdered sugar. This is the old Russian style. Later fashion is to flavor it with a little vanilla flavor and a few drops of lemon juice. 1856. HOW to Make Chocolate. — Select three quarters of a pound of good chocolate (Maillard's is preferable), break it into pieces, and put thern in a saucepan on the stove with half a pint of boiling water ; stir well with a wooden spoon, and when the chocolate is thoroughly dis- solved pour one quart of boiling water over, using a quart of milk instead of the water when chocolate and milk is desired. Let it cook well for ten minutes, then serve. 1357. Chocolat au Lait aja Georg-e Washington. — Have a stone pot on the hot range with half a pint of cold water. Break in six tablets of one ounce each of Maillard's chocolate, sharply mix with a very clean wooden spoon or spatula until it is thoroughly dissolved ; then add two quarts of good cold milk, thoroughly heat until it comes to a boil, mixing lightly with the wooden spoon meanwhile. Pour it into a hot pitcher, and send to the table with cups and powdered sugar separately. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. S UPPPEMENT. 3 8 ; SUPPLEMENT. 1358. Lobster a la Rushmore. — Select three fine, fresh lobsters, each weighing two pounds; boil them in salted water for ten minutes, then take them out and put to cool for eighteen minutes. Pick out all the meat, leaving the main body-shells intact for further use. Mince up the tail-parts, coral, and claws into pieces a quarter of an inch thick by three quarters of an inch wide. Put a sautoire containing half an ounce of fresh butter on the hot stove; chop up very fine one good-sized, sound shallot, add it to the butter in the pan, also the minced lobster, and season with a light pinch of salt, a light saltspoonful of cayenne pepper, and half a glassful of good white wine; let the whole reduce for ten minutes, stirring it meanwhile with a wooden spoon. Add one tablespoonful of tomato sauce (No. 205), four tablespoonfuls of Espagnole sauce (No. 151), and six mushroom-stalks chopped up very fine. Let cook well for ten minutes longer, then set the sautoire on the corner of the stove to keep warm. Take the .three main shells of the lobsters, split them evenly in two, lengthwise, pare the ends off neatly, wash them thoroughly, and wipe them dry. These shells should not be longer than four and a half inches.

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