Stir for a
few minutes till smooth and glossy, and then pour in gradually one pint of
milk and one of boiling water. Let all boil a minute. Dissolve one heaping
teaspoonful of corn-starch or arrow-root in a little cold water, and add
to the chocolate. Boil one minute, and serve. If cream can be had, whip to
a stiff froth, allowing two tablespoonfuls of sugar and a few drops of
vanilla essence to a cup of cream. Serve a spoonful laid on the top of the
chocolate in each cup. The corn-starch may be omitted, but is necessary
to the perfection of this rule, the following of which renders the
chocolate not only smooth, but entirely free from any oily particles.
Flavor is lost by any longer boiling, though usually half an hour has been
considered necessary.
* * * * *
VEGETABLES.
POTATOES.
To be able to boil a potato perfectly is one of the tests of a good cook,
there being nothing in the whole range of vegetables which is apparently
so difficult to accomplish. Like the making of good bread, nothing is
simpler when once learned. A good boiled potato should be white, mealy,
and served very hot. If the potatoes are old, peel thinly with a sharp
knife; cut out all spots, and let them lie in cold water some hours before
using.
Pages:
219
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243