CHOCOLATE CREAMS.
One pound of granulated sugar; half a pound of chocolate; one teaspoonful
of acetic acid; one tablespoonful of water; one teaspoonful of vanilla.
Melt the sugar slowly, wetting a little with the water. Add the acid and
vanilla, and boil till sugary, trying _very_ often by stirring a little in
a saucer. When sugary, take from the fire, and stir until almost hard;
then roll in little balls, and put on a buttered plate. Melt the chocolate
in two tablespoonfuls of water with a cup of sugar, and boil five minutes.
When just warm, dip in the little balls till well coated, and lay on
plates to dry. Very nice.
* * * * *
SICK-ROOM COOKERY.
GENERAL HINTS.
As recovery from any illness depends in large part upon proper food, and
as the appetite of the sick is always capricious and often requires
tempting, the greatest pains should be taken in the preparation of their
meals. If only dry toast and tea, let each be perfect, remembering
instructions for making each, and serving on the freshest of napkins and
in dainty china. A _tete-a-tete_ service is very nice for use in a
sick-room; and in any case a very small teapot can be had, that the tea
may always be made fresh. Prepare only a small amount of any thing, and
never discuss it beforehand.
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