BREASKFAST COCO

 Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often prepared at the table. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cup of boiling water, and milk or cream is added to suit the individual taste. This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled.

For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve.
A gill of cream is a great addition to this cocoa.
Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a few grains of salt and half a teaspoonful of vanilla extract may be added.

MULLIGATAWNY SOUP

 

Mulligatawny Soup (1844 version): “Cut in pieces three fowls; reserve the best pieces of one of them for the terrine; cut the remainder very small. Add to them a pound of lean ham, some garlic, bay-leaves, whole mace, peppercorns, onions, pickles of any kind that are of a hot nature, and good curry-powder [to taste]. Cover the ingredients with four quarts of strong stock, and boil them till the soup is well flavoured; then strain that to the fowl you have reserved, which must be fried with onions. Simmer the whole till quite tender, and serve it up with plain boiled rice.”

PLAIN CHOCOLATE

For six people, use one quart of milk, two ounces of  Chocolate, one tablespoonful of cornstarch, three tablespoonfuls of sugar, and two tablespoonfuls of hot water.
Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to heat in the double-boiler. When the milk comes to the boiling point, stir in the cornstarch and cook for ten minutes. Have the chocolate cut in fine bits, and put it in a small iron or granite-ware pan; add the sugar and water, and place the pan over a hot fire. Stir constantly until the mixture is smooth and glossy. Add this to the hot milk, and beat the mixture with a whisk until it is frothy. Or, the chocolate may be poured back and forth from the boiler to a pitcher, holding high the vessel from which you pour. This will give a thick froth. Serve at once.
If you prefer not to have the chocolate thick, omit the cornstarch. If condensed milk is used, substitute water for the milk named above and add three tablespoonfuls of condensed milk when the chocolate is added.

FRENCH BEEF SOUP

French Beef Soup (an 1836 recipe): “The best soup is made of the lean of fine fresh beef. The proportion is four pounds of meat to a gallon of water. It should boil at least six hours. Mutton soup may be made in the same manner.
“Put the meat into cold water, with a little salt; set it over a good fire; let it boil slowly but constantly, and skim it well. When no more fat rises to the top, put in what quantity you please of carrots, turnips, leeks, celery, and parsley, all cut into small pieces; add, if you choose, a bay-leaf, a few cloves, and a large burnt onion to heighten the color of the soup. Grate a large red carrot, and strew it over the top. Then continue to let it boil, gently but steadily, till dinner time. Next to the quantity and quality of the meat, nothing is more necessary to the excellence of soup than to keep the fire moderate, and to see that it is boiling all the time, but not too fast.
“Have ready in the tureen some toasted bread, cut into small squares; pour the soup over the bread, passing it through a sieve, so as to strain it thoroughly. Some, however, prefer serving it up with all the vegetables in it.”

HAM LOAF

Two cups of ground boiled Star Ham, one teaspoon of Armour's Extract of Beef, half a package of gelatine, one pint of water, salt and pepper to taste. Dissolve Beef Extract in one half pint of boiling water, season. Dissolve the gelatine in one half pint of cold water. Stand the vessel in hot water to dissolve it. Mix together with beef extract, set aside to cool. When this begins to harden, beat in the ground boiled ham, set mold in refrigerator. Serve in slices with bread and butter, sweet pickle or lettuce salad

PEANUT BUTTER PIE

Peanut Butter Pie:
1/2 cup peanut butter
4 oz. cream cheese, softened
3/4 cup powdered sugar
6 oz. whipped topping
1 graham cracker pie shell
Directions: Combine the peanut butter and cheese, then blend in the sugar, then fold in the whipped topping. Pour into the pie shell and chill in the fridge.

NO-BAKE CHEESECAKE

No-Bake Cheesecake:

1 (14 oz.) can sweetened condensed milk
8 oz. cream cheese, softened
1 & 1/2 teaspoons vanilla
1/2 cup lemon juice
1 graham cracker pie shell
Directions: Beat the cheese until smooth, then beat in the vanilla and condensed milk, then the lemon juice; blend well. Pour into the pie shell and refrigerate before serving.

WINE DROPS

WINE DROPS

Two eggs, two cups of sugar, one cup of molasses, three fourths cup of coffee, one small teaspoon of salt, five large tablespoons of Armour's Simon Pure Leaf Lard melted, two teaspoons of soda dissolved in the coffee, one teaspoon of cloves and one of cinnamon, one cup of raisins and five cups of flour. Drop by spoonfuls on buttered tins and bake in quick oven

CUSTARDS AND WINE DROPS

Coffee Custard

Make an infusion of coffee by pouring half a pint of boiling milk on a heaping tablespoonful of powdered coffee. Put it aside to settle, and when cold strain off the milk and use with the eggs as in previous recipe.

WINE DROPS

Two eggs, two cups of sugar, one cup of molasses, three fourths cup of coffee, one small teaspoon of salt, five large tablespoons of Armour's Simon Pure Leaf Lard melted, two teaspoons of soda dissolved in the coffee, one teaspoon of cloves and one of cinnamon, one cup of raisins and five cups of flour. Drop by spoonfuls on buttered tins and bake in quick oven