Chocolate

There is no plain chocolate better than Baker's prepared cacao, and none has so much of the true chocolate flavor. The foreign chocolate is generally mixed with sugar, spice, and milk. It cannot be made thick and strong, and therefore to many tastes is not agreeable. To make a pint (or two large cupfuls of chocolate,) scrape down two ounces on a plate, and moisten the chocolate with a jill of water, rubbing it on the plate till quite smooth. Then boil it five minutes, and add a small pint of water. When it has been well stirred with a wooden spoon, and has come again to a boil, serve it as hot as possible, accompanied by a saucer of fine loaf sugar, and a small jug of rich hot cream and a plate of nice dry toast, or some milk biscuits or sponge cake. Milled chocolate is made with rich unskimmed milk instead of water. The chocolate mill is a deep pot, belonging to which is a stick with a broad wheel-shaped bottom, the other end coming up through a hole in the lid. Take this between your hands, and turn it round fast till the chocolate is finely frothed. Then transfer it to large cups. Chocolate, after it becomes cold, is unfit to drink. But if made with milk, you can convert what is left into a custard or pudding, with the addition of more sugar and some beaten egg. The low-priced chocolate is both unpalatable and unwholesome, being adulterated with animal fat or lard, and made with old cacao beans.

Milk Toast

To a pint of nice rich milk allow a quarter of a pound of excellent fresh butter. Boil the milk, and as soon as it boils take it off, and stir in the butter cut into pieces. When the butter has melted, give it another boil up Have ready a deep plate with four rather thick slices of bread, nicely and evenly toasted on both sides. Pour the milk hot over the toast, and keep it covered till it goes to the breakfast table. Send a spoon with it. Bread should always be toasted by a long-handled fork, such as are made for the purpose. They cost but twenty-five cents, and no kitchen should be without one.

Buttered Toast

Cut even slices of bread all of the same thickness, and pare off the whole of the crust. With a long-handled toasting fork toast it evenly on both sides, taking care that no part of it is burnt or blackened. Butter the slices hot, as you take them off the fork, (using none but nice fresh butter) and lay them evenly on a heated plate. Cover them till they go to table.

All toast prepared for cookery, (to lay in the bottom of dishes,) should have the crust pared off, and be dipped in hot water after toasting.

Raspberry Vinegar

Take a gallon of fine ripe raspberries. Put them into a large deep earthen pan, and mash them well with a wooden beetle. Then pour them with all their juice into a large and very clean linen bag, and squeeze and press out their liquid into a vessel beneath. Measure it, and to each pint of juice allow half a pint of the best and clearest cider vinegar, and half a pound of fine loaf sugar, powdered. First mix the juice and the vinegar, and give them a boil in a porcelain kettle. Then stir in the sugar, gradually, adding to every two pounds of sugar a beaten white of egg. Boil and skim till the scum ceases to rise. When it is done, bottle it cold cork it tightly, and seal the corks. To use it, pour out half a tumbler of raspberry vinegar, and fill up with ice water. It is a pleasant and cooling beverage in warm weather, and for invalids who are feverish. Mixed with hot water, and taken at bed-time, it is good for a cold.

Strawberry Vinegar - Is made in the above manner, carefully hulling them. The strawberries must be of the finest kind, and fully ripe. These vinegars are made with much less trouble than the usual way; and are quite as good, if not better.