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Classic
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page 185
A New Mode of Preparing Chocolate.
Have a pound of chocolate pulverized, and put in a jar, with the same quantity
of rice flour, and an ounce of arrow root; put on coals a quart of milk; when it
boils, stir in a heaped table-spoonful of the above preparation, (dissolved in a
tea-cup of water;) keep stirring it until it boils again, when pour it out;
drink it with sugar and cream to your taste.
This is called by some Rac-a-haut chocolate, and is very nice for delicate
persons, as well as those in health.
LARD, TALLOW, SOAP AND CANDLES.
Rendering Lard.
THE leaf lard should be rendered by itself, as it does not take so long as that
with the skin on. Cut it up fine and put it in a clean pot with half a pint of
water; stir it frequently and let it boil fast at first; when the cracklings are
light-brown and float on the top, it is nearly done, and should cook slowly;
when done, strain it into your vessels with a thin cloth put over a colander. If
you put lard in stone or earthen jars, it should be cooled first, as there is
danger of their cracking; white oak firkins with iron hoops, and covers to fit
tight, are good to keep lard, and if taken care of will last for twenty years.
The fat that has the skin on should be cut very fine, taking the skin off first.
It takes longer to boil than leaf lard, and there is more danger of burning; put
a pint of water in the pot.
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