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Classic
Cook Books
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page 214
Chocolate.
For 1/2 pound chocolate, take 1 1/2 quart of milk and half as much water. Put
the chocolate in cold milk and place it over the fire while stirring. Let it
boil half an hour and then sweeten to suit.
Warm almond milk.
Scald and pound 4 ounces sweet and 2 ounces of bitter almonds. They ought to be
pounded in a stone mortar and diluted with 2 tablespoonfuls milk during the
time. Then boil about a gallon sweet milk and stir into it the pounded almonds
with sugar enough to make it moderately sweet. Then strain and serve.
Vanilla milk.
Put about a gallon sweet milk over the fire aud let it boil a few minutes with a
pod of vanilla, which is to be taken out again after a while. Beat 2 eggs in a
bowl and pour the vanilla milk over them and stir
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Classic
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