Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/196



6 quarts of milk. 3 blades of mace. 1 five-inch stick of cinnamon. 12 cloves. 20 pounded almonds. 1 pound of chocolate. 3 cups of sugar. 2 quarts of boiling water. Yolks of three eggs.

Method.—Scald the milk with the spices and nuts. Break up the chocolate and melt over hot water; add the sugar, mix thoroughly, then gradually stir in the boiling water; let cook two or three minutes after all the water has been added, then turn into the hot milk; let stand over hot water until ready to serve, then add the beaten yolks of eggs, diluted with half a cup of water, milk or cream, and strain through a cheese-cloth. Keep hot over hot water.

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2 quarts of claret. 1 cup of sugar. 1 cup of water. 5 lemons cut in slices. 1 dozen whole cloves. 2 qts. of charged Apollinaris or soda water. ¼ a cup of brandy, sherry or maraschino. Ice.

Boil the sugar and water about six minutes; let cool, then add the lemon slices, with seeds removed, and the cloves; let stand some hours in a cold place. When ready to serve, add the claret, water and liqueur, all chilled on ice. Put a piece of ice in the pitcher and pour over it the mixture. The beverage should not be sweet. 148