[A year's cookery].

  • Sarah Sharp Hamer
Date:
[1880?]
Catalogue details

Licence: Public Domain Mark

Credit: [A year's cookery]. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    tions of cocoa are almost always adulterated with arrowroot, sugar, and similar substances. The most wholesome and digestible beverage is made from the cocoa nibs. These should first be broken up into small pieces with a rolling-pin, soaked overnight in cold water, then simmered gently with the same water for six or seven hours. The liquid should then be strained and allowed to go cold, the fat should be skimmed from the toy), and the cocoa is ready. The quantities are a tea-cupful of nibs to a quart of water ; and during the process of boiling, water should be added at intervals to keep up the original quantity. The beverage thus produced should be clear and bright like coffee, and may be drunk with boiling milk. It has rather a peculiar taste, to which, however, the palate soon becomes accus- tomed, and it is a far more valuable article of diet than either tea or coffee. It is recommended by the faculty both for strengthening the frame in debility and sustaining it under exertion. It is a good plan to keep an enamelled saucepan specially for making cocoa, and many people keep it always simmering on the side of the stove. It is economical to boil the old nibs with the fresh ones; but this plan, though it makes the cocoa richer and more nourishing, and extracts the goodness more thoroughly from the nibs, also prevents the cocoa having the bright appearance wl ic'i it.would display if made from fresh nibs only. From motives of economy, also, cocoa shells are frequently substituted for cocoa nibs, the mode of preparation being precisely similar. Potted Grouse (January 7th) ; Boiled Hominy (February 11th). Anchovies.—Allow three anchovies for each egg, and one egg for each guest. Boil the eggs hard for eight minutes, and let them go cold. Wash the anchovies, and fillet them by splitting them open with the fingers and thumbs of both hands, and removing the back- bone. Arrange the fillets crosswise on a dish, put the small salad that was washed overnight round them, and lay on this the hard- boiled eggs chopped into dice. Pour a little salad oil over all, and serve. Dinner.—Sole an Gratin (May 3rd); Jugged Hare (October 25th) ; Potatoes (May 6th) ; Greens (June 4th); Golden Pudding (May 4th); Cheese (June 8th). Tea.—Compote of Apples (August 5th and Note 3, September 12th); Bice Cake (August 2nd). Supper.—Mutton left yesterday; Salad (March 13th); Baked Custard Tart (January 19th). Things that must not be Forgotten. 1. Be especially careful to preserve everything that remains of the hare-bones, inferior joints, gravy, and forcemeat. Excellent soup may be made of these to-morrow. 2. Turn the beef in the brine, and rub the pig’s cheek.
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