Crème du Thé, Café et Chocolat.
1 quart of milk.
1 package of Cooper’s gelatine.
1 cup of sugar.
2 tablespoonfuls grated chocolate.
1 cup strong tea.
1 cup of strong coffee.
Soak the gelatine for an hour in a cup of cold water. Heat the milk to boiling and add the gelatine. So soon as this is dissolved, put in the sugar, stir until melted, and take the saucepan from the fire. Strain through thin muslin and divide into three parts. Into the largest stir the chocolate, rubbed smooth in cold water; into another the tea, and into a third equal to the second, the coffee. Return that containing the chocolate to the farina-kettle, and heat scalding hot, stirring all the while. Rinse out the kettle well with boiling water, and put in, successively, those portions flavored with the tea and the coffee, scalding the vessel between each. Wet several small cups or glasses with cold water. Pour the chocolate into some, the tea into others, and the coffee blanc-mange into the rest. When cold, turn out upon a flat dish, and eat with sugar and sweet cream. It will “form” in about six hours. This is a dessert by no means tedious or difficult of preparation, and is worth trying, being both dainty and wholesome.
Fourth Week. Wednesday.
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Lexington Soup.
Boiled Chickens and Macaroni. Whipped Potatoes.
Chow-chow. Parsnip Cakes.
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Jam Roley-Poley with Wine Sauce.
Apples and Nuts.
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