24 / 78
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BREAKFAST BBVERAG:U.-
rollers work on
a.
heated iron , pla.te,
by
•which
they a.re furmed into
a.
pasty
_iwiss ;
which, sweet–
ened withe honey or
~µgar,
and
thickened with
potato starch or
sago
flour, forms, when preesed
into
moulds, the chocolate of the shops.
Chocolate is a nutritious and very pleasant
beverage,
wholly free
from causing the effects
which tea and coffee sometimes produce
in.
nervous
persons,
yet
not alt.ogether unobjectionable iq
some eases,
as, from
the large quantity of oil
it
contains, it is rather difficult of digestion,
and
therefore a.pt to disagree with delicate stomachs.
Chocolate may be made for use either aceord–
in~
to the printed directions
~iven
with
each
cn.ke
1
or
from
the £ollowing
:recipe :-
CHOCOLA~YER'S
PLAN.
Scrape two ounces 'of
the
cake,
"which
put
intO
a stewpan
with
a winegl888 of water, upon
the
fire,
keeping it stirred with
a.
wooden spoon until
ru.ther thiclC, then work
it
q,uiekly
with
the spoon,
~'
a.nd
st~
in
half
a.
pint of
boiling
inilk
by
degrees?
serve
it
up very hot.
COCOA.
Cocoa., when genuine,
is
prepared
by simply
grinding the eoooa. nibs ·
in
general the huslis
are ground up with
the
~els,
and thoS&:
St!p- •
arated
in the manufacture. of chocolate, are
ad–
ded.
In
the cheaper
kinda,
tho
adulteration
is
carried much further, a. very_ large quantity of
po–
tato stal'eh and
red
ochre being added : somt
.
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