37 / 92
water
and
two
squares
of
chocolate,
broken
or
grated
;
stir
over
the
fire
until
the
chocolate
is
melted
and
smooth.
Add
gradually
one
cup-
ful
of
boiling
water
and
when
ready
to
serve
add
three
cupfuls
of
scalded
milk
and
a
dash
of
cinnamon.
Serve
in
chocolate
cups
with
whipped
cream.
$
CRANFORD
$
TO
one
bottle
of
red
French
wine
allow
two
tablespoon-
fids
of
sugar,
the
thin
rind
of
a
lemon
and
six
cloves;
make
it
hot
without
allowing
it
to
boil,
and
strain
into
glasses.
®
EGG
FLIP
#
BEAT
the
yolks
of
four
eggs
to
a
cream
with
four
table-
spoonfuls
of
brown
sugar,
and
the
whites
to
a
stiff
froth.
Heat
a
quart
of
freshly
drawn
ale
and
pour
it
upon
the
yolks,
stirring
constantly;
then
quickly
whip
in
the
beaten
whites
until
it
is
smooth,
and
serve
hot.
$
GLORIA
#
SERVE
with
the
black
coffee
after
dinner
a
demi-tasse,
or
small
glass
of
brandy.
Make
the
coffee
very
sweet
and pour
a
teaspoonful
of
brandy
on
the
sur-
face
and
light
it.
When
the
brandy
is
nearly
burned
away
blow
the
flame
out
and
drink
hot.
37