Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1882-02-09
Niss Ey,rts, Chocolate.

II was Miss Bette EvarfS to whom
tho housekecper's laurels best belonged,
by her skill and knowledge ip such mat
.c-s she could instruct Miss Juliet,e
Corson ard all the culinary priestesses
I'hS Chocolate served at Mrs. Eyarts'
Wednesday afternoons had u fame be-
yond anything in the refreshment line
known here. The Mexican Minister was
wont to say that even in his own land Of
aloes could anything be had approach
ing to it; and praise from n Mexican is
praise indeed, since all the travellers
agree in eNtrayagant praise of the chloe
olate of Old Mexico. The beverage,
as prepared there. is first made by
pounding up and beating the chocolate
with the white of an egg. My inform
ants having all been male travellers, the
recipe never progressed beyond this
whit. of an egg. Even so distinguished
and close an observer Of Aztec traditions
as General Lew Wallace could not give
working Instructions to Hibernian
cook, and the secret waits for the civil
lzing railroads to catter it broadcast
Miss Evarts' chocolate, made by her
own skilled and thereby beautiful hands,
was a thick. delicious, jelly-like sweet,
with bit of whipped cream resting on
its top. The rare and exquisite harle-
quin cups and the tiny golden spoons
that held it were fit Accomplishments,
and the large dining-room was pretty
picture, when filled with ladies and an
occasional diplomat, discussing and
praising the chef dPurre of the fore
most art. Miss Bette herself was fair
TO see, blonde of the purest and rarest
type, with Il satiny skin white as snow.
n colorless complexion and large blue
gray eyes under the shadow of a lovely
wound mass of abundant pale golden
hair. Her pretty fingers went in and
out among the cups, pouring the fam
Gus chocolate from a superb silver JUG
and dropping the whipped and airy
cream into each wonderful bit of china
Every one talked Of it and housekeepers
besought for the receipt, which that
charming young lady gave willingly
and gracefully. have it before me now,
hastily witten in Miss Evarts' own clear
hand upon the back of visiting card.
while two people talked to her at once:
Break up the chocolate and place in
warm spot to melt Put in farina
kettle and pour on boiling milk. Stir
while pouring in the milk. and stir con-
stantly while cooking. Let it boil some
minutes and serve with whipped cream.
Use Maillards chocolate already
sweetened Miss EyARTS.'
The practice and discretion of skill
ed housekeeper are necessary to its COM
plete success. but by few trials the
merest tyro can find the difference be-
tween this richest and most delicious
article, and the watery and miserable
decoctions that assume the name of choc-
olate. Before Miss Eyarts, the palm
for the most perfect table and rarest
dainties was greenest in the day of Mrs.
Gideon Welles, whose husband was the
Secretary of the Navy in the Lincoln
Cabinet. Mrs. Weles was the model
housekeeper of her circle, and her chloe
olate was As famous and as much sung
bv men and matrons as that of Miss
EvartS The little riyalrics of the
housekeepers have diversified every
Administrations and while Mrs. Hayes
even added culinary talents to her sum
of winning PROJECTIONS, She used laugh
ingly To bow down before the blonde
Miss Evarts and announce her suprcm-
acy. st L0NiS fi0be- Democrat.