Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-05-31
ICED CHOCOLATE.

This is another summer beverage that
may be prepared in the early morning.
1t has more body than the tea, and makes
ia nourshing drink for children or the
aged. It is frequently served at lunch
cons instead of iced coffee or tea Allow
n hearing teaspoonful Of Cnsweetened
chocolat. to each cup boiling water Stir
the chocolate over the fire in a saucepan
with half cup hot water until smooth
and shiny. Then add the rest OF the boil
ling water stirring all the time When
the chocolate is all dissolved sweeten to
ste and cook Ave or ton minutes Chill.
When cold flavor with vanilla and sus-
pcon Of cinnamon and whipped cream,
allowing a tablespoonful for each cup. and
whip with a mudder or Dover egg heater
until light and foamy. Serve in tall
glasses with or without Clipped ice.
CHOCOLATE SYRUP TO KEEP ON
TAP.
| Put an ounce of unsweetened chocolate
Into a saucepan and stir into il gradually
two cups boiling water stirring all the
time When the chocolate is blended
with the water add two cups graduated
sugar, stir until it boils, then cook two
or three minutes without stirring Cool
favor lightly with vanilla, turn into bot
I ties and keep in a cold place. when
READY to serve put two tablespoonfuls or
the syrup in each glass with a table
spoonful crushed ice, half a cup milk, two
tahlespoonfuls Of whipped cream and
enough carbonated water TO I'LL the glass
stir thoroughly before drinking A table
snoon of vanilla Ice cream is delicious
addition. emitting in this case the whipped
I IT,. ,NrIt
he found A delectahle drink, even without
lcream or carbonated water.
FARINA MOULD WITH STRAWBER
RIES.
| This culinary composition never goes
lbecging, whether served FOR dessert or
as a breakfast fruit and cereal combina-
ton Put Il cup and half of sweet mix
Into a saucepan, and when II bols sprinkle
Into II heaping tablespoonful OF farina'
stirring all the time. Add scant spoon
Iful Of salt cook five minutes over the
fire then cover and set in the lower part
of a double boiler or saucepan containing
boiling water. and continue the cooking
% minutes longer Flavor with almond OF
Vanilla and pour into cups wet with cold
water Set in the cellar or ice box tc
stren and chill When ready to serve
turn out on low individual dishes, anc
Iaround the base OF each white mound ar
range symmetrical row of perfect her
ries Serve with sweetened cream, omit
ting the sugar. if preferred. for break
fast.
ICE CREAM FOR ALL.
In the tenement kitchen cooking classes
conducted by the League for Home Eco
nomics in New York city there Ia al
ways a great demand on the part Of thu
women for a recipe for .ce cream. While
on the face of II this might seem need
less luxury, II is far more wholesome
and nourlshng than any OF the cheaI
bakers or delictatessen stuff in which
they are wont to indulge. When they
club together. as they often do In buyini
the Ice and even the freezer. the car
make an extremely inexpensive treat TO-
themselves. This Ia the rule laugh
them, and II Is a delicious enough ono e
|be used In any family; To each quart O
milk allow two eggs, one-half cup sugar
one tablespoonful cornstarch and favor
ing to suit. Scald the milk. reserving !