Part 24 (1/2)

Put the coffee in it, and pour on the boiling water.

Let it stand in a hot place for about ten minutes.

Cocoa.

This is best, especially for invalids, if prepared from the nibs; these should be perfectly fresh.

Put a quarter of a pound of nibs into two quarts of cold water; simmer for five hours and then strain.

When cold remove the fat; heat it as required.

Cocoa may also be made from any of the different preparations.

Make it according to directions given on the canisters, and be very careful to mix it thoroughly. Nothing is so unpleasant as to have the sides and bottom of the cup coated with cocoa.

It is better to prepare it in a small saucepan; it should be boiled for two or three minutes.

It is more nouris.h.i.+ng if mixed with milk instead of water.

Chocolate.

This is only a thicker preparation of cocoa, and may be made in the same way.

COLD MEAT COOKERY.

Hash.

_Ingredients_--The remains of cold meat.

Some nice stock or gravy.

Flour, in the proportion of oz. to every pint of gravy.

Pepper and salt, and, if liked, a little catsup, or Harvey's sauce.

Toasted or fried bread.

_Method._--Cut the meat into neat pieces.

Mix the flour smoothly with the gravy, and boil for three minutes, stirring all the time.

Add seasoning and catsup or a little sauce.

Then put the pieces of meat into the gravy and let them warm through; but do not let the gravy _boil_ when the meat is in it, as that would toughen it.

Tinned oysters make a nice addition to a hash.

For serving, put the hash on a hot dish and garnish with sippets of fried or toasted bread.

If no gravy or stock is available, make some by breaking up any bones from the meat; boil them in a sufficient quant.i.ty of water, with a piece of carrot, turnip, onion, celery, and a small bunch of herbs.

Boil for quite an hour, and then strain the liquor.