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APPENDIX

(Receipts For Invalids.) - (The Jewish Manual)







FRENCH METHOD OF MAKING COFFEE.
Take in the proportion of one ounce of the berries to half a pint of
water, and grind them at the instant of using them. Put the powder
into a coffee biggin, press it down closely, and pour over a little
water sufficient to moisten it, and then add the remainder by degrees;
the water must be perfectly boiling all the time; let it run quite
through before the top of the percolator is taken off, it must be
served with an equal quantity of boiling milk. Coffee made in this
manner is much clearer and better flavored than when boiled, and it is
a much more economical method than boiling it.

A FRENCH RECEIPT FOR MAKING CHOCOLATE.
Take one ounce of chocolate, cut it in small pieces, and boil it about
six or seven minutes with a small teacup full of water; stir it till
smooth, then add nearly a pint of good milk, give it another boil,
stirring or milling it well, and serve directly. If required very
thick, a larger proportion of chocolate must be used.

Other Recipes


APPENDIX

Allow a pound of sugar to a pound of fruit. Mash the raspberries
and put them with the sugar into your preserving kettle. Boll it
slowly for an hour skimming it well. Tie it up with brandy paper.
All jams are made in the same manner.









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