1872 Cooling Cups and Dainty Drinks (Mixellany)

Cocoa and Chocolate. 141 ground Moclfa coffee, 1 Jib. pulverized sugar-candy, ^ oz. bruised cinnamon, 2 drachms grated nutmeg, 2 oz. sweet almonds (blanched and bruised), ^ gallon pure rectified spirit; put these ingredients in a jar, and tie it over the mouth with a bladder ; boil in a water bath for 12 hours, and keep it in a warm place for two days; filter clear ; it will be fit for use in one month. Coffee Granato. —Quart of Mocha coffee, strong and bright; 1 pint of clear syrup; put in a freez- ing pot; half freeze, and serve. Liqueur de Cafe. —To an infusion of good fresh-ground coffee, add 1 quart of water; strain clear to 2 pints strong syrup ; add 2 pints rectified spirit. Coffee Syrup. —1 pint clear, strong-made coffee to 1 pint of syrup; clarify. Coffee Vanilla. —One pint clear-made coffee, flavoured with vanilla, J pint of Cognac, J pint of syrup. COCOA AND CHOCOLATE. Cocoa and Chocolate are prepared from the roasted seeds of the Theobroma Cacoa. This tree is a native of Mexico, and has been introduced into the