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.
Beat a fresh egg, and add it to a tumbler of white wine and water, sweetened and spiced; set it on the fire, stir it gently one way until it thickens; this, with toast, forms a light nutritive supper.
Boil a little spice, cinnamon, ginger, and cloves, in water, till the flavor is gained, then add wine, as much as may be approved, sugar and nutmeg; a strip or two of orange rind cut thin will be found a great improvement.
To make one quart, provide two fine fresh lemons, and rub off the outer peel upon a few lumps of sugar; put the sugar into a bowl with four ounces of powdered sugar, upon which press the juice of the lemons, and pour over one pint and a half of very hot water that _has not boiled_, then add a quarter of a pint of rum, and the same quantity of brandy; stir well together and strain it, and let it stand a few minutes before it is drank.
Whiskey punch is made after the same method; the juice and thin peel of a Seville orange add variety of flavor to punch, particularly of whiskey punch.
Put into a quart of new milk the thinly pared rind of a lemon, and four ounces of lump sugar; let it boil slowly, remove the peel, and stir in the yolks of two eggs, previously mixed with a little cold milk; add by degrees a tea-cup full of rum, the same of brandy; mill the punch to a fine froth, and serve immediately in quite warm glasses. The punch must not be allowed to boil after the eggs have been added.
Stew one pound of fine dried French plums until tender, in water, rather more than enough to cover, with one glass of port wine, and four ounces of white sugar, which must however not be added until the plums are quite tender, then pour them with the liquor into a pie-dish, and cover with a rich puff paste, and bake.
Chestnuts are so frequently sent to table uneatable, that we will give the French receipt for them. They should be first boiled for five minutes, and then finish them in a pan over the fire; they will after the boiling require exactly fifteen minutes roasting; the skin must be slightly cut before they are cooked.