Cream is an essential to the richness of tea
as of coffee. Lacking cream, boiled milk is better than cold.
Chocolate is a French and Spanish article, and one seldom served on
American tables. We in America, however, make an article every way
equal to any which can be imported from Paris, and he who buys the
best vanilla-chocolate may rest assured that no foreign land can furnish
any thing better. A very rich and delicious beverage may be made by
dissolving this in milk, slowly boiled down after the French fashion.
A word now under the head of _Confectionery_, meaning by this the
whole range of ornamental cookery--or pastry, ices, jellies, preserves,
etc. The art of making all these very perfectly is far better understood
in America than the art of common cooking. There are more women who
know how to make good cake than good bread--more who can furnish you
with a good ice-cream than a well-cooked mutton-chop; a fair
charlotte-russe is easier to gain than a perfect cup of coffee; and
you shall find a sparkling jelly to your dessert where you sighed in
vain for so simple a luxury as a well-cooked potato.
Our fair countrywomen might rest upon their laurels in these higher
fields, and turn their great energy and ingenuity to the study of
essentials.
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