Peppermint Cup Recipe

Soak half an ounce of pulverized gum arabic in half a cupful of cold

water for 30 minutes. Dissolve it over hot water.

Add one cupful of powdered sugar and cook until it will spin a thread.

Pour this upon the stiffly beaten whites of two eggs, and when well

blended add gradually a pint of boiling cream, a few drops of essence of

peppermint and a tiny pinch of baking soda.

Serve while it foams, sprinkled with a little powdered cinnamon.

Unquiet meals make ill digestions.

Comedy of Errors