cookbooks

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.

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