Home › The Principles of Cookery › Cocoa

Cocoa

Many improvements have been made of late years in the manufacture of this valuable article of diet. One of the best-known preparations of cocoa is Van Houten's, which contains a maximum proportion of the food constituents of the cocoa bean in a form easy of assimilation and digestion. The beverage is made in the following manner. Put into a breakfast-cup a tea-spoonful of white sugar, then half a tea-spoonful of the cocoa. Withdraw the spoon; fill the cup rapidly with boiling water, and then stir a little. Add milk, hot or cold, to taste.