Home › Pickles and Catsups › Chocolate and Cocoa

Chocolate and Cocoa

HOCOLATE, No 1-Take two squares of chocolate; one quart of milk; three tablespoons of sugar; three tablespoons of water. Scrape the chocolate fine, place it in a graniteware pan, add the water, and beat slowly until the chocolate is melted to a thick liquid. Place the milk in a double boiler or in a stewpan set in another pan containing boiling water; and when it is boiling add the melted chocolate, stir until the latter is thoroughly dissolved, put in the sugar, and whip with an eggbeater until the chocolate is light and frothy. One spoon of sweetened whipped cream placed upon each cup of chocolate is a desirable addition.

CHOCOLATE, No. 2-For fifty guests take five quarts of milk; three-fourths pound of chocolate; one pound of sugar; one cup of boiling water. Melt the chocolate over hot water. Heat the milk to boiling, add the water to the chocolate, making a paste, then turn it into the hot milk. Add the sugar, boil for ten minutes and strain before serving. Add one teaspoon of whipped cream to the top of each cup when serving.

COCOA-Take one quart of milk and four full teaspoons of cocoa. Put the milk on the fire in a farina kettle. Moisten the cocoa with a little cold milk, and pour it into the milk in the kettle as soon as it boils, stirring all the while it is being added. Stir until the milk again boils, cover the kettle, boil five minutes, and serve. Whipped cream is often served with cocoa.