Food recipes
Hot Chocolate
Hot Chocolate
Ingredients:
2 c. milk
1-1/2 sq. unsweetened chocolate
1/4 c. sugar
Directions:
Few grains of salt
2 c. boiling water
Scald the milk. Melt the chocolate over the fire, add the sugar and
salt, and gradually stir in the boiling water. Place over the fire, let
boil for 2 or 3 minutes, and add the scalded milk. Mill and serve plain
or with whipped cream.
73. ICED COCOA OR CHOCOLATE.--An excellent warm-weather beverage
consists of cold cocoa or cold chocolate served either with or without
sweetened whipped cream. Prepare the cocoa or chocolate according to any
of the recipes already given and then allow it to cool. Fill glasses
with cracked ice, pour the cocoa or chocolate over it, and serve either
with or without sweetened whipped cream.
74. LEFT-OVER COCOA AND CHOCOLATE.--As the materials used in the
preparation of cocoa and chocolate are rather expensive, not the
slightest quantity of these beverages that remains after serving should
be wasted. However, a small amount of chocolate usually has to be added
so that it will have a stronger flavor. It may then be thickened with
corn starch for chocolate blanc mange or with gelatine for chocolate
jelly. Either of these served with whipped cream or a sauce of some kind
makes an excellent dessert. Chocolate bread pudding may also be flavored
with these left-over beverages.
It is also a good plan to utilize left-over cocoa or chocolate for
flavoring purposes. However, additional cocoa or chocolate and sugar
should first be added to it, and the mixture should then be boiled to a
sirup. When so prepared it may be used whenever a chocolate flavoring is
desired, such as for flavoring other beverages, cake icings, custards,
sauces for desserts, and ice creams.
SERVING COCOA AND CHOCOLATE
75. When cocoa or chocolate is used to accompany meals, it is served in
the usual sized teacup. However, when either of these beverages is
served at receptions or instead of tea in the afternoon, regular
chocolate cups, which hold only about half as much as teacups, are used.
The cocoa or chocolate is prepared in the kitchen, but is served to the
160 / 211
guests from a chocolate pot in tall cups that match the chocolate pot
in design. If such a service is not available, the cocoa or chocolate
may be poured into the cups in the kitchen and then brought to the
guests on a tray.
Besides sugar, which is generally added in the preparation of cocoa and
Ingredients:
2 c. milk
1-1/2 sq. unsweetened chocolate
1/4 c. sugar
Directions:
Few grains of salt
2 c. boiling water
Scald the milk. Melt the chocolate over the fire, add the sugar and
salt, and gradually stir in the boiling water. Place over the fire, let
boil for 2 or 3 minutes, and add the scalded milk. Mill and serve plain
or with whipped cream.
73. ICED COCOA OR CHOCOLATE.--An excellent warm-weather beverage
consists of cold cocoa or cold chocolate served either with or without
sweetened whipped cream. Prepare the cocoa or chocolate according to any
of the recipes already given and then allow it to cool. Fill glasses
with cracked ice, pour the cocoa or chocolate over it, and serve either
with or without sweetened whipped cream.
74. LEFT-OVER COCOA AND CHOCOLATE.--As the materials used in the
preparation of cocoa and chocolate are rather expensive, not the
slightest quantity of these beverages that remains after serving should
be wasted. However, a small amount of chocolate usually has to be added
so that it will have a stronger flavor. It may then be thickened with
corn starch for chocolate blanc mange or with gelatine for chocolate
jelly. Either of these served with whipped cream or a sauce of some kind
makes an excellent dessert. Chocolate bread pudding may also be flavored
with these left-over beverages.
It is also a good plan to utilize left-over cocoa or chocolate for
flavoring purposes. However, additional cocoa or chocolate and sugar
should first be added to it, and the mixture should then be boiled to a
sirup. When so prepared it may be used whenever a chocolate flavoring is
desired, such as for flavoring other beverages, cake icings, custards,
sauces for desserts, and ice creams.
SERVING COCOA AND CHOCOLATE
75. When cocoa or chocolate is used to accompany meals, it is served in
the usual sized teacup. However, when either of these beverages is
served at receptions or instead of tea in the afternoon, regular
chocolate cups, which hold only about half as much as teacups, are used.
The cocoa or chocolate is prepared in the kitchen, but is served to the
160 / 211
guests from a chocolate pot in tall cups that match the chocolate pot
in design. If such a service is not available, the cocoa or chocolate
may be poured into the cups in the kitchen and then brought to the
guests on a tray.
Besides sugar, which is generally added in the preparation of cocoa and
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