Cream ^ scalded milh^ and hlock sugar are essential to good
breakfast coffee. Put in one tahlespoonfal of cream and tivo
tahlespoonfids of milk^ and fill the cup three fourths full.
Never fill to overflowing. Let each person add the sugar
desired, unless 3^ou know the individual tastes of the fam-
ily. The milk should be just hot, but never boiled, as
boiled milk gives a very unpleasant flavor.
After-dinner coffee^ or hlack coffee^ is made b}' either of
the receipts previously given, using double the proportion
of coffee : two heaping tablespoonfuls of coffee to one cup of
water. It should be very strong and perfectly clear ; served
in small cups, with block sugar if desired, but not with
cream or milk, as the milk counteracts the purpose for
which the coffee is taken.
The addition of three tablespoonfuls of whipped cream to a
cup of coffee gives Vienna Coffee✪ Vienna Coffee, An equal amount of
boiled milk and filtered coffee is called Cafe cm Lait,
Cocoa and Chocolate.
Cocoa is the fruit of a small tree which grows in Mexico,
Central America, and the West Indies. The fruit is shaped
The Boston Cook Book,
117
like a large, thick cucumber, and contains from six to
thirt}^ beans. The beans are roasted, like coffee. The
husks or shells are taken off, and used in that form as
cocoa shells. The}' need longer boiling, and are preferred
by many persons with weak digestion. They are some-
times ground with the bean, making an inferior article of
cocoa. Starch is also used to adulterate cocoa. The best
cocoa is made from the whole bean after the husk is re-
moved. Cocoa nibs are the beans broken instead of
ground.
Chocolate is the finely ground powder from the kernels
mixed to a stiff paste with sugar, and sometimes flavored
with vanilla. It is the most nutritious and convenient form
of cocoa ; a small cake of it will satisfy hunger. It is a
very good lunch for travellers. If the oily scum which
forms on the surface after boiling be removed, it is less
indigestible.
Chocolate does not produce the injurious effects which
render tea and coffee objectionable, and is far better for
children and working-people.
Cocoa.
Put half a cup of broken cocoa into a pot with two quarts
of water. Boil gently two hours, until reduced to one
quart✪ Cocoa ; or use half cocoa and half shells. Serve with sugar
and cream., or scalded milk. It is more digestible if allowed
to cool and the globules of fat removed, then reheated.
Prepared Cocoa.
This ground cocoa comes in many forms, and some are
recommended to be prepared at the table ; but all kinds
are better boiled one minute in a very little water, the same
as chocolate, and thinned with hot milk.
Shells.
Steep one cup of shells in one quart of boiling water three
or four hours, adding more hot water as it boils awa}-.
Strain, and serve with hot milk, or cream and sugar.
ii8
The Boston Cook Book.
Chocolate.
Put one square of Baker's chocolate^ two tahlespoonfuls of
sugar ^ two tahlespoonfuls of hot water ^ and a pinch of salt in
a small saucepan, and boil until smooth ; stir constantl}' ;
add gradually one pint of boiling water ^ and when read}^ to
serve add one pint of hot milk. Use all milk and two squares
of chocolate^ if liked richer ; or thicken with one teaspoon-
fal of cornstarch wet in a little cold water ^ and boil five min-
utes before adding the milk.
German, or Sweetened Vanilla Chocolate. ✪ German, or Sweetened Vanilla Chocolate
Page 73 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cream ^ scalded milh^ and hlock sugar are essential to good breakfast coffee. Put in one tablespoonful of cream and two tablespoonfuls of milk^ and fill the cup three fourths full. Never fill to overflowing. Let each person add the sugar desired, unless you know the individual tastes of the family. The milk should be just hot, but never boiled, as boiled milk gives a very unpleasant flavor.
After-dinner coffee^ or hlack coffee^ is made b}' either of the receipts previously given, using double the proportion of coffee : two heaping tablespoonfuls of coffee to one cup of water. It should be very strong and perfectly clear ; served in small cups, with block sugar if desired, but not with cream or milk, as the milk counteracts the purpose for which the coffee is taken.
The addition of three tablespoonfuls of whipped cream to a cup of coffee gives Vienna Coffee, An equal amount of boiled milk and filtered coffee is called Cafe cm Lait,
Cocoa and Chocolate. Cocoa is the fruit of a small tree which grows in Mexico, Central America, and the West Indies. The fruit is shaped
The Boston Cook Book,
like a large, thick cucumber, and contains from six to thirty beans. The beans are roasted, like coffee. The husks or shells are taken off, and used in that form as cocoa shells. The}' need longer boiling, and are preferred by many persons with weak digestion. They are sometimes ground with the bean, making an inferior article of cocoa. Starch is also used to adulterate cocoa. The best cocoa is made from the whole bean after the husk is removed. Cocoa nibs are the beans broken instead of ground.
Chocolate is the finely ground powder from the kernels mixed to a stiff paste with sugar, and sometimes flavored with vanilla. It is the most nutritious and convenient form of cocoa ; a small cake of it will satisfy hunger. It is a very good lunch for travellers. If the oily scum which forms on the surface after boiling be removed, it is less indigestible.
Chocolate does not produce the injurious effects which render tea and coffee objectionable, and is far better for children and working-people.
Cocoa.
Put half a cup of broken cocoa into a pot with two quarts of water. Boil gently two hours, until reduced to one quart ; or use half cocoa and half shells. Serve with sugar and cream., or scalded milk. It is more digestible if allowed to cool and the globules of fat removed, then reheated.
Prepared Cocoa. This ground cocoa comes in many forms, and some are recommended to be prepared at the table ; but all kinds are better boiled one minute in a very little water, the same as chocolate, and thinned with hot milk.
Shells.
Steep one cup of shells in one quart of boiling water three or four hours, adding more hot water as it boils awa}-. Strain, and serve with hot milk, or cream and sugar.
The Boston Cook Book.
Chocolate.
Put one square of Baker's chocolate, two tablespoonfuls of sugar, two tablespoonfuls of hot water, and a pinch of salt in a small saucepan, and boil until smooth ; stir constantl}' ; add gradually one pint of boiling water, and when ready to serve add one pint of hot milk. Use all milk and two squares of chocolate^ if liked richer ; or thicken with one teaspoonful of cornstarch wet in a little cold water ^ and boil five minutes before adding the milk.
German, or Sweetened Vanilla Chocolate.
Records on this page
Vienna CoffeeCocoaChocolateGerman, or Sweetened Vanilla Chocolate