CHOCOLATE WITH EGG.— Allow for each person 1 large ta- blespoon of grated chocolate; put it in a sauce=pan and slowly add boiling water, stirring and boiling a little until it thickens; then pour in enough milk to cool it, sweeten with sugar, and stir in 1 or 2 eggs well beaten✪ Chocolate with Egg, using more or less as desired; make up the desired quan- tity by adding milk, or milk and water, and simmer; not boil, 10 minutes; flavor with vanilla and serve. If allowed to boil after add- ing the eggs they will become "curdled." CHOC A — This is caf6 au lait and chocolate mixed in equal quantities. Many people like it for breakfast. COCOA. TO MAKE COCOA — To | gallon of water add 1 gill of broken cocoa, and let it boil gently until reduced -^ (about 2 hours); equal parts of shells and cocoa can be used if preferred. If it cools and the fat is taken from the surface, and it is then heated again, it will digest more easily. Serve with cream, or scalded milk✪ To Make Cocoa, and sugar. Cocoa can be flavored by adding a little vanilla extract if desired. In Spain, cloves, cinnamon and musk are also used to flavor it. TO USE PREPARED COCOA.— Allow 2 teaspoons to a cup-, add enough cold milk to form a smooth paste, then add equal parts boiling milk and boiling water, and stir all together well. There are many preparations of cocoa, some of which are recommended for preparation at the table, but all cocoa is better for being boiled 1 or 2 minutes. Use hot milk to dilute it. COCOA SHELLS. — In use allow \ cup of the shells to 1 cup of water; pour on the water boiling hot and lot them simmer gently 3 or 4 hours; as the water boils away add more; then strain, and serve. Sugar and cream, or hot milk, goes with it. 564 BEVERAGES ICED COCOA.— Make the cocoa in the usual way, and for each 2 cups beat in | cup whipped cream; sweeten to taste✪ Iced Cocoa, let stand till cold, and serve in glasses containing a little chipped. ice. Cocoa is made from the seeds of the Theobromo cacao, grows in Central and South America and the West Indies. (Th COCOA BEAN. as an adulteration. small tree which bromo means lit- erally " food of the Gods," a name given it by Linnaeus who was excessively fond of chocolate). The fruit is shaped something like a cu- cumber; the outside skin is thick, the pulp sweet and palatable; the seeds are much like almonds, witha thin skin, and the kernel is dark, bitter, oily and aromatic. Cocoa shells are the husks or shells. They contain little fat, but have more astringent matter than the seeds. They make a i^leasant and wholesome drink, not stimu- lating, and well suited to nervous invalids and children. They need long boiling. An inferior cocoa is sometimes made by grinding the shells with the seeds. Cocoa nibs are the seeds freed from the husks, roast- ed and cracked, but not ground, although some of the fat is usually removed. Prepared cocoa is made by grind- ing the kernel to powder, removing some of the fat, and adding a certain amount of sugar and starch. Some of the husk is ground and added to many of the cheaper cocoas. The cocoa bean contains about 1% of theobromine, which is an alkaloid much like caffeine and theine; about 50^ of fat; from U% to 18^ of nitrogenous substance, ^4 of which is soluble in water; i% of starch, and about 7% of an astringent princi- ple much like tannin.

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CHOCOLATE WITH EGG.— Allow for each person 1 large ta- blespoon of grated chocolate; put it in a sauce=pan and slowly add boiling water, stirring and boiling a little until it thickens; then pour in enough milk to cool it, sweeten with sugar, and stir in 1 or 2 eggs well beaten, using more or less as desired; make up the desired quan- tity by adding milk, or milk and water, and simmer; not boil, 10 minutes; flavor with vanilla and serve. If allowed to boil after add- ing the eggs they will become "curdled." CHOC A — This is caf6 au lait and chocolate mixed in equal quantities. Many people like it for breakfast. COCOA. TO MAKE COCOA — To | gallon of water add 1 gill of broken cocoa, and let it boil gently until reduced -^ (about 2 hours); equal parts of shells and cocoa can be used if preferred. If it cools and the fat is taken from the surface, and it is then heated again, it will digest more easily. Serve with cream, or scalded milk, and sugar. Cocoa can be flavored by adding a little vanilla extract if desired. In Spain, cloves, cinnamon and musk are also used to flavor it. TO USE PREPARED COCOA.— Allow 2 teaspoons to a cup-, add enough cold milk to form a smooth paste, then add equal parts boiling milk and boiling water, and stir all together well. There are many preparations of cocoa, some of which are recommended for preparation at the table, but all cocoa is better for being boiled 1 or 2 minutes. Use hot milk to dilute it. COCOA SHELLS. — In use allow \ cup of the shells to 1 cup of water; pour on the water boiling hot and lot them simmer gently 3 or 4 hours; as the water boils away add more; then strain, and serve. Sugar and cream, or hot milk, goes with it. 564 BEVERAGES ICED COCOA.— Make the cocoa in the usual way, and for each 2 cups beat in | cup whipped cream; sweeten to taste, let stand till cold, and serve in glasses containing a little chipped. ice. Cocoa is made from the seeds of the Theobromo cacao, grows in Central and South America and the West Indies. (Th COCOA BEAN. as an adulteration. small tree which bromo means lit- erally " food of the Gods," a name given it by Linnaeus who was excessively fond of chocolate). The fruit is shaped something like a cu- cumber; the outside skin is thick, the pulp sweet and palatable; the seeds are much like almonds, witha thin skin, and the kernel is dark, bitter, oily and aromatic. Cocoa shells are the husks or shells. They contain little fat, but have more astringent matter than the seeds. They make a i^leasant and wholesome drink, not stimu- lating, and well suited to nervous invalids and children. They need long boiling. An inferior cocoa is sometimes made by grinding the shells with the seeds. Cocoa nibs are the seeds freed from the husks, roast- ed and cracked, but not ground, although some of the fat is usually removed. Prepared cocoa is made by grind- ing the kernel to powder, removing some of the fat, and adding a certain amount of sugar and starch. Some of the husk is ground and added to many of the cheaper cocoas. The cocoa bean contains about 1% of theobromine, which is an alkaloid much like caffeine and theine; about 50^ of fat; from U% to 18^ of nitrogenous substance, ^4 of which is soluble in water; i% of starch, and about 7% of an astringent princi- ple much like tannin.

The household cook book