Cocoa

Ingredients

• 6 tablespoonfuls cocoa
• 1% cupfuls milk
• 5 tablespoonfuls sugar
• 1% cupfuls water
• 1/4 teaspoonful salt
• 1/2 teaspoonful vanilla

Method

1. 1

   Mix cocoa, sugar and salt.

2. 2

   Add the boiling water and boil until the mixture is smooth and glossy.

3. 3

   Add milk and heat to the scalding point.

4. 4

   Beat with a Dover egg beater if one is available and add the vanilla just before serving.

Nutrition per serving

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 3. The excerpt below is the record exactly as published.

Cocoa 6 tablespoonfuls cocoa 4% cupfuls milk 5 tablespoonfuls sugar 1% cupfuls water ■14 teaspoonful salt % teaspoonful vanilla Mix cocoa, sugar and salt. Add the boiling water and boil until the mixture is smooth and glossy. Add milk and heat to the scalding point. Beat with a Dover egg beater if one is avail- able and add the vanilla just before serving. A marshmallow or spoonfuls of whipped cream may be added to every cupful of the hot cocoa. Breakfast Cocoa with Egg 1% teaspoonfuls cocoa % cupful milk 1% teaspoonfuls sugar % teaspoonful salt 2 tablespoonfuls boiling water 1 egg Mix the cocoa, sugar and salt and add the water. Bring to the boiling point, stirring constantly, and boil 2 minutes. Turn into the scalded milk and beat. Beat an egg to a light froth and add the cocoa gradually, beating constantly. This makes a nutritious beverage for a child or a person who is ill. Chocolate 1% squares chocolate 1% cupfuls boiling water 6 tablespoonfuls sugar 414 cupfuls scalded milk % teaspoonful salt Melt chocolate over hot water. Add sugar and salt. Add the water gradually, stirring constantly, and boil until smooth and glossy. Pour into the milk, reheat and beat with a Dover egg beater just before serving. THE FARM COOK AND EULE BOOK Cocoa Syrup % cupful cocoa 4 cupfuls boiling water % cupful sugar 1 teaspoonful vanilla 4 tablespoonfuls flour ^ teaspoonful salt Combine the dry ingredients and add the boiling water grad- ually, stirring all the time. Cook slowly 10 or 15 minutes. Then add vanilla and salt. Cool and keep in a cool place until used. Iced Cocoa Add 4 cupfuls of milk to the Cocoa Syrup. Either heat the milk and beat in the syrup and chill before adding the ice or combine the cold syrup with the cold milk and beat with an egg beater until the two mixtures are blended. After filling glasses with iced cocoa, place a tablespoonful of whipped cream or stiffly beaten egg white on top of every glass. Lemonade 4 cupful* water 3 lemons % cupful sugar Make a syrup by boiling the sugar with I/2 cupful of the water and a slice of lemon. Cool, add lemon juice and the remainder of the water. Ice and serve garnished with a thin slice of lemon or a sprig of mint. Honey Lemonade To 1 quart of lemonade add 1 cupful of strained pineapple juice and 1 cupful of strawberry or red raspberry juice." Add 4 tablespoonfuls of strained honey and a few drops of vanilla. Serve ice cold. Grape Lemonade To every glass of lemonade add 1 tablespoonful of grape juice, a thin slice of lemon and crushed ice. Russian Tea To 1 pint of tea infusion add 1 pint of lemonade. Ice and serve. BEVERAGES 9 Grandmother's Lemonade 4 cupfuls sugar 1^ cupfuls lemon juice grated rind 3 lemons 6 cupfuls water Boil water, sugar and rind together 10 minutes. Add the lemon juice while hot. Cool and dilute with ice water, using 1 cupful of the lemon syrup to 31/2 cupfuls of water. Add chopped ice. The syrup may be bottled and kept for future use if one wishes. Fruit Foundation Drink 2 oranges 6 tablespoonfuls sugar 1 lemon 3 cupfuls water Squeeze the juice from the fruit and strain. Make a syrup by cooking the sugar with 1 cupful of the water 5 minutes. Cool, add the fruit juice and the rest of the water. Add ice to chill and serve very cold. To vary this, add other fruit juices which have been sweetened to taste. Raspberry Juice Use 1 part of the Foundation Fruit Drink to 3 parts of sweet- ened raspberry juice. Pineapple Juice Use 3 parts of the Foundation Fruit Drink to 1 part of pine- apple juice. Cherry Juice Combine 1 part of sweetened cherry juice with 3 parts of the Foundation Fruit Drink. Grape Juice Delicious Use equal parts of the Foundation Fruit Drink and sweetened grape juice. Tea Punch Use 1 part of the Foundation Fruit Drink to 3 parts of Russian Tea. 10 THE FAKM COOK AND EULE BOOK Eggnog 1 egg % cupful milk 2 teaspoonfuls sugar ^ teaspoonful flavoring speck of salt Beat the egg slightly, add the sugar, salt and flavoring. Beat a little and then add the milk gradually. Strain and serve. Milk Shake Place 1 cupful of milk in a glass fruit jar, add 1 egg or 1 egg white, 2 teaspoonfuls of sugar and i/i teaspoonful of vanilla. Add a little ice or use very cold ingredients. Screw on the top of the can and shake vigorously. Pour into a tumbler and sprinkle a few cooky crumbs over the top. Gaie au Lait Make 1% cupfuls of strong coffee, using 5 tablespoonfuls of coffee to iy2 cupfuls of water. Heat 5 cupfuls of milk and pour the coffee in this. Serve for breakfast. Flavored Milks Place a few drops of any good flavoring extract in a glass of milk and add 2 teaspoonfuls of sugar. Sprinkle a little nutmeg or cinnamon over the top. A spoonful of whipped cream on top of every glass of flavored milk improves its appearance and taste. Spiced Milk Heat 2 cupfuls of sweet milk but do not let it boil. Add 2 teaspoonfuls of sugar, a speck of salt and Vs teaspoonful of nut- meg, Ys teaspoonful of cloves and % teaspoonful of cinnamon. Beat until the spices are blended with the milk and serve warm. Cocoa for a Party % cupful cocoa % teaspoonful salt % cupful sugar 4 cupfuls cold water % cupful flour 4 cupfuls milk % teaspoonful vanilla

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