1859 The Book of one Hundred Beverages - BERNHARD (William) -

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,; BREAKFAST BBVERAG:U.-

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rollers work on a. heated iron , pla.te, by •which they a.re furmed into a. pasty _iwiss ; which, sweet– ened withe honey or ~µgar, and thickened with potato starch or sago flour, forms, when preesed into moulds, the chocolate of the shops. Chocolate is a nutritious and very pleasant beverage, wholly free from causing the effects which tea and coffee sometimes produce in. nervous persons, yet not alt.ogether unobjectionable iq some eases, as, from the large quantity of oil it contains, it is rather difficult of digestion, and therefore a.pt to disagree with delicate stomachs. Chocolate may be made for use either aceord– in~ to the printed directions ~iven with each cn.ke 1 or from the £ollowing :recipe :- CHOCOLA~YER'S PLAN. Scrape two ounces 'of the cake, "which put intO a stewpan with a winegl888 of water, upon the fire, keeping it stirred with a. wooden spoon until ru.ther thiclC, then work it q,uiekly with the spoon, ~' a.nd st~ in half a. pint of boiling inilk by degrees? serve it up very hot. Cocoa., when genuine, is prepared by simply grinding the eoooa. nibs · in general the huslis are ground up with the ~els, and thoS&: St!p- • arated in the manufacture. of chocolate, are ad– ded. In the cheaper kinda, tho adulteration is carried much further, a. very_ large quantity of po– tato stal'eh and red ochre being added : somt . ·"'' COCOA.