1869 Cooling Cups and Dainty drinks by William Terrington

144

Temperate Beverages.

racter to tlieine and caffeine, the active principles of tea and coffee. Cocoa, when unadulterated, forms a wholesome nutritive beverage, superior, as we have said, to tea or coffee, but it is apt to disagree with those unaccustomed to its use, on account of the large quantity of gluten, starch, and fat it contains ; in which case an excellent plan is, before partaking of the cocoa or chocolate, to chew well and swallow a dry crust just previous to the cup of cocoa ; it has the effect of exciting the saliva. Of the prepara- tions of cocoa, the best descriptions for use are cocoa- nibs, which are simply cocoa-nuts ground. To make cocoa from nibs, place them in a clean coffee- pot by the side of the fire, pour on boiling water, allow the infusion to simmer eight hours, taking care it does not boil (if it does, a coagulum will form which cannot be dissolved by water) ; then strain

clear.

between

crushed

cocoa - nuts

Cocoa

Flake

rollers.

Prepared Cocoa is made by grinding the nuts into powder and mixing a soluble substance, easily diffusible in milk or water. Cocoa or Chocolate is made by rendering it fine, and making it into a paste with a little boiling