1919 Home made beverages

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Beverages

-Non-Alcoholic

a boiling condition, stir well and heat to boiling until the starch is cooked, stirring constantly; add the sugar, stir until dissolved, add the vanilla extract. Serve like preceding. 4. — Powdered cocoa, 31b.; water, J-£ gal.; cream, 2 pt.; tincture of vanilla, 5 oz.; salt, 1 teaspoonful; simple syrup, enough to make 1 gal. 5. — Take 1J>£ lb. good sweet chocolate; grate fine; add 1 gal. milk while stirring; then beat a few minutes with egg beater to make it light and serve with whipped cream. This should be made in porcelain-lined urn of even tem- perature and stir occasionally. 6. — Chocolate, 1 lb.; sugar, 6 oz.; boiling water, q. s. to make 1 gal. Grate or scrape the chocolate fine and triturate it with 2 oz. of the sugar (this may be done pre- liminarily, and in larger quantities, if necessary), then in a large warmed mortar form a paste under the pestle by the gradual addition of boiling water up to 40 fl.oz. Transfer to a porcelain dish, slowly heat, and stirring in well, gradually add the remaining 4 oz. of sugar and 20 oz. of boiling water and bring the whole to the boiling point for 5 or 6 minutes, then remove and stir until ebullition ceases; return to fire and boil for 1 minute. By this means the cocoa butter will not separate, and the product will not need straining, but skimming only. The attention is devoted to obtaining a smooth paste at the first step and in not overheating at the last. 7. — Chocolate, 3 cakes; gelatine 1 small package; sugar, 9 lb.; hot water, 8 pt. Boil for 5 minutes and strain. 8. — Make the syrup by taking 4 oz. of light soluble cocoa; granulated sugar, 2 lb.; boiling hot water, 1 qt.; vanilla extract, 1 oz. Dissolve the cocoa in the hot water by stirring, then add the sugar and dissolve. Strain and when cold add the vanilla extract. To dispense, take 2 oz. of cocoa syrup and 1 oz. of cream. Turn on the hot water stream and stir while filling. Top with whipped cream. 118