1919 Home made beverages

Syrups

with a porcelain pestle until all the lumps in the choc»i late are reduced to powder and are well mixed with the sugar. Add the remainder of the sugar, mixing well. Heat the water to boiling, pour it on the mixture of choco- late and sugar, stir well with a wooden ladle and boil the whole for a few minutes. 7. — Cocoa, 8 oz.; hot water, 2 pt.; gelatine, Cooper's, J^ sheet; sugar, 1 lb. Boil together for a few minutes and then strain. 8. — Cocoa, light, soluble, 4 oz.; granulated sugar, 2 lb.; boiling hot water, 1 qt.; extract vanilla,' 1 oz. Dissolve the cocoa in hot water by stirring, then add the sugar and dissolve. Strain and when cold add the vanilla extract. 9. — 's chocolate, plain, 4 oz.; boiling water, 4 oz.; water, 28 oz.; sugar, 50 oz.; extract of vanilla, J^ oz. Cut the chocolate into small pieces, then add the boiling water and stir briskly until the mixture forms into a thick paste and assumes a smooth and uniform appear- ance. Then slowly add the remainder of the water, stirring at the same time, and set aside until cold. Then remove carefully by skimming the layer of solid fat which consists of almost pure cocoa butter; add the sugar, dissolve it by the aid of a gentle heat and allow the whole to come to a boil. Then strain and add the extract of vanilla. 10. — Confectioners' chocolate, 14 lb.; hot water, 2 qt.; condensed milk , 1 can; granulated sugar, 5 lb.; extract of vanilla, 1 oz.; gum foam, 1 oz.; whites of 2 eggs. Cut the chocolate fine, place in an evaporating dish and rub with the water (which must be boiling hot), gradually added, until a smooth paste is obtained; then stir in the milk and sugar, and when the latter is dissoved set aside to cool. When cold, skim off any particles of grease, etc., which may have arisen to the top, add the white of egg previously well beaten, the extract of vanilla and the gum foam. Strain ' through muslin and it is ready for use. 33