1920 What to Drink E L Bertha

WHAT TO DRIN1C

110

Bring the milk to the boiling point and pour in the cocoa moistened with a little warm water. Stir and allow to boil, beating with a cream whip for a minute or two. Pour through a strainer into a cup or individual pot. Multiply this amount by the number of cups to be served.

COCOA No. 2

1 cupful of milk, 2 teaspoonfuls of cocoa.

Use a porcelain kettle; mix the cocoa with enough hot water to make a smooth paste, pour the milk over it slowly, mixing constantly, so that there will be no lumps left undissolved. Bring to the boiling point, and boil for ten minutes. Strain, and serve at once. A teaspoonful of 6weetened whipped cream added to each cup adds per- ceptibly to the acceptability. Sweeten to taste.

CHOCOLATE

2 cupfuls of milk, 2 tablespoonfuls of grated chocolate.

Grate enough unsweetened chocolate to make two table- spoonfuls, mix with a little boiling water, and melt slowly over a low fire, then add the milk, pouring carefully, stirring while pouring. Allow this to boil for ten minutes and strain. Whipped cream added to each serving is delightful, although it makes the drink a bit too rich for most people. It would be unadvisable for persons given to stoutness to drink chocolate. CHOCOLATE

(Recipe of 1845)

I inch of a cake of chocolate, I quart of boiling water, Milk.