1920 What to Drink E L Bertha

COFFEE, CHOCOLATE, COCOA AND TEA

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Shave the chocolate fine, pour on the boiling water; boil for twenty minutes, add milk to please and boil up again. Serve. CHOCOLATE (CREOLE RECIPE)

I cake of French chocolate, I quart of milk,

Grate the chocolate ; mix with a little hot water, and stir into the milk which should have reached the simmering stage. Stir until the mixture boils ; allow it to boil up once, and serve immediately. This may be sweetened after serving or allow two tablespoonfuls of sugar to the full amount. Add whipped cream if desired.

COCOA (CREOLE RECIPE)

4 tablespoonfuls of cocoa, 1 quart of milk.

Put the milk in a double boiler; moisten the cocoa with a little milk, and pour into the milk as it begins to boil, stirring constantly. Let it boil up once, only, and serve. Whipped cream may be used with it if desired. COCOA (OLD NEW ENGLAND RECIPE)

2 tablespoonfuls of cocoa, i quart of water, i£ cupfuls of milk.

Mix the cocoa with a little water and pour into the full amount of water and allow to boil for a half hour, skim, add the milk and allow it to boil up again. Serve.