1920 What to Drink E L Bertha

SYRUPS — FRUIT AND PLAIN

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CHOCOLATE SYRUP (FOR BOTTLING)

1 1 pounds of cocoa, ii pints of water, i J pounds of sugar, i teaspoonful of vanilla.

Heat the water until boiling, and use a little of it to moisten the cocoa, mixing it until smooth; add the sugar, and the rest of the water, stir carefully, being sure that the mixture is smooth, put over the fire and bring to the boiling point ; boil for five minutes and pour into sterilized bottles. Seal and put away in a cool place. CHOCOLATE SYRUP (FOR IMMEDIATE USE) i cupful of cocoa, 2 cupfuls of sugar, i cupful of boiling water, Vanilla. Mix the cocoa and sugar, stir in a little of the water, mixing well to be sure that the mixture is smooth ; then add the rest of the water, stir well and boil for five minutes. Add a half teaspoonful of vanilla and put into a pint jar until needed for the refreshing drink. ^ Two tablespoonf uls to each glass is about the right propor- tion when ready to serve. CHOCOLATE SYRUP (MADE FROM UN- SWEETENED CHOCOLATE) Because chocolate is somewhat richer than cocoa, many prefer it. The following recipe, easily made, will be found most satisfactory.

i pound of grated chocolate, i cupful of granulated sugar, i cupful of water, i teaspoonful of vanilla.