A manual of home-making

Chocolate and cocoa ocmtaiii fat, starch, tannin and theo-" bromine, which is similar to caffein but much milder in its effects. The fat-content uf chocolate is much liigher than that of cocoa. r>irfCtion.'i for making, L Cliocolutc nih.H: I' so ^% cup of nibs to 3 ctipa of water. Pour the Ijoilinic water over the nibs, stet*p therii (it'otly, without boiling, for 2 hours. Strain the bcvemge, and stTVe it with iTesim and sugar. 2, Cocoa-Hh<"lls: l^se from H to I cup of shells to 4 cupn of wat<^r. Sim- mer the mixture for 2 hours, stmia it, and serve it with erearn and Bugar. 3, Chocolate*: U^e H ounce of chocolate, h^ cup of water, H fup of rnilk, 2 teaspoons of sugar, and salt. Melt the chocolate in a double boiler, add the sugar, the salt and the water. Heat the mixture to the boiling point, letting it bubble well. Add the milk* and set it in the double Ixiiler to heat. When it is hot, V>eat it with an egg-tjeater till the top ia eovered with a fine froth. This will prevent the formation of a film. To make a some- what heavier beverag(% add from H to 1 te^aspoon of rornstarch mixed with the sugar. 4, Cocoa, (a) Thin cocoa. Mix 2 teaspoons of cocoa. 2 teaspoons of sugar, salt, auil adtl ' ^ cup of hot water, stirring the mixture to a smooth t)aste. Boil the mixture at leiist two minutes. Add }<i cup of mitk, and heat the mixture in a doul>le boiler. Beat it with a Dover egg-beater tiE the top is covertxl with tine bubbles^ to prevent the formation of a film. (i>) Thickened cocoa. Mix 2 teaspoons of cocoa, 2 teasjxwns of sugar, salt, li tcaspo<3n of cornstarch, a little cinnamon, and !'^i cup of water, wtirring the mixture to a «mooth pa^ste. Boil it till it thjekenn. add J^cup milk, and place the mixture in a double Ixuler to heat. Beat it with an egg-beater to prevent the formation of a tihiL (c) Co«ia paste {prepared cocoa.) Mix 2 cups of cocoa, 3 eufMS of sugar, and 3 cupe of hot water, and .**tir this to a smooth paste. Place the mixture in a double Iwiler, and simmer it for 2 hours. Keep the paste in a cool place and use it as needed. To use the pa«tc, heat 1 cup of milk in a double boiler, and stir into it 1 tablespoon of the paste, (d) Iced chocolate and cocoa. Chill cocoa, and pour it over cracked ice in tumblers. Serve it wtth whipped cream on top. I I 472 A MANUAL OF HOME-MAKING fruit juices By Miriam Birdskye The principal charm of a fruit drink lies in the smooth blend ing of the various fluvors. Unless the fruit jujee^s have Ikn well sweeleoed liefure botdiii^ ([lu^e (ill)), llie ueedixl fitigai should be supplied in the fnnn of a sugar sirup; otheiwse the juices and tlie sugar must l>e niLxed and allowinl to stand to- gether for several lioui^ before being served. For the sirup, 1 cufiful of sugar should lie allowed for each cupful of water, and the mixture boiled for al>out 10 minutes. It saves time luid fuel to make a cpiart or so of tills sirup at a time and bottle it b<jiling hot in sterilized pint jai^s for sul>s(Hiuent use. A small amount of some strongly acid juice should always li added to the fruit drink to give it the proper degree of acidity The juice of rhubarli or l)arlierries is suflficiently sour to ink the place of lemon juice for this purpose. Orange juiee may 8ubstitutt*d for lemon juice l)y adding to it a small quantit of cider vinegar.