The encyclopædia of practical cookery

There are two or three modes advocated to prepare a cup of Cocoa, and of these the following deserve to be specially recorded, particularly those prepared from the nibs, as for general use nothing can be better ; but the afore-mentioned preparations maintain the palm for flavour and convenience. (1) Mix 3 table-spoonfuls of prepared Cocoa with 1 pint of water and 1 pint of milk, and boil it for twenty minutes, whipping all the time with an egg-whisk. Sweeten when served. (2) Put 1J teaspoonfuls of Cocoa into a breakfast-cup, pour in a little boiling milk, and stir to a paste ; then fill up the cup with more boiling milk, sweeten to taste, and serve. If preferred, the cup may be about three-parts filled with boilingwater and then filled up with boiling milk. (3) Put 2oz. of Cocoa-nibs to lqt. of water, and boil well for rather more than half-an-hour. If Cocoa shells are used, boil for nearly an hour. Serve with sugar and boiling milk. (4) Put J teacupful of Cocoa-nibs into a saucepan with 2 teaspoonfuls of sugar and 1 gill of milk, and boil slowly for about half-an-hour ; pass the liquor through a strainer, and it is ready for use. This will keep good for a couple of days, and need only be warmed up when wanted. (5) Put 4oz. of Cocoa-nibs and 3qts. of water into a saucepan, and boil until the liquor is reduced to 5 pints, which will take about five hours ; pass it through a fine sieve, and it is ready for use. The nibs should never be served with the liquor, as if they are allowed to stand for any time, they will give a bitter taste to the drink. Fig. 489. Cocoa Blanc-mange. Cocoa Bavaroise. — Boil in a saucepan ^oz. of gelatine, lOoz. of caster sugar, 1 stick of vanilla, and 1 pint of water ; then strain through a jelly-bag or napkin, and leave it to cool. Roast 1lb. of Cocoa-nibs in a copper sugar-boiler over a slow fire, put them while hot in 1J pints of boiling milk, and let them steep for one hour. Put the milk and Cocoa-nibs in a saucepan, with loz. of caster sugar and the yolks of eight eggs ; stir them over the fire (but do not let them boil), and add ljoz. of gelatine which has been dissolved in water ; then strain through a cloth into a basin, set it on ice, stir it until it begins to set, and then add 1J pints of whipped cream. Put a cylinder-mould in the ice for a short time, take it out, and line it with the vanilla jelly, and then stand it in the ice again ; when the jelly is set, till the mould with Cocoa-cream, and let it remain in the ice for two hours. Turn the bavaroise out of the mould when ready to serve. Cocoa — continued. Cocoa Blanc-mange. — Put £ pint of milk in a saucepan to boil ; mix 6oz. of Cocoa with 1 teacupful of cold milk till smooth, then pour it in the saucepan with the boiling milk, stir it over the fire, and boil it for five minutes. Dissolve loz. of isinglass in a small quantity of milk, then mix it with the other ingredients. Turn the mixture into a mould, leave it till somewhat cool, and then pack it in pounded ice. When ready to serve, dip the mould in warm water, wipe it, and turn the blanc-mange out on to a glass or fancy dish, and surround with macaroons (see Fig. 489).