Boston Cooking-School cook book

HOT COCOA 11% tablespoons cocoa ¥4 cup boiling water 2 tablespoons sugar 4 cups milk or 2 cups milk Few grains salt and 2 cups water Scald milk. Mix cocoa, sugar, and salt. Add ¥% cup boiling water. Boil 3 minutes. Add to milk and beat 2 minutes with egg beater. Rich Cocoa. Double the amount of sugar and cocoa. Flavor with a few drops of vanilla. Mexican Chocolate I. Scald 2 tablespoons ground coffee with milk. Strain before adding cocoa mixture. Flavor with ¥% tea- spoon vanilla. Mexican Chocolate II. Combine 2 cups hot cocoa and 2 cups boiled or filtered coffee. Flavor with 44 teaspoon vanilla and serve with whipped cream. HOT CHOCOLATE I 11% squares chocolate Few grains salt 14 cup sugar ’ 1 cup boiling water 3 cups milk 1 teaspoon vanilla Scald milk. Melt chocolate in small saucepan over hot water. Add sugar and salt. Add boiling water very gradually, that mixture may be of uniform color. Stir until smooth. Boil 5 minutes. Add to scalded milk, beat until foamy, add vanilla, and serve in chocolate cups with whipped cream or marshmallows. Iced Chocolate. Chill. Pour over crushed ice, stir well, and sweeten to taste. Serve with whipped cream, if desired. HOT CHOCOLATE II 2 ounces sweetened chocolate Few grains salt 4 cups milk Scald milk with chocolate. When chocolate is melted, beat until smooth and foamy. Serve with whipped cream or marshmallows. 42 THE BOSTON COOKING-SCHOOL COOK BOOK CHOCOLATE SIRUP 4 squares unsweetened chocolate Y teaspoon salt 134 cups sugar 11% cups boiling water Melt chocolate in saucepan placed in larger saucepan of boiling water, add sugar and salt, and stir until well mixed. Add boiling water gradually, while stirring constantly. Boil 5 minutes or until a thin sirup is formed. Cool, turn into a jar, and keep in refriger- ator or cold place. Use 2 or 3 tablespoons sirup to 1 cup of hot or cold milk. CHOCOLATE MILK SHAKE 2 tablespoons finely crushed ice 28 cup milk 2% tablespoons Chocolate Sirup Beat ingredients with egg beater or put in shaker and shake thor- oughly. Strain into glass for serving. A few gratings of nutmeg or a few grains of cinnamon may be sprinkled on top. Ice may be omitted if ingredients have been thoroughly chilled in refrigerator. Chocolate Egg and Milk Shake. Add 1 egg before beating or shaking. ICE-CREAM SODA 3 tablespoons Chocolate Sirup 2 tablespoons Vanilla Ice Cream or other sirup Soda water 1 tablespoon heavy cream Put sirup and cream in tall glass, add ice cream. Fill glass with soda water drawn from siphon. Stir thoroughly. EGGNOG 1 egg, beaten slightly 28 cup cold milk 34 tablespoon sugar 11% tablespoons sherry or Few grains salt 1 tablespoon brandy or rum Few grains nutmeg Add sugar and salt to egg. Add liquor slowly, if used. Add milk gradually. Strain. Grate nutmeg over top. BEVERAGES 43 COCOA EGGNOG 1 egg white 1 teaspoon breakfast cocoa 1 teaspoon sugar Few grains salt 34 cup cold milk Beat egg white until stiff and add gradually, while beating constantly, sugar, cocoa, and salt. Add cold milk to half the mixture while beating constantly. Turn into a glass and pile remaining egg mixture on top. COFFEE EGGNOG 1 egg yolk Vg cup strong coffee (cold) 11% teaspoons sugar 4% cup milk or cream 1 egg white Beat egg yolk and sugar. Beat white, combine and add coffee and milk. VIRGINIA EGGNOG 12 eggs 2 cups whisky 1 cup sugar 1 cup rum 1 quart milk 1 quart heavy cream, beaten Beat egg yolks with sugar until very light. Add milk, whisky, and rum. Fold in cream and egg whites, beaten until very stiff. Add more sugar or liquor to taste. FRUIT DRINKS AND PUNCHES GARNISHED ICE CUBES Put in each compartment of refrigerator pan a maraschino cherry, a candied cherry, 1 or 2 mint leaves, a small flower, or Vf slice of lemon. Fill with water and freeze. DECORATED ICE BLOCK FOR PUNCH BOWL