Cocoa is insoluble, but when boiled with w^ater the
starch thickens sufficiently to keep the other solid
particles suspended.
Recipes
Cocoa made from Cracked Cocoa
Cracked cocoa (or cocoa and cocoa shells), yi cupful.
Boiling water, 3 pints.
Boil cocoa and water together for two hours or more ;
strain and serve with milk and sugar. Since cocoa
made in this way improves by cooking, do not throw
away what is left in the pot, but add each day more
water and a little fresh cocoa, and boil again. Once a
week empty and clean the pot.
Breakfast Cocoa
Scalded milk, 1 pint. Prepared cocoa,^ 2 tablespoonfuls.
Boiling water, 1 pint. Sugar, 2 to 4 tablespoonfuls.
Mix the cocoa and sugar in a saucepan ; stir in the
water gradually, and boil five minutes ; add the milk and
cook five minutes longer, or until smooth and free from
any raw taste. Beat well with a Dover egg-beater to
prevent albuminous skin from forming.
Chocolate
Chocolate,^ 2 squares. Boiling water, 1 cupful.
Sugar, 4 tablespoonfuls. Scalded milk, 3 cupfuls.
1 The proportions of cocoa and chocolate in these recipes are for the
preparations made by Walter Baker and Company. They may have
to be varied for other kinds.
318 THEORY AND PRACTICE OF COOKERY
Put the chocolate cut in bits into a saucepan set
into hot water ; when melted, add the sugar and wat,er,
stirring till smooth. Pour into this part of the milk,
then pour the chocolate back into the rest of the milk,
and stir till it comes to the boiling-point. Beat till
frothy witli an egg-whisk or a Dover beater.
For a luncheon or for afternoon tea serve in tall cups
with a spoonful of whipped cream on the top of each
cup. (p. 99.)
Where to find descriptions and pictures of tea, coffee, and cocoa. —
Foods and Beverages: Tea, p. 252; Coffee, p. 256; Cocoa, p. 261.
The Chocolate Plant, published by Walter Baker and Company,
Dorchester, Massachusetts (many pictures).
APPENDIX A
319
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ft +3 9 o
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yields in the form
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show what the foo
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DO
G .ti "S 02 "^
W c5
13
SHOWING CoMPOSI
how mvich energy
the amount of he
t-hand column thu
of it were perfectly
TABLE S
N OF AMEKI
1
.a
CO
2
H
t— (
O
P^
'5
s
OF Table
finding out
ne calorie is
in the righ
if every hit
O
ANATION
ated by
ries. 0
e figures
would be
o
tc
<1
1
o
g
a '^ ^ A ^
hH
?
CM .:: 3 ^ c3
§
1
Note in
material is
measured b
Fahrenheit.
or food mat
320 THEORY AND PRACTICE OF COOKERY
calories.
1185
1255
1110
1270
1110
1370
754
835
17301
2025
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•saxvaaAii
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•xv^
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19.9
21.1
17.9
20.4
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24.6
9.2
10.6
35.8
41.9
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17.7
18.7
19.1
21.9
14.4
17.8
19.2
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11.7
13.7
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56.1
59.3
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5.5
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8.5
14.5
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1
1
Beef (concluded).
Flank.
As purchased
Edible portion ....
Porter-house Steak.
Page 141
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Cocoa is insoluble, but when boiled with w^ater the
starch thickens sufficiently to keep the other solid
particles suspended.
Recipes
Cocoa made from Cracked Cocoa
Cracked cocoa (or cocoa and cocoa shells), yi cupful.
Boiling water, 3 pints.
Boil cocoa and water together for two hours or more ;
strain and serve with milk and sugar. Since cocoa
made in this way improves by cooking, do not throw
away what is left in the pot, but add each day more
water and a little fresh cocoa, and boil again. Once a
week empty and clean the pot.
Breakfast Cocoa
Scalded milk, 1 pint. Prepared cocoa,^ 2 tablespoonfuls.
Boiling water, 1 pint. Sugar, 2 to 4 tablespoonfuls.
Mix the cocoa and sugar in a saucepan ; stir in the
water gradually, and boil five minutes ; add the milk and
cook five minutes longer, or until smooth and free from
any raw taste. Beat well with a Dover egg-beater to
prevent albuminous skin from forming.
Chocolate
Chocolate,^ 2 squares. Boiling water, 1 cupful.
Sugar, 4 tablespoonfuls. Scalded milk, 3 cupfuls.
1 The proportions of cocoa and chocolate in these recipes are for the
preparations made by Walter Baker and Company. They may have
to be varied for other kinds.
318 THEORY AND PRACTICE OF COOKERY
Put the chocolate cut in bits into a saucepan set
into hot water ; when melted, add the sugar and wat,er,
stirring till smooth. Pour into this part of the milk,
then pour the chocolate back into the rest of the milk,
and stir till it comes to the boiling-point. Beat till
frothy witli an egg-whisk or a Dover beater.
For a luncheon or for afternoon tea serve in tall cups
with a spoonful of whipped cream on the top of each
cup. (p. 99.)
Where to find descriptions and pictures of tea, coffee, and cocoa. —
Foods and Beverages: Tea, p. 252; Coffee, p. 256; Cocoa, p. 261.
The Chocolate Plant, published by Walter Baker and Company,
Dorchester, Massachusetts (many pictures).
APPENDIX A
319
<1 ^
^ I— I
■Cj «3 m -d
ft +3 9 o
dorf
Hea
r degi
each f
m
m
O
^
s
CO
ny foo
urned.
er fou
ad of
Ph
w
« ^ "5 d
H
O g > Oh
*<
%
i:« -d ft
P
8
o
e food V
of heat
ne poun
1 value
lated.
OWING
VN FOODS AND
2
1
to
o
ON OF Food. — Th
yields in the form
required to raise o
show what the foo
Igested and assimi
DO
G .ti "S 02 "^
W c5
13
SHOWING CoMPOSI
how mvich energy
the amount of he
t-hand column thu
of it were perfectly
TABLE S
N OF AMEKI
1
.a
CO
2
H
t— (
O
P^
'5
s
OF Table
finding out
ne calorie is
in the righ
if every hit
O
ANATION
ated by
ries. 0
e figures
would be
o
tc
<1
1
o
g
a '^ ^ A ^
hH
?
CM .:: 3 ^ c3
§
1
Note in
material is
measured b
Fahrenheit.
or food mat
320 THEORY AND PRACTICE OF COOKERY
calories.
1185
1255
1110
1270
1110
1370
754
835
17301
2025
•aaxxvpf ivaaxiK
•Dxa
per ct.
•arons
per ct.
•aaaij
perct.
•Hoavxg
per ct.
•saxvaaAii
-oaavo 'ivxox
per ct.
•xv^
per ct.
19.9
21.1
17.9
20.4
20.0
24.6
9.2
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35.8
41.9
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17.7
18.7
19.1
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17.8
19.2
20.9
11.7
13.7
•aaxvAV
per ct.
56.1
59.3
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60.0
45.3
57.0
02.5
67.8
34.3
40.1
•asnaaji
perct.
5.5
12.7
20.1
8.5
14.5
3
1
1
1
Beef (concluded).
Flank.
As purchased
Edible portion ....
Porter-house Steak.