beginning to boil. c. Do not use a tin teapot ; use a tea ball, crockery or china teapot. d. Do not use tea leaves a second time. e. Never allow tea to boil. /. Do not allow tea to stand over the tea leaves after steeping has been accomplished. If tea has to be kept hot for a time, turn the infusion from the leaves. Black Coffee Ingredients : i c. coffee ^ egg \ c. cold water 5 c. boiling water \ c. cold water Method : Mix coffee, \ c. cold water, and egg together, let stand ten minutes in coffee pot. Pour in boiling water and boil gently for five minutes. Remove to warm part of stove, add \ c. cold water, pouring some of it down the spout of coffee pot. Serve at once. Cocoa Ingredients : \ c. cocoa i c. water or coffee (hot) \ c. sugar 3 c. milk (hot)✪ Cocoa Method : Mix cocoa and sugar together in a saucepan, pour over the hot water or coffee and let boil until a syrup is formed (this cooks the 8 LABORATORY MANUAL OF FOODS AND COOKERY starch in the cocoa). Add the hot milk, stirring it in slowly, return to a double boiler and let cook 15 to 20 minutes. A few grains of salt and a drop of vanilla may be added just before serving. Serve with whipped cream or beat to a froth with a Dover beater. Chocolate Ingredients : 4 c. milk, 2 oz. chocolate or 2 c. milk and f c. sugar 2 c. water j c. water (hot) Method : Grate or cut the chocolate into small pieces, place in upper part of a double boiler, add the sugar and \ c. of hot water. Allow the chocolate to melt and cook with the sugar until a smooth paste is formed. Add the milk or milk and water to this chocolate mixture, stirring it constantly with a wooden spoon and adding the liquid very slowly. When the liquid has been added, beat it vigorously with the Dover egg beater and then allow it to cook 15 to 20 minutes. NOTE : a. If flakes of chocolate appear, the liquid was added in too large quantities at a time. b. Always pour the liquid into the chocolate paste, otherwise the flakes will be sure to appear. c. The long cooking of both cocoa and chocolate is necessary because of the starch which is characteristic of both. d . The flavor of both chocolate and cocoa is improved by allowing it to stand 15 to 20 minutes in a warm place after cooking and before serving. Lemon Whey Ingredients : i c. hot milk 2 tbsp. lemon juice 2 tbsp. sugar✪ Lemon Whey Method : Heat the milk in a double boiler. Add the lemon juice. Cook without stirring until the whey separates. Strain through cheese- cloth, and add the sugar. Serve hot or cold. Garnish with small pieces or slice of lemon. BEVERAGES 9 Lemonade Ingredients : i lemon 2 tbsp. sugar i c. boiling water ^ thin slice lemon✪ Lemonade Method : Wash and wipe lemon ; cut a very thin slice from middle ; use this for garnish. Squeeze juice into a bowl (keeping back the seeds), add the sugar and boiling water ; cover, and put on ice to keep cool. Strain and pour into a glass or sherbet cup. Cut half the slice of lemon into two pieces, and use as garnish in glass; a few berries or slice of orange may be used. NOTE : The quantity of sugar in lemonade may be varied, depending upon the acidity of the fruit. Grape Juice and Egg Ingredients : i egg i tbsp. sugar \ c. rich milk \ c. grape juice \ tsp. powdered sugar✪ Grape Juice and Egg Method :

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beginning to boil. c. Do not use a tin teapot ; use a tea ball, crockery or china teapot. d. Do not use tea leaves a second time. e. Never allow tea to boil. /. Do not allow tea to stand over the tea leaves after steeping has been accomplished. If tea has to be kept hot for a time, turn the infusion from the leaves. Black Coffee Ingredients : i c. coffee \ egg \ c. cold water 5 c. boiling water \ c. cold water Method : Mix coffee, \ c. cold water, and egg together, let stand ten minutes in coffee pot. Pour in boiling water and boil gently for five minutes. Remove to warm part of stove, add \ c. cold water, pouring some of it down the spout of coffee pot. Serve at once. Cocoa Ingredients : \ c. cocoa i c. water or coffee (hot) \ c. sugar 3 c. milk (hot) Method : Mix cocoa and sugar together in a saucepan, pour over the hot water or coffee and let boil until a syrup is formed (this cooks the starch in the cocoa). Add the hot milk, stirring it in slowly, return to a double boiler and let cook 15 to 20 minutes. A few grains of salt and a drop of vanilla may be added just before serving. Serve with whipped cream or beat to a froth with a Dover beater. Chocolate Ingredients : 4 c. milk, 2 oz. chocolate or 2 c. milk and f c. sugar 2 c. water j c. water (hot) Method : Grate or cut the chocolate into small pieces, place in upper part of a double boiler, add the sugar and \ c. of hot water. Allow the chocolate to melt and cook with the sugar until a smooth paste is formed. Add the milk or milk and water to this chocolate mixture, stirring it constantly with a wooden spoon and adding the liquid very slowly. When the liquid has been added, beat it vigorously with the Dover egg beater and then allow it to cook 15 to 20 minutes. NOTE : a. If flakes of chocolate appear, the liquid was added in too large quantities at a time. b. Always pour the liquid into the chocolate paste, otherwise the flakes will be sure to appear. c. The long cooking of both cocoa and chocolate is necessary because of the starch which is characteristic of both. d . The flavor of both chocolate and cocoa is improved by allowing it to stand 15 to 20 minutes in a warm place after cooking and before serving. Lemon Whey Ingredients : i c. hot milk 2 tbsp. lemon juice 2 tbsp. sugar Method : Heat the milk in a double boiler. Add the lemon juice. Cook without stirring until the whey separates. Strain through cheesecloth, and add the sugar. Serve hot or cold. Garnish with small pieces or slice of lemon. Lemonade Ingredients : i lemon 2 tbsp. sugar i c. boiling water ^ thin slice lemon Method : Wash and wipe lemon ; cut a very thin slice from middle ; use this for garnish. Squeeze juice into a bowl (keeping back the seeds), add the sugar and boiling water ; cover, and put on ice to keep cool. Strain and pour into a glass or sherbet cup. Cut half the slice of lemon into two pieces, and use as garnish in glass; a few berries or slice of orange may be used. NOTE : The quantity of sugar in lemonade may be varied, depending upon the acidity of the fruit. Grape Juice and Egg Ingredients : i egg i tbsp. sugar \ c. rich milk \ c. grape juice \ tsp. powdered sugar Method :

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A laboratory manual of foods and cookery