The Pattern cook-book

best cocoa in our market. The shells or husks are also used to make a weak decoction for people with delicate digestion. TO MAKE COCOA. One quart of milk. Four table-spoonfuls of cocoa. Put the milk on the fire in a farina kettle. Moisten the cocoa with a little cold milk, and pour it into the milk in the kettle as soon as it boils, stirring all the while it is being added. Stir until the milk again boils, cover the kettle, boil five minutes, and serve. Whipped cream is often served with cocoa. COCOA FROM THE NIBS. One-half cupful of broken cocoa. Two quarts of water. One pint of cream. Place the cocoa and water together in the double boiler, and boil them for two hours, when they should be reduced in quantity one-half. Heat the cream, add it, strain, and serve. COCOATINA. This is very like chocolate, but is more delicate, and is nearly free from oil. Two table-spoonfuls of cocoatina. One table-spoonful of sugar. Four table-spoonfuls of boiling water. One and a-half pint of milk. Place the cocoatina in a bowl with the sugar, add the boiling water, and rub the cocoa to a paste. Heat the milk to boiling, stir in the paste, whisk well, pour into a hot jug, and serve. If liked stronger, more of the powder may be used. BROMA. One large table-spoonful of broma. Four large table-spoonfuls of boiling water. One table-spoonful of sugar. One pint of milk (hot). Place the broma in a sauce-pan, and add the water, stirring all the time. Add the milk, which should be boiling, and then the sugar. Place the pan on the fire, stir until the mixture boils, and serve at once. CHOCOLATE. When properly made, this is a very delicious drink. As in the case of tea and coffee, tastes differ as to its strength, one ounce of plain chocolate to one quart of milk being, however, the proportion generally liked. Many prefer the chocolate thick, making it so by using a large quantity of chocolate, by putting in some thickening substance, such as arrowroot, corn-starch, etc., or by mulling the chocolate. The small dasher that comes in the regular chocolate pot is called the muller, and is worked up and down the same as the dasher of a churn. This froths and thickens the chocolate. Should there be no muller among the kitchen utensils, the chocolate may be made in a double boiler, and then whipped with a cream whipper or a Dover egg beater. Whipped cream is often served with chocolate ; it should be whipped and drained, and may be served either plain, or slightly seasoned with sugar and vanilla. PLAIN CHOCOLATE. Two squares of chocolate. One quart of milk. Three table-spoonfuls of sugar. Two table-spoonfuls of water. Place the milk in a double boiler to heat. Scrape the chocolate fine, and put it in a small frying-pan with the sugar and water ; set it in a good heat, stir constantly until smooth and glossy, and then stir it into the boiling milk. Beat with a whisk for three minutes, and serve hot.