Cocoa and Chocolate. — The cocoa tree is a native of Mex- ico ; it also grows in Central and South America and the West Indies. Cocoa and chocolate are both prepared from the seeds of the cocoa bean. The fruit is shaped like a large, thick cucumber, and contains from twenty to forty seeds. These are roasted like coffee. The husks or shells are taken off and used in that form as cocoa shells. The various prepara- tions of cocoa are made from the ground beans, from which the fat or oil has been extracted. Chocolate contains a larger proportion of fat, it is mixed with starch and pressed into cakes. Chocolate li sq. Baker's chocolate 1 c. water 4 tb. sugar 3 c. milk Add water to the chocolate and stir over the fire till it boils ; add sugar and milk. Bring to the boiling point, boil five minutes, whipping with an egg-beater. Serve. 122 DOMESTIC SCIENCE Cocoa 3 tb. prepared cocoa 2 c. boiling water 4 tb. sugar 2 c. milk✪ Cocoa Mix sugar and cocoa, and add | c. of the boiling water to make a smooth paste. Add remaining water and let boil five minutes. Add the milk and when this is scalded, beat with an egg-beater for a few minutes and serve. NOTE. — Interesting exhibits of cocoa and chocolate may be obtained from chocolate manufacturers. Cost of Cocoa. — Measure the number of teaspoonfuls of cocoa in a box. Estimate the number of cups of cocoa it will make and the cost per cup, including the milk used. Estimate the cost per cup of chocolate. CHAPTER XIII LEAVENING — BATTERS AND DOUGHS Methods of Making Mixtures Light. — 1. Incorporation of Air. Physical change. — Air expands when heated. Methods: (a) By beating mixture. (b) By adding beaten eggs. 2. Steam. Physical change. — Steam occupies 1600 times more space than the water which produced it. Methods: (a) Moisture, as in pop-overs. (6) Snow pancakes. 3. Fermentation. Chemical change. — C02 liberated. Methods: (a) Yeast. (b) Salt-rising bread. 4. Acid and Alkali. Chemical change. — C02 liberated. Methods: (a) Baking powder. (6) Soda and an acid, as cream of tartar, sour milk, molasses. EXPERIMENT 57. — Make a solution of \ ts. soda and \ c. water. Taste. Test with litmus paper. Name some of the properties of an alkali. Test various washing powders with litmus paper. Are they alkalies ? EXPERIMENT 58. — Make a solution of 1 slightly rounding ts. of cream of tartar and \ c. water. Taste. Test with litmus paper. Name some of the properties of an acid. Test lemon, vinegar, molasses, etc., with litmus paper. Are they acids or alkalies? 123 124 DOMESTIC SCIENCE EXPERIMENT 59. — Put solutions of experiments 57 and 58 together. What causes the effervescence ? Taste. Test with lit- mus paper. What effect have the acid and alkali had on each other ? Is the result acid or alkaline? What causes the salty taste? What is formed by the union of an acid and alkali? EXPERIMENT 60. — Make a solution of alum and water. Taste. Test with litmus paper. Has the alum an acid or alkaline reaction ? Is it substituted for the cream of tartar or for the soda in baking powder? Add soda to the alum solution; what is the result? What effect did it have upon the tongue? Is alum a healthful ingredient in baking powder? EXPERIMENT 61. — Test sour milk with litmus paper. Is it acid or alkaline ? Add a little soda ; what is the result ? Repeat with molasses, brown sugar, chocolate.

AI-modernized reading of the original text

Cocoa and Chocolate. — The cocoa tree is a native of Mexico ; it also grows in Central and South America and the West Indies. Cocoa and chocolate are both prepared from the seeds of the cocoa bean. The fruit is shaped like a large, thick cucumber, and contains from twenty to forty seeds. These are roasted like coffee. The husks or shells are taken off and used in that form as cocoa shells. The various preparations of cocoa are made from the ground beans, from which the fat or oil has been extracted. Chocolate contains a larger proportion of fat, it is mixed with starch and pressed into cakes. Chocolate li sq. Baker's chocolate 1 c. water 4 tb. sugar 3 c. milk Add water to the chocolate and stir over the fire till it boils ; add sugar and milk. Bring to the boiling point, boil five minutes, whipping with an egg-beater. Serve. Cocoa 3 tb. prepared cocoa 2 c. boiling water 4 tb. sugar 2 c. milk Mix sugar and cocoa, and add | c. of the boiling water to make a smooth paste. Add remaining water and let boil five minutes. Add the milk and when this is scalded, beat with an egg-beater for a few minutes and serve. NOTE. — Interesting exhibits of cocoa and chocolate may be obtained from chocolate manufacturers. Cost of Cocoa. — Measure the number of teaspoonfuls of cocoa in a box. Estimate the number of cups of cocoa it will make and the cost per cup, including the milk used. Estimate the cost per cup of chocolate. CHAPTER XIII Methods of Making Mixtures Light. — 1. Incorporation of Air. Physical change. — Air expands when heated. Methods: (a) By beating mixture. (b) By adding beaten eggs. 2. Steam. Physical change. — Steam occupies 1600 times more space than the water which produced it. Methods: (a) Moisture, as in pop-overs. (6) Snow pancakes. 3. Fermentation. Chemical change. — C02 liberated. Methods: (a) Yeast. (b) Salt-rising bread. 4. Acid and Alkali. Chemical change. — C02 liberated. Methods: (a) Baking powder. (6) Soda and an acid, as cream of tartar, sour milk, molasses. EXPERIMENT 57. — Make a solution of \ ts. soda and \ c. water. Taste. Test with litmus paper. Name some of the properties of an alkali. Test various washing powders with litmus paper. Are they alkalies ? EXPERIMENT 58. — Make a solution of 1 slightly rounding ts. of cream of tartar and \ c. water. Taste. Test with litmus paper. Name some of the properties of an acid. Test lemon, vinegar, molasses, etc., with litmus paper. Are they acids or alkalies? EXPERIMENT 59. — Put solutions of experiments 57 and 58 together. What causes the effervescence ? Taste. Test with litmus paper. What effect have the acid and alkali had on each other ? Is the result acid or alkaline? What causes the salty taste? What is formed by the union of an acid and alkali? EXPERIMENT 60. — Make a solution of alum and water. Taste. Test with litmus paper. Has the alum an acid or alkaline reaction ? Is it substituted for the cream of tartar or for the soda in baking powder? Add soda to the alum solution; what is the result? What effect did it have upon the tongue? Is alum a healthful ingredient in baking powder? EXPERIMENT 61. — Test sour milk with litmus paper. Is it acid or alkaline ? Add a little soda ; what is the result ? Repeat with molasses, brown sugar, chocolate.

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A textbook of domestic science for high schools