Chocolate

Ingredients

• six tablespoons scraped chocolate
• three of cacao
• a quart boiling water
• one quart rich milk

Method

1. 1

   Dissolve chocolate in boiling water and boil hard for fifteen minutes.

2. 2

   Add rich milk, let it scald, and serve hot.

3. 3

   This serves six people.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 152. The excerpt below is the record exactly as published.

chocolate, the kernels ground to a fine powder and mixed to a stiff paste with or without sugar, and sometimes a little starch. It is very nutritious, but be- ing rich in fatty matters is difficult to digest. For this reason many skim off the oil that rises to the surface as the beverage cools after boiling, and some manufacturers now remove the fats. A small cake weighing about two ounces will satisfy hunger, and is a good lunch for travelers, especially if eaten with fruit. Cacao and chocolate- While very nutritious, are perfectly free from the possible injurious PRINKS. 185 influences of tea and coffee ; and the more finely powdered they are the more palatable and nutritious are the beverages made from them. Actual boiling is advantageous in the preparation of either, as it thoroughly incorporates them with the liquid used. Nearly ait brands of cacao and chocolate are recommended to be prepared at table ; but it is much better to prepare them before the meal, and allow to boil a minute or two before serving. But too long boiling spoils the flavor. The custard kettle should be used in making cacao or chocolate, especially when milk is used, thus preventing the possibility of burning. A good proportion is one tablespoon of either cacao or grated chocolate to each person, with one-half pint milk, cream and milk, or milk and water, as used. If sweetened be- fore sending to table, the sugar must be stirred in after it has boiled, and a grain of salt is added by some after taking from the fire to remove the flat taste noticed. Excellent brands of chocolate are Baker's, Runkle's and Blooker's ; the two former come in cakes, both sweetened and unsweetened, and the latter in a fine dry powder, ready for use, which saves the trouble of grating and is preferred by many. Allow a large teaspoon of the powder to each cup milk, and mix to a paste with a little cold milk, then add boiling milk. In the preparation of the above, and all beverages and foods, be fiure that the water used is pure and fresh. If there is any reason to suspect that it is not, have it hailed before using. As several pints of water are daily takeii into the body, this is one of the most impor- tant foods we have, and good water should be one of the indispen- fiables in every household. Distilled water is the nearest ally to abso- lutely pur0 water, but can not be prepared by any easy process at home and is made chiefly by chemists and druggists in their trade. It is sometimes very essential in illness. The purest waters we get in a natural state are, it is said, melted ice and snow. Rain water con- tains gases it absorbs in passing through the air, but is the best^nd purest water to use when filtered ; spring or well water, though usually looking transparent enough and tasting well, is impregnated with saline matter ; river water has a smaller quantity of saline mat- ter than spring water, but its organic impurities are in all likelihood far greater, and before it can be utilized for drinking it must have its impurities removed by filtering. Filters are now comparatively inex- pensive, and every family valuing health should possess one. There 4u:e many good ones, the new upward filter possessing some advaa- 186 DRINKS. tages over other kinds. To cool water without ice, put it into an earthen jug with a wet cloth wrapped about it, and hang in an open window where a breeze is blowing through ; the evaporation from the surface of the jug abstracts the heat from the water within. • » • Broma. — Have three pints milk; or half milk and water, scald- ing over boiling water ; mix two or three tablespoons broma smooth with a few spoonfuls boiling water, and when the milk is hot stir it in, having first mixed half a gill or more of milk with the broma ; leave it ten minutes, or until slightly thickened, then serve. Cacao Nibs. — Put a gill of the cacao nibs in a pot with two quarts water, and boil gently^ one and a half to two hours. There snould be a quart of liquid in the pot when done. If the boiling has been so rapid that there is not this quantity, add more water, and let it boil once again. Many people prefer half broken cacao nibs and half shell. If the stomach is delicate, this is better than all nibs. Sugar and cream are used, as with coffee. When making CacoA) Shells use twice the quantity of shells, or less may be used with sdme amount water, and boil as above ; or, if milk is liked, put over the fire with one quart water, and when nearly done add a quart milk. Chocolate. — Take six tablespoons scraped chocolate, or three of chocolate and three of cacao, dissolved in a quart boiling water, boil . hard fifteen minutes, add one quart rich muk,

Cook this with the app: pantry check, scaling, and the assistant.