Chocolate

Ingredients

• 2 oz. chocolate
• 1/2 C. sugar
• 1 C. water
• 4 C. milk
• i t. salt

Method

1. 1

   Cut chocolate in fine pieces and mix with sugar, salt and water, then follow directions for making cocoa.

Nutrition per serving

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 37. The excerpt below is the record exactly as published.

chocolate fac- tories, tlere the shells are removed and the inner part of the bean broken up into cocoa "nibs." In the manufacture of bitter chocolate, the cocoa nibs are run through hot rollers and ground to a soft paste which is then run into molds and allowed to harden. If sweet or flavored chocolate isi-to be made the sugar and flavoring are added before the paste is poured into the molds. The fat in the chocolate is objectionable to some people, so a large amount of this fat is removed by means of pressure and the dry substance left is then ground to a powder and sold as cocoa. The fat -is sold as cocoa butter to be used for ointments, salves, etc. Composition. Cocoa contains a stimulant called theobromine, similar to the theine and caffeine in tea and coffee, though its stimulating effect is believed to be less than that of tea or coffee. Cocoa also contains fat and starch in quite large quantities, so that cocoa, unlike tea and coffee, is a real food. Cocoa nibs contain about fifty, per cent fat and from eight to twelve per cent starch. Hints in Making Tea, Coffee and Cocoa. 1. One heaping T. coffee, one level t. tea or one rounding t. cocoa to one C. liquid is the proportion usually allowed to each 2. Tea should never be boiled. If it is boiled it will contain enough tannic acid to make it unfit to be taken into the stomach, person. 184 POOD AND COOKERY 3. Cocoa should always be boiled to cook the starch. 4. Sometimes a small amount of cornstarch is mixed with the powdered cocoa before cooking to make it seem richer and creamier; one-half t. cornstarch to each rounding t. cocoa. 5. A few drops of vanilla added to the cocoa just before it is served improves the flavor for some. 6. A spk. of salt added to coffee and to cocoa will help bring out the flavor. 7. When milk, instead of cream, is used with coffee it will seem richer if it is heated before being added to the coffee. LABORATORY EXERCISES. Hot Tea. 3 rounding t. tea 6 C. boiling water 1. Put freshly drawn water on to boil. 2. As soon as it is boiling scald an earthen or granite teapot, put in the tea and pour the boiling water over it. 3. Let stand five minutes then pour tea into cups or into another teapot. If the water is allowed to stand longer on the tea leaves more tannic acid will be drawn out. Note. — // the tea is too strong weaken with boiling water. Tea may be served plain or with cream and sugar or with thin slices of lemon and sugar. At afternoon teas, whole cloves or accasia buds are sometimes served in tea. Iced Tea. 3 rounding t. tea 5 C. boiling water cracked ice 1. Scald teapot and make tea according to direction for hot tea. BEVERAGES 185 2. When tea has steeped five minutes pour into a pitcher and let cool. 3. Before serving, add cracked ice and serve with thinly sliced lemon and sugar. Boiled Coffee. 6 heaping T. coffee 2 egg shells or 1 egg 1 C. cold water 5 C. boiling water 1. Scald coffee pot. 2. Mix one-half C. cold water, crushed egg shells and coffee together and put into coffee pot. 3. Pour on boiling water and let boil three minutes. 4. Add remainder of cold water and let stand five minutes to settle. Cold Water Coffee. 6 heaping T. coffee 6 C. cold water 1. Scald coffee pot. 2. Put coffee in muslin bag and put into coffee pot with cold water. 3. Bring slowly to boil and let boil three minutes. 4. Eemove from fire and let stand one minute. Put back on stove and let boil three minutes more. Remove bag and let cof- fee pot stand where coffee will keep hot but not boil until ready to serve. Filtered Coffee. 6 heaping T. pulverized coffee 6 C. boiling water 1. Put strainer in coffee pot and put coffee into strainer. 2. Place coffee pot on stove and pour the boiling water 186 FOOD AND COOKERY through the coffee -J C. at a time. After pouring on i C. cover the coffee pot and allow the water to drip through slowly, then add another half cup and repeat until all the water has been added. 3. If stronger coffee is desired or if the coffee has not been finely ground, pour the coffee out of the coffee pot and re-filter it. Iced Coffee. Make coffee by any of the above methods, then pour into a pitcher and allow to cool. Add cracked ice and serve in glasses with cream and sugar. COCOA. 4 T. cocoa 1 C. water 4 T. sugar 4 C. scalded milk i t. salt 1. Scald milk in double boiler. 2. Mix cocoa, sugar and salt together. 3. Add water and let boil two minutes to cook the starch thoroughly. 4. Add milk and let it get hot but not boil. (Milk that has boiled is not as easily digested as milk that has not been boiled.) 5. Beat with Dover egg beater until frothy to prevent a scum forming on top, then serve at once. Note. — If cocoa must stand after it is made, keep it hot in the double boiler and beat again before serving. Chocolate. 2 oz. chocolate ^ C. sugar 1 C. water 4 C. milk

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