Cocoa

Ingredients

• 8 teaspoonfuls of powdered cocoa
• a quart of liquid (equal parts of water and milk)
• equal parts of water and milk
• equal parts of water and milk
• the same amount of sugar as of cocoa

Method

1. 1

   Heat the water and milk together.

2. 2

   Mix the cocoa and sugar dry.

3. 3

   When the liquid begins to bubble, add the dry materials and stir quickly.

4. 4

   When dissolved, the beverage is ready.

Nutrition per serving

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 9. The excerpt below is the record exactly as published.

cocoa for the school luncheon CocoA is easy to prepare for the school luncheon on the cold days of winter. What is the value of this and of other hot bever- ages ; and what are some of the important things to think about in cooking them ? Milk or cream, and sugar give hot drinks some value as food. Grown people use coffee and tea because there is a substance in both of them, besides the flavor, that they think has a pleasant effect upon their nerves, although in the end most people would be better without either. Very agreeable beverages are made from roasted grain, and several of these can be bought. Of course, girls and boys do not take either tea or coffee ; but there is no reason why they should not have a cup of cocoa for breakfast, and on cool days make it for the school luncheon. LUNCHEON AT SCHOOL 27 What is cocoa ? Cocoa and chocolate are manufac- tured from a seed somewhat like a bean, that grows in hot countries. The bean is roasted and ground, and from it chocolate is made. Cocoa is chocolate with the fat taken out. If you have ever seen cocoa butter. Courtesy of Miss Myra Hunt. Fig. 13. — A well-arranged school kitchen. you know how this fat looks. Which will have the more food value, cocoa or chocolate .? How to cook. Let us now plan to make cocoa at school. Cooking should be as dainty and pretty work as painting or sewing. We can make it so if we arrange neatly on the table everything to work with and do not spill food materials. The illustration (Fig. 15) shows some convenient measures. See how the cups are divided. Of course, 28 FOOD AND HEALTH Courtesy of the Forecast Magazine, Fig. 14. — A neat working table and worker. Notice the fireless cooker. United States Departmeru of Commerce., Circular of the Bureau of Standards, No. 66. Fig. 15. — Cups and spoons like these are "Convenient household measures. LUNCHEON AT SCHOOL 29 Fig. 16. — The spoonfuls in measuring should be level. everyday spoons will do. The spoonfuls in measuring should be level. (See Fig. 16.) When we cook, we should plan everything carefully, and take out what we need for work. This saves time and steps. We must think beforehand of : 1. What to take. 2. How much of each kind. 3. What utensils to use. 4. How to put the materials together. 5. How to cook these materials, — apply heat. 6. How to serve the cooked food. These are what the cook books tell you about in what is called a " recipe '' or " receipt." MoUie Stark, another Pleasant Valley schoolgirl, is making her own cook book. Suppose we all begin to do so, too. Mollie is using a notebook with loose leaves, such as we have in school. If the cover of your notebook is not a pretty color, you can make one of some washable material, in the sewing 30 FOOD AND HEALTH class, perhaps, or for home work. MoUie illustrates her book either with drawings or with pictures pasted in. Making the cocoa. A quart of cocoa serves six people very well, for the cups we drink from hold less than a half pint. How many quarts of cocoa shall you need for them ^ Let us now, one by one, think of the points we must remember. * Cocoa. What to use,^ Cocoa, sugar, water, milk. How much to take. Equal parts of water and milk. 8 tea- spoonfuls of powdered cocoa to a quart of liquid. The same amount of sugar as of cocoa

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