Cocoa

Ingredients

• J cupful cocoa
• 3 cupfuls milk
• 1 teaspoonful cornstarch
• J cupful sugar
• 1 cupful water
• 1/2 teaspoonful salt

Method

1. 1

   Combine cocoa, sugar, cornstarch, and salt in a saucepan.

2. 2

   Gradually add water and stir until smooth.

3. 3

   Cook over medium heat, stirring constantly until thickened.

4. 4

   Gradually add milk and heat through, stirring until hot.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 42. The excerpt below is the record exactly as published.

COCOA AND CHOCOLATE 97 What is the purpose of cutting and folding in the whites of eggs in omelets ? What is the purpose of beating eggs ? What are the tests that show when egg white is beaten stiff and when dry ? What are the tests for thoroughly beaten egg yolk ? LESSON XXVII Milk; Milk with Cocoa and Chocolate Value of Milk. — Although more than four fifths of milk is water, it contains valuable nutritive substances and must properly be considered a food, rather than a mere beverage or thirst quencher. One of the most valuable foodstuffs in milk is protein. This exists in the form of casein and albu- min. Almost all of the protein is casein, there being little albumin. The latter has about the same properties as egg albumin. Casein has a peculiar property; it precipitates when acid is added to milk. When milk sours, the sugar contained in the milk changes to an acid, and this acid causes the casein to precipitate. Casein is also clotted by a ferment occurring in the digestive juice of the stomach. Experiment 42: Scalding Milk. — Fill the lower part of a double- boiler one third full of boiling water. Put £ cupful of milk in the top of the double boiler, cover, and heat over the boiling water. In a few minutes examine. What foodstuff in the milk has coagulated to form the coating over the top? Explain why it is that dishes that have contained milk should be soaked in cold water, and then washed in warm water. Insert a thermometer in the milk and record temperature. Is it possible to boil milk over hot water? Explain your answer. (Use this scalded milk to make cocoa and chocolate.) The taste of milk is changed by heating it above 158° F. Less change, however, is produced by scalding than by boil- ing. Milk is also apt to scorch if cooked at boiling tempera- 98 THE COOKING OF FOODS ture. It is never well to boil milk unless it is necessary to sterilize it. Cocoa and Chocolate. — Cocoa and chocolate contain protein, fat, and carbohydrates. These materials, in addition to the milk and sugar used in preparing the beverages, make the cocoa and chocolate beverages nutritious. They are foods, not mere beverages or thirst quenchers. Cocoa and chocolate also contain stimulating materials. Chocolate is not soluble in water. . Therefore, it should be blended as thoroughly as possible with other materials. A satisfactory and practical method of accomplishing this is to make a smooth paste of chocolate and boiling water. To develop flavor, it is well to cook chocolate and cocoa at boiling temperature, especially when combining with liquids. The flavor of the cocoa beverage is improved by much cook- ing. Long cooking of the chocolate beverage causes the fat to separate and float. COCOA J cupful cocoa 3 cupfuls milk 1 teaspoonful cornstarch J cupful sugar 1 cupful water \ teaspoonful salt

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