Cocoa

Ingredients

• 33^ c. cocoa. (1 lb.)
• 5 c. sugar
• 2 T. salt
• 2 c. cold water

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 90. The excerpt below is the record exactly as published.

cocoanut, raisins, candied cherries or crystallized ginger may be added. CREAMED GRAPES. 1. Use large white grapes; cut from bunches, leaving stems on grapes; wipe with soft, dry cloth. 3. Melt fondant, flavor with vanilla. 3. Hold grapes by the stem; dip, one at a time into fon- dant so that grapes are covered. 4. Cool on waxed paper. Note. — Strawberries (hulls on), cherries and dates may be dipped in the same way CHOCOLATE DIPPING. 1. Grate dipping chocolate or cut into small pieces; melt over warm (not boiling) water, stirring frequently. 2. Remove from heat ; let stand until quite cool — 90°F. 3. Have centres ready; dip into chocolate one at a time, lift out and dry on oiled paper. Note. — Chocolates should not be dried in a draught of air nor in a cold place ; allow to dry gradually. Nuts, fruits, marshmallows and fondant centres should be dry and free from icing sugar on the surface. CONFECTIONERY 299 CANDIED ORANGE PEEL. Rind of 2 oranges. 1 c, sugar. c. orange water. 1. Remove the peel from oranges in quarters, scrape off the white ; cut rind in thin strips. 2. Cook slowly in boiling water till tender, drain ; reserve water for syrup. 3. Make syrup of sugar and orange water, when boiling add rind, cook slowly until most of the syrup has evaporated. 4. Lift the rind out; drain; roll in granulated sugar. SALTED ALMONDS. 1 c. shelled almonds. 2 T. butter or olive oil. Salt. 1. Blanch and dry the almonds. 2. Place in shallow baking pan; put butter or oil over them. 3. Brown in a moderate oven, stirring frequently. 4. Drain on unglazed paper; sprinkle with salt. TURKISH DELIGHT. 3 tb. granulated gelatine, e. cold water. 2 c. sugar. y^ c. boiling water. ^ 1 orange, rind and juice. 3 tb. lemon juice. 1. Soften gelatine in cold water. 2. Make syrup of sugar and water; when boiling, add gelatine; boil gently 20 mins. 3. Remove from heat, add fruit juices; strain, add rind; candied fruit and chopped nuts may be added. 4. Pour into a moistened pan. 5. When firm cut into squares, using a knife dipped in hot water. 6. Roll in icing or fruit sugar. CANADIAN COOK BOOK NOTES CHAPTER XXI. LARGE AMOUNTS FOR HOME CATERING FRUIT PUNCH (to serve 75). 3 doz. lemons. 1 doz. oranges. 1 0. grated pineapple. 10 c. sugar. 10 0. water. 1. Make syrup of water, sugar and rind of 3 lemons and 3 oranges; boil 10 mins. 2. Cool, add fruit juices, strain. 3. Dilute as required. Note. — A few sprays of fresh mint may be used to flavor; add to mixture, let stand 2 or 3 hours or chop mint very finely and add to the punch before serving. TEA (to serve 100). 1 lb. tea. 5 gals, boiling water. 1. Tie tea loosely in a bag made of two thicknesses of cheesecloth. 2. Place bag in a large kettle of boiling water; cover tightly; set back where it will not boil. 3. Infuse 5 to 8 mins. ; remove the bag. BOILED COFFEE (to serve 100). 1% lbs. coffee, 2 eggs. 1 T. salt. 5 gals, boiling water. 1. Beat the eggs slightly; add shells which have been washed and crushed; add salt and 3^ c. cold water. 2. Tie loosely in a cheesecloth. 301 302 CANADIAN COOK BOOK 3. Drop into a kettle of boiling water; cover tightly; boil very gently 15 to 20 mins. 4. Remove the bag. Note. — Eggs may be omitted. FILTERED COFFEE (to serve lOo). 2 lbs. finely ground coffee. 5 gals, boiling water, 1. Scald the factory cotton filter; put in the coffee. 2. Pour boiling water through. 3. Refilter if coffee is not strong enough. COCOA (to serve lOo). 33^ c. cocoa. (1 lb.) 5 c. sugar. 2 T. salt. 2 c. cold water

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