Cocoa Cordial

Ingredients

• one teaspoon of cocoa
• one teaspoon of sugar
• one half cup of boiling water
• one and a half tablespoons port wine

Method

1. 1

   Mix cocoa and sugar, add enough boiling water to form a paste.

2. 2

   Stir in the remainder of the water and boil for one minute, then add port wine.

Nutrition per serving

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 72. The excerpt below is the record exactly as published.

Cocoa Cordial Mix one teaspoon each of cocoa and sugar, add enough of one half cup of boiling water to form a paste. Stir in remainder of water and boil one minute, then add one and a half tablespoons port wine.— Mrs. R. F. Gray. Chicken Jelly Cut a chicken into small pieces and put in a double boiler with a teaspoon of celery seed, and water. Cover closely and let cook for five hours. Salt to taste, and strain through a cloth. There should be about one-half pint of liquid. When cold remove the fat, and to one tablespoon of the jelly add three tablespoons boiling water. Very nourishing for invalids. Extract of Beef Run through a meat chopper one pound of round steak; put in a glass jar with one-fourth cup of cold water. Place jar in a kettle of cold water, heat gradually and keep just below the boiling point for two hours. Strain and press the meat to obtain the juice. Season with salt.—Mrs. Yorke. THE TWIN-CITY HOUSEWIFE one hundred and one Egg Nog Beat the yolk of one egg until very light, add one tablespoon of sugar, and a speck of salt, and beat until creamy. Add very slowly one tablespoon of brandy, or more if egg still has a raw taste. Add one-half cup of milk or whipped cream and last of all the stiffiy-beaten white of the egg. Serve immediately.—Mrs. H. L. Jones. Sherry Nog To the yolk of one egg thoroughly beaten, add one tablespoon powdered sugar, two tablespoons sherry wine, and a pint of whipped cream.—Mrs. R. F. Gray. Baked Eggs Break an egg into a well-buttered dish, sprinkle with pepper, salt, and bits of butter. Add one-half tablespoon of cream and bake until white is set. Serve very hot on toast—Miss Mamie Thomas. Boiled Eggs Soft: Put eggs into a saucepan of boiling water, put on back of stove, or where water will keep hot, and let cook for ten minutes. Hard: Put eggs in saucepan of boiling water and put where the water will keep very hot, but not boil. Cook one-half hour when the yolk should be dry and mealy. Eggs Scrambled in Milk Beat an egg a very little, just enough to mix the white and the yellow. Season with a pinch of salt. Heat one-fourth of a cup of milk almost to boiling. Add to this the egg, stir rapidly a moment or so, and serve while very hot. He Invalid Sandwiches Scrape raw beef and spread between thin slices of bread after seasoning it with a little salt and pepper. Put in stove until bread is a little brown, and the meat heated through. c OatMeal Soup Heat soup stock to boiling point, add a little uncooked oatmeal and boil an hour. Rub through sieve, add a little milk and thicken with butter and flour rubbed together. Season with salt and pepper. Meat Broths In making any kind of meat broths, cut meat into small pieces, soak in cold water before heating, using both meat and bone. Cook in steam-tight kettle, let simmer but not boil, cook a long time. Make the day before using and remove fat from top when cold by laying upon it a sheet of blotting paper. Omelet Beat separately the white and yolk of one egg. To the yolk add one tablespoon of milk, salt and pepper to taste. Into this fold lightly the well-beaten white. Into a heated pan put two teasponos of butter. When it melts pour in the egg mixture. Shake pan gently so omelet will not adhere to it. Lift up sides with a knife and when a delicate brown, set pan in oven a minute to absorb moisture on top. Fold omelet half over, turn on a hot dish and serve immediately—Miss L. E. H. Bread Omelet Soak two tablespoons of bread crumbs in two tablespoons of milk for ten minutes, add salt and pepper to taste. To this add the beaten yolk of one egg, and last the stiffly-beaten white. Cook same as omelet above. one hundred and two THE TWIN-CITY HOUSEWIFE Baked Banana Cut banana in halves, put in shallow pan, sprinkle with sugar and a little lemon juice and bake until soft. Chocolate Custard Mix two tablespoons grated chocolate with two tablespoons sweet milk. Cook until smooth and add six tablespoons of cream, the well- beaten yolks of two eggs, two teaspoons of sugar and a pinch of salt. Cook in custard cups set in hot water. Serve hot or cold.—Miss Taylor. r Cup Custard Beat well one egg with one tablespoon of sugar and a pinch of salt. To this add one cup of scalded milk. Flavor to taste and pour | into custard cup. Place in pan of boiling water and bake in moderate oven until set. If cooked too long it will curdle-——Mrs. Estelle Johnson. Stewed Figs Wash and cut in small pieces one-half pound of figs and stew with one cup of cold water and one-fourth cup of sugar. Cook two and one-half hours very slowly. Flavor with lemon juice. Strawberry Float Beat whites of two eggs to a stiff froth with one-third cup powd- ered sugar. To this add one cup of mashed berries. Pile lightly in a glass dish and serve. Other fruits may be served in the same way.—_ Miss Alice Gray. Pay Pes «id rete rldeanabineensebeiessianenante et Grape Whip Beat the white of an egg until it foams, to it add three-fourths of a cup of grape juice in which five tablespoons of sugar have been dissolved, and one cup of thick sweet cream. Beat with a whip churn. Take off the froth as it rises and drain on a sieve. Pour the unwhip- ped part into a glass and pile the whip on top.—Miss Broughton. Snow Custard Beat white of one egg very stiff, add one tablespoon of sugar, a pinch of salt, and one-half cup of rich milk. Flavor to taste and bake in cups set in a pan of boiling water in a moderate oven about twenty minutes. When firm set on ice and serve cold. Tapioca Cream Mix one and one-half tablespoons of granulated tapioca, three tablespoons of sugar, and a pinch of salt. Add one cup of scalded milk and cook fifteen minutes. Add the yolk and white of one egg beaten separately. Remove from fire and flavor to taste. Serve plain or with fresh fruit—Miss Butner. THE TWIN-CITY HOUSEWIFE one hundred and three AHeberages Cafe au Lait Prepare one quart of very strong coffee, strain into a hot urn or coffee pot. Add an equal amount of boiling milk. Cover closely before serving. Sweeten to taste. Chocolate Use one teaspoon of cocoa

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