Reception Cocoa

Ingredients

• 3 c. milk
• 2 tbs. cocoa
• 2 tbs. sugar
• 1 ts. cornstarch
• Spk. salt
• 1 c. boiling water
• 1 ts. vanilla

Method

1. 1

   Scald the milk in a double boiler; mix cocoa, sugar, cornstarch, and salt in a saucepan; stir in gradually 1 cup boiling water and boil for five minutes, stirring constantly.

2. 2

   Turn this mixture into hot milk and beat with an egg beater for five minutes until foamy.

3. 3

   Serve in chocolate cups with whipped cream on top.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 13. The excerpt below is the record exactly as published.

3 c. milk 2 tbs. cocoa 2 tbs. sugar 1 ts. cornstarch Spk. salt RECEPTION COCOA Scald the milk in a double boiler ; mix well the cocoa, sugar, cornstarch, and salt in a saucepan; stir in gradually 1 c. boiling water and boil the mixture five minutes, stirring it constantly. Turn this mixture Digitized by Google 40 FIRST YEAR 1 c. boiling water i is. vanilla into the hot milk in the boiler and beat it with an egg beater for five minutes, or until it is foamy. Serve the cocoa in chocolate cups with whipped cream on top. Fruit General Composition. — Fruit contains water, sugar, acids, and a small percentage of proteid. Food Value. — Good fruit is very wholesome, and should be used freely, both fresh and cooked. The former, if not eaten underripe or overripe, is easily digested. The fruits most conmionly used are apples, pears, peaches, plums, cherries, grapes, bananas, pineapples, currants, aiid various kinds of berries. ItECIPE 8. 6 tart apples 6 tbs. water 6 ts. sugar RECIPE 9. I 6 large sour apples J c. sugar 1 c. water 2 thin strips lemon rind, or 8 whole cloves Spk. salt

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