Keep over hot water or on
back of range but do not boil. Pour boiling water slowly over coffee,
about one-quarter of a cup at a time, keeping pot covered between each
addition of water.
TEA
Water for tea should be freshly heated and just boiling. Teas are of
different strength, but a safe rule is 1 teaspoon dry tea to 1 cup
water. Scald teapot; put in dry tea and cover with little boiling
water for 1 minute. Add boiling water and cover closely. Allow it to
stand 3 to 6 minutes and strain off into a second hot pot before
serving.
CHOCOLATE
Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon
sugar and 2 tablespoons hot water. Boil all together till smooth; add
gradually 2 cups scalded milk; cook in double boiler 5 minutes. If
desired add 1/4 teaspoon vanilla. Serve with whipped cream.
COCOA
The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar, 1 tablespoon
cold water and 3/4 milk to each cup. Mix dry cocoa with sugar and cold
water; cook over slow fire until thick; add milk, and boil 1 minute.
COCOA SYRUP
2 cups water
2 cups sugar
1 cup cocoa
1/2 teaspoon salt
Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix
cocoa with cold water to make a paste and add to boiling water and
sugar; boil slowly for 10 minutes; add salt. When cold put into bottle
or glass jar in refrigerator.
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