Of
these two materials, aluminum is the better, for milk is less liable to
scorch in a vessel of this kind than in one of any other material.
66. When chocolate is to be used for a beverage, the amount required
varies with the strength desired. Recipes for bitter chocolate usually
give the amount in squares, but no difficulty will be experienced in
determining the amount, for the cakes of chocolate are marked in squares
of 1 ounce each. If sweet chocolate is used, less sugar should, of
course, be added to the beverage.
67. In all but the first of the recipes that follow, it will be observed
that milk is used for a part of the liquid. The quantity given makes an
excellent beverage, but more or less may be used if desired. However, if
the quantity of milk is changed, the quantity of water should be changed
accordingly. Condensed or evaporated milk may be utilized very nicely in
the making of these two beverages. Milk of this kind should, of course,
be diluted, a half-pint can requiring 2 to 3 cupfuls of water. If
condensed milk is used, less sugar than the recipe calls for may be
employed. A few drops of vanilla added just before serving always
improves the flavor of cocoa or chocolate.
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