68. PLAIN COCOA.--The quickest and cheapest method of making cocoa is
explained in the recipe that follows. It may be prepared in a saucepan
and poured into the cups or it may be made in the cups themselves. To
improve the flavor of cocoa made in this way, as well as add to its food
value, cream should be served with it. Salt also is used to improve the
flavor of all cocoa and chocolate beverages.
PLAIN COCOA
(Sufficient to Serve Six)
2-1/2 Tb. cocoa
2-1/2 Tb. sugar
Few grains of salt
4 c. boiling water
Mix the cocoa, sugar, and salt, form into a paste by stirring in a
little of the water, and then add the remainder of the water. Serve
with cream.
69. BREAKFAST COCOA.--Delicious cocoa can be made by following the
directions given in the accompanying recipe. Here milk and water are
used in equal amounts. When milk is used in the preparation of this
beverage, a scum of albumin is likely to form on the top of the cups
unless care is taken. To prevent this, the cocoa, as soon as it is
prepared, should be beaten with a rotary egg beater until a fine froth
forms on top. This process is known as _milling_, and should always be
applied whenever milk is used in the preparation of these beverages.
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