While this is accountable for the creamy consistency of the cocoa, it
should be remembered that the cocoa must be cooked long enough to remove
the raw, starchy flavor of the flour.
CREAMY COCOA
(Sufficient to Serve Six)
4 Tb. cocoa
1 Tb. flour
4 Tb. sugar
Few grains of salt
2 c. boiling water
2 c. milk
Mix the cocoa, flour, sugar, and salt, and stir into a paste with some
of the water. Add the rest of the water, cook for 5 minutes, and then
add the milk, which has been scalded. Mill and serve.
72. HOT CHOCOLATE.--Very good hot chocolate can be made by following
the directions here given. As will be noted, this recipe is similar to
several of those given for cocoa, except that chocolate is substituted
for the cocoa. It may therefore be used on any occasion when cocoa would
be served. It is especially delicious when served with a tablespoonful
or two of whipped cream.
HOT CHOCOLATE
2 c. milk
1-1/2 sq. unsweetened chocolate
1/4 c. sugar
Few grains of salt
2 c. boiling water
Scald the milk. Melt the chocolate over the fire, add the sugar and
salt, and gradually stir in the boiling water.
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