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110
WHAT
TO
DRIN1C
Bring
the
milk
to
the
boiling
point
and
pour
in
the
cocoa
moistened
with
a
little
warm
water.
Stir
and
allow
to
boil,
beating
with
a
cream
whip
for
a
minute
or
two.
Pour
through
a
strainer
into
a
cup
or
individual
pot.
Multiply
this
amount
by
the
number
of
cups
to
be
served.
COCOA
No.
2
1
cupful
of
milk,
2
teaspoonfuls
of
cocoa.
Use
a
porcelain
kettle;
mix
the
cocoa
with
enough
hot
water
to
make
a
smooth
paste,
pour
the
milk over
it
slowly,
mixing
constantly,
so
that
there
will
be
no
lumps
left
undissolved.
Bring
to
the
boiling
point,
and
boil
for
ten
minutes.
Strain,
and
serve
at
once.
A
teaspoonful
of
6weetened
whipped
cream
added
to
each
cup
adds
per-
ceptibly
to
the
acceptability.
Sweeten
to
taste.
CHOCOLATE
2
cupfuls of
milk,
2
tablespoonfuls
of
grated
chocolate.
Grate
enough
unsweetened
chocolate
to
make
two
table-
spoonfuls,
mix
with a
little
boiling
water,
and
melt
slowly
over
a
low
fire,
then
add
the
milk,
pouring
carefully,
stirring
while
pouring.
Allow
this
to
boil
for
ten
minutes
and
strain.
Whipped
cream
added
to
each
serving
is
delightful,
although
it
makes
the
drink
a
bit
too
rich
for
most
people.
It
would
be
unadvisable
for
persons
given
to
stoutness
to
drink
chocolate.
CHOCOLATE
(Recipe
of
1845)
I
inch
of
a
cake
of
chocolate,
I
quart
of
boiling
water,
Milk.