111 / 184
COFFEE,
CHOCOLATE,
COCOA
AND
TEA
111
Shave
the
chocolate
fine,
pour
on
the
boiling
water;
boil
for
twenty
minutes,
add
milk
to
please
and
boil
up
again.
Serve.
CHOCOLATE
(CREOLE
RECIPE)
I
cake
of
French
chocolate,
I
quart
of
milk,
Grate
the
chocolate
;
mix
with
a
little
hot
water,
and
stir
into
the
milk
which
should
have
reached
the
simmering
stage.
Stir
until
the
mixture
boils
;
allow
it
to
boil
up
once,
and
serve
immediately.
This
may
be
sweetened
after
serving
or
allow
two
tablespoonfuls
of
sugar
to
the
full
amount.
Add
whipped
cream
if
desired.
COCOA
(CREOLE
RECIPE)
4
tablespoonfuls
of
cocoa,
1
quart
of
milk.
Put
the
milk
in
a
double
boiler;
moisten
the
cocoa
with
a
little
milk,
and
pour
into
the
milk
as
it
begins
to
boil,
stirring
constantly.
Let
it
boil
up
once,
only,
and
serve.
Whipped
cream
may
be
used
with
it
if
desired.
COCOA
(OLD
NEW
ENGLAND
RECIPE)
2
tablespoonfuls
of
cocoa,
i
quart
of
water,
i£
cupfuls
of
milk.
Mix
the
cocoa
with
a
little
water
and
pour
into
the
full
amount
of
water
and
allow
to
boil
for
a
half
hour,
skim,
add
the
milk
and
allow
it
to
boil
up
again.
Serve.