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SYRUPS
—
FRUIT
AND
PLAIN
77
CHOCOLATE
SYRUP
(FOR
BOTTLING)
1
1
pounds
of
cocoa,
ii
pints
of
water,
i
J
pounds
of
sugar,
i
teaspoonful
of
vanilla.
Heat
the
water
until
boiling,
and
use
a
little
of
it
to
moisten
the
cocoa,
mixing
it
until
smooth;
add
the sugar,
and
the
rest
of
the water,
stir
carefully,
being
sure
that
the
mixture
is
smooth,
put
over
the
fire
and
bring
to
the
boiling
point
;
boil
for
five
minutes
and
pour
into
sterilized
bottles.
Seal
and
put
away
in
a
cool
place.
CHOCOLATE
SYRUP
(FOR
IMMEDIATE
USE)
i
cupful of
cocoa,
2
cupfuls
of
sugar,
i
cupful of
boiling
water,
Vanilla.
Mix
the
cocoa
and
sugar,
stir
in
a
little
of
the
water,
mixing
well
to
be
sure
that
the
mixture
is
smooth
;
then
add
the
rest
of
the
water,
stir
well
and
boil
for
five
minutes.
Add
a
half
teaspoonful
of
vanilla
and
put
into
a
pint
jar
until
needed
for
the
refreshing
drink.
^
Two
tablespoonf
uls
to
each
glass
is
about
the
right
propor-
tion
when
ready
to
serve.
CHOCOLATE
SYRUP
(MADE
FROM
UN-
SWEETENED
CHOCOLATE)
Because
chocolate
is
somewhat
richer
than
cocoa,
many
prefer
it.
The
following
recipe,
easily
made,
will
be
found
most
satisfactory.
i
pound
of grated
chocolate,
i
cupful
of
granulated
sugar,
i
cupful
of
water,
i
teaspoonful
of
vanilla.