137 / 258
Hot
Beverages
7.
—
To
be
served
from
a
hot
soda
apparatus
having
large
cans;
2
qt.
water,
2
lb.
sugar,
1
qt.
milk,
1
lb.
powdered
chocolate
or
1
qt.
cream
chocolate.
Put
water
into
can
over
slow
fire,
let
it
come
almost
to
a
boil,
add
chocolate,
milk
and
sugar,
simmer
for
5
minutes,
pour
into
urn
and
keep
it
hot.
Draw
this
chocolate
into
cup,
add
more
sugar
if
desired
and
top
with
whipped
cream.
Syrups.
—
1.
—
Chocolate,
8
oz.;
granulated
sugar,
4
oz.;
boiling
water,
28
oz.;
chocolate syrup,
enough
to
make
1
gal.
Select
a
rich
brand
of
chocolate.
Grate
or
scrape
fine
and
triturate
with
the
sugar;
then
in
a
large
warm
mortar
form
a
paste
by
trituration,
gradually
adding
18
oz.
of
boiling
water;
transfer
to
a
porcelain
vessel,
heat
slowly,
stirring
well;
gradually
add
the
remainder
of
the
water,
bring to
a
boil
and
boil
for
5
or
6
minutes,
stirring
constantly;
stir
for
some
time
after
removing
from
the
fire,
then
bring
to
a
boil
again
and
boil
for
1
minute.
By
this
means
separation
of
cocoa
butter
is
prevented,
and
the
mixture
does
not
require
straining,
but
simple
skim-
ming.
Add
the
syrup
and
the
mixture
may
be
flavored
with
vanilla
extract
or
other
flavors.
Care
must
be
exer-
cised
to
make
a
smooth
paste
in
the
beginning
and
to
avoid
scorching at
the
last.
A
quantity
of
the
chocolate
may
be
kept
on
hand
in
a
grated
or
scraped
form,
mixed
with
the
proper
amount
of
sugar.
In
serving
use
1%
oz.
of
the syrup,
add
an
ounce
of
cream,
fill
the
mug
with
hot
water,
top
with
whipped
cream
and
serve
with
crackers
and
a
spoon.
2.
—
Good
soluble
cocoa,
3%
oz.;
water,
2
pt.;
granu-
lated
sugar,
40
oz.;
vanilla
extract,
4
dr.
Heat
the
water
to
boiling,
stir
in
the
cocoa,
gradually
added;
add
the
sugar;
when
latter
is
dissolved,
strain
and add
the
ex-
tract.
Serve
like
the
preceding.
3.
—
Powdered
chocolate,
4
oz.;
starch,
j4
oz
-!
water,
2J-6
pt.;
sugar,
2J4
lb.;
vanilla
extract,
2
dr.
Mix
the
chocolate
and
starch
by
trituration,
mix
intimately
with
part
of
the
water,
pour
on
the
remainder
of
the
water
in
117