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Beverages
—
-Non-Alcoholic
a
boiling
condition,
stir
well
and
heat
to
boiling
until
the
starch
is
cooked,
stirring
constantly;
add
the
sugar,
stir
until
dissolved,
add
the
vanilla
extract.
Serve
like
preceding.
4.
—
Powdered
cocoa,
31b.;
water,
J-£
gal.;
cream,
2
pt.;
tincture
of
vanilla,
5
oz.;
salt,
1
teaspoonful;
simple
syrup,
enough
to
make
1
gal.
5.
—
Take
1J>£
lb.
good
sweet
chocolate;
grate
fine;
add
1
gal.
milk
while
stirring;
then
beat
a
few
minutes
with
egg
beater
to
make
it
light
and
serve
with
whipped
cream.
This
should
be
made
in
porcelain-lined
urn
of
even
tem-
perature
and
stir
occasionally.
6.
—
Chocolate,
1
lb.;
sugar,
6
oz.;
boiling
water,
q.
s.
to
make
1
gal.
Grate
or
scrape
the
chocolate
fine
and
triturate
it
with
2
oz.
of
the
sugar
(this
may
be
done
pre-
liminarily,
and
in
larger
quantities,
if
necessary),
then
in
a
large
warmed
mortar
form
a
paste
under
the
pestle
by
the
gradual
addition
of
boiling
water
up
to
40
fl.oz.
Transfer
to
a
porcelain
dish,
slowly
heat,
and
stirring
in
well,
gradually
add
the
remaining
4
oz.
of
sugar
and
20
oz.
of
boiling
water
and
bring
the
whole
to
the
boiling
point
for
5
or
6
minutes,
then
remove
and
stir
until
ebullition
ceases;
return
to
fire
and
boil
for
1
minute.
By
this
means
the
cocoa
butter
will
not
separate,
and
the
product
will
not
need
straining,
but
skimming
only.
The
attention
is
devoted
to
obtaining
a
smooth
paste
at
the
first
step
and
in
not
overheating
at
the
last.
7.
—
Chocolate,
3
cakes;
gelatine
1
small
package;
sugar,
9
lb.;
hot
water,
8
pt.
Boil
for
5
minutes
and
strain.
8.
—
Make
the
syrup
by
taking
4
oz.
of
light
soluble
cocoa;
granulated
sugar,
2
lb.;
boiling
hot
water,
1
qt.;
vanilla
extract,
1
oz.
Dissolve
the
cocoa
in
the
hot
water
by
stirring,
then
add
the
sugar
and
dissolve.
Strain
and
when
cold
add
the
vanilla
extract.
To
dispense,
take
2
oz.
of
cocoa
syrup
and
1
oz.
of
cream.
Turn
on
the
hot
water
stream
and
stir
while
filling.
Top
with
whipped
cream.
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