FROZEN COCOA CREAM.
(A hospital recipe).
One-half pound box cocoa, 4 cups of water, 3 cups of sugar. Boil three minutes until it stiffens. Put on ice.
A. To Prepare the Cocoa Syrup.—One-half pound of cocoa, 4 cups of water, 3 cups of sugar. Boil about three minutes until it stiffens. Put on ice.
B. Beat white and yolk of eggs separately and thoroughly. Sweeten whites to taste.
C. For the Beverage.—Pour ½ ounce of pure cream into a glass and 1 ounce of cocoa syrup. Add yolk and white of one egg, Beat thoroughly and cover with a dash of white. Drop a clot of cocoa syrup on the white and serve with a spoon. Ice cream may be served in it.