The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Cocoa

• 1¹⁄₂ tablespoons cocoa
• 2 tablespoons sugar
• 2 cups boiling water
• 2 cups hot milk
• Few grains salt

Mix the cocoa, sugar and salt. Mix it to a paste with boiling water, add to the remaining water, and let it boil one minute. Add the scalding milk and beat it well with an egg-beater and serve it; or put it into a cooker to keep warm until it is to be used. It will keep for several hours and should be beaten upon removal. Reception cocoa is generally made with double the quantity of cocoa and is served with a spoonful of whipped cream laid on top.

Serves four or five persons. For reception serves eight persons.