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 Shells

• 1¹⁄₂ cups shells
• 3 cups water
• 3 cups milk
• Sugar to taste

Bring the shells and water to a boil, put them into a cooker for eight hours or more. Add the hot milk, strain the liquid off, pressing the shells with a spoon to squeeze it out. Add the sugar and heat all until boiling. By adding one-third of a cup of cocoa nibs a more satisfactory drink is obtained. This recipe makes one quart.

Serves four or five persons.