Utensil.—A saucepan or coffee boiler.
Proportions.—One half cup shells to 1 quart boiling water. As much as 1 cup of the shells may be used.
Method.
Wash the shells in a strainer under the faucet. Put the shells in the pot, pour on boiling water, and simmer gently for 1⁄2 hour. Strain off, and serve with cream, or milk, or evaporated milk and sugar.
3. Cocoa.
Principle.—To mix the particles smoothly and evenly with the liquid by stirring and by heating.
Utensils.—A measuring cup, a saucepan, spoon, and beater. A double boiler, if milk only is used.
Ingredients.—Powdered cocoa, sugar, water, or milk, or milk and water. Cocoa made with milk does not agree with some people, in which case it may be made with water only, and served with cream, milk, or evaporated milk.
Proportions.—One teaspoonful of cocoa to 1⁄2 measuring cup. More or less as preferred. One teaspoonful of sugar, ditto.
Method.