66. When chocolate is to be used for a beverage, the amount required varies with the strength desired. Recipes for bitter chocolate usually give the amount in squares, but no difficulty will be experienced in determining the amount, for the cakes of chocolate are marked in squares of 1 ounce each. If sweet chocolate is used, less sugar should, of course, be added to the beverage.
67. In all but the first of the recipes that follow, it will be observed that milk is used for a part of the liquid. The quantity given makes an excellent beverage, but more or less may be used if desired. However, if the quantity of milk is changed, the quantity of water should be changed accordingly. Condensed or evaporated milk may be utilized very nicely in the making of these two beverages. Milk of this kind should, of course, be diluted, a half-pint can requiring 2 to 3 cupfuls of water. If condensed milk is used, less sugar than the recipe calls for may be employed. A few drops of vanilla added just before serving always improves the flavor of cocoa or chocolate.
68. PLAIN COCOA.--The quickest and cheapest method of making cocoa is explained in the recipe that follows. It may be prepared in a saucepan and poured into the cups or it may be made in the cups themselves. To improve the flavor of cocoa made in this way, as well as add to its food value, cream should be served with it. Salt also is used to improve the flavor of all cocoa and chocolate beverages.
PLAIN COCOA
(
Sufficient to Serve Six
)
- 2-1/2 Tb. cocoa
- 2-1/2 Tb. sugar
- Few grains of salt
- 4 c. boiling water
Mix the cocoa, sugar, and salt, form into a paste by stirring in a little of the water, and then add the remainder of the water. Serve with cream.
69. BREAKFAST COCOA.--Delicious cocoa can be made by following the directions given in the accompanying recipe. Here milk and water are used in equal amounts. When milk is used in the preparation of this beverage, a scum of albumin is likely to form on the top of the cups unless care is taken. To prevent this, the cocoa, as soon as it is prepared, should be beaten with a rotary egg beater until a fine froth forms on top. This process is known as milling, and should always be applied whenever milk is used in the preparation of these beverages.