Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

by Woman's Institute of Domestic Arts and Sciences

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• 4 c. milk
• 3 Tb. cocoa
• 1/4 c. sugar
• Few grains of salt
• 1/2 c. boiling water

Scald the milk. Stir the cocoa, sugar, and salt into a smooth paste with the boiling water and boil for 2 or 3 minutes. Add the scalded milk, mill, and serve.

71. CREAMY COCOA.--When there is not very much milk on hand and still a rich, creamy cocoa is desired, the accompanying recipe should be tried. As will be noted, flour is used in addition to the usual ingredients. While this is accountable for the creamy consistency of the cocoa, it should be remembered that the cocoa must be cooked long enough to remove the raw, starchy flavor of the flour.

CREAMY COCOA

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Sufficient to Serve Six

)

• 4 Tb. cocoa
• 1 Tb. flour
• 4 Tb. sugar
• Few grains of salt
• 2 c. boiling water
• 2 c. milk

Mix the cocoa, flour, sugar, and salt, and stir into a paste with some of the water. Add the rest of the water, cook for 5 minutes, and then add the milk, which has been scalded. Mill and serve.