72. HOT CHOCOLATE.--Very good hot chocolate can be made by following the directions here given. As will be noted, this recipe is similar to several of those given for cocoa, except that chocolate is substituted for the cocoa. It may therefore be used on any occasion when cocoa would be served. It is especially delicious when served with a tablespoonful or two of whipped cream.
HOT CHOCOLATE
- 2 c. milk
- 1-1/2 sq. unsweetened chocolate
- 1/4 c. sugar
- Few grains of salt
- 2 c. boiling water
Scald the milk. Melt the chocolate over the fire, add the sugar and salt, and gradually stir in the boiling water. Place over the fire, let boil for 2 or 3 minutes, and add the scalded milk. Mill and serve plain or with whipped cream.
73. ICED COCOA OR CHOCOLATE.--An excellent warm-weather beverage consists of cold cocoa or cold chocolate served either with or without sweetened whipped cream. Prepare the cocoa or chocolate according to any of the recipes already given and then allow it to cool. Fill glasses with cracked ice, pour the cocoa or chocolate over it, and serve either with or without sweetened whipped cream.
74. LEFT-OVER COCOA AND CHOCOLATE.--As the materials used in the preparation of cocoa and chocolate are rather expensive, not the slightest quantity of these beverages that remains after serving should be wasted. However, a small amount of chocolate usually has to be added so that it will have a stronger flavor. It may then be thickened with corn starch for chocolate blanc mange or with gelatine for chocolate jelly. Either of these served with whipped cream or a sauce of some kind makes an excellent dessert. Chocolate bread pudding may also be flavored with these left-over beverages.
It is also a good plan to utilize left-over cocoa or chocolate for flavoring purposes. However, additional cocoa or chocolate and sugar should first be added to it, and the mixture should then be boiled to a sirup. When so prepared it may be used whenever a chocolate flavoring is desired, such as for flavoring other beverages, cake icings, custards, sauces for desserts, and ice creams.
SERVING COCOA AND CHOCOLATE
75. When cocoa or chocolate is used to accompany meals, it is served in the usual sized teacup. However, when either of these beverages is served at receptions or instead of tea in the afternoon, regular chocolate cups, which hold only about half as much as teacups, are used. An attractive chocolate service to use for special occasions is shown in Fig. 11. The cocoa or chocolate is prepared in the kitchen, but is served to the guests from a chocolate pot, such as the one shown, in tall cups that match the chocolate pot in design. If such a service is not available, the cocoa or chocolate may be poured into the cups in the kitchen and then brought to the guests on a tray.