Читать книгу The Boston cooking-school cook book онлайн

55 страница из 121

¾ cup boiling water

Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste; add remaining water and boil one minute; pour into scalded milk. Beat two minutes, using Dover egg-beater.

3 tablespoons cocoa

¼ cup sugar

1½ cups boiling water

4 cups milk

3 teaspoons cooking brandy

Prepare as Reception Cocoa, and add brandy before milling.

1½ squares Baker’s chocolate

¼ cup sugar

Few grains salt

1 cup boiling water

3 cups milk

Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and gradually boiling water; when smooth, place on range and boil one minute; add to scalded milk, mill, and serve in chocolate cups with whipped cream. One and one-half ounces vanilla chocolate may be substitute for Baker’s chocolate; being sweetened, less sugar is required.

Prepare same as Chocolate I., substituting one can evaporated cream or condensed milk diluted with two cups boiling water in place of three cups milk. If sweetened condensed milk is used, omit sugar.