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The 1918 Fanny Farmer Cookbook
water
Boil cracked cocoa and water two hours. Strain, and serve with milk and sugar. If cocoa is
pounded in a mortar and soaked over night in three pints water, it will require but one hour’s
boiling.
4
4
Breakfast Cocoa
1
1/2 tablespoons
prepared cocoa
2
cups boiling
water
2
tablespoons sugar
2
cups milk
Few grains salt
Scald milk. Mix cocoa, sugar, and salt, dilute with one−half cup boiling water to make
smooth
paste, add remaining water, and boil five minutes; turn into scalded milk and beat two
minutes,
using egg−beater, when froth will form, preventing scum, which is so unsightly; this is known
as
milling.
4
5
Reception Cocoa
tablespoons cocoa
A few grains salt
3
1
/4 cup sugar
4 cups milk
3
/4 cup boiling water
Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste;
add remaining water and boil five minutes; pour into scalded milk. Beat two minutes, using
egg−beater.
4
6
Brandy Cocoa
3
1
tablespoons cocoa
1
1/2 cups boiling
water
/4 cup sugar
cups milk
teaspoons cooking brandy
4
3
Chapter III − BEVERAGES
45
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