The 1918 Fanny Farmer Cookbook

Prepare as Reception Cocoa, and add brandy before milling.

Chocolate I

1/2 squares unsweetened

chocolate

Few grains

salt

/4 cup sugar

cup boiling

water

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 five minutes; add to scalded

milk,

mill, and serve in chocolate cups with whipped cream. One and one−half ounces vanilla

chocolate may be substituted for unsweetened chocolate; being sweetened, less sugar is

required.

Chocolate II

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.

Chocolate III

ozs. sweetened

chocolate

Few grains salt

cups milk

Whipped cream

Scald milk, add chocolate, and stir until chocolate is melted. Bring to boiling−point, mill, and

serve in chocolate cups with whipped cream sweetened and flavored.

FRUIT BEVERAGES

Lemonade

cup sugar

1/3 cup lemon

Chapter III − BEVERAGES