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 1906 COOKBOOKICE CREAM & DRINKS >  To Make Chocolate >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Take the amount of shaved or grated chocolate, an equal amount of sugar, and as much flour as will lie on a nickel for each cup to be made. Mix well. Now take equal amounts of water and rich milk and put the above-mentioned ingredients in it and boil, stirring continuously. In the countries where the chocolate comes from they use a pinch of ground cinnamon to the chocolate, and then boil. Enough must be used to give it a cinnamon flavor. It will probably suit the taste of our readers better if, when the drink is made, it is slightly flavored with extract of vanilla, added just after the pot is taken from the fire. It should be stirred in. The trick of putting the flour in should not be forgotten. Its use is in holding the chocolate in suspension.

Sister Bessie Royer, Elgin, Ill.

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