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Beverages page 1 >  Hot Chocolate (1906)


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Chocolate (Hot Chocolate)

The Inglenook Cook Book (1906)

Take 1 pint of water, let come to a boil, then stir in 3/4 cup of grated chocolate. Let boil 2 or 3 minutes, remove from the stove, and add 2 quarts of fresh milk, and sugar to suit the taste. Put back on the stove, let get scalding hot, but be careful not to let it boil, as boiling spoils it. This will make about 8 cups.

Sister Jennie A. Crofford, Martinsburg, Pa.

To Make Chocolate
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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