Homemade
Chocolate Recipes:
Breakfast
Cocoa
Walter
Baker & Co.'s Breakfast Cocoa
is powdered so fine that it can be dissolved by pouring boiling water on it. For
this reason it is often prepared at the table. A small teaspoonful of the powder
is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a
cup of boiling water, and milk or cream is added to suit the individual taste. This
is very convenient; but cocoa is not nearly so good when prepared in this manner
as when it is boiled.
For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls
of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk
on the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually
pour the hot water upon them, stirring all the time. Place the saucepan on the fire
and stir until the contents boil. Let this mixture boil for five minutes; then add
the boiling milk and serve.
A gill [a gill
is equal to 1 half cup]
of cream is a great addition to this cocoa.
Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a
few grains of salt and half a teaspoonful of vanilla extract may be added.
Recipe Credit: Miss Maria Parola, Specially Prepared for Walter Baker & Co. LTD.
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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