HOT COCOA
~ from The Boston Cooking School Cook Book circa 1936)
1 1/2 Tbsp. cocoa
2 Tbsp. sugar
few grains salt
1/2 cup boiling water
4 cups milk
Scald milk. Mix cocoa, sugar, and salt, add 1/2 cup boiling water and boil 3 minutes. Add milk and heat slowly to just below boiling point. Beat 2 minutes with egg beater or wire whisk.
(Serves 6)
Rich Cocoa: Double the amount of sugar and cocoa. Flavor with a few drops of vanilla.
Mexican Chocolate I: Scald mild with 2 Tbsp. ground coffee. Stain before adding to cocoa mixture. Flavor with 1/2 tsp. vanilla.
Mexican Chocolate II: combine 2 cups hot cocoa and 2 cups boiled or filtered coffee. Flavor with 1/2 tsp. vanilla.
NUT COOKIES
~ from The Boston Cooking School Cook Book circa 1936)
2 egg yolks
1 cup brown sugar
1 cup chopped nut meats
2 egg whites
6 Tbsp. flour
few grains salt
Beat egg yolk until thick and lemon-colored; add sugar gradually, nut meats, egg whites and beat stiff; and flour mixed with salt. Drop from tip of spoon on buttered cookie sheet, flatten with knife, spread, and bake 5-8 minutes in moderate (350 degree) oven.
(Makes 50)
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