Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1916-11-14
! HOUSEHOLD HINTS
The Art of Making Cocoa

All, children and most grown-ups like
"A the chocolate flavor, and, Indeed,
whore tea and coffee disagree, prefer It to
,nass beverages. Its richness is what
makes chocolate an unsuitable accompani-
ment to a substantial meal But 1t is pos
sIble TO obtain the much-desired chocolate
favor without having to partake or the
fatty heavy components of chocolate by
the right preparation of cocoa.
Cocoa. as most people know, is simply
the residue of chocolate, after the fat has
be4n removed. The bitter chocolate which
We use for iclngs and candy making is the
pure chocolate-the solidfed ground bean.
sometimes in the manufacture of choco-
late for beverag ges, starch is added, ana
This, of course, contributes considerably
10 its heating quality.
But cocoa can be made to give all the
chocolate flavor so pleasing to the palate
minus the overriChnesS. Many people De-
ueye that because cocoa is less rich than
chocolate great deal of milk must be used
IN its preparation. on the contrary, IN
order TO get the value for which we buy
cocoa instead of chocolate, we need to use
less milk and more water, and then II can
be consumed like any lighter beverage
Here is a simple recipe that makes ex-
ceedngly good cocoa:
Two tablspoonfuls Of sugar. two table,
spoonfuls of cocoa, a few grains OF salt,
three cupfuls Of water, one cupful or MILK
one-half teaspoonful of vanilla
Mix sugar and cocoa together and boil
with water until it becomes a little syrupy.
then add milk and scald, but do not allow
10 come to a boil. Just before serving add
few drops OF vanilla and the salt, and
beat with an egg-beater for few minutes.
This makes 1t light and more appetizing.
Cocoa can be served in this way, and
those who like 1t n little richer can add
whipped cream to It.
On the other hand. II you keep supply
Of cocoa and once in a while wish to make
cocoa that will have the rich, chocolatY
flavor" of real chocolate. you can do so
simply by adding cornstarch yourself, in
stead Of paying for cornstarch in some of
The manufactured chocolates. The recipe
follows:
Two tablesponfuls OF cocoa, two table,
tpoonfuls of sugar a few grains of salt
one teaspoonful of cornstarch, two cupfuls
OF milk. one cupful of water. one-half tea
spoonful of vanilla.
Boil one cupful of water and scald, but
90 not boil the three cupfus of milk. Min
cocoa, sugar, cornstarch and salt with boil
ing water and boil for five minutes, ther
pour into the hot milk, add vanilla and beat
with an eggbeater for few minutes.
Some people who like the chocolate flavor
nnd that neither chocolate nor cocoa agrees
with them. In this case it is still possible
10 get the flavor without the use of either
chocolate or cocoa but of cocoa nibs" ol
cocoa Shells" as they are sometimes called
Ihese are simply the shells of the cocoa
pean' and can be purchased for about six OF
eight cents the pound. They are prepared
Just as one prepares tea or coffee and ar,
similarly thin and watery. But they hav,
very agreeable chocolate flavor, and are
moeed' more wholesome than tea or coffee
AS the shells naturally contain no oil what
ever, they are especially ADAPTED TO younI
enildren or persons whose digestion is weak
(Copyright.)