Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-04-04
COCOA IN PLACE OF TEA
Or COFFEE IS HEALTH HELP
ycll.Aiadc Cup Is lnvigorating and
Helpful in Daily Routine, ind
Has Large Food Value.
pY Lonl,Erro G: LYNCH.


,hose old ladss-dear old soul-who
for Years has been a tea topper. The
Won Came early enough you got fresh
led -Eut as the first tea was made
for breakfast. one would have to be
a mighty early caller to even even get
can imagine my surprise AMER l had
politely stee!cd myself for the cup
Of health destroying tea when the
dear old hostess served me cup OF
Isn't she explained Seems that since
both tea and coffee have become so
very expensive she decided to try
ing better health than in some years
and also finds herEelf eating less OF
the more expensive foods
No Value in Tea or Coffee.
Excsrt for the drop of milk or
cream and sugar there is no food
vahl. in tea or coffee Cocoa or
chocolate is not only nourishing OF
Itself. hut being made with n large
proportion OF milk. i; is n food quite
as much as il is Il drink. Yet there
is cocoa and cocoa. And whenever l
hear u person declare that she does
noi like cocoa ! have suspicion that
said person has not had the pleasure
OF drinking wcll-rnadc cocoa.
For each cup Of the beverage. two
level teaspoon OF cocoa. Mix together
in a saucepan and add onc-fourth
Gun water Sting to the boiling
point and add onc-half measuring
Gun OF scald.d milk. IL an albumin
Gus skin forms. boa; the mixture with
q Dover egg bcatsr.
There are two faults. common to
the beverage cocoa Many of the
no, chocolate put the raw cocoa
or chocolate powder in the cup, add
some boiling water and teaspoon
of whipped cream and the sweeien:nG.
F.. ls. w
coct;on gives them Indigestion. And
il is n. 10 he wondered at, for the
raw starch az tho cocoa powder needs
moro OF a cooking than mere scald-
since very little and sometimes no
milk at all is used the connection is
not nourishing 20 any marked degree
and sometimes not eS>>> palatable.
Drug Store Bonrd Poor.
Some drug stores having soda
fountains make the cocoa with fair
proportion Of milk. but then they
keep the mixture boiling all day long. |
milk tina, is boiled even few minutes |
is difficult o, d rcstion Naturally, |
milk that is boiled al! day is most |
difficult 20 digest.
Chocolate pudding Is always well |
coined by the young folks II NJ is /
We'll made. To make 4 good pudNinE. |
mix one -half Of = measuring cup each !
pan, Slowly stir in one quar-, OF |
milk. Cook. stirring constantly until /
the mixture boiS Boil oNe minute .
longer and turn .nto molds previously |
dipped into cold water Serve with I
milk or plain or whipped cream or
ma.slmaliow OF = simple cuStard 7.
sauce.
There arc some very effective ways !
OF using unswcetcned chocolate on
cake. Recently saw cake covered
with whipped cream and then the |
cake of chocolate had been passed |
over the crater so that hundreds OF
tiny shrcds OF chocolate fell upon this :!
snowy white surface.
Another effective way O. using |
grated chocolate is in an icing.
Cream together half 4 cup Of butter
with cup:ui of contectioners'
sugar. Add in suHcien: grated cho-
colate TO givt the desired color TO the ,
mixture. Spread Al once over the !
cake ana rum over j; with the fork 10
simulate a few fancy markings
Every woman has her own pct re-
clpc for chocolate iclD- for cake But
l md that by beay!nr quarter of
teaspoon .: shaved paraane wax into
tae ohoco!atc mixture you attain the
hicn shine characteristic OF the high
class caterer or baker.
Tea and coffee are expensive and
have no food value. Why not 20 in
f>r cocoa and chocola:c 4 ,,,tlc moe
AMI Get no; only a palltrb!e product.
penditure?