Oxford Democrat., 1921-06-07
The Hostess Surprise.

80 HhO0kO0o Oe2b ~
Almost every one likes the favor Of
the COCOA bean, and thsre 10 . constant
Increase In the use Of the various prepar
ratious made from it. Sweet chocolate
10 ono OF the esssntials the traveller pro-
vldss himself on his journeys; IL was
supplied in great quantities TO tho sol
diers during the War-aud also % q
beverage In the form Of oocoa-and it
10 used in place Of candy BY young and
old alike.
Ono of the best.kDown writer's on
dietetics says OF COCOA:
at 10 . perfect food, - wholesome ~
lt 10 delicious beneflcent rest0rer OF
exhausted power; but its quality must
be good and It must be carefully pre-
pared. tits highly nourishing and easily
dieested, and is fitted to repair wasted
strength, preserve health, and prolopg
life. It agrees with dry temperaments
and convalescenis; with mothers who
nurse their children; with those whose
occupations oblige them to undergo
severe mental strains; With public speak
err, and with all those who give to work
Q portion Of the time needed for sleep.
II soothes both stomach and brain, and
for this reason, a. we'll a. for others, 1t
10 the best friend Of those engaged in
literary pursuits."
A cup Of COCOA made with sugar and
milk makes Q very fair breakfast for the
average person. It 10 mistake to coD-
slider the beverage merely a. an adjunct
to the rest of the meal.
Less sugar and more milk are needed
when cocoa 10 used than when chocolate
10 used.
To render cocoa more palatable and
more nutritious, and hence more diges-
tible, boiling water should be poured
over it, as certain extractive principles
are soluble only in water which has
reached the boiling point. Pouring
water over the cocoa or chocolate doe-
not properly cook 1t, although the whole
powder 10 10 suspension, and Its food
value 10 In no way impaired But in
order to bring out it's delicious flavor
and TO secure Its complete digestibility,
The preparation should be boiled for q
few minutes.
Vanilla In the flsvoring that blends
most perfectly With cocoa or chocolate
BREAKFAST COCOA
teaspoonful COCOA
/ tablespoonful sugar
2 tiblespoonfuls boiling water
cup milk
Scald milk In double-boiler. Mix
COCOA and sugar, and add boiling water
gradually, that mixture may be perfectly
smooth. Pour into scaldsd milk and
beat two minutes with egg-bester. thus
preventing scum forming. Boil three
minutes.
CHOCOLATE CAKE
IA cups sugar
IL cup butter
Q eggs
teaspoonful soda
cup milk
8 small tablespoonfuls COCOA
Q teaspoonfuls cream of tartar
teaspoonful vanilla
Q cups -four
Cream butter; add sugar, whites of
eggs, beaten stiff, yolks Of eggs, beaten,
milk, -four, cocoa, cream OF tartar and
coda mixed and siftsd together, and
vanilla. Bake for one hour 10 moderate
oven. Frost with boiled frosting.
BOILED FRosrINa
cup sugar
IL teaspoonful vanilla
egg-white
IL cup water
Boil sugar and water until syrup will
spin thread when dropped from spoon
Pour syrup gradually over beaten egg
white, beating constantly With egg
beater. Add vanilla, remove egg beater
and use spoon In its stead, and beat
until Of right consistency to spread.
CHOCOLATE cARANKLs
cup molassss
cup rich milk
2 cups sugar
IL cake chocolate
Mix sll Ingredients and beat slowly |
until sugar is dissolved. Boil gently
until mixture reaches hard. ball stage
when dropped In cold water. Pour on |
buttered plates, and cut into squares
when nearly cold.
CHOCOLATE FUDGE
Q cups sugar
1.2 cup milk or water
! cup grated chocolate
IL cup corn syrup
/ heaping tablespoonful butter
teaspoonful vanilla
cup chopped nuts
Mix all ingredients together, except
the vanilla and nuts. Cook slowly,
frequently, until 1t forms soft.
ball when tried In cold water. Remove
from fire, add vanilla and nuts, and beat
until Il begins to granulate. Pour into
4 buttsred pan, and mark in squares
q han nasrlv cold