FORMULA FOR MAKING THREE GALLONS OF BREAKFAST COCOA
1 ½ gallons of milk, hot.
½ a pound of Walter Baker & Co.’s Cocoa,
1 ½ gallons of water, hot,
This should not be allowed to boil. Either make it in a large double-boiler, or a large saucepan or kettle over water. Mix the cocoa with enough cold water to make a paste, and be sure it is free from lumps. Heat together the milk and water, and pour in the cocoa; then cook at least an hour, stirring occasionally.
To one-third a cup of Baker’s Cracked Cocoa (sometimes called “Cocoa Nibs”) use three cups of cold water; cook slowly at least one hour—the longer the better. Then strain the liquid and add one cup (or more if desired) of milk, and serve very hot. Do not allow the mixture to boil after milk has been added.
VANILLA CHOCOLATE WITH WHIPPED CREAM
Ingredients Vanilla Chocolate :
One cake (½ a pound) of Walter Baker & Co.’s Vanilla Sweet Chocolate,
4 cups of boiling water,
Pinch of salt,
4 cups of hot milk.
Step Vanilla Chocolate :
This must be made in a double-boiler. Put the chocolate, boiling water and salt in upper part of the double-boiler. Stir and beat with a wooden spoon until the chocolate is dissolved and smooth. Add the milk and when thoroughly hot, strain, and serve with unsweetened whipped cream. More cooking will improve it.