Cocoa And Chocolate a Short History of Their Production And Use With Full And
Cocoa And Chocolate a Short History of Their Production And Use With Full And
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To quickly assess the difficulty of the text, read a short excerpt:
RECEIPTS. 101 Baker's Cocoa Shells.
Take a small quantity of cocoa shells (say two ounces), pour upon them three pints of boiling water ; boil rapidly thirty or forty minutes ; allow it to settle or strain, and add cream or boiled milk and sugar at pleasure.
Baker's Prepared Cocoa. To one pint of milk and one pint of cold water add three tablespoonfuls of cocoa ; boil fifteen or twenty minutes. Any other proportions of milk and water make a pleasant beverage.
Baker's Premium Cracked Cocoa. Use ...the same quantity as of coffee. Cocoa in this form needs thorough and continued boiling to extract its full strength. By adding a small quantity of cocoa daily the consumer will have a highly flavored cup of cocoa at a trifling expense.
102 RECEIPTS.
French Chocolat au lait (Chocolate with milk). Place the chocolate, cut into small pieces, in a saucepan over a slow fire, in order that the chocolate may dissolve gradually and not adhere to the pan. When the chocolate is completely melted pour boiling milk upon it in small quan- tities, and stir rapidly.
What to read after Cocoa And Chocolate a Short History of Their Production And Use With Full And?
You can find similar books in the "Read Also" column, or choose other free books by James Mckellar Bugbee to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
RECEIPTS. 101 Baker's Cocoa Shells.
Take a small quantity of cocoa shells (say two ounces), pour upon them three pints of boiling water ; boil rapidly thirty or forty minutes ; allow it to settle or strain, and add cream or boiled milk and sugar at pleasure.
Baker's Prepared Cocoa. To one pint of milk and one pint of cold water add three tablespoonfuls of cocoa ; boil fifteen or twenty minutes. Any other proportions of milk and water make a pleasant beverage.
Baker's Premium Cracked Cocoa. Use ...the same quantity as of coffee. Cocoa in this form needs thorough and continued boiling to extract its full strength. By adding a small quantity of cocoa daily the consumer will have a highly flavored cup of cocoa at a trifling expense.
102 RECEIPTS.
French Chocolat au lait (Chocolate with milk). Place the chocolate, cut into small pieces, in a saucepan over a slow fire, in order that the chocolate may dissolve gradually and not adhere to the pan. When the chocolate is completely melted pour boiling milk upon it in small quan- tities, and stir rapidly.
What to read after Cocoa And Chocolate a Short History of Their Production And Use With Full And?
You can find similar books in the "Read Also" column, or choose other free books by James Mckellar Bugbee to read onlineMoreLess
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