Recipe: Breakfast Cocoa

Delicious cocoa can be made by following the directions given in the accompanying recipe. Here milk and water are used in equal amounts. When milk is used in the preparation of this beverage, a scum of albumin is likely to form on the top of the cups unless care is taken. To prevent this, the cocoa, as soon as it is prepared, should be beaten with a rotary egg beater until a fine froth forms on top. This process is known as milling, and should always be applied whenever milk is used in the preparation of these beverages.

Breakfast Cocoa (Sufficient to Serve Six)

  • 2 c. milk
  • 2 Tb. cocoa
  • 2 Tb. sugar
  • Few grains of salt
  • 2 c. boiling water

Scald the milk. Mix the cocoa, sugar, and salt, form into a paste by stirring in a little of the boiling water, and then add the scalded milk and the remainder of the water. Beat with an egg beater until a froth is formed and serve at once.

Year 1928