When there is not very much milk on hand and still a rich, creamy cocoa is desired, the accompanying recipe should be tried. As will be noted, flour is used in addition to the usual ingredients. While this is accountable for the creamy consistency of the cocoa, it should be remembered that the cocoa must be cooked long enough to remove the raw, starchy flavor of the flour.
(Sufficient to Serve Six)
- 4 Tb. cocoa
- 1 Tb. flour
- 4 Tb. sugar
- Few grains of salt
- 2 c. boiling water
- 2 c. milk
Mix the cocoa, flour, sugar, and salt, and stir into a paste with some of the water. Add the rest of the water, cook for 5 minutes, and then add the milk, which has been scalded. Mill and serve.
Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)