There are times when it is desired to serve rich cocoa, as, for instance, with a lunch that is not high in food value or with wafers at afternoon social affairs. The accompanying recipe explains how to make cocoa that will be suitable for such occasions.
(Sufficient to Serve Six)
- 4 c. milk
- 3 Tb. cocoa
- 1/4 c. sugar
- Few grains of salt
- 1/2 c. boiling water
Scald the milk. Stir the cocoa, sugar, and salt into a smooth paste with the boiling water and boil for 2 or 3 minutes. Add the scalded milk, mill, and serve.
Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)