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
One cake (1/2 a pound) of Vanilla Sweet Chocolate,
4 cups of boiling water,
Pinch of salt,
4 cups of hot milk.
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.
CHOCOLATE CREAM PIE
Line a pie plate with rich pie crust, putting on an extra edge of crust
the same as for custard pie. Fill with the chocolate filling made after
the following recipe. Bake in a hot oven until crust is done; remove,
and when cool, cover with a meringue and brown very slowly in moderate
1 cup of milk,
Pinch of salt,
1-1/2 squares of Baker’s Chocolate,
2 level tablespoonfuls of flour,
2 eggs (yolks),
5 tablespoonfuls of sugar (level),
1 teaspoonful of vanilla.
Put milk, salt and chocolate in upper part of the double-boiler, and
when hot and smooth, stir in the flour, which has been mixed with enough
cold milk to be thin enough to pour into the hot milk. Cook, stirring
constantly, until it thickens; then let it cook eight or ten minutes.
Mix the eggs and sugar together and pour the hot mixture over them,
stirring well; put back in double-boiler and cook, stirring constantly
one minute. Remove, and when cool add one teaspoonful of vanilla.