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Chocolate and Cocoa Recipes

and Home Made Candy Recipes

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Language: English
Wordcount: 25,181 / 83 pg
Flesch-Kincaid Reading Ease: 78.6
LoC Category: TX
Downloads: 11,342
Added to site: 2005.12.20
mnybks.net#: 12251
Genre: Cooking

with Miss Parloa

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s when it is boiled.

For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve.

A gill of cream is a great addition to this cocoa.

Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a few grains of salt and half a teaspoonful of vanilla extract may be added.

CHOCOLATE LAYER CAKE

Beat half a cupful of butter to a cream, and gradually beat into it one cupful of sugar. When this is light, beat in half a cupful of milk, a little at a time, and one teaspoonful of vanilla. Beat the whites of six eggs to a stiff froth. Mix half a teaspoonful of baking powder with

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Chris Seabranch
When Chris Seabranch is not on a treasure hunt, fleeing from aliens or conjuring up interesting scientific articles as a Danish science journalist, he likes to write fantasy books. Butterfly Islands is a great example of his storytelling skills, and was conceived during a 175 kilometer walk around Mount Blanc in France. As our Author of The Day, Seabranch chats about female pirates, 15 year olds and butterflies.
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