Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 47

1½ tablespoons prepared cocoa

2 tablespoons sugar

2 cups boiling water

2 cups milk

Few grains salt

Scald milk. Mix cocoa, sugar, and salt, dilute with one-half cup boiling water to make smooth paste, add remaining water, and boil one minute; turn into scalded milk and beat two minutes, using Dover egg-beater, when froth will form, preventing scum, which is so unsightly; this is known as milling.