Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 48

3 tablespoons cocoa

¼ cup sugar

A few grains salt

4 cups milk

¾ cup boiling water

Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste; add remaining water and boil one minute; pour into scalded milk. Beat two minutes, using Dover egg-beater.