Читать книгу Henley's Formulas, Recipes and Processes (Applied Chemistry) - Various - Страница 443

—I.—This may be prepared in two ways, from the powdered cocoa or from a syrup. To prepare the cocoa for use, dry mix with an equal quantity of pulverized sugar and use a heaping teaspoonful to a mug. To prepare a syrup, take 12 ounces of cocoa, 5 pints of water, and 4 pounds of sugar. Reduce the cocoa to a smooth paste with a little warm water. Put on the fire. When the water becomes hot add the paste, and then allow to boil for 3 or 4 minutes; remove from fire and add the sugar; stir carefully while heating, to prevent scorching; when cold add 3 drachms of vanilla; 1/2 to 3/4 ounce will suffice for a cup of chocolate; top off with whipped cream.

II.—	Baker’s fountain chocolate	1 pound
Syrup	1 gallon
Extract vanilla	enough

Shave the chocolate into a gallon porcelained evaporating dish and melt with a gentle heat, stirring with a thin-bladed spatula. When melted remove from the fire and add 1 ounce of cold water, mixing well. Add gradually 1 gallon of hot syrup and strain; flavor to suit. Use 1 ounce to a mug.

III.—Hot Egg Chocolate.—Break a fresh egg into a soda tumbler; add 1 ¹/₂ ounces chocolate syrup and 1 ounce cream; shake thoroughly, add hot soda slowly into the shaker, stirring meanwhile; strain carefully into mug; top off with whipped cream and serve.

IV.—Hot Chocolate and Milk.—

Chocolate syrup	1 ounce
Hot milk	4 ounces

Stir well, fill mug with hot soda and serve.

V.—Hot Egg Chocolate.—One egg, 1 ¹/₄ ounces chocolate syrup, 1 teaspoonful sweet cream; shake, strain, add 1 cup hot soda, and 1 ta­ble­spoon­ful whipped cream.