chocolates have the addition of sugar and flavoring. In the manufacture of cocoas nearly one-half of the fat is removed from cocoa nibs.
Unlike tea and coffee, cocoa and chocolate, though slightly stimulating, have a food value which should not be overlooked.
COMPOSITION.
Proteid. Fat. Carbo- hydrates. Mineral Matter. Water. Calorie Value per lb Chocolate 12.5% 47.1% 26.8% 3.3% 10.3% 2720 Breakfast Cocoa 21.6% 28.9% 37.7% 7.2% 4.6% 2320
The stimulating effect of cocoa is due to theobromine, a principle closely allied to thein and caffein; it also contains some tannin.
Cocoa as a beverage may be used by many with whom tea and coffee disagree. There are some, however, who find it clogging and heavy on account of the large quantity of fat it contains. This is usually attributable to the fact that it is taken with a hearty meal. In cases of enfeebled digestion, cocoa usually agrees with the patient better than tea or coffee.
Rice Water.
2 tablespoons rice. 3 cups cold water. Few grains salt. Cream or milk.
Wash rice by placing in strainer and allowing cold water to run through. Soak thirty minutes in cold water, heat gradually to boiling point, and let boil until rice is soft. Strain, reheat rice water, season with salt, and if too thick dilute with boiling water. Add milk or cream as the case may require.
Barley Water.
2 tablespoons barley. 1 quart cold water.
Wash barley, add water, and let soak four hours. Cook in same water until water is reduced one-half, if it is
