Reception Cocoa
| 3 tablespoons cocoa | A few grains salt |
| 1/4 cup sugar | 4 cups milk |
| 3/4 cup boiling water | |
Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste; add remaining water and boil five minutes; pour into scalded milk. Beat two minutes, using egg-beater.
Brandy Cocoa
| 3 tablespoons cocoa | 11/2 cups boiling water |
| 1/4 cup sugar | 4 cups milk |
| 3 teaspoons cooking brandy | |
Prepare as Reception Cocoa, and add brandy before milling.
Chocolate I
| 11/2 squares unsweetened chocolate | Few grains salt |
| 1/4 cup sugar | 1 cup boiling water |
| 3 cups milk | |
Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and gradually boiling water; when smooth, place on range and boil five minutes; add to scalded milk, mill, and serve in chocolate cups with whipped cream. One and one-half ounces vanilla chocolate may be substituted for unsweetened chocolate; being sweetened, less sugar is required.
Chocolate II
Prepare same as Chocolate I., substituting one can evaporated cream or condensed milk diluted with two cups boiling water in place of three cups milk. If sweetened condensed milk is used, omit sugar.
Chocolate III
| 2 ozs. sweetened chocolate | Few grains salt |
| 4 cups milk | Whipped cream |
Scald milk, add chocolate, and stir until chocolate is melted. Bring to boiling-point, mill, and serve in chocolate cups with whipped cream sweetened and flavored.
