CHAPTER 3

Beverages
FRENCH CHOCOLATE

2 “peo unsweetened chocolate Dash of salt

14 cup water Half a dash of cinnamon
1 cup double-strength coffee 2% cups milk
UF cap sugar : lg cup 18% cream

Combine the chocolate and water in the top of a double boiler.
Heat over boiling water till melted; blend well. Have the coffee
freshly made and double strength; that is, use 3 tablespoons coffee
to 1 cup water. Add the coffee, sugar, salt and cinnamon. Heat
the milk and cream separately; add to the chocolate mixture and
beat till frothy. Serve hot. Serves 6.

ECONOMY HOT CHOCOLATE

2 squares (2 ounces) Dash of salt
unsweetened chocolate 2 cups boiling water
4 cup white sugar 4 cups of milk

2 tablespoons flour

Melt the chocolate in the top of the double boiler; blend
in the sugar, flour, and salt. Add the boiling water; stir well.
Boil slowly over direct heat for 8 minutes or until thick and
smooth. Add the milk; heat to the boiling point. Beat till light
and frothy; serve at once. Yield: 8 cups chocolate.

TEA

Scald the tea pot with boiling water; if possible use an earthen
pot. Measure | teaspoon tea per person into the pot; add 1 addi-
tional teaspoon for the pot. Add 1 cup of boiling water for each
serving. Let stand 3 to 5 minutes. Pour immediately.

For iced tea make the tea double strength. Pour over cracked
ice in tall glasses.

TEA TO SERVE 100
lg pound tea 5 gallons boiling water
Tie the tea loosely in a cheesecloth bag. Place the bag in

a kettle of boiling water. Cover tightly; decrease heat so the water

will not boil. Infuse for 8 minutes.
Note: 1 gallon of water is sufficient for 24 servings of tea.

1 pound of loaf sugar will serve 100 cups of tea. 114 quarts of
18% cream will serve 100 cups of tea.