MEATLESS COOKERY 1

BEVERAGES

Drink of this cup; you'll find there's a spell in
Its every drop against the ills of mortality.
Talk of the cordial that sparkled for Helen!
Her cup was fiction, but this is reality.

CEREAL COFFEE

14 saltspoon butter

8 tablespoons cereal coffee

I quart cold water

T. MOORE.

m9

Put the cereal into coffee pot with the cold water and but ter; boil twenty minutes. Serve with sugar and hot milk or cream. It may be cooked without butter in a percolator.

Scald the milk in a double boiler. Put the cocoa and sugar in a saucepan, and slowly pour on the hot water, stirring all the time. Boil five minutes, add the scalded milk; beat until foamy with an egg beater. One-half cup of cream makes the cocoa richer.

FRENCH COCOA

4 teaspoons cocoa

2 teaspoons sugar

minutes.

2

1970

Follow the directions in the preceding recipe, boiling three

MALTED MILK COCOA

4 tablespoons Horlick's malted 3 cups boiling water

milk

Sugar

4 teaspoons cocoa

Mix the malted milk powder, cocoa and water, stirring well. Boil three minutes.

CHOCOLATE

I quart milk

2 ounces chocolate

2 tablespoons boiling water

1⁄2 tablespoon cornstarch
3 tablespoons sugar
Pinch salt

Mix the cornstarch with one-fourth cup of the milk. Put remainder of milk in double boiler. When the milk is scalded, stir in the cornstarch, and cook fifteen minutes. Grate the chocolate, and put it in a small saucepan; add sugar and water, and place the saucepan over hot water. Stir constantly until the mixture is smooth. Add the hot milk, and beat the mixture with an egg beater until frothy.

4 cups milk

2 ounces of chocolate

PLAIN CHOCOLATE

1 tablespoon cornstarch
3 tablespoons sugar

Follow the directions in preceding recipe.

Stir this mixture into

put it with the sugar and water in a small saucepan; heat over hot water, stirring until smooth. the hot milk, and beat thoroughly Serve with whipped cream.

with an egg beater.