170 



COCOA AND CHOCOLATE 



as that of tea or coffee, and hence it is more suitable for 

 young children. Dr. Hutchison, an authority on diet- 

 etics, writes : " Tea and coffee are also harmful to 

 the susceptible nervous system of the child, but cocoa, 

 made with plenty of milk, may be allowed, though it 

 should be regarded, like milk, as a food rather than a 

 beverage properly so called." 



How to Make a Cup of Cocoa. 



Tea, coffee and cocoa are all so easy to make that it 

 is remarkable anyone should fail to prepare them per- 

 fectly. Whilst in France everyone can prepare coffee 



to perfection, and many 

 fail in making a cup of 

 tea, in England all are 

 adepts in the art of tea- 

 making, and many do not 

 distinguish themselves in 

 the preparation of coffee. 

 Cocoa in either country 

 is not always the delight- 

 ful beverage it should be. 

 The directions below, 

 if carefully followed, will 

 be found to give the cha- 

 racter of cocoa its full expression. The principal con- 

 ditions to observe are to avoid iron saucepans, to use 

 boiling water or milk, to froth the cocoa before serving, 

 and to serve steaming hot in thick cups. 



The amount of cocoa required for two large break- 

 fast cups, that is one pint, is as much as will go, when 

 piled up, in a dessert spoon. Take then a heaped 

 dessert-spoonful of pure cocoa and mix dry with one 

 and a half times its bulk of fine sugar. Set this on one 

 side whilst the boiling liquid is prepared. Mix one 

 breakfast cup of water with one breakfast cup of milk, 

 and raise to the boil in an enamelled saucepan. Whilst 

 this is proceeding, warm the jug which is to hold the 

 cocoa, and transfer the dry sugar-cocoa mixture to it. 



