MILK COOKERY 183 



lemons to one quart of buttermilk. The quantity 

 of lemon and sugar, however, should be varied to suit 

 the taste of the individual. The beverage is delight- 

 ful and is especially refreshing on a hot summer day. 



One may also use the juice of two oranges and one 

 lemon to one quart of buttermilk, instead of the lemons 

 alone. 



Many people like the clear buttermilk slightly 

 sweetened with a few grains of salt added. 



Chocolate 



13^ squares chocolate 1 cup boiling water 



4 tablespoons sugar 3 cups milk 



Few grains salt 3^ teaspoon vanilla 



Scald milk. Melt chocolate in small saucepan and gradually 

 add boiling water. When smooth add to scalded milk, sweeten and 

 add salt and vanilla. Mill ^\^th Dover egg beater, and serve, putting 

 a large teaspoon of whipped cream on each cup. 



Cocoa 



}/i cup cocoa 1 cup water 



3^ cup sugar 3 cups milk 



Few grains salt Y2 teaspoon vanilla 



Mix cocoa and sugar, add water and stir into milk already heated 

 in double boiler. Cook 15 minutes, add vanilla and salt. Serve 

 with whipped cream. A famous cook kno^^'n to the writer adds 1 

 teaspoon cornstarch dissolved in 1 tablespoon cold water to the 

 cocoa when nearly ready for the table. It adds to the apparent 

 richness of the beverage. 



