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Cocoa And Chocolate

(Beverages.) - (Twenty-five Cent Dinners For Families Of Six)







Both these articles are made from the kernels of a

tropical fruit, about the size of a cucumber, the fleshy part of which

is sometimes used to produce a vinous liquor; they are produced from

the seeds of the cocoa palm, and from a kind of ground nut. These

kernels consist of gum, starch, and vegetable oil; and are marketed as

cocoa shells, which are the husks of the kernel; cocoa nibs, which

consist of the crushed nuts; and ground cocoa, which is the kernels

ground fine.



Chocolate is the finely ground powder from the kernels, mixed to a stiff

paste with sugar, and, sometimes, a little starch. It is very

nutritious; when it is difficult to digest remove from its solution the

oily cake which will collect upon the surface as it cools. It is so

nutritious that a small cake of it, weighing about two ounces, will

satisfy hunger; for that reason it is a good lunch for travellers.



Both cocoa and chocolate are very nutritious, and are free from the

reactionary influences of tea and coffee. Let us count the cost of these

beverages, and see which is the best for us.



One quart of weak tea can be made from three teaspoonfuls, or half an

ounce, of tea, (which cost at least one cent;) we must have for general

use a gill of milk, (at one cent,) and four teaspoonfuls or one ounce of

sugar, (at one cent); thus if we use only the above quantities of milk

and sugar, one quart of tea costs three cents; if we increase them it

will cost more.



One quart of weak coffee can be made from one ounce, or two

tablespoonfuls of coffee, (at a cost of two cents;) two tablespoonfuls

or ounces of sugar, (two cents,) and a half a pint of milk, (two cents;)

the total cost six cents.



One quart of cocoa can be made from two ounces, or eight tablespoonfuls

of cocoa shells, (which cost two cents,) with half a pint of milk, and

an ounce of sugar, (at four cents more;) we have a quart of good,

nutritious drink at six cents. It is all the better if the shells are

boiled gently two or three hours. Of course the nibs, or crushed cocoa,

and chocolate, will both produce a correspondingly nutritious beverage.











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