ICY SUNSET (Hubbard Lake) HOT COCOA ~ from The Boston Cooking School Cook Book circa 1936) 1 1/2 Tbsp. cocoa 2 Tbsp. sugar few grains salt 1/2 cup boiling water 4 cups milk Scald milk. Mix cocoa, sugar, and salt, add 1/2 cup boiling water and boil 3 minutes. Add milk and heat slowly to just below boiling point. Beat 2 minutes with egg beater or wire whisk. (Serves 6) Rich Cocoa : Double the amount of sugar and cocoa. Flavor with a few drops of vanilla. Mexican Chocolate I: Scald mild with 2 Tbsp. ground coffee. Stain before adding to cocoa mixture. Flavor with 1/2 tsp. vanilla. Mexican Chocolate II: combine 2 cups hot cocoa and 2 cups boiled or filtered coffee. Flavor with 1/2 tsp. vanilla. NUT COOKIES ~ from The Boston Cooking School Cook Book circa 1936) 2 egg yolks 1 cup brown sugar 1 cup chopped nut meats 2 egg whites 6 Tbsp. flour few grains salt Beat egg yolk until thick and lemon-colored; add sugar gradually, nut meats, egg whites and beat stiff; and flour mixed with salt. Dr...
( musings of a 'HO-HUM HOUSEWIFE' )