Mrs Carmen Robinson's Recipes
PLAIN CHOCOLATE
1 ounce or square of Baker's Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.
Place the chocolate, sugar and salt in the agate chocolate-pot or saucepan, add the
boiling water and boil three minutes, stirring once or twice, as the chocolate is not
grated.
Add the milk and allow it time to heat, being careful not to boil the milk,
and keep it closely covered, as this prevents the scum from forming.
When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater
until light and foamy.
COCOA DOUGHNUTS
One egg, one-half a cup of sugar, one-half a cup of milk, one-quarter teaspoonful of
salt, one-quarter teaspoonful of cinnamon extract (Burnett's), two cups of flour,
one-quarter cup of Baker's Breakfast Cocoa, two teaspoonfuls of baking powder.
Mix in the order given, sifting the baking powder and cocoa with the flour. Roll to
one-third an inch in thickness, cut and fry.
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