This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Cocoa, or chocolate nuts, are the seeds of Theobroma Cacao, a handsome tree from fifteen to twenty feet in height, growing in Mexico, the West Indies, and South America. These seeds, or cacao beans, are roasted the same as coffee until the aroma is brought out. They are then pounded to a paste in a hot mortar, or ground between rollers. The preparation thus produced, when mixed with sugar, starch, cinnamon, and vanilla, forms the chocolate of commerce.
Cocoa is the bean ground fine, the oil partly extracted, and the remaining powder mixed with a small quantity of sugar.
Cocoa Nibs is the bean deprived of its husks, and then broken into small rough pieces. This is the purest and best cocoa in our markets.
The shells or husks are also used to make a weak decoction for persons with delicate stomachs.
Put four ounces of chocolate into a farina boiler, stand it over the fire to melt. When melted, add one quart of new milk slightly warmed, and two tablespoonfuls of sugar. Cover the farina boiler and boil five minutes, then, with a whip-churn or an egg-beater, beat the chocolate until smooth and creamy. Serve with whipped cream.
Put one quart of milk to boil in a farina boiler. Moisten four tablespoontuls of cocoa with a little cold milk, pour it into the boiling milk, stirring all the while. Stir until it comes to boiling-point, cover the farina boiler, and boil five minutes. Serve with whipped cream.
Broma, alkathrepta, and racahout are all made precisely the same as Cocoa.
Put a half-cup of the broken cocoa into a farina boiler with two quarts of boiling water. Boil two hours, or until reduced to one quart, then add one pint of boiling cream, and serve.