Cocoa or chocolate nuts are the seeds of a tree growing in Mexico, the West Indies and South America. These seeds 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 substance thus produced, when mixed with sugar, starch, vanilla and cinnamon, forms the chocolate of commerce.

Cocoa is made by grinding the bean fine, partly extracting the oil, and mixing a small proportion of sugar with the remaining powder.

Cocoa nibs are the bean deprived of its husks and then broken into small pieces. This is the purest and best cocoa in our market. The shells or husks are also used to make a weak decoction for people with delicate digestion.

To Make Cocoa

One quart of milk.

Four table-spoonfuls of cocoa.

Put the milk on the fire in a farina kettle. Moisten the cocoa with a little cold milk, and pour it into the milk in the kettle as soon as it boils, stirring all the while it is being added. Stir until the milk again boils, cover the kettle, boil five minutes, and serve. Whipped cream is often served with cocoa.

Cocoa From The Nibs

One-half cupful of broken cocoa. Two quarts of water. One pint of cream.

Place the cocoa and water together in the double boiler, and boil them for two hours, when they should be reduced in quantity one-half. Heat the cream, add it, strain, and serve.

Cocoatina.

This is very like chocolate, but is more delicate, and is nearly free from oil.

Two table-spoonfuls of cocoatina. One table-spoonful of sugar. Four table-spoonfuls of boiling water. One and a-half pint of milk.

Place the cocoatina in a bowl with the sugar, add the boiling water, and rub the cocoa to a paste. Heat the milk to boiling, stir in the paste, whisk well, pour into a hot jug, and serve. If liked stronger, more of the powder may be used.