(Two Cups).

4 tablespoons cereal coffee. 1/8 saltspoon butter.

1 pint cold water.

Put the cereal into coffee pot; add cold water and butter, when it reaches the boiling point, boil 15 minutes. Always allow 25 minutes to make cereal coffee; 10 minutes to come to the boiling point and 15 minutes for the boiling (not violent boiling). Serve with sugar and hot milk or cream.

Note

As cereal coffee is made of browned grain, it is a wholesome drink, and is not stimulating. Butter is added to keep the coffee from boiling over.

Breakfast Cocoa, 957 Calories

(To make six cups of cocoa).

3 tablespoons Walter Baker's cocoa.

4 tablespoons sugar.

1 cup boiling water. 3 cups scalded milk.

1 Without sugar.

Scald milk in double boiler. Put the cocoa and sugar in a saucepan and slowly pour on the hot water, stirring all the time. Boil five minutes, add the scalded milk, beat until foamy with Dover egg beater to prevent formation of skin. Serve in heated cups. One-half cup of cream is a great addition to cocoa.

Breakfast Cocoa, 197 Calories

(Individual Rule).

2 teaspoons Walter Baker's cocoa. 1 teaspoon sugar.

¼ cup boiling water. ¾ cup scalded milk.

Follow general directions for blending and cooking in preceding recipe. Boiling three minutes.

Note

Cocoa may be served hot or ice cold, with or without whipped cream. It may be served hot, poured over the beaten white or yolk of egg. One-third teaspoon of brandy may be added if ordered by the physician.

Malted Milk Cocoa, 83 Calories

(Individual Rule).

1 tablespoon Horlick's Malted Milk. 1 teaspoon cocoa.

% cup boiling water. Sugar.

Mix the malted milk powder, cocoa and water, stirring well. Boil three minutes. Add sugar if desired and serve hot.

Plain Chocolate, 1220 Calories

(Eight Cups).

1 quart milk.

2 ounces Walter Baker's chocolate.

2 tablespoons boiling water.

½ tablespoon cornstarch. 3 tablespoons sugar. Speck salt.

Mix the cornstarch with one-fourth cup of the milk. Put remainder of milk in double boiler to heat. When the milk is scalded, stir in the cornstarch and cook ten minutes. Scrape the chocolate and put it in a small saucepan; add sugar and water and place the saucepan over hot water. Stir constantly until the mixture is smooth and glossy. Add the hot milk and beat the mixture with egg beater until frothy; or it may be poured back and forth from the boiler to a pitcher, holding high the vessel from which it is poured. This will give a thick froth. Serve at once.

1 Without sugar.

Note

If you prefer not to thicken the chocolate, omit the cornstarch.

Whipped cream may be served with chocolate, or it may be poured onto the beaten yolk of egg.

If desired, flavor with one-half teaspoon vanilla.

Plain Chocolate, 305 Calories

(Individual Rule).

1 cup milk. 1/8 tablespoon cornstarch.

½ ounce chocolate. ¾ tablespoon sugar.

Following directions for blending and cooking in preceding recipe.

Chocolate, Vienna Style, 1427 Calories

(Eight Cups).

1 quart milk.

4 ounces Walter Baker's vanilla chocolate.

3 tablespoons boiling water. 1 tablespoon sugar.

Scald milk in double boiler. Scrape chocolate and put sugar and water into a small saucepan; heat over hot water, stirring till smooth and glossy. Stir this mixture into the hot milk and beat well with an egg beater. Serve at once, putting a tablespoon of whipped cream in each cup, and filling with the chocolate.

The plain chocolate may be used instead of the vanilla, but in that case use one teaspoon vanilla and three generous tablespoons sugar.

Chocolate Milk Shake, 295 Calories

(Individual Rule).

2 tablespoons chopped ice.

2 tablespoons chocolate syrup.

3 tablespoons whipped cream.

½ cup milk.

¼ cup soda water or Apollinaris water.

Shake or stir well before drinking. A tablespoon of vanilla ice-cream is a desirable addition. It is a delicious drink, even if the soda or Apollinaris water be omitted.

A plainer drink is made by combining the syrup, three-fourths cup milk and the ice, and shaking well.

Chocolate Syrup - Used In Preceding, 2093 Calories

(One Tablespoon = 65 Calories).

1 ounce (3 tablespoons) Walter Baker's soluble chocolate. 1 cup boiling water.

1 tablespoon vanilla.

2 cups sugar.

Put chocolate in a saucepan and add the water gradually, stirring all the time. Add sugar and stir till it begins to boil; boil three minutes, strain, cool and add one tablespoon vanilla. Bottle, and keep in a cold place.