Breakfast cocoa is powdered so fine that it can be dissolved by pouring
boiling water on it. For this reason it is often prepared at the table.
A small teaspoonful of the powder is put in the cup with a teaspoonful
of sugar; on this is poured two-thirds of a cupful of boiling water,
and milk or cream is added to suit the individual taste. This is very
convenient; but cocoa is not nearly so good when prepared in this
manner as when it is boiled.
For six cupfuls of cocoa use two tablespoonfuls of the powder, two
tablespoonfuls of sugar, half a pint of boiling water, and a pint and a
half of milk. Put the milk on the stove in the double-boiler. Put the
cocoa and sugar in a saucepan and gradually pour the hot water upon
them, stirring all the time. Place the saucepan on the fire and stir
until the contents boil. Let this mixture boil for five minutes; then
add the boiling milk, and serve.
A gill of cream is a great addition to this cocoa.