Wednesday, February 07, 2007

Burr...rrr...rrr It's still nippy! ~ HOT COCOA & NUT COOKIES

(Hubbard Lake)


~ from The Boston Cooking School Cook Book circa 1936)

1 1/2 Tbsp. cocoa

2 Tbsp. sugar

few grains salt

1/2 cup boiling water

4 cups milk

Scald milk. Mix cocoa, sugar, and salt, add 1/2 cup boiling water and boil 3 minutes. Add milk and heat slowly to just below boiling point. Beat 2 minutes with egg beater or wire whisk.

(Serves 6)

Rich Cocoa: Double the amount of sugar and cocoa. Flavor with a few drops of vanilla.

Mexican Chocolate I: Scald mild with 2 Tbsp. ground coffee. Stain before adding to cocoa mixture. Flavor with 1/2 tsp. vanilla.

Mexican Chocolate II: combine 2 cups hot cocoa and 2 cups boiled or filtered coffee. Flavor with 1/2 tsp. vanilla.


~ from The Boston Cooking School Cook Book circa 1936)

2 egg yolks

1 cup brown sugar

1 cup chopped nut meats

2 egg whites

6 Tbsp. flour

few grains salt

Beat egg yolk until thick and lemon-colored; add sugar gradually, nut meats, egg whites and beat stiff; and flour mixed with salt. Drop from tip of spoon on buttered cookie sheet, flatten with knife, spread, and bake 5-8 minutes in moderate (350 degree) oven.

(Makes 50)

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