Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/134

130 Stir and dissolve.

Strain into a can to be used as stock.

If you desire a lighter syrup use 21 lbs. sugar to 3 gal. water or 7 lbs. to a gal.

HOT CHOCOLATE No. 1.

For 2 gal. milk.

Place in kettle 8 oz. some good cocoa, 1 lb. sugar and 1 qt. water.

Set on fire and bring to a boil. Add 2 gals, milk, stir continually and bring to a boil. Flavor with vanilla.

Place in chocolate urn.

No. 2.

Place in kettle 2 gals, milk and 1 lb. sugar.

Place in a stew pan 2 eggs, 8 oz. cocoa and enough milk to make a thin paste.

Set milk on fire, stir, and when it boils add the paste and boil again. Flavor vanilla and place in urn.