THE MANITOBA HEALTH COOK BOOK

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Cocoa Milk
2 ce. sugar Milk  ¥ e. water
4 c. butter 1 ¢. cocoa 2 or 3 eggs

1 t. vanilla

Boil sugar, cocoa and water for 3 minutes in double boiler.
Take off and stir. Add butter and vanilla. Cool and add well
beaten eggs. Use one dessert spoon to each glass of hot or cold

milk. (A nourishing drink for children. )

Chocolate

1 c. boiling water 2 oz. unsweetened 3c. milk
chocolate 2 T. sugar |
Add boiling water to chocolate, sugar and salt, heat until
chocolate is melted—boil 5 min. Add scalded milk and keep hot
over hot water. Beat until frothy before serving.

Chocolate Milk Shake

2 sq. unsweetened 3%, c. water 1, ¢«. sugar
chocolate Y, t. vanilla Chilled milk

Cut chocolate in pieces, add water and cook slowly, stirring
constantly until thoroughly blended. Add sugar and boil one
minute. Cool and add vanilla. This can be stored in a covered

glass jar in the refrigerator. Use 1'% or 2 T. of chocolate syrup to
] c. chilled milk.

Orange Frost

214 lbs. granulated 3 pt. boiling water 4 large oranges
sugar 2 oz. tartaric acid

Put sugar in bowl and squeeze orange juice over it. Add
grated orange rind and tartaric acid. Pour boiling water over this
and stir until sugar is completely dissolved. Let stand over night,
strain and bottle. Keep in a cool place. To serve, use 2 to 3 T.
of syrup to a glass of iced water. (A very refreshing drink and also
very useful in the sick room. )

Raspberry Vinegar
4 qts. raspberries Sugar 1 qt. mild vinegar

Pour vinegar over berries and set aside till following day.
Mash berries and set aside for 24 hours. Strain and measure juice,
and allow | lb. sugar to | pt. liquid. Heat slowly and skim. Boil
gently for 25 minutes, then pour into bottles. (Will keep indefin- |
itely.) Use with water according to taste.

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