¼ cup water, and cook until it forms a dark brown syrup. Add
½ cup boiling water and cook until thick. Add slowly to the melted chocolate and stir until smooth.
CHOCOLATE CARAMEL FROSTING
For frosting boil
Chocolate caramel syrup remaining from cake and cook to soft-ball stage. Beat
2 egg whites until stiif and continue beating while slowly adding the syrup. Then add, a little at a time, enough
Sifted confectioners' sugar to make of right consistency to spread.
CHOCOLATE CARAMEL MILK SHAKE
Add to
⅔ glass iced milk
2 to 3 tablespoons chocolate caramel syrup. Mix well and strain into glass.
PERCOLATED COFFEE I
Put
1 cup finely ground coffee in upper part of glass coffee pot, put
6 cups hot water in lower part. Light alcohol lamp. When water begins to boil and enters upper receptacle leave 1 minute. Remove light, while water runs back to lower receptacle, then put light back until water again boils and has risen to top. Remove and extinguish light, remove upper globe, and coffee is ready to serve.
