Select Search
World Factbook
Roget's Int'l Thesaurus
Bartlett's Quotations
Respectfully Quoted
Fowler's King's English
Strunk's Style
Mencken's Language
Cambridge History
The King James Bible
Oxford Shakespeare
Gray's Anatomy
Farmer's Cookbook
Post's Etiquette
Brewer's Phrase & Fable
Bulfinch's Mythology
Frazer's Golden Bough
All Verse
Anthologies
Dickinson, E.
Eliot, T.S.
Frost, R.
Hopkins, G.M.
Keats, J.
Lawrence, D.H.
Masters, E.L.
Sandburg, C.
Sassoon, S.
Whitman, W.
Wordsworth, W.
Yeats, W.B.
All Nonfiction
Harvard Classics
American Essays
Einstein's Relativity
Grant, U.S.
Roosevelt, T.
Wells's History
Presidential Inaugurals
All Fiction
Shelf of Fiction
Ghost Stories
Short Stories
Shaw, G.B.
Stein, G.
Stevenson, R.L.
Wells, H.G.
Reference
>
Farmer's Cookbook
>
BEVERAGES
> Brandy Cocoa
Reception Cocoa
Chocolate I
CONTENTS
·
BIBLIOGRAPHIC RECORD
Brandy Cocoa
3 tablespoons cocoa
1
1
/
2
cups boiling water
1
/
4
cup sugar
4 cups milk
3 teaspoons cooking brandy
Prepare as Reception Cocoa, and add brandy before milling.
CONTENTS
·
BIBLIOGRAPHIC RECORD
Reception Cocoa
Chocolate I
Click
here
to shop the
Bartleby Bookstore
.
Welcome
·
Advertising
·
Terms of Use
· © 2009
Bartleby.com
