Type of Cocoa and Chocolate Available Today (Betty Crocker, 1950)
Unsweetened Chocolate: Made from cocoa beans with no fat removed.
Semi-Sweet Chocolate: just enough sweetening added to give a partially sweet flavor. More cocoa butter is also added.
Cocoa: Made for cocoa beans with varying amount of cocoa butter removed.
Breakfast Cocoa: Has a minimum of 22% cocoa fat.
Dutch Process Cocoa: Made from special cocoa beans processed to make the more soluble.
Ready to Serve Cocoa: Needs only addition of hot or cold water or milk to be ready to serve.
Hot Chocolate: For 6 servings, heat over low heat 2 squares of unsweetened chocolate (2 ounces) and 1 cup of water, stirring until chocolate melts. Add a pinch of salt and 3 to 4 tablespoons of sugar. Boil 4 min., stirring. Then slowly stir in 3 cups of milk. heat until scalded. Do not boil. Just before serving, beat with rotary beater until smooth. Top with whipped cream. Serve hot.
Iced Chocolate: Make cocoa or chocolate your favorite way. Cool. Serve in glasses with chopped ice. Top with sweetened whipped cream.
(recipes from Betty Crocker Picture Cookbook, 1950 - my mothers cookbook)