CHOCOLATE.
Put one-third of a square of Baker’s chocolate with 1 cup of boiling water and a tablespoonful of sugar into a saucepan. Set the pan over the fire and stir, moving piece of chocolate through water until it is melted. Ready to serve when boiling-point is reached. If chocolate is allowed to boil, separation of the fat from the other ingredients takes place, rendering it indigestible. If sweet chocolate is used, dispense with sugar.