CHOCOLATE SYRUP.

Mix sugar and cocoa well together, then add the hot water, set on stove, stir until it commences to boil, then add a pinch of salt and stop stirring, and cook exactly two minutes after it starts boiling. Set off the stove, and when cool stir into it the vanilla. Then pour it into a glass jar and put away until needed. This syrup is to use in making hot chocolate or cocoa, and is done in the following manner: put a tablespoon of the syrup in your cup, then put in two tablespoonfuls of cream, and stir them together thoroughly, then fill your cup with boiling water, and you have a cup of hot cocoa which is very hard to beat, and is made as you see, much easier than stopping to cook it each time, as by having the syrup on hand, the only thing necessary, when you wish a cup of hot cocoa, is to simply have some boiling water. A little whipped cream put on top, after adding the hot water, improves it very much.

This recipe alone, to anyone fond of this drink, is worth a great deal. If the syrup gets too thick at any time, thin it a little with a syrup made of sugar and water. You may also use it in making chocolate icing. It is also used in making chocolate ice cream; and you use for this purpose, one-half pint of the syrup to each gallon of cream, putting it in when the cream is partly frozen.