The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Chocolate

• 2 squares chocolate
• ¹⁄₄ cup sugar
• 1 cup hot water
• 3 cups hot milk
• ¹⁄₄ teaspoon vanilla

Melt the chocolate in a pan to fit over a cooker-pail of boiling water; add the salt and sugar and, when mixed, the water. Remove the pan from the pail and let the chocolate cook directly on the stove until it has thickened, add the milk, gradually, and when scalding hot, but not boiling, put the pan back into the cooker-pail of boiling water. Set all in a cooker and leave it until it is to be served. Just before serving beat it well with an egg-beater and add the vanilla. It will keep hot without injury for a number of hours and makes a good drink for a late evening supper. It can be prepared before going out and on returning from concert, theatre, or other entertainment, will be found ready to serve. A tablespoonful or two of cream improves it.

Serves four or five persons.