BEVERAGES
"I drink to the general joy of the whole table."
CHOCOLATE.
Use one and one-half squares of bitter chocolate, one-fourth cup sugar, three cups milk, one cup boiling water and a few grains of salt. Scald the milk. Melt the chocolate in small saucepan, place over hot water, add sugar, salt, and gradually the boiling water. When smooth, place on the fire and boil for one minute; add to scalded milk, mill, and serve in chocolate cups with whipped cream. One and one-half ounces of vanilla chocolate may be substituted for the bitter; as it is sweetened, less sugar is needed.
CHOCOLATE.
German chocolate, three sticks in a boiler; let melt. Add one pint hot milk, let boil, then stir it for five minutes. Serve with whipped cream on top. Melt in double boiler.
COCOA.
One and one-half tablespoonfuls prepared cocoa, two tablespoonfuls sugar, two cups boiling water, two cups milk, and very little salt. Scald milk. Mix cocoa, sugar and salt, dilute with one-half cup boiling water to make smooth paste, add remaining water, and boil one minute; turn into scalded milk and beat two minutes with Dover egg beater until frothy.