38 THE CHOCOLATE-PLANT. 



sugar, and water in a small iron or granite-ware pan and stir over a hot fire 

 until smooth and glossy. Stir this mixture into the hot milk, and beat well 

 with a whisk. Serve at once, putting a tablespoonful of whipped cream in 

 each cup and then filling up with the chocolate. 



The plain chocolate may be used instead of the vanilla, but in that case 

 use a teaspoonful of vanilla extract and three generous tablespooniuls of 

 sugar instead of one. 



BREAKFAST COCOA. 



Breakfast cocoa is powdered so fine that it can be dissolved by pouring 

 boiling water on it. For this reason it is often prepared at the table. A 

 small teaspoonful of the powder is put in the cup with a teaspoonful of 

 sugar ; on this is poured two-thirds of a cupful of boiling water, and milk 

 or cream is added to suit the individual taste. This is very convenient ; 

 but cocoa is not nearly so good when prepared in this manner as when it 

 is boiled. 



For six cupfuls of cocoa use two tablespoonfuls of the powder, two 

 tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half 

 of milk. Put the milk on the stove in the double-boiler. Put the cocoa 

 and sugar in a saucepan and gradually pour the hot water upon them, stirring 

 all the time. Place the saucepan on the fire and stir until the contents boil. 

 Let this mixture boil for five minutes ; then add the boiling milk, and serve. 



A gill of cream is a great addition to this cocoa. 



CHOCOLATE CAKE. 



For two sheets of cake use three ounces of W. Baker & Co.'s No. i 

 chocolate, three eggs, one cupful and three-fourths of sifted pastry flour, one 

 cupful and three-fourths of sugar, half a cupful of butter, half a cupful of 

 milk, half a teaspoonful of vanilla extract, one teaspoonful and a half of 

 baking powder. 



Grate the chocolate. Beat the butter to a cream and gradually beat in 

 the sugar. Beat in the milk and vanilla, then the eggs (already well 

 beaten) , next the chocolate, and finally the flour, in which the baking pow- 

 der should be mixed. Pour into two well-buttered shallow cake-pans. Bake 

 for twenty-five minutes in a moderate oven. Frost or not, as you like. 



