RECEIPTS. 95 



the fire, and as soon as it rises, and when 

 the chocolate is melted as directed above, 

 turn the milk into the chocolate little by 

 little, beating well at the same time with an 

 egg-beater. Keep beating and boiling after 

 being mixed, for three or four minutes ; take 

 off and serve. If both chocolate and milk 

 are good it will be frothy, and no better or 

 more nutritious drink can be had. Pierre 

 Blot. 



Plain Chocolate (2). 



Scrape one ounce (one of the small 

 squares) of Baker's or any plain chocolate, 

 fine ; add to this two tablespoonfuls of 

 sugar, and put into a small saucepan with 

 one tublespoonful of hot water ; stir over a 

 hot fire for a minute or two, until it is per- 

 fectly smooth and glossy ; then stir it all 

 into a quart of boiling milk, or half milk 

 and half water ; mix thoroughly and serve 

 immediately. If the chocolate is desired 

 richer take twice as much chocolate, sugar, 

 and water. Made in this way chocolate 



