RECEIPTS. 



By MISS PARLOA. 



PLAIN CHOCOLATE. 



For six people, use one quart of milk, two ounces of W. Baker & Co.'s 

 No. i chocolate, one tablespoonful of corn-starch, three tablespoonfuls of 

 sugar, and two tablespoonfuls of hot water. 



Mix the corn-starch with one gill of the milk. Put the remainder of the 

 milk on to heat in the double-boiler. When the milk comes to the boiling- 

 point stir in the corn-starch, and cook for ten minutes. Have the choco- 

 late cut in fine bits and put it in a small iron or granite-ware pan ; add the 

 sugar and water, and place the pan over a hot fire. Stir constantly until 

 the mixture is smooth and glossy. Add this to the hot milk and beat the 

 mixture with a whisk until it is frothy. Or the chocolate may be poured 

 back and forth from the boiler to a pitcher, holding high the vessel from 

 which you pour. This will give a thick froth. Serve at once. 



If you prefer not to have the chocolate thick, omit the corn-starch. 



CHOCOLATE MADE WITH CONDENSED MILK. 



Follow the rule for plain chocolate, substituting water for the milk, and 

 adding three tablespoonfuls of condensed milk when the chocolate is 

 added. 



CHOCOLATE; VIENNA STYLE. 



Use four ounces of vanilla chocolate, one quart of milk, three table- 

 spoonfuls of hot water, and one tablespoonful of sugar. 



Cut the chocolate in fine bits. Put the milk on the stove in the double- 

 boiler, and when it has been heated to the boiling-point, put the chocolate, 



