The quantity of chocolate for a certain quantity of milk is according to taste. Two ounces of chocolate make a good cup of it, and rather thick. Break the chocolate in pieces, put it in a tin saucepan with a tea-spoonful of water to an ounce of chocolate, and set it on a rather slow fire. Stir now and then till thoroughly melted. While the chocolate is melting set the quantity of milk desired in another tin saucepan on 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.
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 tablespoonful of hot water; stir over a hot fire for a minute or two, until it is perfectly 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 is perfectly smooth and free from oily particles. If it is allowed to boil after the chocolate is added to the milk it becomes oily and loses its fine flavor. - Maria Par-loa.
One cup of boiling water; three pints of fresh milk; three tablespoonfuls of Baker's chocolate, grated; five eggs, the whites only beaten light; two tablespoonfuls of sugar, powdered for froth. Sweeten the chocolate to taste; heat the milk to scalding; wet up the chocolate with the boiling water, and when the milk is hot stir this into it; simmer gently ten minutes, stirring frequently; boil up briskly once; take from the fire, sweeten to taste, taking care not to make it too sweet, and stir in the whites of two eggs, whipped stiff, without sugar; pour into the chocolate-pot or pitcher, which should be well heated. Have ready in a cream-pitcher the remaining whites, whipped up with the powdered sugar; cover the surface of each cup with sweetened meringue before distributing to the guests. Chocolate or cocoa is a favorite luncheon beverage, and many ladies, especially those who have spent much time abroad, have adopted the French habit of breakfasting upon rolls and a cup of chocolate. -Marion Harland.
Three heaping tablespoonfuls of grated chocolate; one quart of milk; wet the chocolate with boiling water, scald the milk, and stir in the chocolate-paste; simmer ten minutes; then, if you have no regular "muller," put your syllabub-churn into the boiling liquid and churn steadily, without taking from the fire, until it is a yeasty froth; pour into a chocolate-pitcher and serve at once.
This is esteemed a great delicacy by chocolate-lovers, and is easily made. -Marion Harland.