Maillard's chocolate is excellent; his receipt is given below. For each cup of chocolate use one cupful of milk and one bar of chocolate. With Maillard's chocolate this is nearly one and a quarter ounces. Put the cold milk into a porcelain-lined saucepan, break the chocolate into small pieces, and add them to the milk. Place the saucepan on the fire, and with a wooden spoon stir constantly and rapidly until the chocolate is dissolved and the milk has boiled up once. Beat it vigorously to make it smooth, and serve at once. More milk may be added if this is too rich. Chocolate should not be kept standing.*

*Huyler's, Baker's, and other brands of chocolate may be prepared in the same way, the proportions being regulated by the richness desired. - M. R.


Dissolve a teaspoonful of cocoa in half a cupful of boiling water; then add a half cupful of boiling milk and boil it for one minute, stirring vigorously all the time. Sweeten to taste.

Brioche or Bath buns are good to serve with chocolate or cocoa for a light lunch.