"If the kettle boiling be Seven minutes makes the tea."

"Hunger is the best seasoning for meat, and thirst for drink."

Broma

One large table-spoonful of broma. Four large table-spoonfuls of boiling water. One table-spoonful of sugar. One pint of milk (hot).

Place the broma in a sauce-pan, and add the water, stirring all the time. Add the milk, which should be boiling, and then the sugar. Place the pan on the fire, stir until the mixture boils, and serve at once.

Chocolate

When properly made, this is a very delicious drink. As in the case of tea and coffee, tastes differ as to its strength, one ounce of plain chocolate to one quart of milk being, however, the proportion generally liked. Many prefer the chocolate thick, making it so by using a large quantity of chocolate, by putting in some thickening substance, such as arrowroot, corn-starch, etc., or by mulling the chocolate. The small dasher that comes in the regular chocolate pot is called the muller, and is worked up and down the same as the dasher of a churn. This froths and thickens the chocolate. Should there be no muller among the kitchen utensils, the chocolate may be made in a double boiler, and then whipped with a cream whipper or a Dover egg beater. Whipped cream is often served with chocolate; it should be whipped and drained, and may be served either plain, or slightly seasoned with sugar and vanilla.

Plain Chocolate

Two squares of chocolate. One quart of milk. Three table-spoonfuls of sugar. Two table-spoonfuls of water.

Place the milk in a. double boiler to heat. Scrape the chocolate fine, and put it in a small frying-pan with the sugar and water; set it in a good heat, stir constantly until smooth and glossy, and then stir it into the boiling milk. Beat with a whisk for three minutes, and serve hot.

A richer drink is made by doubling the amount of chocolate mentioned above. A good chocolate is also made by using with the same quantity (two squares) a pint of milk and one of water. If the chocolate is desired thick, mix a table-spoonful of arrowroot or cornstarch with two table-spoonfuls of cold milk, stir this into the boiling milk, and cook for ten minutes before adding the dissolved chocolate. Half a tea-spoonful of vanilla may be added to the chocolate, if cared for.