Grate sufficient chocolate to make a tablespoonful, put it in a saucepan with a half pint of boiling water, stir it until it reaches boiling point, boil two minutes, add a tea-spoonful of granulated sugar, stir until the sugar is dissolved, add one cupful of milk, stir until the milk is scalding hot, take from the fire, turn into the chocolate pot and serve it with whipped cream.

How To Make Chocolate Syrup

If chocolate is to be used as a daily beverage, it is wise to make syrup and put it aside in a cold place.

Grate a half pound of chocolate, put it in a saucepan with one quart of boiling water, stir until it reaches boiling point, boil ten minutes, add one cupful of granulated sugar, stir and boil five minutes longer, take from the fire, add a teaspoonful of vanilla, and when cold put it into a jar, cover and keep in a cold place.

When wanted for use, heat a cupful of milk, add one or two tablespoonfuls of chocolate syrup, beat rapidly, put a little whipped cream on top and serve.

Mexican Chocolate

After the syrup and milk are well mixed, add a quarter of a teaspoonful of vanilla, a drop of extract of cinnamon and one of allspice. Whip it over the fire for three minutes and serve without whipped cream.