Mix the cornstarch 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 cornstarch and cook for ten minutes.  Have the chocolate 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 cornstarch.  If condensed milk is used, substitute water for the milk named above and add three tablespoonfuls of condensed milk when the chocolate is added.

CHOCOLATE, VIENNA STYLE

Use four ounces of Walter Baker & Co.’s Vanilla Chocolate, one quart of milk, three tablespoonfuls 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, sugar and water in a small iron or granite-ware pan, and stir over a hot fire until smooth and glossy.  Stir this mixture into the hot milk, and beat well with a whisk.  Serve at once, putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate.

The plain chocolate may be used instead of the vanilla, but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one.

BREAKFAST COCOA

Walter Baker & Co.’s Breakfast Cocoa is powdered so fine that it can be dissolved by pouring boiling water on it.  For this reason it is often prepared at the table.  A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cup of boiling water, and milk or cream is added to suit the individual taste.  This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled.

For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk.  Put the milk on the stove in the double-boiler.  Put the cocoa and sugar in a saucepan, and gradually pour the hot water upon them, stirring all the time.  Place the saucepan on the fire and stir until the contents boil.  Let this mixture boil for five minutes; then add the boiling milk and serve.

A gill of cream is a great addition to this cocoa.

Scalded milk may be used in place of boiled milk, if preferred.  For flavoring, a few grains of salt and half a teaspoonful of vanilla extract may be added.