CHOCOLATE (Miss Sallie Schenck).
Reading edition
Allow two sticks of chocolate to one pint of new milk. After the chocolate is scraped, either let it soak an hour or so, with a table-spoonful of milk to soften it, or boil it a few moments in two or three table-spoonfuls of water. Then, in either case, mash it to a smooth paste. When the milk, sweetened to taste with loaf-sugar, is boiling, stir in the chocolate-paste, adding a little of the boiling milk to it first, to dilute it evenly. Let it boil half a minute. Stir it well, or mill it, and serve immediately.
Maillard’s chocolate is flavored with a little vanilla. The commoner brands, such as Baker’s, will be nearly as good by adding a little vanilla when making. Miss Schenck (noted for her chocolate) adds a very little flavoring of brandy.
A very good addition, and one universally seen, when chocolate is served at lunch parties, is a heaping table-spoonful of whipped-cream, sweetened and flavored with a little vanilla before it is whipped, placed on the top of the chocolate in each cup, the cup being only three-quarters filled with the chocolate.