CHOCOLATE.
Scrape fine two ounces (two squares) unsweetened chocolate. Use Walter Baker & Co.s No. 1 chocolate. Put into a granite ware pan, add a small cup or sugar, a pinch of salt, and two tablespoons of hot water; let this boil, stirring it constantly, until it is smooth and glossy, like a caramel; then add one large pint of good rich milk, and one pint of hot water; let this come to a boil, stirring constantly; add a tablespoon of corn starch dissolved in a little cold milk or water. When this boils, serve at once, with whipped cream, flavored with a little vanilla.
If you cannot have the whipped cream, pour your chocolate from one pitcher into another, or beat with a whisk until frothy. If you have to use skimmed milk, take more milk and less water. Never omit the salt, as it is very essential to the flavor.
