Recipes

The best flavor to add to chocolate is vanilla; next to that, cinnamon.

Beyond these two things one should use great caution, as it is very easy to spoil the fine natural flavor of the bean.

Chocolate absorbs odors readily; therefore it should be kept in a pure, sweet atmosphere.

As about eleven per cent. of the chocolate bean is starch, chocolate and cocoa are of a much finer flavor if boiled for a few minutes.

Long boiling, however, ruins their flavor and texture.

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PLAIN CHOCOLATE

For six people, use one quart of milk, two ounces of Chocolate, one tablespoonful of cornstarch, three tablespoonfuls of sugar, and two tablespoonfuls of hot water.

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 stove.

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.

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