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.