Chocolate Recipes

Cakes, Cookies and Candies

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 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 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.

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