For six people, use one quart of milk, two ounces of W. Baker & Co.’s
No. 1 chocolate, one tablespoonful of corn-starch, three tablespoonfuls
of sugar, and two tablespoonfuls of hot water.
Mix the corn-starch 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 corn-starch, 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 corn-starch.