75. When cocoa or chocolate is used to accompany meals, it is served in
the usual sized teacup. However, when either of these beverages is
served at receptions or instead of tea in the afternoon, regular
chocolate cups, which hold only about half as much as teacups, are used.
An attractive chocolate service to use for special occasions is shown in
Fig. 11. The cocoa or chocolate is prepared in the kitchen, but is
served to the guests from a chocolate pot, such as the one shown, in
tall cups that match the chocolate pot in design. If such a service is
not available, the cocoa or chocolate may be poured into the cups in the
kitchen and then brought to the guests on a tray.
[Illustration: FIG. 11]
Besides sugar, which is generally added in the preparation of cocoa and
chocolate, cream usually accompanies these beverages, especially when
they are made without milk or with only a little. If the cream is
whipped and slightly sweetened, a spoonful or two will be sufficient to
render the beverage delightful. In case no cream is on hand,
marshmallows make a very good substitute. One of these should be placed
in the bottom of each cup and the hot beverage poured over it. The
marshmallow softens and rises to the top. When marshmallows are to be
added to cocoa, less sugar should be used in its preparation.
* * * * *