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 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