Miss Parloa's kitchen companion

Put one quart of milk in the double-boiler, and on the fire. Put into a small frying-pan four ounces of Maillard's vanilla chocolate, scraped fine, two table-spoonfuls of sugar, and four table-spoonfuls of water. Stir this preparation over a hot fire until it becomes smooth and glossy, which will be in about one minute ; then stir the dissolved chocolate into the boiling milk. Whisk well, and then pour into a hot chocolate jug. Send to the table with a bowl of whipped cream. * Plain Chocolate. Put one quart of milk into the double-boiler, and on the fire. Scrape two ounces of Walter Baker & Co.'s or any plain chocolate. Put it in a small frying-pan with three table-spoonfuls of sugar and two of water. Place on a hot part of the fire, and stir constantly until smooth and glossy. Stir this into the boiling milk. Beat with the whisk for three minutes, and serve in a hot chocolate jug or pitcher. If the chocolate be desired thick, mix a table-spoonful of arrowroot or corn-starch with half a gill of cold milk, and stir this mixture into the boiling milk. Cook for ten minutes. Now dissolve the chocolate, and after adding it to the thickened milk, whisk well. Half a teaspoonful of vanilla, if it be liked, may be added to plain chocolate. OTHER DRINKS. * Broma. Put a heaping table-spoonful of broma into a saucepan. Gradually add one gill of boiling water, stirring all the time. Now add one pint of hot milk and one tablespoonful of sugar. Place the saucepan on the fire, and stir until the mixture boils. Serve at once. If this drink be liked strong, two table-spoonfuls of broma may be used. * Breakfast Cocoa. Prepare breakfast cocoa exactly the same as broma. * Cracked Cocoa and Cocoa Shells. Put a cupful of cocoa shells into a large cocoa-pot, and add a table-spoonful of cracked cocoa and two quarts of boiling water. Boil gently for four hours. Strain, and serve with hot milk and sugar. * Cocoatina. Wilbur's cocoatina makes a most delicious drink. It is a good deal like chocolate, but much more delicate, and comparatively free of oil. Put two table-spoonfuls of the cocoatina in a bowl with a table-spoonful of sugar. Add four table-spoonfuls of boiling water. Rub this to a smooth paste, and then stir it into a pint and a half of boiling milk ; whisk well, and pour into a hot jug. Serve at once. If the drink be liked stronger, more of the powder may be used. Soda Cream. When warm weather comes, perhaps the young folks will enjoy this drink. To make the syrup, use the following-named ingredients : one quart of boiling water, one quart of granulated sugar, two ounces of tartaric acid, the white of one egg, one table-spoonful of warm water, four of cold water, and some kind of flavor.