The national course in home economics

For six people, use one quart of milk, two ounces of 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. Maria Parloa. CHOCOLATE MADE WITH CONDENSED MILK. Follow the rule for plain chocolate, substituting water for the milk, and adding three tablespoonfuls of condensed milk when the chocolate is added. Miss Parloa. CHOCOLATE, VIENNA STYLE. Use four ounces of 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 graniteware 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. Maria Parloa. COCOA. Breakfast cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often prepared at the table. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cupful of boiling water and milk or cream is added to suit the individual taste. This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled. For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, one-half pint of boiling water and one and one-half pints of milk. Put the milk on the stove in the double boiler. Put the cocoa and sugar in the boiler and gradually pour the hot water upon it, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve. A gill of cream is a great addition to this cocoa. Miss Parloa. CHOCOLATE GLACE. After making a glace frosting (see Glace Icings), dissolve one ounce of chocolate in a cup and put it with the frosting, adding also a table~ spoonful of boiling water. Miss Parloa. POSTUM FOOD COFFEE. (For Weak Stomachs. ) This is excellent for those who are troubled with weak stomachs. Can be found at all grocers. Directions for use are on each package. Nurse. ORANGEADE.