For six people, use one quart of milk, two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, one tablespoonful of cornstarch, three tablespoonfuls of sugar, and two tablespoonfuls of hot water.
Mix the cornstarch 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 cornstarch 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 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.