needed. Boil steadily an hour, and use with
milk and sugar.

CHOCOLATE.

This rule, though unlike that given in cook-books generally, makes a drink
in consistency and flavor like that offered at Maillard's or Mendee's, the
largest chocolate manufacturers in the country.

Scrape or grate fine two squares (two ounces) of Baker's or any
unsweetened chocolate. Add to this one small cup of sugar and a pinch of
salt, and put into a saucepan with a tablespoonful of water. Stir for a
few minutes till smooth and glossy, and then pour in gradually one pint of
milk and one of boiling water. Let all boil a minute. Dissolve one heaping
teaspoonful of corn-starch or arrow-root in a little cold water, and add
to the chocolate. Boil one minute, and serve. If cream can be had, whip to
a stiff froth, allowing two tablespoonfuls of sugar and a few drops of
vanilla essence to a cup of cream. Serve a spoonful laid on the top of the
chocolate in each cup. The corn-starch may be omitted, but is necessary
to the perfection of this rule, the following of which renders the
chocolate not only smooth, but entirely free from any oily particles.
Flavor is lost by any longer boiling, though usually half an hour has been
considered necessary.

* * * * *

VEGETABLES.

POTATOES.

To be able to boil a potato perfectly is one of the tests of a good cook,
there being nothing in the whole range of vegetables which is apparently
so difficult to accomplish. Like the making of good bread, nothing is
simpler when once learned. A good boiled potato should be white, mealy,
and served very hot. If the potatoes are old, peel thinly with a sharp
knife; cut out all spots, and let them lie in cold water some hours before
using. It is more economical to boil before peeling, as the best part of
the potato lies next the skin; but most prefer them peeled. Put on in
boiling water, allowing a teaspoonful of salt to every quart of water.
Medium-sized potatoes will boil in half an hour. Let them be as nearly of
a size as possible, and if small and large are cooked at the same time,
put on the large ones ten or fifteen minutes before the small. When done,
pour off every drop of water; cover with a clean towel, and set on the
back of the range to dry for a few minutes before serving. The poorest
potato can be made tolerable by this treatment. Never let them wait for
other things, but time the preparation of dinner so that they will be