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Artificial Cream for Coffee

Beat well one egg, with one spoonful of sugar; pour a pint of scalding hot milk over this, stirring it briskly. Make it the night previous.

VI. Chocolate.

THE rule for chocolate is, two ounces of the cake, grated or thinly sliced, to each pint of boiling milk. Put the chocolate into a pot fitted with a “muller," pour on the boiling milk by degrees, mulling it as you proceed, over a slow heat, until it is hot and frothy. Or it may be frothed, fairly, with any of the modern whiskers for beating eggs.

When chocolate is used every day, a cake of chocolate is dissolved in a pint of boiling water by mulling it, but not on the fire. When mulled, set it on the fire until it boils up. It will keep ten days or more in a cool place. When used, mix in proper proportion with milk, and mull as heretofore directed. VI1. Refreshing Drinks.

Most persons drink too much, and, especially in hot weather, too much at a time. To drink a little slowly, is the way to quench thirst. Ice-water, especially, should be drunk sparingly. A most excellent substitute for it is pounded ice, taken in small lumps in the mouth, and allowed to dissolve upon the tongue. This will prove refreshing, and much more enduring in its effects.