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Chocolate Cream Nectar

This may be made either from cake chocolate or from any of the cocoa pow ders, and a trial will determine which is the more agreeable. Melt two squares of chocolate or an equivalent amount of cocoa powder in four tablespoons of hot coffee. Add one and one-half cups of sugar and three cups of water. Boil clear and strain. There should be one quart of the liquid. When cold add one tablespoon of sherry wine and pour iced into glasses in which you have placed one tablespoon of whipped cream, not too stiffly beaten. Stir well before drinking.

The wine may be omitted and one teaspoon of vanilla substituted. This is good hot if a portion of hot milk is added to the chocolate syrup, and the whipped cream placed on the top.