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Sugar (Pints ounces lbs Dissolve)

. 5 pints 1/2 ounces 5 lbs. 5 Dissolve the sugar in hot water, add the chocolate, using great care not to scorch it. Mix the cornstarch with cold water, add to the chocolate, and boil for one minute over a slow fire, stirring constantly; strain through a sieve to remove coarser particles. A double boiler should be used, and burning thus avoided.

Chocolate should always be boiled, for otherwise its full body and flavor cannot be obtained; therefore, be sure to bring your syrup to a boil. Cornstarch gives body, and, if properly cooked, is tasteless. If not thoroughly cooked, however, it gives a starchy taste, and, if burnt, its flavor is very noticeable.

Chocolate Syrup.

American Double Vanilla Chocolate Paste (1 pkg.) Simple Syrup (hot) I lb.

I gallon Mix thoroughly, and strain while hot through flannel or fine sieve. Chop Suey.

Take 1½ pound of figs, chop them into small pieces, 1/2 pound of dates, seed them and cut them in small squares; I pound of English walnuts chopped rather fine. Add syrup enough to make 2 quarts, flavor with vanilla and color a rich red. Fill a sundae glass two-thirds full of ice cream, pour over it a ladle of chop suey, top off with a couple of pieces of pineapple on either side of a cherry.

Have a brilliantly colored window strip with chop suey printed on and a little Chinaman sketched in the corner.

Christmas Pudding.

Boil together for five minutes i quart of water and I pound of sugar. Add the grated rinds of 2 lemons and 4 oranges and continue boiling for 10 minutes longer. Strain the syrup through cheese cloth and add I quart of quart of cold water. Extract the juice from the lemons and oranges, strain and mix with 2 dozen Malaga grapes cut in half and seeded, 2 sliced