Put the liquid and sugar into the saucepan. Break or cut the chocolate into small pieces, add to the liquid, and heat the liquid slowly, stirring occasionally but not constantly. When the liquid is hot, just before it reaches the boiling point, beat vigorously with a wooden spoon, or beater. The Dover beater is convenient. This beating makes a velvety smooth and a foamy mixture. _Method 2._ The hot method. Heat the liquid with the sugar. Grate the chocolate or shave it with a knife. Protect the chocolate from the warmth of the fingers by a piece of paper. The process is less “sticky” if the chocolate and grater are chilled in the refrigerator. Just as the liquid is reaching the boiling point, pour in the grated chocolate, and beat vigorously. Beaten chocolate does not need any additional cream when served. Beaten whipped cream is attractive on the top of each cup. But remember that chocolate is already rich in fat, and that additional fat may be indigestible. Such a cup of chocolate taken for luncheon with a roll is sufficient for the meal, and is certainly too rich in fat for serving at an afternoon tea. =5. Coffee.= _Principle._——To extract the flavoring oils at the boiling point of water, and to avoid the extraction of the tannin. The tannin is extracted by prolonged boiling, and when the liquid coffee stands upon the grounds. _Utensils._——Coffee grinder, measuring cup, pot. The kind of pot depends upon the method used. One house furnishing firm displays some seventy different coffee pots, but they may be divided into three classes, the _pot for boiling_, the _drip coffee pot_, and the _percolator_ (see Figs. 23 and 24). The coffee boiler should have a lip, and not a spout. A word of warning is needed in regard to the care of the pot. Coffee grounds should be removed from any pot immediately, and the pot washed at once in scalding hot soapsuds, rinsed, dried, and aired. Let the pot stand with cover off. If this is not done, a coat is soon formed on the inside of the pot, which spoils the flavor of the coffee. Where the pot has been neglected, boiling it out with a solution of caustic soda is sometimes a remedy. [Illustration: FIG. 23.——A pot for boiling coffee and a pot for drip coffee. _Courtesy of the Brambhall Dean Co._] [Illustration: FIG. 24.——A coffee percolator. _Courtesy of Landers, Frary and Clark._] _Ingredients._——Ground coffee, water, cold or boiling, white of egg or egg shell for boiled coffee. The coffee should be ground to medium fineness for boiled coffee, to a finer powder for the percolated and drip coffee. _Proportions._——One part of coffee to 5 or 6 of water, depending upon the strength desired. One egg shell, or half the white of an egg to 1 cup of ground coffee. _Method 1._