Break six oblongs of chocolate in small pieces, cover with a quart of water and place on the back of the stove to melt, stirring frequently. Heat one quart of milk, add a small stick of cinnamon and one cup of sugar. When the chocolate is melted and boiling add to the milk, and strain over the yolks of two eggs, diluted with half a cup of cream. Whip half a cup of cream and stir into the soup just before serving.
This is an excellent luncheon soup; serve with imperial bread sticks. These are made by cutting the slices of bread into thin strips, spreading with butter, then sifting sugar over them and placing in a cool oven to become crisp and glazed. Serve cold.
