COCOA
Cocoa has the same flavor as chocolate, but it is richer and more oily.
When made from the ground it can be prepared at the table, but it is better boiled a short time in water and thinned with hot milk.
Made from the shells it requires a longer boiling. First wet two ounces of the cocoa shells with a little cold water and pour over them one quart of boiling water. Boil for one hour and a half; strain and add one quart of milk, also a few drops of the essence of vanilla.
When it comes to a boil take immediately from the fire and serve.