CHOCOLATE.
546. Shave down three ounces of chocolate, over this pour enough hot water to dissolve it; mix it to a smooth paste, put it in a pipkin, and add one quart of boiling water. Place it on the fire, stir it occasionally, and let it boil fifteen minutes, then add one tea cupful of rich milk or cream. Let it boil a minute or two longer, pour it off, and send it to the table. Chocolate retains its heat longer than either tea or coffee.
Never boil chocolate in your coffee pot as it would be likely to impart to the coffee an unpleasant flavor.