Milled Chocolate.
3 heaping table-spoonfuls of grated chocolate.
1 quart of milk.
Wet the chocolate with boiling water. Scald the milk and stir in the chocolate-paste. Simmer ten minutes; then, if you have no regular “muller,” put your syllabub-churn into the boiling liquid and churn steadily, without taking from the fire, until it is a yeasty froth. Pour into a chocolate-pitcher, and serve at once.
This is esteemed a great delicacy by chocolate lovers, and is easily made.