Chocolate
Heat two cupfuls of milk, and the same of water. Rub six tablespoonfuls of chocolate to a thin, smooth paste with cold water; pour the water gradually upon it; put into a saucepan and bring it quickly to a boil. Cook thus five minutes, pour in the milk and boil ten minutes longer. Sweeten to the taste of each drinker, and lay a tablespoonful of whipped cream upon the top.
If you would make the chocolate particularly good, heat a sillibub churn and beat the beverage hard for five minutes; set in a vessel of boiling water on the range to get smoking hot; pour out, sweeten, and cap with whipped cream.