Cocoa Nibs. Time—6 hours.
½ lb. cocoa nibs, 2 quarts water.
Crush the nibs with a rolling pin, then place them in a saucepan with the cold water, and bring to the boil. Draw to the side of the fire, and simmer gently about 5 hours, occasionally skimming off the oil which rises to the top. Strain, add about an equal quantity of milk, re-heat and serve.