The cocoa shells and nibs, when prepared as a beverage, are not very valuable as a food, because only a small part of the cocoa is extracted in the boiling. The process of preparing the cocoa bean for the market is almost wholly mechanical, so that when you get your cocoa and chocolate from a trustworthy manufacturer you may be sure that you are using a perfectly pure article and one absolutely clean.
Chocolate.
1 pint of milk.
1 ounce of good chocolate.
1-1/2 tablespoonfuls of sugar.
1 tablespoonful of hot water.
Put the milk on the fire, in the double-boiler. Shave the chocolate, and, putting it into a small pan with the sugar and water, stir over a hot fire until smooth and glossy. Stir this into the boiling milk; then beat the chocolate with a whisk, to make it froth. Pour into a hot pot, and serve at once.
Long cooking separates the oil from the chocolate and spoils the beverage.
Breakfast Cocoa.
1 pint of milk.