For those who use a great deal of chocolate, the following is an economical method. Cut a cake into small bits and put them into a pint of boiling water. In a few minutes set it off the fire and stir it well till the chocolate is dissolved; then boil it again gently a few minutes, pour it into a bowl, and set it in a cool place. It will keep good eight or ten days. For use, boil a spoonful or two in a pint of milk, with sugar.
Another.
Shave fine an inch wide across a cake of chocolate; pour on it a quart of boiling water; boil it twenty minutes; add milk in such proportion as you like, and boil it up again.
Cocoa.
The cracked cocoa is considered the best. Two large spoonfuls put into three pints of cold water, and boiled from one to two hours, is a good rule to make it for four or five persons. It should be boiled over several times, as it is very strong. Boil milk for it by itself.
To make the ground Cocoa.
Boil two large spoonfuls in a quart of water half an hour; skim off the oil, pour in three gills of milk, and boil it up again. It is the best way to make it the day before it is used, as the oily substance can be more perfectly removed when the cocoa is cold.
Shells.
Put a heaping teacupful to a quart of boiling water. Boil them a great while. Half an hour will do, but two or three hours is far better. Scald milk as for coffee. If there is not time to boil shells long enough before breakfast, it is well to put them into the water over night.