The cocoa which is put up solid in close packages, and usually sold at a shilling a paper, is far superior to the chocolate that is manufactured into squares or cakes, and which is too frequently adulterated with lard and meal. Baker's prepared cocoa is excellent. When you intend having it for drinking, shave down, or cut fine a sufficient quantity of the cocoa; allowing about half the contents of a paper to a quart of water, if you wish it very strong, and three pints of water for moderate strength. Then put the cocoa into a clean sauce-pan or a tin pot with a spout. Measure the water from a kettle that is boiling hard at the time; and when you have the proper quantity pour it scalding hot on the cocoa. Cover it closely; place it over the fire; and let it boil till it is all dissolved into the same consistence, and quite smooth, and free from the smallest lumps. While boiling, you must several times take off the lid, and with a spoon stir the cocoa down to the bottom. Then transfer it to your chocolate pot, which must be twice scalded with boiling water. Send it to table as hot as possible, adding milk and sugar to the cups when poured out. Eat with it dry toast; unbuttered rolls; milk-biscuit; or sponge-cake.