Allow to six tablespoonfuIs of grated chocolate a pint of boiling water, and as much milk. Rub the chocolate to a paste with a little cold water, and stir into the hot water. Boil twenty minutes; add the milk and boil ten minutes longer, stirring often. Sweeten in the cups. It is improved by laying upon the surface of each cup a teaspoonful of cream.

Milled Chocolate

When the chocolate has boiled twenty minutes, and before the milk goes in, take it from the fire and with it more than half fill one of Silver's tall glass egg-beaters which has been prepared for the scalding liquid by dipping and rinsing it in hot water. Churn vigorously for five minutes, return to the saucepan and set in hot water while you "mill" the rest, if you have too much for the churn. Add the hot milk and cook for five minutes after the chocolate reaches the boil.

Milling makes the beverage lighter in color and in weight, and is thought by epicures to render it far more delicate and delicious. Put a heaping teaspoonful of whipped cream upon each cupful when poured out.