92 RECEIPTS. 



in cold water, stirring it with the chocolate 

 stick, and skim off the froth into another 

 vessel, then put the remaining chocolate 

 over the fire with sugar enough to sweeten 

 it, and as soon as it boils pour it over the 

 froth, and drink it. 



The inhabitants of St. Domingo put 

 chocolate into a vessel with a little water, 

 and boil it till it is dissolved ; then add the 

 necessary water and sugar, let it boil again 

 till an unctuous froth is formed, and drink 

 it in this state. 



The Indians of New Spain make use of 



They were well sweetened, and contained a large proportion 

 of some starchy material. For a drink the chocolate is 

 broken into small pieces and placed with water in a red 

 earthen pot, an upright cylindrical pot, and heated. When 

 the chocolate is boiled enough it is stirred violently with a 

 sort of dasher, much like that of an old-fashioned churn, 

 except that the handle is rolled between the hands rather 

 than worked up and down. The chocolate is beaten into a 

 foam, which the old travellers declared remained so stiff 

 after the chocolate was cold that it could be cut up and 

 eaten in mouthfuls. This effect must have been due to the 

 quantity of starch, or, most likely, fine maize-meal, in the 

 drink, rather than to any special skill in milling it." 



