RECEIPTS. 93 



cold chocolate in their festivals, prepared 

 by milling pure chocolate in cold water, 

 skimming off the froth into another vessel, 

 then adding sugar to the remaining liquid, 

 and pouring it from a great height on 

 the froth. This chocolate is exceedingly 

 cold. 



Iced chocolate is used in many parts of 

 Italy, where it is the custom to cool almost 

 all beverages upon snow or ice. 



The Spanish method of making choco- 

 late is to mix it so thick that a spoon can 

 stand upright in the mixture ; then to 

 drink iced water after it by way of dilut- 

 ing it. 



Chocolate is usually milled in a tin vessel, 

 within which a wheel, somewhat smaller 

 in circumference than the vessel, is fixed 

 to a stem which passes through the lid, 

 and, being turned rapidly between the 

 palms of the hands, bruises and mixes the 

 chocolate with the water. Chocolate should 

 be first milled off the fire, then put on and 



