94 RECEIPTS. 



left to simmer for some time, after which 

 it is milled again till perfectly smooth, and 

 free from sediment. Any ladle or stick 

 which effectually mixes the chocolate with 

 the water may be substituted for the mill- 

 ing stick. Chocolate in powder does not 

 require milling. Chocolate should never 

 be made until wanted, as it is spoiled by 

 reheating. Chocolate may be made in an 

 iron pot or stewpan, a chocolate-pot, or 

 Chocolatiere. The Dessert Book. 



Plain Chocolate (i). 



The quantity of chocolate for a certain 

 quantity of milk is according to taste. Two 

 ounces of chocolate make a good cup of it, 

 and rather thick. Break the chocolate in 

 pieces, put it in a tin saucepan with a tea- 

 spoonful of water to an ounce of chocolate, 

 and set it on a rather slow fire. Stir now 

 and then till thoroughly melted. While 

 the chocolate is melting set the quantity 

 of milk desired in another tin saucepan on 



