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Chocolate

Chocolate, when obtained genuine, is made from the berry of the cacao tree, mixed with a little cinnamon, vanilla, and sugar. It is a most agreeable and nutritious beverage. It is much used in Spain. That which is sold in England is too often a mixture of flour and treacle, with a very small quantity of the real article mixed in it, but there is no difficulty in obtaining the genuine article if the proper price be paid for it. Scrape as much chocolate as may be required into equal quantities of hot milk and water. Stir it until it is dissolved, then put it in the saucepan, and make it quite hot, stirring it all the time. It must not boil up, or it will be oily. Sweeten and serve. The quantity to be used depends on the strength wanted. Generally speaking, one ounce of chocolate may be used for one pint of milk and water. Where chocolate is regularly used, it is much better to have a proper chocolate mill, so that it may be served hot and frothy. Time, ten minutes. Probable coast, from 1s. to 1s. 6d. per pound. Cheap chocolate should be avoided. Allow one ounce for each person.