Chocolate

Have good, fine vanilla chocolate; dissolve it in a tin saucepan, or better still in a chocolate pan as shown in figure, using the mixer to dissolve it, over a slow fire, using a pound of chocolate for a quart of water. When well dissolved strain it through a fine wire sieve and serve in a chocolate pot with a jug of hot water, and one of milk and sugar. Some persons prefer whipped cream in their chocolate. Serve at the same time brioches, grissinis, biscuits and other fancy breads.