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Chocolate Punch

Place in a saucepan a half pound granulated sugar, four ounces grated sweet chocolate, one quart lukewarm water, the juice of three medium lemons, the grated rind of one lemon and half teaspoon vanilla essence. Set on the fire and briskly mix with a wooden spoon for five minutes, remove, let cool off and strain through a Chinese strainer into a small ice-cream freezer. Cover the freezer, pack with broken ice mixed with rock salt, and freeze for thirty-five minutes, remove, fill up six sherbet glasses and serve.