CHOCOLATE

Never boil chocolate in milk, as that spoils the flavor; and do not scrape it, but merely cut it into pieces. To an ounce of chocolate allow a cup of boiling water. Having first scalded the pot, put in the chocolate, pour the water on it, and boil it till one third has evaporated. Then supply that third with cream or milk, and take it immediatelv from the fire. You need not stir it more than two or three times.