Make half-a-pint of cocoa from the nibs, taking care to have it clear.
Soak half-an-ounce of Nelson's Gelatine in half-a-pint of water; add a
quarter of a pound of sugar, dissolve, and clear the jelly with the
whites and shells of two eggs in the usual way. Flavour with Nelson's
Essence of Vanilla after the jelly has been through the bag.
When a clear jelly is not required, the cocoa can be made of
Schweitzer's Cocoatina, double the quantity required for a beverage
being used. Mix this with half-an-ounce of Nelson's Gelatine and flavour
with vanilla.