The quantity of chocolate for a certain quantity of milk is according to
taste. Two ounces of chocolate make a good cup of it, and rather thick.
Break the chocolate in pieces, put it in a tin saucepan with a
tablespoonful of water to an ounce of chocolate, and set it on a rather
slow fire. Stir now and then till thoroughly melted.
While the chocolate is melting, set the quantity of milk desired in
another tin saucepan on the fire, and as soon as it rises and when the
chocolate is melted, as directed above, turn the milk into the
chocolate, little by little, beating well at the same time with an
egg-beater. Keep beating and boiling after being mixed, for three or
four minutes; take off and serve.
If both chocolate and milk are good, it will be frothy; and no better or
more nutritious drink can be had.