Many people boil chocolate in a coffee-pot; but I think it is better
to boil it in a skillet, or something open. A piece of chocolate about
as big as a dollar is the usual quantity for a quart of water; but
some put in more, and some less. When it boils, pour in as much milk
as you like and let them boil together three or four minutes. It is
much richer with the milk boiled in it. Put the sugar in either before
or after, as you please. Nutmeg improves it. The chocolate should be
scraped fine before it is put into the water.