Cocoa has the same flavor as chocolate, but it is richer and more
oily.

When made from the ground it can be prepared at the table, but it is
better boiled a short time in water and thinned with hot milk.

Made from the shells it requires a longer boiling. First wet two
ounces of the cocoa shells with a little cold water and pour over them
one quart of boiling water. Boil for one hour and a half; strain and
add one quart of milk, also a few drops of the essence of vanilla.

When it comes to a boil take immediately from the fire and serve.




COFFEE


The standard mixture of coffee is Java and Mocha; two-thirds Java and
one-third Mocha, the former giving the strength, the latter the
flavor. After roasting it should be kept in an air-tight can. Grind
only so much each time as may be required. To one cupful of ground
coffee add one beaten egg and four tablespoons of cold water; mix
thoroughly in coffee pot and pour in one quart of boiling water. Stir
the coffee until it boils, then place it on the back of the stove
where it will simmer for ten minutes. Add a dash of cold water; wait a
moment, then pour off carefully into silver coffee pot, which has been
standing with hot water in it. Filippini's recipe for Black Coffee is
as follows: "Take six scant tablespoonfuls of coffee beans and grind