44. Chocolate made in the Italian method.—Procure a regular chocolate-pot with a muller, the handle of which comes through the lid, one might be procured at any brazier’s, put in two ounces of chocolate (scraped), over which by degrees pour a pint of boiling milk, put on the lid, with the muller inside, which keep well moving, setting the pot upon the fire, and when very hot and frothy, serve.