TAKE a quarter of a pound of the best chocolate, and having scraped it fine, put to it as much water as will dissolve it. Then beat it half an hour in a mortar, and put in as much fine sugar as will sweeten it, and a pint and a half of cream. Mill it, and as the froth rises, lay it on a sieve. Put the remainder of your cream in posset-glasses, and lay the frothed cream upon them.