Much of the flavor is lost by turning from one pot into another, and the shapes are now sufficiently pretty to make the block tin ones not at all unpresentable at table.
Where coffee is required for a large company, allow a pound and a half to a gallon of water.
Coffee made in a French filter or biggin is considered better by many; but I have preferred to give a rule that may be used with certainty where French cooking utensils are unknown.
COCOA, BROMA, AND SHELLS.
The directions found on packages of these articles are always reliable.
The _cocoa_ or _broma_ should be mixed smoothly with a little boiling water, and added to that in the saucepan; one quart of either requiring a pint each of milk and water, about three tablespoonfuls of cocoa, and a small cup of sugar.

A pinch of salt is always a great improvement.

Boil for half an hour.
SHELLS are merely the husk of the cocoa-nut; and a cupful to a quart of boiling water is the amount needed.

Boil steadily an hour, and use with milk and sugar.
CHOCOLATE.
This rule, though unlike that given in cook-books generally, makes a drink in consistency and flavor like that offered at Maillard's or Mendee's, the largest chocolate manufacturers in the country.
Scrape or grate fine two squares (two ounces) of Baker's or any unsweetened chocolate.

Add to this one small cup of sugar and a pinch of salt, and put into a saucepan with a tablespoonful of water.