To make good chocolate, put the milk and water on to boil; then scrape the chocolate fine, from one to two squares to a pint, to suit the stomach: when the milk and water boils, take it off the fire; throw in the chocolate; mill it well, and serve it up with the froth; which process will not take 5 minutes. The sugar may either be put in with the scraped chocolate or added afterwards. It should never be made before it is wanted; because heating again injures the flavour, destroys the froth, and separates the body of the chocolate; the oil of the nut being observed, after a few minutes’ boiling, or even standing long by the fire, to rise to the top, which is the only cause this chocolate can offend the most delicate stomach. 408. TO MAKE COFFEE. To have coffee _in perfection_, it should be made from the best production, carefully roasted, and after cooling for a few minutes, reduced to powder, and immediately infused; the tincture will then be of a superior description. But for common use, the coffee of our own plantations is, in general, of very good quality. In England, too little powder of the berry is commonly given. It requires about one small cup of coffee-powder to make four cups of tincture for the table. This is at the rate of an ounce of good powder to four common coffee-cups. When the powder is put in the bag, as many cups of boiling water is poured over it as may be wanted. Pour a pint of boiling water on an ounce of coffee; let it boil five or six minutes, then pour out a cupful two or three times, and return it again; put two or three isinglass slips into it; or a lump or two of fine sugar; boil it five minutes longer, set the pot by the fire to keep hot for ten minutes, and the coffee will be beautifully clear. A hot cream should always be served with coffee. For foreigners, or those who like it extremely strong, make only eight dishes from three ounces. If not fresh roasted, lay it before a fire till hot and dry; or put the smallest bit of fresh butter into a preserving-pan, when hot throw the coffee into it, and toss it about till it be freshened. THE COOK. On her first going into a family the Cook will do well to inform herself of the rules and regulations of the house,—the customs of the kitchen,—the peculiarities of her master and mistress,—and above all, she must study, most sedulously, to acquire a perfect knowledge of their TASTE; which, when attained, will most probably lead to her permanent establishment in the sovereignty of the kitchen. She will enter into all the economical plans of her employers, and endeavour to make the most of every thing, as well for the sake of her own character as for their interest. Not forgetting, that “wilful waste makes woful want.”