Recipes Specially Prepared _by_ Miss Elizabeth Kevill Burr

(All measurements should be level.)


FORMULA FOR MAKING THREE GALLONS OF BREAKFAST COCOA

1/2 a pound of Walter Baker & Co.'s Cocoa,
1-1/2 gallons of water, hot,
1-1/2 gallons of milk, hot.

This should not be allowed to boil. Either make it in a large
double-boiler, or a large saucepan or kettle over water. Mix the cocoa
with enough cold water to make a paste, and be sure it is free from
lumps. Heat together the milk and water, and pour in the cocoa; then
cook at least an hour, stirring occasionally.


CRACKED COCOA

To one-third a cup of Baker's Cracked Cocoa (sometimes called "Cocoa
Nibs") use three cups of cold water; cook slowly at least one hour--the
longer the better. Then strain the liquid and add one cup (or more if
desired) of milk, and serve very hot. Do not allow the mixture to boil
after milk has been added.


VANILLA CHOCOLATE WITH WHIPPED CREAM