5 teaspoonfuls of Baker's Cocoa,
1/8 teaspoonful of baking powder,
1-1/4 to 1-1/2 cups of sifted pastry flour.

Cream the butter until soft; add the sugar gradually and beat well; add
the beaten egg, milk and vanilla; mix thoroughly. Sift cocoa, baking
powder, and a pinch of salt with about one-half cup of the flour; stir
this into the mixture first, then use the remainder of the flour, and
more if necessary, to make a firm dough that will not stick to the
fingers. Set on the ice to harden. Sprinkle the board with cocoa and a
very little sugar. Use small pieces of the dough at a time, toss it over
the board to prevent sticking, roll out thin, cut in strips about
one-half inch wide and three inches long. Place closely in pan and bake
in moderately hot oven three or four minutes. Great care should be taken
in the baking to prevent burning.

It is advisable to gather the scraps after each rolling, if soft, and
set away to harden, for fear of getting in too much cocoa, thus making
them bitter.

The colder and harder the dough is, the better it can be handled;
therefore it can be made the day before using.


COCOA FROSTING

4 teaspoonfuls of Baker's Cocoa,
2 tablespoonfuls of cold water,
3 tablespoonfuls of hot water,
1/2 a teaspoonful of vanilla,