saucepan, add the boiling water and boil three minutes, stirring once or
twice, as the chocolate is not grated. Add the milk and allow it time to
heat, being careful not to boil the milk, and keep it closely covered,
as this prevents the scum from forming. When ready to serve turn in
chocolate-pitcher and beat with Dover egg-beater until light and foamy.


COCOA DOUGHNUTS

One egg, one-half a cup of sugar, one-half a cup of milk, one-quarter
teaspoonful of salt, one-quarter teaspoonful of cinnamon extract
(Burnett's), two cups of flour, one-quarter cup of Baker's Breakfast
Cocoa, two teaspoonfuls of baking powder. Mix in the order given,
sifting the baking powder and cocoa with the flour. Roll to one-third an
inch in thickness, cut and fry.


COCOA SPONGE CAKE

3 eggs,
1-1/2 cups of sugar,
1/2 a cup of cold water,
1 teaspoonful of vanilla,
1-3/4 cups of flour,
1/4 a cup of Baker's Cocoa,
2 teaspoonfuls of baking powder,
1 teaspoonful of cinnamon.

Beat yolks of eggs light, add water, vanilla and sugar; beat again
thoroughly; then add the flour, with which the baking powder, cocoa and