MRS. BEDFORD'S HOT COCOA SAUCE FOR ICE-CREAM

Boil together one and one-half cupfuls of water and one cupful of sugar
for two minutes; add one tablespoonful of arrowroot dissolved in a
little cold water, stir for a moment, then boil until clear. Add two
tablespoonfuls of cocoa which has been dissolved in a little hot water
and a tiny pinch of salt and boil three minutes longer. Take from the
fire and add one teaspoonful of vanilla.--_Mrs. Cornelia C. Bedford._


MRS. BEDFORD'S CHOCOLATE MACAROONS

Grate one-quarter of a pound of chocolate and mix one-quarter of a pound
of sifted powdered sugar and one-quarter of a pound of blanched and
ground almonds. Add a pinch of cinnamon and mix to a soft paste with
eggs beaten until thick. Drop in half-teaspoonfuls on slightly buttered
paper and bake in a moderate oven. Do not take from the paper until
cold; then brush the under side with cold water, and the paper can be
readily stripped off.--_Mrs. Cornelia C. Bedford._


MRS. EWING'S CREAMY COCOA

Stir together in a saucepan half a cup of Walter Baker & Co.'s Breakfast
Cocoa, half a cup of flour, half a cup of granulated sugar and half a
teaspoonful of salt. Add gradually one quart of boiling water and let
the mixture boil five minutes, stirring it constantly. Remove from the
fire, add a quart of boiling milk, and serve. If desired a spoonful of