whipped cream may be put in each cup before filling with the cocoa.

The proportions given will make delicious, creamy cocoa, sufficient to
serve twelve persons. The flour should be sifted before it is
measured.--_By Mrs. Emma P. Ewing, author of "The Art of Cookery."_


MRS. EWING'S CREAMY CHOCOLATE

Mix together half a cup of sifted flour, half a cup of granulated sugar
and half a teaspoonful of salt. Put into a saucepan half a cup of Walter
Baker & Co.'s Premium No. 1 Chocolate, finely shaved. Add one quart of
boiling water, stir until dissolved, add the flour, sugar and salt, and
boil gently, stirring constantly, five minutes. Then stir in a quart of
boiling milk, and serve with or without whipped cream.--_Mrs. Emma P.
Ewing, author of "The Art of Cookery."_


MRS. HILL'S COCOA FRAPPÉ

Mix half a pound of cocoa and three cupfuls of sugar; cook with two
cupfuls of boiling water until smooth; add to three quarts and a half of
milk scalded with cinnamon bark; cook for ten minutes. Beat in the
beaten whites of two eggs mixed with a cupful of sugar and a pint of
whipped cream. Cool, flavor with vanilla extract, and freeze. Serve in
cups. Garnish with whipped cream.--_Janet McKenzie Hill--Ladies' Home
Journal._


MRS. HILL'S CHOCOLATE PUFFS