drink,
even if the soda or Apollinaris water and ice-cream be omitted. A
plainer drink is made by combining the syrup, a gill and a half of milk,
and the ice, shaking well.

A FEW SUGGESTIONS IN REGARD TO CHOCOLATE

The best flavor to add to chocolate is vanilla; next to that, cinnamon.
Beyond these two things one should use great caution, as it is very easy
to spoil the fine natural flavor of the bean. Chocolate absorbs odors
readily; therefore it should be kept in a pure, sweet atmosphere. As
about eleven per cent. of the chocolate bean is starch, chocolate and
cocoa are of a much finer flavor if boiled for a few minutes. Long
boiling, however, ruins their flavor and texture.

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

One cake (1/2 a pound) of Walter Baker & Co.'s Vanilla Sweet Chocolate,
4 cups of boiling water,
Pinch of salt,
4 cups of hot milk.

This must be made in a double-boiler. Put the chocolate, boiling water
and salt in upper part of the double-boiler. Stir and beat with a wooden
spoon until the chocolate is dissolved and smooth. Add the milk and when
thoroughly hot, strain, and serve with unsweetened whipped cream. More
cooking will improve it.

CHOCOLATE CREAM PIE

Line a pie plate with rich pie crust, putting on an extra edge of crust
the same as for custard pie. Fill with the chocolate filling made after
the following recipe. Bake in a hot oven until crust is done; remove,
and when cool, cover with a meringue and brown very slowly in moderate
oven.

CHOCOLATE FILLI