part of the double-boiler, and heat. Mix flour
and cocoa together and soften in a little cold milk; mix until free
from lumps. When the milk is hot, add the flour, and cook, stirring
often, eight or ten minutes. Beat yolks of eggs lightly; add sugar and
salt, and mix well. When mixture in double-boiler has cooked
sufficiently, strain it over the mixture in the bowl. Put back in
double-boiler and allow it to cook one or two minutes (stirring
constantly), just enough to slightly thicken the eggs. Remove from the
stove, and when cool add vanilla and put in the serving-dish. Cover with
a meringue. Place dish on a board, put in the oven with the door open,
and allow it to remain there for ten or fifteen minutes, and when the
meringue will not stick to the fingers, close the door and let it brown
slightly. This pudding can be eaten warm or cold, but is much better
cold. This will serve four persons generously.

CHOCOLATE ALMONDS

Blanch the almonds by pouring boiling water on them, and let them stand
two or three minutes. Roast them in oven. Dip them in the following
recipe for chocolate coating, and drop on paraffine paper.

1/2 pound cake of Walter Baker's Vanilla Sweet Chocolate,
2 level tablespoonfuls of butter,
2 tablespoonfuls of boiling water.

Put chocolate in small saucepan over boiling water and when melted stir
in butter and water. Mix well. If found to be too thick, add more water;
if too thin, more chocolate.

HOT CHOCOLATE SAUCE

1 cup of boiling water,
Pinch of salt,
1 square of chocolate,
1/2 a cup of sugar.

Cook all together slowly until it is the consistency of maple syrup, or
thicker if desired. Just before serving, add one teaspoonful of vanilla.
This will keep indefinitely, and can be reheated.

COCOA SPONGE CAKE

4 eggs,
1/4 a cup of sugar,
Pinch of salt,
4 tablespoonfuls of Baker's Cocoa,
1/2 a cup of sifted pastry flour,
1 teaspoonful of vanilla.

Separate yolks from whites of eggs; beat yolks in a small bowl with the
Dover egg-beater until very thick; add sugar, salt and vanilla, and beat
again until very thick. Sift cocoa and the flour together and stir very
lightly into the mixture; fold in the stiffly beaten whites of the eggs,
and bake in a loaf in a moderate oven until done.

Do not butter the pan, but when cake is baked, invert the pan; and when
cool, remove the cake.

CHOCOLATE FROSTING

1 square of Baker's