1 pinch of salt,
3 level tablespoonfuls of flour, softened in a little cold milk.
2 level tablespoonfuls of butter,
4 level tablespoonfuls of sugar,
Yolks of 4 eggs,
1 teaspoonful of vanilla,
1 cup of shredded cocoanut,
Whites of 4 eggs.

Heat milk, add salt and flour and cook ten minutes after it has
thickened. Mix together, butter, sugar and yolks of eggs. Pour hot
mixture over, stirring well and set aside to cool. Add vanilla and
cocoanut. Lastly fold in the stiffly beaten whites of the eggs. Bake in
buttered pan, in moderate oven until firm. Serve hot with Chocolate
Sauce.

CHOCOLATE SAUCE

2 level tablespoonfuls of butter,
1 level tablespoonful of flour,
Pinch of salt,
1 cup of boiling water,
1 square of Baker's Chocolate,
4 level tablespoonfuls of sugar,
1 teaspoonful of vanilla.

Melt butter in saucepan, add dry flour and salt and mix until smooth,
then add slowly the hot water, beating well. Add the square of chocolate
and sugar and stir until melted. Add vanilla, just before serving.

COCOA BISCUIT

2 cups or 1 pint of sifted flour,
3 level teaspoonfuls of baking powder,
1/2 a teaspoonful of salt,
2 level tablespoonfuls of sugar,
4 level tablespoonfuls of Baker's Cocoa,
2 level tablespoonfuls of butter or lard,
2/3 a cup of milk or enough to make a firm but not a stiff dough.

Sift all the dry ingredients together, rub in the butter with the tips
of the fingers. Stir in the required amount of milk. Turn out on
slightly floured board, roll or pat out the desired thickness, place
close together in pan and bake in very hot oven ten or fifteen minutes.

COCOA FUDGE

[Illustration: COCOA FUDGE.]

1/2 a cup of milk,
3 level tablespoonfuls of butter,
2-1/2 cups of powdered sugar,
6 tablespoonfuls of Baker's Cocoa,
Pinch of salt,
1 teaspoonful of vanilla.

Mix all ingredients together but vanilla; cook, stirring constantly,
until it begins to boil, then cook slowly, stirring occasionally, eight
or ten minutes, or until it makes a firm ball when dropped in cold
water. When cooked enough, add the vanilla and beat until it seems like
very cold molasses in winter. Pour into a buttered pan; when firm, cut
in squares. Great care must be taken not to beat too much, because it
cannot be poured into the pan, and will not have a gloss on top.

Miss M.E. Robinson's Recipes

PLAI