N CHOCOLATE

1 ounce or square of Baker's Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.

Place the chocolate, sugar and salt in the agate chocolate-pot or
saucepan, add the boiling water and boil three minutes, stirring once or
twice, as the chocolate is not grated. Add the milk and allow it time to
heat, being careful not to boil the milk, and keep it closely covered,
as this prevents the scum from forming. When ready to serve turn in
chocolate-pitcher and beat with Dover egg-beater until light and foamy.

COCOA DOUGHNUTS

One egg, one-half a cup of sugar, one-half a cup of milk, one-quarter
teaspoonful of salt, one-quarter teaspoonful of cinnamon extract
(Burnett's), two cups of flour, one-quarter cup of Baker's Breakfast
Cocoa, two teaspoonfuls of baking powder. Mix in the order given,
sifting the baking powder and cocoa with the flour. Roll to one-third an
inch in thickness, cut and fry.

COCOA SPONGE CAKE

3 eggs,
1-1/2 cups of sugar,
1/2 a cup of cold water,
1 teaspoonful of vanilla,
1-3/4 cups of flour,
1/4 a cup of Baker's Cocoa,
2 teaspoonfuls of baking powder,
1 teaspoonful of cinnamon.

Beat yolks of eggs light, add water, vanilla and sugar; beat again
thoroughly; then add the flour, with which the baking powder, cocoa and
cinnamon have been sifted. Fold in the stiffly beaten whites of the
eggs. Bake in a rather quick oven for twenty-five or thirty minutes.

COCOA MARBLE CAKE

1/3 a cup of butter,
1 cup of sugar,
1 egg,
1/2 a cup of milk,
1 teaspoonful of vanilla,
2 cups of flour,
2 teaspoonfuls of baking powder,
3 tablespoonfuls of Baker's Cocoa.

Cream the butter, add sugar, vanilla and egg; beat thoroughly, then add
flour (in which is mixed the baking powder) and milk, alternately, until
all added. To one-third of the mixture add the cocoa, and drop the white
and brown mixture in spoonfuls into small, deep pans, and bake about
forty minutes in moderate oven.

COCOA BUNS

2 tablespoonfuls of butter,
1/3 a cup of sugar,
1 egg,
1/4 a teaspoonful of salt,
1 cup of scalded milk,
2 compressed yeast cakes softened in 1/2 a cup of warm water,
1/4 a teaspoonful of extract cinnamon,
1/2 a cup of Baker's Breakfast Cocoa,
3-1/2 to 4 cups of flour.

Mix in order given, having dough as soft as ca