the whites of the eggs whipped to a stiff
froth, and sufficient sifted flour to make a soft dough. Roll out, cut
into oblongs; divide each into three strips, leaving the dough united at
one end. Braid loosely, pinch the ends together and cook until
golden-brown in smoking-hot fat.--_Mrs. Cornelia C. Bedford._

MRS. BEDFORD'S HOT COCOA SAUCE FOR ICE-CREAM

Boil together one and one-half cupfuls of water and one cupful of sugar
for two minutes; add one tablespoonful of arrowroot dissolved in a
little cold water, stir for a moment, then boil until clear. Add two
tablespoonfuls of cocoa which has been dissolved in a little hot water
and a tiny pinch of salt and boil three minutes longer. Take from the
fire and add one teaspoonful of vanilla.--_Mrs. Cornelia C. Bedford._

MRS. BEDFORD'S CHOCOLATE MACAROONS

Grate one-quarter of a pound of chocolate and mix one-quarter of a pound
of sifted powdered sugar and one-quarter of a pound of blanched and
ground almonds. Add a pinch of cinnamon and mix to a soft paste with
eggs beaten until thick. Drop in half-teaspoonfuls on slightly buttered
paper and bake in a moderate oven. Do not take from the paper until
cold; then brush the under side with cold water, and the paper can be
readily stripped off.--_Mrs. Cornelia C. Bedford._

MRS. EWING'S CREAMY COCOA

Stir together in a saucepan half a cup of Walter Baker & Co.'s Breakfast
Cocoa, half a cup of flour, half a cup of granulated sugar and half a
teaspoonful of salt. Add gradually one quart of boiling water and let
the mixture boil five minutes, stirring it constantly. Remove from the
fire, add a quart of boiling milk, and serve. If desired a spoonful of
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."_

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