If too thick, add a little cold water.  If not thick enough, add a little sugar.  Never make a frosting so stiff that it will have to be made smooth with a wet knife.  It is better to let it run to the sides of the cake.  For frosting sides of the cake, make a little stiffer.

This frosting never cracks as an egg frosting, but is hard enough to cut nicely.

COCOA SAUCE

2 tablespoonfuls of butter, 1 cup of boiling water, 2 tablespoonfuls of flour, 4 tablespoonfuls of sugar, 4 teaspoonfuls of Baker’s Cocoa, 1 teaspoonful of vanilla.

Melt the butter in the saucepan; mix the flour and cocoa together and stir into the butter; add gradually the hot water, stirring and beating each time; cook until it thickens.  Just before serving, add the sugar, vanilla and a pinch of salt, if necessary.

Use more cocoa if liked stronger.  This sauce will be found excellent for cottage puddings, Dutch apple cakes, steamed apple puddings, etc.

COCOA CAKE

1/2 a cup of butter, 3/4 a cup of milk, 1 cup of sugar, 6 level tablespoonfuls of Baker’s Cocoa, 3 eggs, 2 level teaspoonfuls of baking powder, 1 teaspoonful of vanilla, 1-1/2 or 2 cups of sifted pastry flour.

Cream the butter, stir in the sugar gradually, add the unbeaten eggs, and beat all together until very creamy.  Sift together one-half cup of the flour, the cocoa and baking powder; use this flour first, then alternate the milk and remaining flour, using enough to make mixture stiff enough to drop from the spoon; add vanilla and beat until very smooth; then bake in loaf in moderately hot oven thirty-five or forty minutes.

Tests for baking cake.  It is baked enough when:  1.  It shrinks from the pan. 2.  Touching it on the top, springs back. 3.  No singing sound.

COCOA MERINGUE PUDDING

1 cup of milk, 2 eggs (yolks), 2 tablespoonfuls of flour, Pinch of salt, 4 teaspoonfuls of Baker’s Cocoa, 3 tablespoonfuls of sugar, 1/2 a teaspoonful of vanilla.

Put the milk in the upper 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.