[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

PLAIN 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.