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."

MRS. HILL’S COCOA FRAPPE

Mix half a pound of cocoa and three cupfuls of sugar; cook with two cupfuls of boiling water until smooth; add to three quarts and a half of milk scalded with cinnamon bark; cook for ten minutes.  Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream.  Cool, flavor with vanilla extract, and freeze.  Serve in cups.  Garnish with whipped cream.—­Janet McKenzie Hill—­Ladies’ Home Journal.

MRS. HILL’S CHOCOLATE PUFFS

Stir a cupful of flour into a cupful of water and half a cupful of butter, boiling together; remove from fire, beat in an ounce of melted chocolate, and, one at a time, three large eggs.  Shape with forcing bag and rose tube.  Bake, cut off the tops and put into each cake a tablespoonful of strawberry preserves.  Cover with whipped cream sweetened and flavored.—­Janet McKenzie Hill—­Ladies’ Home Journal.