RS. 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._

MISS FARMER'S CHOCOLATE CREAM CANDY

2 cups of sugar,
2/3 a cup of milk,
1 tablespoonful of butter,
2 squares of chocolate,
1 teaspoonful of vanilla.

Put butter into granite saucepan; when melted add sugar and milk. Heat
to boiling point; then add chocolate, and stir constantly until
chocolate is melted. Boil thirteen minutes, remove from fire, add
vanilla, and beat until creamy and mixture begins to sugar slightly
around edge of saucepan. Pour at once into a buttered pan, cool slightly
and mark in squares. Omit vanilla, and add, while cooking, one-fourth of
a teaspoonful of cinnamon.--_Boston Cooking School Cook Book--Fannie
Merritt Farmer._

MRS. SALZBACHER'S CHOCOLATE HEARTS

Melt, by standing over hot water, three ounces of unsweetened chocolate;
add a pound of sifted powdered sugar and mix thoroughly; work to a stiff
yet pliable paste with the unbeaten whites of three eggs (or less),
adding vanilla to flavor. If the paste seems too soft, add more sugar.
Break off in small pieces and roll out about one-fourth of an inch
thick, sprinkling the board and paste with granulated sugar instead of
flour. Cut with a tiny heart-shaped cake cutter (any other small cake
cutter will do), and place on pans oiled just enough to prevent
sticking. Bake in a very moderate oven. When done, they will feel firm
to the touch, a solid crust having formed over the top. They should be
very light, and will loosen easily from the pan after being allowed to
stand a moment to cool. The success of these cakes depends upon the
oven,