oa is stimulating, but its action is not so marked as that of tea or
coffee, and hence it is more suitable for young children. Dr. Hutchison,
an authority on dietetics, writes: "Tea and coffee are also harmful to
the susceptible nervous system of the child, but cocoa, made with plenty
of milk, may be allowed, though it should be regarded, like milk, as a
food rather than a beverage properly so called."

_How to Make a Cup of Cocoa._

Tea, coffee and cocoa are all so easy to make that it is remarkable
anyone should fail to prepare them perfectly. Whilst in France everyone
can prepare coffee to perfection, and many fail in making a cup of tea,
in England all are adepts in the art of tea-making, and many do not
distinguish themselves in the preparation of coffee. Cocoa in either
country is not always the delightful beverage it should be. The
directions below, if carefully followed, will be found to give the
character of cocoa its full expression. The principal conditions to
observe are to avoid iron saucepans, to use boiling water or milk, to
froth the cocoa before serving, and to serve steaming hot in thick cups.

[Illustration]

The amount of cocoa required for two large breakfast cups, that is one
pint, is as much as will go, when piled up, in a dessert spoon. Take
then a heaped dessert-spoonful of pure cocoa and mix dry with one and a
half times its bulk of fine sugar. Set this on one side whilst the
boiling liquid is prepared. Mix one breakfast cup of water with one
breakfast cup of milk, and raise to the boil in an enamelled saucepan.
Whilst this is proceeding, warm the jug which is to hold the cocoa, and
transfer the dry sugar-cocoa mixture to it. Now pour in the boiling
milk and water. Transfer back to saucepan and _boil_ for one minute.
Whisk vigorously for a quarter of a minute. Serve without delay.

_Digestibility of Cocoa._

We have noted above the high percentage of nutrients which cocoa
contains, and the research conducted by J. Forster[1] shows that these
nutrients are easily assimilated. Forster found that the fatty and
mineral constituents of cocoa are both _completely_ digested, and the
nitrogenous constituents are digested in the same proportion as in
finest bread, and more completely than in bread of average quality. One
very striking fact was revealed by his researches, namely, that the
consumption of cocoa increases the digestive power for other foods which
are taken at the same time, an