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."