MRS. HILL'S
COCOA FRAPPÉ
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 o ff 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.