Cocoa

Cocoa being highly nutritious, is really a food, not a beverage, although often classed under that head. Cocoa contains less fat than chocolate and for that reason is more readily digested, consequently is preferred by most persons. The amount required for a given amount of liquid depends upon individual taste and the brand used. Where a high priced cocoa is used, less is required than when using a cheaper brand. Most cocoas require boiling for a minute or two in order to thoroughly cook the starch. Where it is made in a cup, it will be found to be harsh and coarse to the taste, therefore boiling is not only recommended, but strongly urged, as uncooked starch is not only unpalatable, but unwholesome. In order to boil it, water must be used, as it would not be advisable to boil milk. Half water and half milk produce very satisfactory results, but where more milk is preferred, it may be used, heating it in a double boiler and adding the boiled cocoa to it just before serving.

Breakfast Cocoa

Place in a saucepan one level tablespoonful each of granulated sugar and cocoa, mix well, add one cup of boiling water and let boil one full minute. Have ready one cup of milk heated in a double boiler, add the boiled cocoa and beat one minute with Dover egg-beater.

Choca

Add to above rule, for cocoa just before serving, one cup of very strong, clear coffee and eight drops of vanilla extract. This is nice for luncheon or for a five o'clock tea.