It is the object of all cooking to render raw material more palatable and more nutritious, and therefore more digestible. The cooking of cocoa and chocolate is no exception to this rule. Certain extractive principles are soluble only in water which has reached the boiling-point; and the starch, which the seed contains, is swollen only at this temperature. Chocolate or cocoa is not properly cooked by having boiling water poured over it. It is true that as the whole powder is in suspension and is swallowed, its food material can be assimilated as it is when the prepared chocolate is eaten raw; but in order to bring out the full, fine flavor and to secure the most complete digestibility, the preparation, whatever it be, should be subjected to the boiling-point for a few minutes. In this all connoisseurs are agreed. RECEIPTS. BY MISS PARLOA. PLAIN CHOCOLATE. For six people, use one quart of milk, two ounces of W. Baker & Co.’s No. 1 chocolate, one tablespoonful of corn-starch, three tablespoonfuls of sugar, and two tablespoonfuls of hot water. Mix the corn-starch with one gill of the milk. Put the remainder of the milk on to heat in the double-boiler. When the milk comes to the boiling-point stir in the corn-starch, and cook for ten minutes. Have the chocolate cut in fine bits and put it in a small iron or granite-ware pan; add the sugar and water, and place the pan over a hot fire. Stir constantly until the mixture is smooth and glossy. Add this to the hot milk and beat the mixture with a whisk until it is frothy. Or the chocolate may be poured back and forth from the boiler to a pitcher, holding high the vessel from which you pour. This will give a thick froth. Serve at once. If you prefer not to have the chocolate thick, omit the corn-starch. CHOCOLATE MADE WITH CONDENSED MILK. Follow the rule for plain chocolate, substituting water for the milk, and adding three tablespoonfuls of condensed milk when the chocolate is added. CHOCOLATE; VIENNA STYLE. Use four ounces of vanilla chocolate, one quart of milk, three tablespoonfuls of hot water, and one tablespoonful of sugar. Cut the chocolate in fine bits. Put the milk on the stove in the double-boiler, and when it has been heated to the boiling-point, put the chocolate, sugar, and water in a small iron or granite-ware pan and stir over a hot fire until smooth and glossy. Stir this mixture into the hot milk, and beat well with a whisk. Serve at once, putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate. The plain chocolate may be used instead of the vanilla, but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one. BREAKFAST COCOA.