Breakfast cocoa is powdered so fine that it can be dissolved by pouring boiling water on it. For this reason it is often prepared at the table. A small teaspoonful of the powder is put in the cup with a teaspoonful of sugar; on this is poured two-thirds of a cupful of boiling water, and milk or cream is added to suit the individual taste. This is very convenient; but cocoa is not nearly so good when prepared in this manner as when it is boiled. For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk, and serve. A gill of cream is a great addition to this cocoa. CHOCOLATE CAKE. For two sheets of cake use three ounces of W. Baker & Co.’s No. 1 chocolate, three eggs, one cupful and three-fourths of sifted pastry flour, one cupful and three-fourths of sugar, half a cupful of butter, half a cupful of milk, half a teaspoonful of vanilla extract, one teaspoonful and a half of baking powder. Grate the chocolate. Beat the butter to a cream and gradually beat in the sugar. Beat in the milk and vanilla, then the eggs (already well beaten), next the chocolate, and finally the flour, in which the baking powder should be mixed. Pour into two well-buttered shallow cake-pans. Bake for twenty-five minutes in a moderate oven. Frost or not, as you like. VANILLA FROSTING. Break the white of one large egg into a bowl, and gradually beat into it one cupful of confectioner’s sugar. Beat for three minutes, add half a teaspoonful of vanilla extract, and spread thinly on the cakes. CHOCOLATE ICING. Make a vanilla icing and add one tablespoonful of cold water to it. Scrape fine one ounce of No. 1 chocolate and put it in a small iron or granite-ware saucepan with two tablespoonfuls of confectioner’s sugar and one tablespoonful of hot water. Stir over a hot fire until smooth and glossy, then add another tablespoonful of hot water. Stir the dissolved chocolate into the vanilla icing. CHOCOLATE ICE-CREAM. For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two ounces of No. 1 chocolate, two eggs, and two heaping tablespoonfuls of flour. Put the milk on to boil in the double-boiler. Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the mixture until light. Stir this into the boiling milk and cook for twenty minutes, stirring often. Scrape the chocolate and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.