RECEIPTS. 101 



Baker's Cocoa Shells. 



Take a small quantity of cocoa shells 

 (say two ounces), pour upon them three 

 pints of boiling water ; boil rapidly thirty 

 or forty minutes ; allow it to settle or 

 strain, and add cream or boiled milk and 

 sugar at pleasure. 



Baker's Prepared Cocoa. 

 To one pint of milk and one pint of cold 

 water add three tablespoonfuls of cocoa ; 

 boil fifteen or twenty minutes. Any other 

 proportions of milk and water make a 

 pleasant beverage. 



Baker's Premium Cracked Cocoa. 

 Use the same quantity as of coffee. 

 Cocoa in this form needs thorough and 

 continued boiling to extract its full strength. 

 By adding a small quantity of cocoa daily 

 the consumer will have a highly flavored 

 cup of cocoa at a trifling expense. 



