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The quickest and cheapest method of making cocoa is explained in the recipe that follows. It may be prepared in a saucepan and poured into the cups or it may be made in the cups themselves. To improve the flavor of cocoa made in this way, as well as add to its food value, cream should be served with it. Salt also is used to improve the flavor of all cocoa and chocolate beverages.

PLAIN COCOA (Sufficient to Serve Six)
2-1/2 Tb. cocoa
2-1/2 Tb. sugar
Few grains of salt
4 c. boiling water

Mix the cocoa, sugar, and salt, form into a paste by stirring in a little of the water, and then add the remainder of the water. Serve with cream.

BREAKFAST COCOA.--Delicious cocoa can be made by following the directions given in the accompanying recipe. Here milk and water are used in equal amounts. When milk is used in the preparation of this beverage, a scum of albumin is likely to form on the top of the cups unless care is taken.

To prevent this, the cocoa, as soon as it is prepared, should be beaten with a rotary egg beater until a fine froth forms on top. This process is known as milling, and should always be applied whenever milk is used in the preparation of these beverages.