2 cups sugar

1 cupful hot water

2 tablespoonfuls cocoa

Boiling water

1 teaspoonful vanilla

Sauce pan Measuring cup Tablespoon Teaspoon

Measure 2 tablespoonfuls of cocoa and put them in a cup with 3 tablespoonfuls of boiling water.

Stir with a spoon until the cocoa is all dissolved and the mixture is smooth.

Put 2 cupfuls of granulated sugar into a saucepan with 1 cupful of hot water.

Stand the saucepan on a hot part of the stove and let the water come to a boil. Do not stir it.

The syrup should boil until it becomes brittle: that is until a little dropped in cold water immediately hardens and will break.

Add the cocoa and let the mixture boil until it is quite thick.

Take the pan from the stove, stir in 1 tea-spoonful of vanilla, and serve hot.

This is good with ice-cream, cake, and a variety of puddings, such as snow pudding, custard, cornstarch, etc.