Recipe For Making Cocoa Frappe

1/2 pound of cocoa. The whites of two eggs. 3 cups of sugar. 1 cup of sugar. 2 cups of boiling water. 1 pint of whipped cream. 3 1/2 quarts of scalded milk. 1 vanilla bean or four tablespoonfuls of vanilla extract. Cinnamon bark.

Mix the cocoa and sugar, add the hot water gradually and cook until smooth, then stir into the milk scalded with the cinnamon bark and vanilla bean; let cook, stirring occasionally, ten minutes; let cool, add the flavoring, if needed, and when partly frozen add the cream beaten stiff and mixed with the beaten whites of the eggs, to which the sugar has been added, and finish freezing. Serve in cups with or without whipped cream, sweetened and flavored before whipping.