"Cocoa," says a noted writer upon Dietetics, " is, for general use, a milder, less stimulating, and more nutritious beverage than tea or coffee." As it contains fifty per cent, of fat and twelve per cent, of albuminoids, the chemical analysis bears out the assertion.

Boil a pint of water, rub three tablespoonfuls of grated cocoa to a smooth paste with cold water and stir into the hot water. Boil ten minutes, hard, and pour upon it a pint of hot milk (with a bit of soda in it). Boil for ten minutes longer, stirring and beating well. Sweeten in the cups.

Cocoa Nibs Or Shells

This is a milder preparation of cocoa. They are called, incorrectly, "shells," being, in fact, the cocoa seeds dried, roasted, winnowed from the shells, or husks, and broken into coarse fragments known as "nibs."

Wet three tablespoonfuls with a little cold water, add to a pint of boiling; cook for one hour slowly, strain, and add a pint of hot milk. Boil one minute and serve.