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Chocolate Jelly with Crystallized Green Gages

Dissolve in a quart of water three tablespoonfuls of grated chocolate; let come to a boil; simmer ten minutes; add a cup of sugar and a box of gelatine (that has been softened in a cup of water) and strain through a jelly bag or two thicknesses of cheese-cloth. When almost cold, add a dessert spoonful of vanilla and a tablespoonful of brandy. Then whisk well; add half a pound of crystallized green gages cut into small pieces; pour into a pretty mould, and when cold serve with whipped cream.

— Mrs. Hill'S Cocoa Frappe

Mix half a pound of cocoa and three cupfuls of sugar; cook with two cupfuls of boiling water until smooth; add to three quarts and a half of milk scalded with cinnamon bark; cook for ten minutes. Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream. Cool, flavor with vanilla extract, and freeze. Serve in cups. Garnish with whipped cream.--Janet McKenzie Hill--Ladies' Home Journal.

— Mrs. Hill'S Chocolate Puffs

Stir a cupful of flour into a cupful of water and half a cupful of butter, boiling together; remove from fire, beat in an ounce of melted chocolate, and, one at a time, three large eggs. Shape with forcing bag and rose tube. Bake, cut off the tops and put into each cake a tablespoonful of strawberry preserves. Cover with whipped cream sweetened and flavored.--Janet McKenzie Hill--Ladies' Home Journal.

Walter Baker & Co'S Premium No.1 Chocolate Has for more than 136 years held the highest place in the markets of the world solely by its superior quality. On account of its purity, delicacy of flavor, and that uniformity which insures the best results, it is the first choice of good housekeepers and cooks.

Beware of limitations!

In view of the many imitations on the market, consumers should take care that they are supplied with the genuine article put up in the familiar blue carton and yellow label bearing our trade-mark, La Belle Chocolatiere, on the back. Dissolve the cornstarch in a quarter of a cup of cold water, add it to the pint of boiling water, stir until it thickens, add the sugar and the cocoa, which have been thoroughly mixed together. Remove from the fire, add the cinnamon and vanilla, and pour slowly over the stiffly beaten whites of eggs. Pour at once into a pudding mould, and put away in a cold place to harden. Serve with plain cream.--Mabel Richards Dulon.