Cooked Cocoa Icing

Dissolve a quarter of a pound of cocoa or unsweetened chocolate in a sugar-pan; cook three quarters of a pound of sugar in another pan with one pint of water till it reaches the degree of small thread, mash the cocoa with a spoon, dilute it gradually with the cooked sugar, then cook all together until it reaches small thread again; remove it from the fire, rub it against the sides of the pan with a spoon in order to mass it well; this icing is used to ice Genoese, eclairs and a variety of small cakes.