French Chocolate

2 squares Lowney's Premium.

Chocolate ½ cup boiling water ⅛ teaspoon salt.

3 cups milk scalded ¼ cup ground coffee 2 tablespoons sugar 2 tablespoons brandy.

Melt two squares Lowney's Premium Chocolate, add sugar and boiling water, boil two minutes. Scald the milk with coffee, strain, and add to chocolate with salt and brandy. Beat with Dover egg beater and serve with beaten cream.

Plain Chocolate

2 squares Lowney's Premium.

Chocolate 4 tablespoons sugar.

3 cups scalded milk 1 cup boiling water salt.

Melt two squares Lowney's Premium Chocolate, add sugar, salt and boiling water; boil two minutes, add scalded milk and beat with Dover egg beater to prevent scum from forming. Serve very hot.

Emergency Chocolate

2 teaspoons Lowney's Always Ready Chocolate Powder.

¼ cup boiling water 1 cup scalded milk.

Salt.

Mix two teaspoons Lowney's Always Ready Chocolate Powder with boiling water; boil three minutes, stirring all the time; add scalded milk and cook in double boiler ten minutes; add a few grains of salt and more sugar if needed; beat and serve. This may be made without cooking so long.

Condensed Milk Chocolate

3 squares Lowney's Premium Chocolate.

4 tablespoons sugar.

3 cups boiling water ½ can condensed milk ⅛ teaspoon salt.

Melt chocolate; add sugar, salt, and boiling water in which has been mixed the condensed milk. Boil five minutes. If condensed milk has been sweetened, omit sugar.

Cocoa For Fifty People

1½ cups Lowney's Cocoa.

1 quart cold water.

2 quarts boiling water.

6 quarts scalded milk ¾ cup sugar 2 teaspoons salt.

Mix cocoa, sugar and salt. Add cold water, then boiling water, boil five minutes, add to scalded milk. Beat well with Dover egg beater and serve.

Chocolate For Fifty People

1 pound Lowney's Chocolate 6 quarts scalded milk.

2 quarts boiling water ½ tablespoon salt.

¾ pound sugar 1 tablespoon vanilla.

Melt chocolate over hot water, add sugar and water, boil ten minutes. Add salt and scalded milk, beat well. Add vanilla and serve with whipped cream.

Brandy Cocoa

4 tablespoons Lowney's Break- 1 tablespoon brandy fast Cocoa ¼ cup boiling water.

4 tablespoons sugar 4 cups scalded milk.

⅛ teaspoon salt.

Mix four tablespoons Lowney's Breakfast Cocoa, four tablespoons sugar, and one fourth cup boiling water; when smooth, add four cups scalded milk and cook in double boiler twenty minutes; add one tablespoon brandy and salt; beat and serve; garnish with beaten cream.

Breakfast Cocoa

2 tablespoons Lowney's Breakfast Cocoa 2 cups milk.

2 tablespoons sugar 2 cups boiling water ⅛ teaspoon salt.

Mix two tablespoons Lowney's Breakfast Cocoa, two tablespoons sugar, one eighth teaspoon salt; add two cups boiling water gradually; when smooth, boil five minutes; add two cups scalded milk, beat with a Dover egg beater until frothy.

Breakfast Cocoa With Condensed Milk

4 tablespoons Lowney's Breakfast Cocoa.

2½ cups boiling water ½ cup condensed milk.

Few grains salt.

Mix four tablespoons Lowney's Breakfast Cocoa with one cup boiling water; boil two minutes; add one and one half cups boiling water which has been mixed with one half cup condensed milk and a few grains salt; bring to the boiling point and serve with or without whipped cream.

If condensed milk has not been sweetened, add two tablespoons of sugar to the cocoa.