Iced Cocoa.—Stir four good tablespoonfuls of really first-rate cocoa (such as Cadbury's, Van Houten's, Rowntree's, etc.) till smooth, with a gill of cold milk, then pour it to a quart of boiling milk, let it just boil up again, then allow it to cool, and freeze. A full teaspoonful of sweetened, whipped, or thick and frozen cream, flavoured with a drop or two of vanilla should be handed with this.
For cups it will be found a great improvement if the mixing jug or bowl be first imbedded in a large basin filled with ice and salt in the usual way, and then, if it has to stand, a double newspaper can be firmly twisted over it, in which way it will keep very fairly well, though many cups, especially those made with claret, are better if only made as they are wanted.