Hot Cocoa

For each cup cocoa, mix together 1 tsp. sugar, 2 tsp. cocoa, and ¼ cup cold water. Cook over low heat (boil about 4 min.). Add 1 cup milk. Heat until scalded, but do not boil. Add a pinch of salt (a drop of vanilla, too, if desired). Just before serving, stir until smooth. Serve hot. Pour over a marshmallow in each cup.

Hot Chocolate

For 6 servings, heat over low heat 2 sq. unsweetened chocolate (2 oz.) and 1 cup water, stirring until chocolate melts. Add a pinch of salt and 3 to 4 tbsp. sugar. Boil 4 min., stirring. Then slowly stir in 3 cups milk. Heat until scalded. Do not boil. Just before serving, beat with rotary beater until smooth. Top with whipped cream. Serve hot.

South American Chocolate

Melt over hot water 1½ lb. sweet cooking chocolate (or a 7-oz. pkg. chocolate pieces). Add 1 cup strong hot coffee. Stir well and cook over low heat 1 min. Scald 6 cups milk (1½ qt.). Add to chocolate. Simmer until very hot. Beat with rotary beater until frothy on top. Set over hot water 10 min. to blend flavors. Just before serving, beat again with rotary beater. Serves 8.

Iced Chocolate

Make cocoa or chocolate your favorite way. Cool. Serve in glasses with chopped ice. Top with sweetened whipped cream.