Sections:

2 cups or 1 pint of sifted flour,
3 level teaspoonfuls of baking powder,
½ a teaspoonful of salt,
2 level tablespoonfuls of sugar,
4 level tablespoonfuls of
Baker's Cocoa,
2 level tablespoonfuls of butter or lard,
2/3 a cup of milk or enough to make a firm but not a stiff dough.

Sift all the dry ingredients together, rub in the butter with the tips of the fingers.

Stir in the required amount of milk. Turn out on slightly floured board, roll or pat out the desired thickness, place close together in pan and bake in very hot oven ten
or fifteen minutes.

COCOA FUDGE

Mix all ingredients together but vanilla; cook, stirring constantly, until it begins to boil, then cook slowly, stirring occasionally, eight or ten minutes, or until it makes a firm ball when dropped in cold water.

When cooked enough, add the vanilla and beat until it seems like very cold molasses in winter. Pour into a buttered pan; when firm, cut in squares.

Great care must be taken not to beat too much, because it cannot be poured into the pan, and will not have a gloss on top.