The term "Cocoa," a corruption of "Cacao," is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO, from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made. The name "Chocolatl" is nearly the same in most European languages, and is taken from the Mexican name of the drink, "Chocolate" or "Cacahuatl." The Spaniards found chocolate in common use among t

Place the chocolate, sugar and salt in the agate chocolate-pot or saucepan, add the boiling water and boil three minutes, stirring once or twice, as the chocolate is not grated. Add the milk and allow it time to heat, being careful not to boil the milk, and keep it closely covered, as this prevents the scum from forming. When ready to serve turn in chocolate-pitcher and beat with Dover egg-beater until light and foamy. One egg, one-half a cup of sugar, one-half a cup of milk, one-quarter teaspoo

This House has grown to be the largest of its kind in the world and it has achieved that result by always maintaining the highest standard in the quality of its cocoa and chocolate preparations and selling them at the lowest price for which unadulterated articles of high grade can be put upon the market. Under cover of a similarity in name, trade-mark, label or wrapper, a number of unscrupulous concerns have, within recent years, made attempts to get possession of the great market won by this Ho

This admirable preparation is made from selected cocoa, from which the excess of oil has been removed. It is absolutely pure , and it is soluble . It has more than three times the strength of cocoa mixed with starch, arrowroot or sugar, and is, therefore, far more economical, costing less than one cent a cup . It is delicious, nourishing, strengthening, easily digested , and admirably adapted for invalids as well as for persons in health. No alkalies or other chemicals or dyes are used in its pr