Four tablespoons cocoa, three cups milk, three-fourths cup sugar, butter size of walnut. Cook together; then add two scant tablespoons of corn starch dissolved in a portion of the milk. After the mixture has thickened add three well beaten eggs. Remove from stove and flavor with vanilla. - Mrs. J. E. Jones, Flagstaff, Ariz.

Chocolate Pie

Two cupfuls milk, yolks of two eggs, one-half cup sugar, half cup grated chocolate or cocoa and two tablespoons corn starch. Let milk and sugar come to boiling boint, add corn starch wet in a little milk, add chocolate, eggs and teaspoon vanilla. Pour into baked crust and cover with meringue of whites of eggs. - Mrs. W. A. Mayflower, Flagstaff, Ariz.

Chocolate Pie

Four tablespoons grated chocolate, one pint water, yolks of two eggs, two tablespoons corn starch, one cup of sugar, butter the size of an egg. Boil until thick, pour into a baked crust. Whip whites of eggs and spread on top; brown in oven. - Mrs. C. A. Neal, Seattle, Wash.

Chocolate Pie

Beat the yolks of two eggs with half a cup of sugar; add two ounces of sweet chocolate and a cup of milk. Line a pie plate with pastry, prick with a fork, brush with the white of an egg and bake. When half done pour in the mixture and finish baking in a moderate oven. Cool slightly and then cover with a meringue made of the whites of two eggs, two tablespoons of sugar and vanilla to flavor. - Mrs. W. Patterson, Williams, Ariz.

Chocolate Pie

One pint milk, a square of chocolate heated, add three-fourths cup of sugar, yolk of two eggs, one teaspoonful of vanilla; thicken with one large tablespoon of corn starch or flour. Have the crust baked, and fill with the above filling. Beat whites stiff, add a little sugar and put on top and brown. - Mrs. L. R. Walcott, Winslow, Ariz.