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1 c. cocoa
1 1/4 c. sugar
1/4 tsp. salt
1 1/4 c. cold water
1/2 tsp. vanilla

Mix cocoa, sugar and salt in heavy saucepan; add cold
water gradually, stirring until smooth. Bring slowly to boil
and boil gently 2 minutes, stirring constantly. Add vanilla.
Cool. Put into glass jar, cover tightly. Keeps in refrigera-
tor 2 months or so. Do not boil too long and watch carefully
as it scorches easily. Use one teaspoon syrup to 1 glass of
milk. Makes 2 cups.
Use for hot chocolate, ice cream topping, chocolate
milk, puddings, etc.

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