Name: Spiced Cocoa
Ingredients: 1/4 c Cocoa; 1/4 c Sugar; 1 pn Salt; 1/8 ts Cinnamon; 2 c Water; 1 cn (13-oz.) evaporated milk; 1/2 ts Vanilla; Whipped cream

It is significant that we are described as being slightly lower than the angels rather than being slightly higher than the beasts. Our place and privilege is to be a mediating figure, but to be one who looks up rather than down. When we sever the tie that binds us to God and try to cast off God's rule, we do not rise up to take God's place, as we desire to do, but rather sink to a more bestial level. In fact, we come to think of ourselves as beasts ('the naked ape') or, even worse, as machines.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Dairy		Beverages, Cocoa	4	Servings

INGREDIENTS

1/4	c	Cocoa
1/4	c	Sugar
1	pn	Salt
1/8	ts	Cinnamon
2	c	Water
1	cn	(13-oz.) evaporated milk
1/2	ts	Vanilla
		Whipped cream

INSTRUCTIONS

Mix cocoa, sugar, salt and cinnamon; add water. Bring to boiling point;
boil 3 minutes. Add milk; heat. Beat with rotary beater until frothy; add
vanilla. Garnish with cream. Serves 4. >From Favorite recipes of Colfax
Country Club Women, 1946 Typed by Ethel Snyder <essie49@juno.com> Date
August 12, 1997
Recipe by: Southwestern Cookery cookbook Posted to Bakery-Shoppe Digest V1
#194 by essie49@juno.com (Ethel R Snyder) on Aug 17, 1997

A Message from our Provider:

“God cares”