COCOA FUDGE

One cupful milk, 2 cupfuls sugar, butter size of an egg, 2 heaping tablespoonfuls cocoa, ½ teaspoonful vanilla added just before beating. Boil until it makes a soft ball in water. Beat till it thickens, and pour into greased pans. A little more trouble makes a much more delicious candy. When the fudge is cooked, instead of beating immediately, let it stand until cold, then beat. The process will be longer, the beating harder and more prolonged, but the result is usually worth the effort.