Russian Tea

Make the tea as usual. Serve with thin slices of lemon from which the seeds have been removed.

Tea Punch

1 quart tea 1 pound sugar

Juice of 6 lemons Juice of 2 oranges

1 lemon sliced

Make the tea as usual; add sugar and fruit juices, cracked ice and more water as desired. Serve in a punch bowl with thin slices of lemon floating on the top.

Iced Tea

Make tea as usual; pour it off the leaves; sweeten to taste, and when cool stand in the refrigerator until serving time. Have the glasses filled with cracked ice and have thin slices of lemon cut to serve with the tea.

Hot Chocolate

2 ounces unsweetened chocolate

3 tablespoons sugar Small piece stick cinnamon

1 cup boiling water 3 cups hot milk 1 teaspoon vanilla

Scrape the chocolate very fine; add the sugar, cinnamon and water; stir over the fire until the mixture is smooth; then add the milk. Return to the fire for a minute; remove; add the vanilla; beat well; pour into a chocolate pot and serve plain or with whipped cream.

Cocoa

4 teaspoons cocoa 4 teaspoons sugar

Little cold milk 4 cups hot milk

Mix the cocoa and sugar, and stir together with a little cold milk until smooth. Stir this mixture into the hot milk; boil two minutes and serve.

Chocolate Syrup

2 cups sugar 2 cups water

1 cup cocoa 1/2 teaspoon salt

Dissolve the sugar in one cup of water and boil five minutes. Mix the cocoa with the other cup of water and add to the boiling syrup. Boil slowly for ten minutes; add salt; cool and bottle for future use.

This syrup will keep a long time in the ice chest in summer and may be used for making delicious drinks.

Chocolate Nectar

Put into a glass two tablespoons of chocolate syrup, a little cream or milk and chopped ice, and fill up the glass with soda water, Apollinaris, or milk. Drop a little whipped cream on the top.

Fruit Drinks

The success of lemon-, orange- and pineapple-ade depends in large degree upon the way they are made. It is best to make a syrup as for sherbets, using one cup of granulated sugar to one cup of water. Put the sugar in cold water over the fire; stir until the sugar is dissolved; then cook until the syrup spins a fine thread. Take from the fire and add the fruit juices while the syrup is hot. If lemonade is desired, lemon should predominate, but orange or pineapple juice or both should be added to yield the best result. Small pieces of fresh pineapple, fresh strawberries and maraschino cherries added at time of serving will make the drink look pretty and will improve the flavor. Shaved or very finely cracked ice should be used.

Quick Lemonade

2 lemons

4 tablespoons sugar

1 quart water Cracked ice

Wash the lemons and squeeze the juice; mix thoroughly with the sugar, and when the sugar is dissolved add the water and ice, and a little fresh fruit or slices of lemon if convenient.