Grape Eggnog

Grape juice. 1/2 glass.

Cream, 1/2 wineglass. Sugar.

Beat egg very light, add grape juice and beat again, add cream and beat. Sweeten to taste.

Cider Eggnog

Egg, 1.

Sugar.

Cider, 1 cup. Nutmeg.

Whip the egg and sweeten to taste. Add cider and pour into a glass containing shaved ice. Grate a little nutmeg on top.

Grape Lemonade

Lemonade, 1 quart.

Grape juice, 1 glass.

Make the lemonade rather sweet and when ice cold add grape juice. B. E. W., Concord, N. H.

Root Beer

Compressed yeast, 1 cake. Warm water, 1 cup. Sugar, 3 cups.

Root beer extract, 1 bottle.

Salt.

Warm water. 8 quarts.

Dissolve the yeast in the warm water, add sugar, salt and extract and mix well. Add water and bottle it. Set bottles in a warm place for 12 hours and then keep in a cold place. R. B., Cambridge.

Chocolate Cream

Milk, 1 pint.

Grated chocolate, 1 small cup.

Cold milk.

Sugar.

Eggs, 3.

Vanilla extract, 1 teaspoon. Whipped cream, 1 pint. Chopped ice, 2 cups.

Carbonated water.

Heat the milk in a double boiler and when almost boiling add the chocolate mixed with a little cold milk and the sugar and boil till quite thick. Remove from the fire and while still warm stir in the eggs, well beaten, and the vanilla. Place on ice until very cold, then stir in lightly the whipped cream and ice. Dilute if necessary with carbonated water.

Old Colonial Punch

Sultana raisins, 1/2 pound. Currants, 1 cup. Almond extract, 1 teaspoon. Preserved ginger, 1/2 cup. Oranges, 4.

Lemons, 2.

Powdered sugar, 2 cups. Grated cocoanut, 3 tablespoons. Cinnamon, 1/2 teaspoon. Ginger ale, 1 quart.

Boiling water, 1 quart.

Steep the raisins and currants in the boiling water for half an hour, strain and when cold add the extract, the preserved ginger, fruit juices, sugar, cocoanut and cinnamon. Mix all well and chill. When ready to serve pour over all the iced ginger ale. Serve with crushed ice.

Chocolate Milk Shake

Chocolate syrup, 3 to 4 table- Rich milk, 3/4 glass. spoons.

Put syrup into glass and add milk. Shake vigorously back and forth with a shaker or a larger glass set over it.

Chocolate syrup:

Cocoa, 1-3 cup.

Sugar, 2 cups.

Boiling water, 1 cup.

Stir constantly till the boiling point is reached, then boil very slowly for 6 minutes.

Raspberry Shrub

Put raspberries in an earthen bowl and nearly cover them with vinegar. Let stand over night, then scald and strain. Add a pint of sugar for each pint of juice. Let it come to the boiling point, skim and bottle. When using mix equal parts of ice water and shrub. A similar shrub may be made from blackberries, strawberries or cur-rants. H. R. B., Boston.

Bottled Lemon Juice

Use 1 pound of sugar to each pint of pure lemon juice. Stir sugar in till it is dissolved, fill small sterilized bottles to overflowing and cork tightly. Dip corks and tops of bottles in paraffin to seal. To make lemonade from this prepared juice add 2 tablespoons to a cup of ice water. F. D., Natick.