Grape Juice

Grapes, 10 pounds.

Water, 1 cup.

Sugar, 3 pounds.

Put grapes and water in preserving kettle and heat till stones and pulps separate, then strain through a jelly bag. Add sugar to juice and heat to boiling point. Pour at once into sterilized bottles and seal. When serving dilute with an equal measure of water.

M. S. B., Maiden.

Coffee

Allow one tablespoon of freshly ground coffee to each person and one generous one extra. Break an egg into the pot with the coffee using the shell as well. Stir and add as many large cups of boiling water as spoons of coffee were put in. Let come to a boil and boil for just 5 minutes. Pour in a half cup of cold water and let stand a few moments but do not let boil. Pour coffee over cream and sugar in the cup. For weaker coffee use one dessertspoon to a person instead of one tablespoon.

Sweet Chocolate

Vanilla sweet chocolate, 1/4 pound.

Boiling water, 1 pint. Salt, 1 pinch.

Hot milk, 1 pint.

Put chocolate, water and salt in double boiler, stir and beat with wooden spoon until smooth. Cook from 15 to 20 minutes, then add hot milk. Strain and serve with whipped cream.

M. L. R., Roxbury.

Thick Hot Chocolate

Cornstarch, 1 teaspoon. Sugar, 1-3 cup.

Milk, 4 cups.

Unsweetened chocolate, 4 ounces.

Mix cornstarch and sugar and blend smooth with 1/2 cup of the cold milk. Scald remainder of milk and slowly pour in the corn-starch mixture, stirring all the time. Melt the chocolate over hot water, add to the hot milk and boil all together a few minutes. Serve piping hot with whipped cream.

Hot Chocolate

Unsweetened chocolate, 2

squares. Sugar, 1/4 cup.

Boiling water, 1/2 cup. Milk, 1 1/2 pints.

Melt chocolate over hot water, stir in sugar and add gradually, while stirring constantly the boiling water. Stir until smooth and cook for 8 minutes. Add gradually the milk which should be scalding hot, heat well and just before serving beat with an egg beater. Serve with whipped cream.

For a delicious novelty substitute hot strong coffee for the boiling water in this recipe.

Cocoanut Cup

Milk, 3 pints.

Unsweetened chocolate, 1/2 cake.

Cold water, 3 tablespoons.

Egg whites, 3.

Grated cocoanut, 1/2 cup.

Whipped cream.

Sugar, 1/2 cup.

Bring the milk to the scalding point in a double boiler, stir in the chocolate, which has been grated fine and well mixed with the cold water. Allow the mixture to simmer for 5 minutes. Mean-while mix together the sugar, well beaten egg whites and cocoanut, which is finely grated. Heat this mixture for a few moments and pour into it the milk and chocolate. Stir rapidly and pour into cups, top with whipped cream and a pinch of grated cocoanut.

Mulled Grape Juice

Orange, 1. Lemon, 1.

Boiling water, 1 cup. Sugar, 1 tablespoon. Grape juice, 1 quart.

Cloves, 4. Mace, a pinch. Egg whites, 2. Sugar, 1 cup. Water, 2 tablespoons.

Nutmeg, a pinch.

Soak grated rind of orange in the juice of the lemon for 15 min-utes, add boiling water and sugar. When sugar is dissolved add grape-juice, cloves and mace, bring to a boil and simmer for 10 minutes. Boil the sugar and water till it will spin a thread, then pour slowly on stiffly beaten egg whites, beating all the time. Pour grape juice over meringue, dust with nutmeg and serve at once.

Mulled Cider

Cider, 2 quarts. Baked apples, 3.

Whole cloves, 4. Bay leaves, 2.

Into the cider put the baked apples, cloves and bay leaves. Bring very slowly to a boil in a porcelain or agate ware vessel. Strain and serve hot.

Mulled Fruit Nectar

Boiling water, 1 1/2 cups.

Sugar, 2 tablespoons.

Lemons, 2.

Orange, 1.

Cherry juice, 1/2 cup.

Grape juice, 1 quart. Whole cloves, 2. Cinnamon, 1 stick. Egg whites, 3. Syrup.

To the boiling water add the sugar, juice of the lemons, juice and grated rind of the orange, and the cherry juice (from cherry preserves). Let stand for 15 minutes then place on a slow fire and allow to come to the boiling point. Heat the grape juice, and when the first mixture is boiling add the grape juice to it, together with the spices. Place over a slow fire and let simmer for 15 min-utes. Meanwhile make a syrup of 1 1/2 cups of sugar and 1/2 cup of water boiled without stirring until it spins a thread. Beat the whites of the eggs until stiff and over them pour very slowly the syrup, beating hard all the time. To this meringue add the fruit juices, pour into chocolate cups, dust with cinnamon or nutmeg and serve immediately. Do not boil the fruit juices in a tin utensil.