Tea

1 tsp. tea.

1 c. boiling water.

Put tea in a scalded teapot and pour the boiling water over it, let stand five minutes, then stir, strain and serve either hot or iced. (Very thin slices of lemon in which whole cloves have been inserted give a dainty flavor to tea.)

Boiled Coffee

2 tbsp. coarsely ground coffee.

1 tbsp. cold water.

1 c. boiling water.

1 tbsp. cold water.

Mix the coffee with one tablespoonful of cold water. Add boiling water and let boil three minutes. Remove to back of stove, add another tablespoonful of cold water and settle five minutes. A little egg or crushed eggshells may be mixed with the coffee to help clear it. (One tbsp. of coffee is all that is needed to make one cup of coffee; the extra tbsp. is usually added for the coffee pot.)

Cafe Au Lait

5 tbsp. coffee.

1 c. cold water.

2 c. cold milk (unskimmed).

1 spk. salt.

Mix coffee, cold water and salt together, place in a sauce pan and allow it to come slowly to the boiling point, then add cold milk, boil again, strain and serve.

Cocoa

3 tbsp. cocoa.

2 tbsp. sugar.

1/4 tsp. salt.

1 qt. boiling milk (half water may be used).

1 tsp. vanilla.

Mix cocoa, sugar, salt together and dissolve with a little of the hot liquid, then cook all together in double boiler for one hour or more, then add vanilla.

Chocolate

1 qt. milk, or half milk and half water (boiling).

2 oz. chocolate.

1/3 c. sugar.

Spk. salt.

1 tsp. vanilla.

Melt chocolate in double boiler, then add hot liquid, sugar, salt. Allow it to cook about an hour, stirring it frequently, then add vanilla. Serve plain or with whipped cream.

Marshmellows may be used in place of cream.

Lemonade

1 c. sugar.

1/3 c. lemon juice.

1 pt. water.

Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with ice-water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed.

Orangeade

Make syrup as for lemonade. Sweeten orange juice with syrup, and dilute by pouring over crushed ice.

Pineapple Lemonade

1 pt. water.

1 c. sugar.

1 qt. ice-water.

1 can grated pineapple.

Juice 3 lemons.

Make syrup by boiling water and sugar 10 minutes; add pineapple and lemon juice, cool, strain, and add ice-water.

Unfermented Grape Juice

10 lb grapes.

3 lb sugar.

1 c. water.

Put grapes and water in granite stew-pan. Heat until stones and pulp separate; then strain through jelley-bag, add sugar, heat to boiling point, and bottle. This will make one gallon and will keep indefinitely if kept in a dark place.

Fruit Punch

Mrs. F. L. Morey.

1/2 box oranges (Russets are the best for this purpose).

3 doz. lemons.

2 cans Hawaiian pineapple (25 cent size).

1 bottle Maraschino cherries (75-cent size). Add sugar to taste, and large cakes of ice as needed. This will serve a large number of people.