"He knew no beverages but the flowing stream"

Boiled Coffee

Mix 1 cup freshly ground coffee with 1 egg-white and mashed shell and 1 cup cold water. When thoroughly mixed put into a well-scalded and well-aired coffee pot and add 6 cups cold water; heat gradually until boiling, put a piece of cloth in spout to keep in aroma, boil 5 minutes; add 2 tablespoons cold water, draw pot to back of range; in 2 minutes serve. - Mrs. E. H. Webster

Tea

Tea must be made of freshly boiled water. When the water boils hard pour upon the tea leaves the required quantity of water. Shut down the cover of the tea pot and let stand just 5 minutes.

Iced Tea

Serve in high straight glasses with plenty of cracked ice; the tea should not be very strong or it will become clouded when the ice is added; serve with lemon and sugar. A novel and delicious addition is to add a good sized tablespoon lemon sherbet to each glass of ice cold tea; serve before the sherbet melts.

Hot Chocolate

2 oz. sweetened chocolate Few grains salt

4 cups milk Whipped cream

Heat milk; add chocolate and stir until chocolate is melted. Let come to a boil and serve with whipped cream.

Plain Lemonade

Squeeze the juice from 2 lemons for every 3 glasses of lemonade. Strain and sweeten to taste with sugar, or better with sugar syrup. Add about 3 glasses plain uncharged water and a large piece of ice.

Ginger Ale Lemonade

Make a good strong lemonade, add a few slices or shavings of cucumber peel, when ready to serve add an equal quantity of ginger ale and serve very cold. An excellent summer drink.

Pineapple Lemonade

3 cups sugar

Juice of 3 or 4 lemons

About 1 quart water

1 pint water

1 grated pineapple

Boil sugar and pint of water 10 minutes; let cool and add the lemon juice and pineapple; let stand 2 hours and add quart of apollinaris; serve at once.

Cherry Julip

Bruise a sprig of mint in each glass; add 1 or more tablespoons cherry syrup, and fill 2/3 full of either plain or charged water, ice cold.

Chocolate Syrup For Iced Chocolate

5 oz. Baker's chocolate 2 1/2 cups sugar 1 teaspoon salt

5 tablespoons cocoa 5 1/2 cups water

Vanilla to taste

Boil chocolate with most of the water, add cocoa mixed with the rest of water and boil 3 minutes; add sugar and boil 5 minutes; cool and add salt and vanilla. This makes 1 1/2 quarts syrup. Keep closely covered in refrigerator. Use about 2 tablespoons syrup to each glass of rich milk and serve ice cold.

Grape Juice Punch

Juice 3 lemons 1 quart plain or Apollinaris water

Juice 1 orange

1 pint grape juice

1 cup sugar

Fruit Punch

1 pineapple or

1 can grated pineapple

Juice 5 lemons

1 bottle charged Appollinaris water 5 quarts water

3 cups boiling water

1 cup tea, freshly made

1 pint strawberry, currant or grape juice 1 quart sugar, or better, 3 cups sugar syrup

It is better to mix the punch several hours before serving, then let stand closely covered on ice to chill and ripen. When ready to serve add apollinaris. Strawberries, mint leaves or slices of bananas are often added as a garnish.

- Mrs. E. K. Webster

Egg-Nogg

6 eggs - whites and yolks beaten separately and very stiff

Flavor with nutmeg

1 quart cream

1 pint best brandy

1/2 cup sugar

1/4 pint Jamaica rum

Stir the yolks into the cream with the sugar, which should first be beaten with the yolks, next the brandy and rum; lastly, whip in the whites of the eggs.

Mulled Sherry

1 cup boiling water 1 dozen cloves 1/2 dozen cassia buds 1/2 cup sugar

1 tablespoon broken stick cinnamon 4 eggs beaten until light 1 cup hot sherry

Boil the cinnamon, cloves and cassia 1 minute in the cup of boiling water, add to the eggs and sugar gradually, stirring constantly, then add the hot sherry and serve.

- Mrs. E. K. W.

Catawba Grape Juice Punch

1 quart white grape juice Juice of 3 lemons 1 quart seltzer water

Juice of 3 oranges Sweeten to taste

Mix in a bowl with large piece of ice. This will serve about 12 people.

Claret Punch

1 quart claret 6 cloves

6 Cassia buds and stick cinnamon

Juice and grated peel of 3 oranges 1/2 cup sugar

Mix the above ingredients, all but the sugar; let stand 12 hours, then add sugar. Strain, heat and serve.

A Delicious Drink

To serve for luncheons or card parties

Take 2 quarts either orange or lemon ice and when ready to serve dilute it with ice cold ginger ale, making a drink of the consistency of frappe.