Coffee - Percolated

Scald percolator. Use 1 large tablespoon of pulverized coffee for each cup of boiling water. Boil 5 to 7 minutes.

Mrs. M. S. Coleman.

Boiled Coffee

To 4 heaping tablespoons of ground coffee add 1 quart of boiling water. Mix the white of 1 egg with cold water and put into coffee. Boil 5 minutes, then remove to back of stove and let simmer for 15 minutes. Ella Marsh.

Tea

Water for tea should be used when it has just reached the boiling point. A safe rule is 1 teaspoon of dry tea to 1/2 pint of boiling water. Scald the pot, put in dry tea and cover 1 minute. Add boiling water and cover closely. Let stand 3 to 6 minutes and strain off into another hot pot. A wadded cozy keeps the tea hot for a long time. - Curtis Cook Book.

Five O'Clock Cocoa

3 Tablespoons cocoa, 1/2 cup sugar, § cup boiling water, a few grains salt, 4 cups sweet milk, 1/2 teaspoon vanilla and 1/4 teaspoon cinnamon. Scald milk, mix cocoa, sugar and salt, adding enough boiling water to make a smooth paste; add remaining water and boil 1 minute; pour into scalded milk and add cinnamon and vanilla; beat briskly 2 minutes and serve with whipped cream. Mrs. M. S. Coleman.

Cocoa

In a tablespoon of boiling water dissolve a small teaspoon of cocoa, then add a cup of boiling milk, and boil together for 5 minutes, stirring constantly. When served sweeten to taste. This is for 1 cup; for larger quantities follow the same proportions. Use only earthen or porcelain vessels, as tin spoils the flavor of cocoa. Curtis.

Hot Chocolate

4 Tablespoons of unsweetened chocolate, 4 tablespoons sugar, 1 cup boiling water, a few grains of salt and 3 cups milk. Melt chocolate in pan over hot water, gradually add sugar, then boiling water and salt. Place on stove and boil 5 minutes. Add milk, which has been previously scalded. Serve with whipped cream. Mrs. D. B. Harvey.

Afternoon Chocolate

1 Quart milk, 3 squares chocolate, 3 tablespoons boiling water, and 2 tablespoons sugar. Put the chocolate in a double boiler and when it melts add the sugar and stir thoroughly until both are dissolved. Add the boiling water and beat it smooth, then pour over it the scalded milk. Whip the beverage with an egg beater till it foams, keeping it over the fire. Sweeten to taste and serve with a tablespoon of whipped cream in each cupful. - Curtis Cook Book.

Iced Chocolate

Grate 2 squares of chocolate and mix with a cup of sugar and a cup of water. Put into a double boiler and cook until a thick syrup is formed. Remove from fire, add a tea-spoon of vanilla and set away to cool. When ready to serve, arrange glasses half full of cracked ice. Put 2 tablespoons of syrup in each glass, fill with milk and shake well. Serve with a topping of whipped cream.

Mrs. J. Harry Eisenhower.