Chocolate+

6 tablespoonfuls grated chocolate to each pint of water. As much milk as you have water. Sweeten to taste.

Put on the water boiling hot. Rub the chocolate smooth in a little cold water, and stir into the boiling water. Boil twenty minutes ; add the milk and boil ten minutes more, stirring frequently. You can sweeten upon the fire or in the cups.

Cocoa Nibs, or Shells+

1 quart of boiling water.

2 ozs. of cocoa nibs. 1 quart fresh milk.

Wet the shells or nibs up with a little cold water; add to the boiling, and cook one hour and a half; strain, put in the milk, let it heat almost to boiling, and take from the fire.

This is excellent for invalids.

Prepared Cocoa+

1 quart of water, boiling.

2 ozs. prepared cocoa - Baker's is best. 1 quart of milk.

Make as you do chocolate - only boil nearly an hour before you add the milk, afterward heating almost to boiling. Sweeten to taste.

Milk Tea (for Children.)

1 pint fresh milk and the same of boiling water. Sweeten to taste.

Raspberry Royal+

4 quarts ripe berries. 1 quart best cider vinegar. 1 lb. white sugar. 1 pint fine brandy.

Put the berries in a stone jar, pour the vinegar over them, add the sugar, and pound the berries to a paste with a wooden pestle, or mash with a spoon. Let them stand in the sun four hours; strain and squeeze out all the juice, and put in the brandy. Seal up in bottles ; lay them on their sides in the cellar, and cover with sawdust.

Stir two tablespoonfuls into a tumbler of ice-water when you wish to use it.

Raspberry Vinegar+

Put the raspberries into a stone vessel and mash them to a pulp. Add cider-vinegar - no specious imitation, but the genuine article - enough to cover it well. Stand in the sun twelve hours, and all night in the cellar. Stir up well occasionally during this time. Strain, and put as many fresh berries in the jar as you took out; pour the strained vinegar over them ; mash and set in the sun all day. Strain a second time next day. To each quart of this juice allow

1 pint of water.

5 lbs. of sugar (best white) for every 3 pints of this liquid, juice and water mingled.

Place over a gentle fire and stir until the sugar is dissolved. Heat slowly to boiling, skimming off the scum, and as soon as it fairly boils take off and strain. Bottle while warm, and seal the corks with sealing wax, or bees'-wax and rosin.

A most refreshing and pleasant drink.

Blackberry Vinegar

Is made in the same manner as raspberry, allowing 5 1/2 lbs. sugar to 3 pints of juice and water.

Blackberry Cordial

1 quart of blackberry juice.

1 lb. white sugar.

1/2 oz. grated nutmeg.

1/2 oz. powdered cinnamon.

1/4 oz. allspice.

1/4 oz. cloves.

1 pint best brandy.

Tie the spices in thin muslin bags; boil juice, sugar, and spices together fifteen minutes, skimming well; add the brandy; set aside in a closely covered vessel to cool. When perfectly cold, strain out the spices, and bottle, sealing the corks.