The water for tea should be freshly boiled. An earthenware pot should be used. Scald the pot, put in one teaspoonful tea, and pour on one cup of boiling water. Cover it and let it steep five minutes. Never allow tea to boil.
To one tablespoonful ground coffee add an eggshell or one-half teaspoon-ful white of egg and one tablespoonful cold water. Mix together and pour on one cup freshly-boiled water. Let it come to a boil; then steep five minutes. A little boiling water may be poured in the spout of the cotfee-pot to clear away the grounds. Serve with loaf sugar and hot cream or milk.
Left-over coffee may be used if poured off the grounds immediately. Keep it in a cool place until needed. Wash the pot out carefully after using.
Use pulverized coffee. Put one teaspoonful into the upper part of a double coffee-pot and pour one cup boiling water through it. Let it stand a few minutes on the back part of the stove, where it will not boil. Then remove it, and serve.
Put two tablespoonfuls cereal coffee into the pot and pour a pint of boiling water over it. Let it boil fifteen minutes. Strain and serve with sugar and hot cream or milk. As cereal coffee is made of browned grain, it is a wholesome drink, and is not stimulating.
Grate chocolate, allowing six tablespoonfuls for one quart of water; mix smooth with a little water, and boil ten minutes ; add one quart rich milk, boil five minutes longer, and serve hot with sugar.
For one cup, take one teaspoon-ful of cocoa, add either boiling milk or water, or half each ; sweeten to taste.
To bne gallon boiling water add four pounds granulated sugar and five ounces tartaric acid. Beat the whites of three eggs, and pour into a bottle with a little of the warm syrup; shake briskly, then pour it into the kettle of syrup, and stir it through well. Boil three minutes, removing the scum as it rises. Flavor with any preferred extract, and bottle for use. When wanted to use, take two or three tablespoonfuls of the syrup to a glass of ice-cold water and one-half teaspoonful of soda.
Weigh grapes before picking from stem, then pick from the stem and put in a kettle. Add a very little water, cook until stones and pulp separate ; strain through a cloth and return juice to kettle. Add three pounds of sugar to ten pounds of grapes previously weighed; heat just to simmering. This makes one gallon.
Take the juice of twelve lemons; grate the rind of six in it, let it stand over night; then take six pounds of white sugar, and make a thick syrup. When it is quite cool, strain the juice into it; put in bottles, securely corked, for future use. A tablespoonful in a glass of water will make a delicious drink on a hot day.
Use six lemons to a gallon of water ; squeeze the juice from lemons and add two teacups of sugar; dissolve and strain. Then add juice of fruit, either cherries or raspberries, or any other fruit you like as a variety.
One dozen lemons, one-half dozen oranges, one can of pineapple; boil four cups of sugar in four pints of water ten minutes; cool, and add one gallon of water. Grate the pineapple, press juice from the lemons and oranges, strain through a coarse towel, serve with cracked ice.