Cocoa, as directed on package 1/8 cupful sugar 3 cupfuls water

3 cupfuls milk 1/8 teaspoonful salt

Mix the sugar, salt and cocoa together, thoroughly; add the water, and boil five minutes. Add milk, boil up once, then beat with the Dover egg-beater, and serve. In making cocoa for children or invalids do not boil up the beverage - bring the milk just to a scald and combine with the boiled cocoa and water.

Hot Chocolate

2 1/2 squares (ounces) chocolate

1/3 cupful sugar 3 1/2 cupfuls milk

Few grains salt

1 1/2 cupfuls boiling water

Shave the chocolate and add to the milk. Place over hot water and scald until the chocolate is melted. Add the water, sugar and salt and cook one hour. Beat well with an egg-beater and serve in chocolate cups with whipped cream, or 2 marshmallows to each cup.

Creole Chocolate

1 quart milk, scalded

2 squares (ounces) chocolate 1 inch stick cinnamon

I cupful boiling water

1/2 cupful sugar

1/2 teaspoonful vanilla

Few grains salt

1 cupful whipped cream

Scald the milk with the cinnamon. Melt the chocolate, add the water, and, when smooth, add to the milk with the salt and sugar. Cook at least an hour over hot water, add vanilla, "mull" or beat with an egg-beater, and serve in chocolate cups with whipped cream.


There is no reason why any household cannot enjoy a wide variety of cold drinks with but little expense and trouble, and without patronizing the soda fountain to an undue extent. It takes but little time to make up a few syrups which may be kept in sterilized bottles for use as needed. Plain syrup stock, that is a syrup of sugar and water, should always be kept on hand both in winter and summer, as it provides a rich, smooth sweetening for any drink, hot or cold, besides saving considerable time in preparation when it is needed. In other words, it is a "short cut" to have syrup enough for instant use in making a number of lemonades, or whatever the drink may be, instead of stopping to boil it each time.