2 quarts water 6 pounds sugar

Boil together five minutes. Can hot in sterilized jars. Allow 1 tablesftoonful to a person in sweetening any fresh fruit drink.

Chocolate Syrup

3 pounds cocoa (not rich in fat)

2 pounds granulated sugar 1 quart warm water

Dissolve the cocoa in a pint of cold water; dissolve the sugar in the warm water, add the dissolved cocoa, bring to boiling point and can hot in sterilized jars.

Chocolate Milk Shake

Use 1/4 cupful of the syrup to 3/4 cupful of milk. Use 3 tablespoonfuls syrup, 1/2 cupful milk, 1 table-spoonful cream and 1 well-beaten egg.

Coffee Syrup

1 1/2 quarts strong coffee 3 pounds sugar

Make the coffee very strong - 1 pound coffee to 1 3/4 quarts of water. Clear and strain; combine with the sugar and bring to boiling point. Can hot in sterilized bottles. It will keep indefinitely.

Use 2 tablespoonfuls of the coffee syrup to 3/4 cupful milk. .

Iced Coffee

Use 3 tablespoonfuls of the coffee syrup to 1 table-spoonful cream and J cupful milk.

Coffee Egg Shake

Use 3 tablespoonfuls of coffee syrup, 1 well-beaten egg, 1 tablespoonful cream and 1/2 cupful milk.

Pineapple Syrup

1 pint bottle preserved pineapple juice or a pint of canned pineapple juice

1 1/2 pounds sugar 3 cupfuls water

Dissolve the sugar in the water; add the pineapple juice and bring to boiling-point. Can hot in sterilized bottles. This will keep indefinitely.

Use 3 tablespoonfuls of pineapple syrup juice, 1/2 lemon and 3/4 cupful ice water.

Vanilla Syrup

3 pounds sugar 1 1/2 quarts water

2 tablespoonfuls vanilla extract

Dissolve the sugar in the water. Boil five minutes, add the vanilla and can hot in sterilized bottles.

Use 2 tablespoonfuls of vanilla syrup to J cupful milk.

Malted Milk Egg

Use 1 tablespoonful malted milk dissolved in 1 table-spoonful desired syrup, 1 well-beaten egg and 1/2 cupful milk.

Lemon Syrup

6 large lemons

2 1/2 quarts cold water

6 pounds granulated sugar

Grate the lemon rind into the sugar, add the lemon juice, and let stand, covered, five or six hours. Then add the water, stir till dissolved, strain, and can hot in sterilized jars. This will keep a month in a cold place.

Lemonade

Use 4 tablespoonfuls of the syrup to 3/4 cupful water.

Orangeade Syrup

6 large oranges 1 large lemon

2 1/2 quarts cold water 6 pounds sugar

Grate the rinds into the sugar, add the fruit juices and cover. Let stand six hours, then add the water, stir until dissolved, and strain. Can hot in sterilized jars. This will keep four weeks in a cold place.

Use 4 tablespoonfuls of syrup to 3/4 cupful water and 1 teaspoonful fresh lemon juice.

Orangeade

2 cupfuls sugar

3/4 cupful orange juice

1 quart water

1/4 cupful lemon juice

Boil the sugar and water ten minutes with the orange rinds. Remove the rinds, chill the syrup, add the fruit juices and dilute to taste. Serve very cold with a bit of orange or mint as a garnish. This makes ten small glasses.