Chocolate

Mix two rounded tablespoons sugar, a pinch of salt, two squares of chocolate, one-fourth cup cold water; stir over fire until melted thick and smooth, add one cup boiling water. When ready to serve add three cupfuls scalded milk; keep hot over hot water until served. - Mrs. Geo. Barney, Williams, Ariz.

Coffee

To a pint of boiling water add two tablespoons coffee; let boil one minute, set on back of range to settle until ready to serve. - Mrs. Geo. Barney, Williams, Arizona.

Coffee

One tablespoonful ground coffee for each cup and one tablespoonful for the coffee pot. Tie in a cheese cloth; pour boiling water over it and let it boil up good for five minutes. Serve at once. When picnicing, put on fire in cold water and let it come to a good boil. - Mrs. Wm. F. Dermont, Williams, Ariz.

Iced Coffee

Do not throw away the coffee left from breakfast. Strain it. put it into glass bottles or jars and set it on the ice to serve as iced coffee at luncheon or Dinner. Serve with rich cream and granulated sugar. - Contributed.

"Coffee, which makes the politician wise

And see through all things with Half-shut eyes."

- Pope.

A Cocoa Egg-Nogg

A cocoa egg-nog is quickly made. Beat the white of one egg until stiff, and -add gradually, while beating constantly, one teaspoonful of sugar, one teaspoonful of breakfast cocoa and a few grains of salt. Add to one-half the mixture, while beating constantly, three-fourths of a cupful of cold milk. Turn into a glass and pile the remaining mixture on top. - Woman's Home Companion.

Fruit Eggnog

One egg, three tablespoons blackberry, raspberry, strawberry or pineapple juice; one tablespoon cold water, one-third cup finely crushed ice, one-half grain saccharine dissolved on one teaspoon water. Crush fresh fruit, and strain through a cheesecloth. Beat egg slightly, add water, and fruit juice, a little at a time. Strain and pour this mixture over the crushed ice. Sweeten to taste. - Contributed.

Unfermented Grape Juice

Three quarts of grapes, one quart of water, boil - strain. Three pounds of sugar to four quarts of juice; let come to a boil, bottle and seal. - Mrs. Geo. A. Coles, Middletown, Conn.

Pineapple Jardinere

Canned pineapple, sliced or gated and drain well; set on ice and prepare one banana finely diced; the pulp of one grape fruit and one-half pound white sugar and water syrup. Serve in glasses topping each with a cherry. If pineapple is sliced shred it before adding the other fruits. - I. W. Bayles, Williams, Ariz.

Lemonade

Lemonade to serve through the evening for seventy-five persons. Five dozen lemons, one dozen oranges, one pound of sugar to each dozen fruit, one pint of hot water to each pound of sugar. After this is dissolved and cold, add the fruit juices, and cold water to taste. Makes about eight gallons. - L. T. Stansell, Manistee, Mich.