Chocolate

Put into a granite pot set in boiling water, 1 quart milk or a pint each of cream and milk; stir into it 3 heaping tablespoons grated chocolate mixed to a paste with hot milk. Boil 2 or 3 minutes and serve at once. If not wanted so rich use part water.

Coffee

Moisten the required amount of coffee with a little cold water and add a well-beaten egg if desired. Add to this sufficient cold water for the quantity necessary for the meal. Allow it to come to a boil and remove at once to back of the stove until needed.

Coffee

One tablespoon coffee for each person mixed with the white of an egg; pour boiling water over it and boil a minute or two. Add a little cold water; then set back where it will keep very hot for about ten minutes. Serve with cream.

Tea

As soon as water boils well, pour it over the tea; set back where it will keep hot, but not boil. Should be served in 5 or 6 minutes after being made.

Lemonade Syrup

Moisten 1 pound of cube sugar with sufficient water to absorb it and boil to a clear syrup. Add the juice of 12 lemons and the grated rinds of 6, stirring it in well but do not let it boil. Bottle the syrup at once and cork when cold. Mix a little of the syrup with cold water when lemonade is desired.

Currant Punch

Two pounds sugar and 1 quart water boiled for 5 minutes. Skim and add juice of 2 lemons and 1 orange. Strain and stir in a pint tumbler of tart currant jelly. Set aside until very cold. When ready to serve add chipped ice and 1 quart bottle Apollonaris water. This will fill about 15 small sherbet cups.