Hawaiian Five O'Clock Tea

ALLOW to each cup of five o'clock tea three cubes prepared pineapple cubes and sugar to taste. For pineapple cubes, put one-half cup syrup drained from canned pineapple in small saucepan, add two tablespoons sugar and one-half cup canned sliced pineapple, cut in half-inch cubes. Bring to the boiling point, and let simmer until syrup has been almost absorbed by fruit.

Lemon Cut Sugar

Rub entire surface of blocks of domino sugar over the rind of a lemon which has been washed and wiped until dry. Store in a glass jar, and use to sweeten and flavor five o'clock tea.

Orange Cut Sugar

Rub entire surface of blocks of domino sugar over the rind of an orange which has been washed and wiped until dry. Store in a glass jar, and use to sweeten and flavor five o'clock tea.

Syracuse Five O'Clock Tea

Sweeten five o'clock tea with white or red rock candy.

Jamaica Five O'Clock Tea

Allow to each cup of five o'clock tea from one-half to one teaspoon rum.

Five O'Clock Tea Tray.

Five O'Clock Tea Tray.

Accompaniments to the Five O'Clock Cup Of Tea.

Accompaniments to the Five O'Clock Cup Of Tea.

Luncheon Coffee

Strain coffee remaining from breakfast, sweeten to taste and chill. Dilute with cream and pour into a glass pitcher. Serve in tall glasses, allowing two tablespoons vanilla ice cream to each glass.

Luncheon Coffee.

Luncheon Coffee - Page 6.

Chocolate Syrup

4 squares Baker's chocolate 1 3/4 cups sugar.

1/8 teaspoon salt.

1 cups boiling water.

Melt chocolate in saucepan placed in a larger saucepan of boiling water, add sugar and salt and stir until well mixed; then pour on gradually, while stirring constantly, boiling water. Stir until smooth, bring to the boiling point and let boil five minutes. Cool, turn into a jar and keep in ice box or cold place.

Chocolate Egg And Milk Shake

2 tablespoons finely crushed ice 2 1/2 tablespoons chocolate syrup.

1 egg.

2/3 cup milk.

Put ingredients in glass and shake thoroughly (using one of the shakers that may be bought at any kitchen-furnishing store), and strain into another glass for serving. A few gratings nutmeg or a few grains cinnamon may be sprinkled on top. The ice may be omitted if the ingredients have been thoroughly chilled in the ice box.

Chocolate Ice Cream Soda

3 tablespoons chocolate syrup Soda water.

2 tablespoons vanilla ice cream.

Put syrup in tall glass, add vanilla ice cream, and fill glass with soda water drawn from siphon. Stir thoroughly and serve.

Siphons of soda may be bought of any druggist or first-class city grocer.

Hot Marshmallow Chocolate

4 cups milk.

2 1/2 ounces vanilla chocolate.

Few grains salt Sugar.

Marshmallows.

Put milk and chocolate in double boiler, and when scalding point is reached add salt and sugar to taste. Beat two minutes, using a Dover egg beater. Put two marshmallows in each chocolate cup and fill cups two-thirds full of hot chocolate. Use the inexpensive kind of marshmallows, as they melt more quickly.

Marshmallow Chocolate.

Marshmallow Chocolate.-Page 7.

Cocoa Egg Nog

White 1 egg.

1 teaspoon sugar.

1 teaspoon breakfast cocoa Few grains salt.

3/4 cup cold milk.

Beat egg white until stiff and add gradually, while beating constantly, sugar, cocoa, and salt. Add to one-half the mixture, while beating constantly, cold milk. Turn into a glass and pile remaining egg mixture on top.

Iced Fruit Juice

Arrange fresh mint leaves, lengthwise, at equal distances in frappe glasses, allowing four to each glass. Put in finely crushed ice to three-fourths depth of glasses, and pour over to fill glass fresh fruit juice, sweetened to taste, using grape juice, fresh raspberry juice, fresh strawberry juice or fresh pineapple juice. Arrange glasses on small plates covered with doilies, and accompany each with a teaspoon.

Iced Fruit Juice.

Iced Fruit Juice. - Page 8.

Serve as a first course at a ladies' luncheon. Mint leaves may be omitted.