Do not boil water longer than 3 or 4 minutes. Longer boiling ruins the water for tea and coffee making, as most of its natural properties escape by evaporation, leaving a very insipid liquid, composed mostly of lime and iron, which will ruin the best coffee and give the tea a dark, dead look, which ought to be the reverse.

Water left in the tea kettle over night should never be used for the breakfast coffee. No matter how excellent your coffee or tea may be, it will be ruined by the addition of water that has been boiled more than once.

It is better to use a china or porcelain teapot. If you use metal, let it be tin, new, bright and clean. Never use it when the tin is worn off and the iron exposed. If you do you are drinking tea-ate of iron.

Hot Claret Punch

For 1 gallon, which serves 50 people, 1 dozen cloves, 3 sticks of cinnamon, 1 quart of sugar. Cook sugar, cinnamon and cloves with water enough to keep from burning, until it is melted. After it boils, pour 1 quart of claret over and cover. When it comes to boiling point let boil 15 minutes; strain and add 1 quart of claret and 2 quarts of lemonade. - Mrs. H. G.

Claret Cup

One quart of claret wine, 1/2 pint of ice water,

2 lemons sliced very thin and covered with 1/2 cup of powdered sugar. Let stand for 15 minutes; then add to the wine and water well mixed and serve in glasses 1/2 full of cracked ice.- - Mrs. J. McM.

A Cocoa Eggnog

Beat the whites of 1 egg stiff and add gradually, while beating constantly, 1 teaspoonful of sugar and 1 teaspoonful of breakfast cocoa and a few grains of salt. Add to 1/2 the mixture, while beating, 3/4 cup of milk (cold). Turn into glass and pile remaining mixture on top. - Dr. G. L.

Coffee For Twenty

five Persons - Half pound coffee, 1 egg, 5 quarts water. Mix egg with coffee, adding enough cold water to mix thoroughly. Place in coffee bag in boiler and add the 5 quarts of cold water. Let it come to boiling point for 3 minutes, then remove to back of range and keep hot until served.


Two quarts rich milk, 1 quart hot water. Put in double boiler. When almost to boiling point add 1/2-pound package chocolate previously dissolved in milk. Sweeten to taste. Do not allow the chocolate to boil, as that causes it to become oily. Flavor with teaspoonful vanilla. Have a pint of rich cream whipped to a stiff froth and a tablespoon to each cup of chocolate. Mix a little cornstarch with cold milk and pour in. This will serve 25 persons.

Fairy Punch

Juice from 1 can pineapple, juice from 3 oranges, juice from 3 lemons, 1 cup cold tea (uncolored Japan), 2 cups sugar, 1 quart unfermented grape juice. Add before serving, ice and 1 quart mineral water. - L. E. L.

Fruit Cocktail

Remove pulp from grape fruit and mix with shredded pineapple, bananas cut in slices and slices cut in quarters, and strawberries cut in halves, using 1/2 as much pineapple and banana as grape fruit and allowing 4 strawberries to each, serve. There should be 2 cups fruit. Pour over a dressing made of 1/3 cup sherry wine, 3 tablespoons apricot brandy, 1/2 cup sugar and a few grains salt. Chill thoroughly. Serve in cocktail glasses and garnish with candied cherries.