"We will drink the table round."

- Shakespeare.

Chocolate

Use one small tablespoonful of chocolate to each cup of milk. Let it just come to a boil and serve with a little whipped cream put on the top of each cup.

Mrs. A. A. Wetherill.

Iced Tea

Mixed tea makes a better cold drink than either black or green. Strain it into a perfectly clean bottle and. keep on ice. When a drink is wanted, pour glass three-fourths full, sweeten lavishly and fill up glass with broken ice. Drink without cream.

Mrs. A. A. Wetherill.

Cream Nectar

2 lbs. white sugar,

2qts. water,

2 ozs. tartaric acid,

2 tablespoonfuls flour,

Whites of 2 eggs. Mix water, sugar and acid, and let it get lukewarm. Beat eggs to stiff froth and mix with flour. Stir all together and boil three minutes. Bottle. Put three tablespoonfuls of the nectar in three-fourths glass of ice water, add one-half teaspoonful soda and flavoring to taste. Stir vigorously and drink. Very nice on warm days.

Mrs. H. M. Frost.

Raspberry Acid

Dissolve six ozs. tartaric acid in two qts. of water; pour it over twelve lbs. of red raspberries in a large bowl. Let it stand twenty-four hours. Strain without pressing. To one pt. of this liquor add one lb. of white sugar. Stir until it dissolves and bottle, but do not cork for several days, when it is ready for use. To serve, put two or three tablespoonfuls of the acid in each glass and fill with cold water.

Mrs. H. A. Mitchell, Palo Alto.

Raspberry Syrup

Take seven baskets of raspberries, add five tumblers of water and two ozs. tartaric acid. Put this in a crock and let it stand for twenty-four hours, after which put in a bag and drain for twenty-four hours. Add seven lbs. sugar and let come to a boil. Skim, and set away to cool; bottle and cork.

Mrs. D. J. SpEnce.

Rarspberry Vinegar

Put the raspberries in a stone jar (not earthen or glazed ware) cover them with vinegar and set in a cool place for three or four days. Strain through a bag, same as for jelly; put two lbs. of sugar to three pts. of juice, and boil about twenty minutes, or until a lit-tie thick. Bottle, and cork. It does not require sealing.

Mrs. W. C. Waters.

Uncooked Frappe

One dozen lemons squeezed as for lemonade, six cupfuls sugar, six sliced bananas, one teacupful crushed strawberries, one teacupful crushed raspberries, three large oranges sliced thin. Let set until sugar thoroughly dissolves and the fruit juices are mixed, then add water to taste and serve.

Miss Tuck, Pacific Grove.

Orange Punch

Two oranges (juice only), one cupful sherry, two cupfuls sugar, white of one egg. Mix juice, sugar and sherry together and heat to boiling point: add well beaten white, mix thoroughly and let simmer five minutes; strain through muslin and when very cold pour over oranges and bananas, cut in small pieces, and candied cherries. Put fruit in frappe glasses and pour the syrup over.

Mrs. Francis Hills.