Cherry Shrub

2 quarts ripe cherries

4 cups (2 lbs.) sugar or honey

8 cups (2 qts.) water 2 lemons l orange

Pit cherries and mash thoroughly. Bring sugar and water to boiling point and boil sirup eight minutes. Add cherries, lemon and orange juices. Strain and chill.

Choca - A Combination of Chocolate and Coffee

For Chocolate

2 cups (1 pt.) milk

2 cups (1 pt.) cold water

3 tablespoons chocolate, grated

Mix milk and water and bring to a boil; add chocolate moistened with a little cold water and cook three to five minutes.

For Coffee

2 cups (1 pt.) strong clear coffee

2 cups (1 pt.) hot milk

Put coffee and milk into a saucepan; make very hot but do not boil.

Pour both hot beverages slowly into hot vessel at the same time, holding each at an elevation of eighteen inches. Pour into hot cups, sweeten to taste, and serve at once with crackers or cakes.

Cider Cup

4 cups (1 qt.) cider

1/2 cup (1 gill) fruit juice

1/2 lemon

1/4 cup (2 ozs.) sugar or honey

2 pint bottles soda water

Mix cider with fruit juice, strained lemon juice, and sugar, and let stand on ice two or three hours. At serving time add one pint broken ice and soda. If liked, a little chopped mint maybe added.


4 cups (1 qt.) scalded milk 4 tablespoons cocoa

1/4 cup (2 ozs.) sugar 1/8 teaspoon salt

1 cup ( 1/2 pt.j boiling water

In saucepan mix cocoa, sugar, and salt; add gradually water and cook four minutes. Pour in milk and beat two minutes with egg beater. If liked, this cocoa may be served with whipped and sweetened cream flavored with vanilla extract.

To Make Cocoa from Nibs. Slightly crush two ounces cocoa nibs and put them into a pitcher with four cups cold water. Cover and let stand overnight. Pour into a saucepan and simmer gently four hours. Add more water if necessary and strain when ready. Allow to cool, remove any fat from top, and reheat as required. Serve with milk and sugar if liked.

For Iced Cocoa. To every two cups cocoa, add one half cup whipped cream. Beat it into cocoa, sweetened to taste, add one half teaspoon vanilla extract, and allow to stand until cold. Serve in glasses one third filled with crushed ice.

Cream Nectar

2 ounces tartaric acid

2 pounds lump sugar

3 cups (1 1/2 pts.) boiling water

1 egg white, beaten

1 teaspoon lemon extract

1 teaspoon orange extract

Baking soda

Dissolve tartaric acid and sugar in boiling water, then allow to simmer thirty minutes. When cold add egg white and extracts, and bottle. For a cooling drink put one half wineglass of nectar into a tumbler, fill three fourths full with ice water, and stir in a saltspoon of baking soda.

Another Nectar is Made as Follows. Wash and peel two lemons; pour four quarts boiling water over rinds and allow to cool. Add strained lemon juice, one half pound seeded and chopped raisins, and one pound lump sugar. Cover and let preparation remain five days, stirring four times daily; then strain into bottles.