"With many a cup and many a smile The festive moments we beguile."

Coffee For Ioo

Have boiling 8 gallons of water, use from 3 1-2 to 4 lbs. of coffee, mix it with 4 eggs and wet thoroughly with cold water. Put into a sack made of thin muslin, filling not more than 2-3 full, and drop it into the boiling water. It takes less coffee in proportion for a large amount.

Mrs. Richardson.

Coffee

Always buy the whole roasted berry and grind it as needed. The coffee should be of good quality and the water freshly boiled, and the pot so clean that there is not an odor of coffee about it. If the pot has become coated, clean it by boiling it out with water and a piece of sal soda the size -of a hickory nut.

Mix thoroughly 1 cup of freshly ground coffee with 1-2 cup cold water, the crushed shell of an egg, and a part of the white, pour on 7 cups of boiling water, cover the pot closely, filling the spout with paper; boil up once, allow it to stand for 5 minutes, strain off in another coffee pot, and serve immediately. Never let coffee stand without straining, as that will spoil the very best coffee. Mrs. Haughey.

Punch

Five pints lemon juice, I qt. orange juice, sugar to taste.

Strain and add water, 2. cans pineapple, 1 qt. of strawberries, 1-2 doz. of bananas, 1 bottle of Apollinaris before serving. Ample for 75 persons. Mrs. Coggeshall.

Pineapple Punch

One gallon white wine vinegar, 1 bottle seltzer water, 1 can of pineapple, sugar to taste.

Mrs. M. L. Higgins (in memoriam).

Fruit Punch

One can of pineapples chopped fine, 4 lemons, 2 oranges, 1 quart raspberry juice, syrup made of 3 cups sugar and 3 of water. Add more sugar if necessary. Any other fruity juice may be substituted for the raspberry.

Mrs. Monroe.

Strawberry Acid

Dissolve 2 oz. of citric acid in 2 pints of water, pour it over 4 qts. of ripe strawberry. After 24 hours, strain without pressing much and to each pint of juice, add 1 1-2 lbs. of sugar. Bring to a boil and keep at that heat for 10 minutes. Let stand uncovered for 3 days. Bottle and seal. This will be found very useful when strawberries are out of season for fruit punches, etc. Mrs. Haughey.

Egg Nog No 1

Beat I egg white and yolk separately, putting into each I teaspoon sugar. Beat, together, add flavoring and enough cold milk to fill the glass.

Egg Nog No. 2

Beat to a cream yolks of 4 eggs and 3 tablespoons sugar.

Add a little nutmeg, 2 oz. brandy, 1-2 a wine glass of

Madeira wine and 1 1-2 pints of rich milk. Have ready the beaten whites of the eggs and stir well into the mixture when ready to serve.

Beef Tea

Remove the fat from 1 lb. lean juicy beef, and cut into small cubes. Place in an earthen dish with 1 pint cold water. After soaking 1 hour, simmer for 2 or 3 hours, skimming carefully. Then boil quickly for a few minutes, strain and season with salt and pepper.

Corn Meal Gruel

One quart 2 handfuls yellow corn meal and salt. Boil in a double boiler from 12 to 18 hours, adding water when necessary. Strain.

Irish Moss

Soak in cold water 1 hour carefully 1-2 oz. of Irish moss. Put the moss into milk and cook until the right consistency, sweeten, flavor and strain into moulds.

"Irish moss is a kind of seed-weed collected on the coast of Ireland. Its chief constituent is a kind of mucilage that dissolves in boiling water. It is said to relieve severe coughing, and is sometimes given in cases of rheumatism and gout."

Egg Gruel

Separate and beat I egg, adding 1 teaspoon sugar to the yolk. Pour 1 cup boiling milk slowly onto the yolk, stirring rapidly, then stir in the beaten white of the egg. Flavor or not as liked, add salt.

Tapioca Jelly

Wash the tapioca carefully in 2 or 3 waters, then soak in water 5 or 6 hours. Simmer until quite clear and add a little lemon juice.

Wine Jelly

One package of gelatine soaked in 1 cup cold water for 2 hours. Add 3 cups sugar, juice of 3 lemons and grated rind of 1 lemon. Pour into 1 quart boiling water, strain, add 1 cup wine and turn into moulds that have been wet in cold water.

Sugared Toast

Take slices of bread as for toast, put into a dripping pan and toast light brown. Butter and sprinkle with sugar and return to the oven until the sugar melts. It may be used immediately or can be kept in a covered jar. Excellent.

Mutton And Veal Broth

This is frequently ordered as a preparation for invalids. For the sick room such broth must be made as plain as possible, and so secure the juice of the meat. Boil slowly 2 lbs. of mutton or veal for 2 hours, skim it carefully as it boils, and do not put in very much salt. If permitted some vegetables may be used as seasoning, and for some broths a little rice or barley may be added. It may be served with crackers.

Toast Water

Slices of toast nicely browned without a symptom of burning; enough boiling water to cover them. Cover closely and let them steep until cold. Strain the water, sweeten to taste and put a piece of ice into each glassful.

Barley Water

Put a large tablespoon of well washed pearl barley into a pitcher; pour over it boiling water, cover and let it remain until cold. Then drain off the water, sweeten to taste, and if desired, add the juice of a lemon and a little nutmeg.