"Eat ye every one of his vine, and every one of his fig tree, and drink ye every one the waters of his own cistern."-Isaiah, XXXVI: 16.

Ambrosia

Put left over fruit juices, fruit sauces, and good portions of defective fruit in a sauce pan with sugar to sweeten. Stew while you add a squeeze of lemon or, in lieu of that, a spoonful of vinegar and a grate or two of nutmeg. Let cool and add water sufficient to serve in sherbet glasses or tumblers for your number. Chill and set in the cold box until needed.

Chocolate

Grate two squares of unsweetened chocolate into one-half cup of cold water. Add two tablespoons of sugar, a pinch of salt and one-half level teaspoon of cornstarch. Stir over the fire until melted. Add a cup of boiling water and stir it into three cups of heating milk. When it is all scalding hot, set it into the cooker until needed.

Breakfast Chocolate

Crush or melt two squares of chocolate, add three tablespoons of sugar and four or five cups of boiling water. Boil ten minutes and set in the cooker all night. Add cream according to your taste in the morning. Cocoa.

Heat one quart of milk and add one scant half cup of sugar. Dissolve one and one-half tablespoons of cocoa in half a cup of boiling water. Mix. Boil a few moments and set in a cooker until needed.

Cracked Cocoa

One-third cup "Cocoa Nibs" and three cups cold water. Bring to a boil and set in a cooker three hours. Strain and add one cup of hot milk. Serve immediately.

Grape Juice

Pick the grapes from the stem, first washing them. Put in kettle over fire adding a little water and boil five minutes. Set in cooker five or six hours. Strain as for jelly, then to every quart of juice add one cup of sugar. If grapes are very sour, add more sugar. Boil five minutes and bottle. The grapes should be very ripe.

Bottled Grape Juice

Put ripe grapes into deep pitchers at night. Stand the pitchers in boiling water. Let them remain over the fire until every grape is hot. Set in the cooker all night. In the morning pour the clear juice into pint bottles. Break but do not .press the grapes. Add sugar to taste to each bottle. Bring the bottled juices to a boil immersed in kettles of water. Cork. Cool. When nearly cold drive the corks well down. This makes a refreshing and nourishing drink and other fruits also may be used in smiliar way.

Nectar

Take the juice from three lemons. Add two cups of juice from any two kinds of fresh or stewed fruit. Boil one pint of sugar with one quart of water five minutes. Color with pink sugar or red fruit juice. Add the syrup to the fruit juices. Chill. Serve from a punch bowl with sponge cake.

Fruit Punch, For Seventy-Five Guests

Take one and one-half dozen oranges, the same number of lemons, one large can of shredded pine apple, and four pounds of granulated sugar. Make a syrup of the sugar. Boil the rinds of the oranges in enough water to cover them. Squeeze the juice from the oranges and lemons and add to the orange water, also the sugar syrup and pine apple. Then add one quart of water and strain. Add enough water to make three gallons. Lastly add one box of large strawberries after they are washed and picked over. Cherries or peaches, pared and halved, are good in their season instead of strawberries. This will serve seventy-five people.

Raspberry Shrub

To each two quarts of raspebrries allow one pint of vinegar. Set them aside over night; then mash and strain. To one pint of juice allow one pound of sugar. Boil and place in cooker and let it remain two hours. Bottle and keep as long as you can refrain from drinking it up.

Coffee

One level tablespoonful of coffee for each cup required. Add half an egg and enough cold water to moisten. Mix. Pour over one cup of freshly boiled water to each spoonful of the coffee.

When just at the boiling point, place quickly in the box and leave for an hour or more. Then strain, heat to boiling, if necessary, and send to the table in the usual manner.

If a small quantiity is to be made, place the small vessel in a larger kettle of boiling water.

Coffee For Fifty Guests

One pound of coffee, best Mocha and Java mixed. Into it break two eggs and add enough cold water to mingle the coffee and egg thoroughly. Put into cheese cloth sacks, (not too small). Pour over three gallons of freshly boiled water. Bring just to the boiling point and remove at once to the cooker, to remain one hour or until time to serve it.

If a cooker with a large boiler is not available, put the coffee into the smaller ones, allowing the correct proportions of coffee and hot water for the size of the kettles. The measuring may be done as you put the coffee into the sacks.

Coffee made in the cooker does not require so much of the coffee grain, and the flavor is richer as all the aroma is retained. If the hour for serving is delayed, it cannot lose in quality or grow cold.

Postum Cereal

Less postum is required if made in the cooker than if boiled over the fire. Four level teaspoon-fuls is sufficient for one pint of water. Enclose in a cheesecloth sack and pour the boiling water over it.

If a large amount is to be made, place directly in the cooker, but a small quantity should be inclosed in the larger kettle of boiling water.