A Simple Tea Punch

Pour 2 cups of boiling water over 1 tablespoonful of English breakfast tea. Let stand 5 minutes and strain over 1 cup of sugar. When cool add one third cup of lemon juice, two-thirds cup of orange juice, 1 cup water, and just before serving 1 pint of ginger ale. Mrs. T. J. Little.

Marshmallow Lemonade

To 1 cup water add the juice of 3 lemons, and the grated peel of 1/2 lemon, 2 tablespoonfuls of sugar. Bottle the mixture. To serve put 4 tablespoonfuls in each glass. Fill the glass with ice water and add 2 marshmallows cut in quarters.

Mrs. T. J. Little.

Spiced Lemonade

Put in a sauce pan 1 cup of sugar, 1 1/2 cups of water, the rind of 1 lemon (pared off very thin), 3 whole cloves, 1 inch stick cinnamon. Cook for 5 minutes. Cool and add the juice of 3 lemons. Dilute with water and cracked ice. Sprigs of mint are an improvement.

Mrs. T. J. Little.

Rhubarb Fizz

Cut rhubarb into small pieces, selecting as pink a variety as possible. Put it into a sauce pan with 1 qt. of cold water and cook until soft. 'Then strain through a cheese cloth, and add one third cup or-ange juice, 1/4 cup lemon juice, 1 1/2 cups of sugar syrup. When ready to serve add 1 pt. of charged water.

Mrw. T. J. Little.

Cranberry Syrup

6 qts. of cranberries, 4 qts. of water. sugar. Cook. cranberries will) water until soft. Strain through jelly bag. Add half as much sugar as juice. Boil 5 minutes, skimming meanwhile. Bottle. Seal. 1 tablespoonful of this added to a glass of ice water makes a refreshing drink.

Mrs. T. J. Little.

Chafing Dish Recipes

Bouillon

2 teaspoonfuls of beef extract, 1/2 teaspoonful of onion juice, 1 qt. of water, salt and white pepper, pinch of mace. Heat the water in blazer till it boils, add extract and seasoning. Serve in cups with saltines.

Creamed Oysters In Chafing Dish

1 pt. oysters, drained, 2 tablespoonfuls butter, 1 cup rich milk, salt and pepper, 1 tablespoonful flour. Place butter in chafing dish without hot water pan, allow it to sizzle and brown, then add oysters. When they have drawn a juice sprinkle in the heaping tablespoonful flour, stirring constantly. Add milk and stir until the cream is smooth and oysters curled up. Be sure oysters are cooked through.. Serve at once on small squares of toast.

Aimee Wirt Winebrenner.

Bellevue Stew

Melt 2 tablespoonfuls of butter, add 1 cup of celery cut into small pieces, 1 cupful of cream, and let cook until tender. Season and add 1 pt. oysters. Thicken with cracker crumbs.

Mrs. H. S. Ehrhart.

Panned Oysters

Put sauce pan over a quick fire to heat, when hissing hot throw in the oysters and shake and stir until they boil, then add salt, pepper and a piece of butter the size of a large walnut. Serve immediately in a hot dish.

White Sauce

1 tablespoonful of butter, 1 tablespoonful of flour, 1 cup of milk, 1/4 teaspoonful of salt. White pepper. Melt the butter in blazer, add the flour and cook until smooth, then add the milk slowly. Cook until creamy, stirring all the time, now add the salt and pepper. Thick white sauce is made by using 2 table-spoonfuls flour to same quantity of milk and butter.