Tea

Put 5 teaspoonfuls tea into hot teapot, add 5 cups boiling water, let stand 5 min. to steep, pour off from grains and serve.

Chocolate

1 heaping tablespoonful of grated chocolate, 1 cup of hot milk, 1 cup of boiling water, put into a stew pan and boil 10 min., add sugar if desired.

Coffee

5 tablespoonfuls of coffee, 1/2 egg, mix well, add 2 1/2 cups cold water, let just boil up, then add 2 1/2 cups hot water, let just come to a boil and take from stove. Allow to stand 2 minutes, pour off from grounds, and serve.

Grape Juice, Unfermented

Pick the grapes from the stems, wash and place in stew kettle. Barely cover with water. Boil till soft enough to strain. Place in bag and drain thoroughly. Strain 3 or 4 times to get the juice very clear. To each qt. of juice add 3/4 of a cup of sugar. Place in the kettle and let it come to a boil. Let boil 4 or 5 minutes. Bottle and seal while hot. Mrs. A. M. Heilman.

Grape Juice

10 lbs, of grapes, 1 lb. of loaf sugar, 2 pts. of water. Allow grapes to soften on slow fire, without water.

Drain through cheese cloth over night. In the morn-ing, add water and sugar, and boil 1/2 hour.

Mrs. H. N. Gitt.

Raspberry Vinegar

1 qt. of raspberries, 1 pt. of vinegar, Let stand over night, then strain; to each pint add 1 lb. of sugar, boil a few minutes, bottle and seal.

Mrs. W. H. Sheffer.

Raisin Tea

1 lb. stoned raisins, 5 qts. water. Boil to 1 gal. and strain. M. R. Heinemann.

Tapioca Jelly, Beverage For Sick

Take of tapioca 2 spoonfuls, water 1 pt., boil gently for an hour or until assumes a jelly like ap-pearance, Add sugar, wine and nutmeg, with lemon juice to suit the taste of the patient, and the nature of the case. Mrs. G. T. Himes,

New Oxford, Pa.

Fruit Punch

2 qts. hot water, 3 lemons,, 3 oranges, 1 pineapple or 1 can of pineapple, 1 tablespoonful of tea. Press the juice out of the lemons and oranges and put the rinds in a vessel with the tea, then pour the hot water over and let stand 15 minutes, then strain and add to the juice of the fruit which is sweetened to taste. Cut the pineapple in small pieces. When everything is cool add a large bottle of ginger ale.

Mrs. Charles E. Royer,

Westminster.

Circus Punch

1 orange, 2 lemons, 1/2 cup of apricot juice, 1/4 cup of prune juice, 1/4 cup of cherry juice, (1 cup sugar, 1 cup water, for syrup) pink coloring, 2 qts. of water.

Make syrup of sugar and water, cool, add fruit juices to make one pint. Chill. Serve with ice and cherries. A pretty pink coloring may be ob-tained by using a vegetable coloring. Allow to combine 10 minutes. Recipe makes 2 1/2 quarts.

Mrs. T. J. Little.

Cider Punch

1 qt. of sweet cider, juice of 6 lemons, sugar to taste, the quantity depending upon the sweetness of the cider. Let these ingredients stand 3 or 4 hours. Then add 1 qt. of charged water and a large piece of ice. Mrs. T. J. Little.