529. Lemonade

One quart of lemon-juice, Nine quarts of water,

Eight pounds of white sugar.

Mix the lemon-juice and sugar, and stand it away. Just before the lemonade is served, add the water which should be iced.

530. Punch

Four pounds of sugar, One pint of lemon-juice, One pint of Jamaica spirits,

Half a pint of peach brandy, Half a pint of French brandy, Five quarts of water.

The quantity of liquor may be regulated accord ing to the taste.

545. Coffee

Beat an egg; and to one tea cupful of ground coffee add one-third of the beaten egg, and as much cold water as will just moisten the coffee; do not put in much cold water, stir all well together, put the mixture in your coffee pot, and pour over it six tea cupsful of boiling water. Let it boil hard for ten or fifteen minutes. When it begins to boil stir it frequently, and never leave it until the grounds sink, which they will do in a few minutes after it has been on the fire. Be careful and do not let your coffee boil over, as by that means you lose a great deal of the grounds and consequently the coffee will be weakened.

Rinse your pot, if it be silver or britania metal, with boiling water, pour the coffee into it, and serve it hot. Coffee and tea lose much of their flavor if served cold.

546. Chocolate

Shave down three ounces of chocolate, over this pour enough hot water to dissolve it; mix it to a smooth paste, put it in a pipkin, and add one quart of boiling water. Place it on the fire, stir it occasionally, and let it boil fifteen minutes, then add one tea cupful of rich milk or cream. Let it boil a minute or two longer, pour it off, and send it to the table. Chocolate retains its heat longer than either tea or coffee.

Never boil chocolate in your coffee pot as it would be likely to impart to the coffee an unpleasant flavor.

517. Tea

Scald your tea pot with boiling water, and allow a tea spoonful of tea for each person and one over. Pour enough boiling water on the tea leaves to rather more than wet them. Let it stand fifteen minutes; pour on as much boiling water as will serve one cup to each one of the company. As soon as the first cups are poured out, add half a tea spoonful for each person, and pour on some boiling water. The most convenient article for hot water is an urn with an iron heater inside which keeps it boiling on the table. But water may be kept sufficiently hot in an ordinary tea pot.

Some who are particular about their tea, stop the spout of the tea pot with a cork, while the tea is drawing, to retain the aroma.

Tea and coffee pots should always be set away with the lids off.