Coffee

To one cup even full of dry coffee, ground' as fine as granulated sugar, add 6 cups of water. (Maintain this proportion if larger or smaller quantity is desired.)

Place coffee in pot and add boiling water, be sure water is both fresh and boiling. Boil coffee and water together for 5 minutes, not longer. Now pour into pot a large tbsp. of cold water. This will force the grounds to the bottom. An amber clearness may be secured by the use of the white of an egg.

Iced Cocoa

Make cocoa to serve 6 people, following your own taste as to quantity of cocoa used. While hot, add 1 cup cream, 10 marshmallows, 1 tsp. vanilla and a pinch of salt.,.

Cool and ice. Do not serve with whipped cream.

- Mrs. J. C. Murley.

Grape Frappe

4 cups water, 2 cups sugar, 2 cups grape juice, 1 cup orange juice, 1/4 cup lemon juice.

Make a syrup by boiling the water and sugar 15 minutes. Add juices, cool and strain, then freeze.

- Mrs. L. Shellberg.

Grape Juice

To a basket of grapes, allow 1 quart of water. Remove from stems, mash and cook in a little water until soft. When cool; press through jelly bag. To each quart of juice, allow 1 cup sugar. Return to vessel, bring to boiling point and skim. Seal in very hot sterilized bottles. - Mrs. L. Scharstein.

Egg Lemonade

Beat 1 egg until thick, using an egg beater. Add the juice of 1 orange and 1 lemon and sweeten to taste, using powdered sugar. Pour into glass, 1/3 full of finely crushed ice. Place on a plate covered with lace paper doily and serve with straws. This is a very refreshing beverage. - Mrs. C. M. Parrish.

Lemonade Syrup

Cook 3 cups sugar with 1 cup water until it forms a soft ball. Pour this over the juice of 6 lemons and 2 oranges. Cut the pulp and skins into small bits; cover with 1 cup sugar and let stand for 1/2 hour. Then add 1 cup water, stir and press thoroughly and drain off the juice. Add this to the syrup. This will keep for several days in a cool place. To be diluted before serving. Preserved strawberries, cherries, or a cup of grape juice added to each quart gives a delicious flavor.

- V. A. K.

Delicious Iced Tea

To make real iced tea. make just a little tea, very, very strong. Pour into a pitcher of cold water, while the tea is still lukewarm; squeeze in the juice of half a lemon. It mixes better when not too cold. Now comes the most important part. Leave the half lemon in as the rind will give the drink that fruity flavor so refreshing in summer. Add the ice when serving.

- A Friend.

Iced Tea

Place several sprigs of mint in a container, add tea and hot water. In 5 minutes strain. Mix fruit juices, lemon, orange, pineapple, pear, cherry or berries (not grape juice).

Use equal amounts of fruit juices and strong tea. Add a few tbsp. Grenadine syrup.

Dilute with ice water, not more than a quantity equal to that of the mixture.

- Mrs. J. C. Murley.

Balfour Tea

2 tbsp. tea, 1 quart boiling water, 1 quart ginger ale. 2 to 3 cups sugar, 6 lemons, 6 oranges, 1 can shredded pineapple, 1 quart water.

Steep tea with the boiling water for 6 minutes. Boil rind of 2 oranges and 2 lemons in water. When cool, add lemon and orange juice, shredded pineapple and sugar. Just before serving add ginger ale and crushed ice. - Mrs. S. C. Wood.

For A Child's Party

Mash sour cherries and bananas (about equal amounts) with a wooden potato masher, very thoroughly. To a pint of the fruit add the juice of two lemons, sugar and water to suit the taste. Steam the mixture and chill. Serve with a cherry in each glass.

- Mrs. J. C. Murley.