Chocolate

2 ounces chocolate, 4 tablespoonfuls sugar, 1 cup boiling water, 3 cups scalded milk. Break the chocolate into pieces and melt over hot water. Add sugar and the boiling water and stir until smooth and glossy; let cook five or six minutes; add part of the milk, and when well mixed pour into the rest of the milk; let stand over the tire 5 or 6 minutes, beating meanwhile with a whisk or eggbeater, to make frothy and prevent a skin from forming on the surface.

Fruit Frappe

(Mrs. E. B. Peirce.)

2 cans grated pineapple, 1 can lemon cling peaches cut fine, 1 dozen lemons scooped out, sugar to the taste, and enough hot water to make 1 gallon. Freeze. After putting in the glasses add 3 teaspoonfuls of Jamaica rum, to each glass, and several cherries.

Lemonade

(Miss A. M. Everett.)

1 pint lemon juice, 1/2 pint orange juice, 3/4 pint jar preserved pineapple, 1 banana, 1 scant pound of sugar, 2 quarts water, cherries to taste. Boil sugar and 1 quart of water together, then add the other quart of boiling water or use in place of this 1 quart Apollinarus.

Lemon Syrup

Ingredients. - 4 pounds loaf sugar, 2 1/2 ounces tartaric acid, 2 drams of essence of lemon, 1 quart of water, boiling. Mode. - Put the sugar into a basin and pour the boiling water over it; when dissolved and quite cool, add the essence of lemon and tartaric acid and bottle for use. 1 tablespoonful to a tumbler of water makes excellent lemonade.

Raspberry Vinegar

(J. E. B. Haskin.)

4 quarts of berries, cover with vinegar. Let stand 24 hours; scald and strain; add 1 pound of white sugar to each pint of juice. Boil 20 minutes. Bottle and seal.

Ginger Cordial

(Mrs. John Glass.)

1/4 gallon alcohol, 1/2 gallon water, 1 peck basket Concord grapes, 6 ounces white ginger root, 3 lemons, peel and all, tablespoonful rlmond extract. Put in stone crock for 9 days. Mash with wooden potato masher each day. After which strain and add 4 pounds (scant) of granulated sugar, and almond extract. Let stand 24 hours; strain through muslin cloth and bottle. This is better the longer it is kept.

Cherry Bounce

(Old English.)

Stone and put in a jar the cherries, place this jar into a pot containing water, set it on a fire and let water boil around the cherries until the juice is extracted, then strain the juice, and to a gallon put 4 pounds of sugar, put into a kettle and let it boil until all scum has been taken off. While boiling add J tea spoonful of allspice and few blades of mace. Just before bottling put to each gallon of liquor 1 quart of brandy and 1 quart of rum.

Grape Juice

(Mrs. John Glass.)

Pick over grapes, using only sound ones, and strip them from stems. Put into preserving kettle and barely cover with water. Cook slowly, crushing grapes until all are broken. Strain through bag. To 1 quart of juice add 1/3 cup of sugar. Boil 4 minutes. Bottle and seal.

(Grape Juice.)

8 baskets of New York Concords, pick and wash, mash well, cook thoroughly, strain through collander, then pass through cheese cloth bags. Put on the back of the stove. When thoroughly hot add a cup of sugar to each basket of fruit used. Boil about 20 minutes. Bottle and tightly seal.

Fruit Punch

(Lillian Prescott Kingsbury, Used By Edna Sampsell.)

6 lemons, 3 oranges, 1 can pineapple, 2 cups of sugar. Make this a few hours before serving and stand away on ice. When ready for punch bowl pour into the juice ginger ale, allowing 1 bottle of ginger ale to 2 cups of juice. If too strong dilute with water to taste. Place a large square of ice in the center of the bowl; decorate with cherries, grapes, pineapple, etc.

Egg Xogg

(Receipt From Baltimore, Used By Edna Sampsell.)

1 dozen eggs, beaten separately; 1 tablespoon of sugar to each egg. Pour into the yolks in smallest possible stream; 8 wine glasses of brandy, 2 or more glasses of rum, beating continually. Add rich milk until it is desired strength. Beat in 1/2 of the beaten whites, 1/2 of the beaten place on the top, sprinkle with nutmeg.

F. F. V. Egg Nog. (Excellent.)

(Mrs. E. B. Peirce.)

2 quarts of whisky, 1 pint of brandy, 1/4 pint of rum, 3 quarts milk - no cream - 15 eggs, 2 1/2 pounds granulated supar. Separate the yolks from the whites and beat the yolks thoroughly; mix sugar and yolks and beat until bubbles appear. (The longer this mixture is beaten, the better.) Turn 1 1/2 quarts of whisky into the mixture slowly, stirring rapidly all the time, then the 1 pint of brandy. Pour the milk slowly in, stirring all the time, about 2 1/2 quarts, add the 1/4 pint of rum to flavor. Use the remainder of the whisky, and the remainder of the milk, or more if desired, according to taste. When serving whip the whites of the egggs into a stiff floater and place on top of mixture, grating a little nutmeg on top of this if desired. This eggnog is improved by being allowed to stand at least 3 days before serving. This quantity will make 1 1/2 gallons of eggnog.