Drink you to her that each loves best. - Thomas Campbell.

Fruit Beverage

12 lemons,

2 ½ lbs. sugar.

1 qt. ripe raspberries, 1 pineapple.

Peel the lemons very thin, squeeze the juice over the peel and let stand two hours, then add one pound of sugar; mash the raspberries with one-half pound of sugar, strain the lemon juice and mash the raspberries through a coarse sieve, then the pineapple, and mix all together, adding three quarts of cold water. Stir until the sugar is dissolved, strain and serve with a little of the fruit in each glass. - Mrs. I. J. Stanley.

The Perfection Of Lemonade

For a quart take the juice of 3 lemons and the rind of one. Peel the rind very thin, using only the yellow outside cut in small pieces and put with the juice and powdered sugar, of which use 2 oz. to the qt. in a jar with cover. When the water is at boiling point pour it over the lemon and sugar, cover and let get cold. - Misses S. and E. Benton.

Cocoa

To one cup of milk allow 1 teaspoon of cocoa, and three of sugar. Let the milk almost come to a boil, add the cocoa and sugar which has been melted into a cream by dipping in two or three teaspoons of hot milk. Let come to a boil. A small lump of butter and a little vanilla adds to the taste. A small piece of marshmallow is good served on the top of each cup of cocoa instead of whipped cream. - Mrs. M. J. Grieves.

Extra Fine Frappe

Bring to the boiling point, 20 teacups sugar, ½ gallon water. Extract the juice of 5 dozen lemons. Cut in small pieces 2 cans pineapple. Add five gallons water and any fancy fruit desired. This recipe will serve 100 people. - Mrs. John E. Keene.

Coffee For Six Persons

Take 1 full cup ground coffee, 1 egg, a little cold water, stir together, add 1 pint boiling water, boil up; then add another pint boiling water, and set back to settle before serving.

Tea

Use two teaspoons of tea to a pint of water. Have the water freshly boiling, scald the teapot, put in the tea, and pour on boiling water in the proportion given. Cover, and keep in a warm place, but where the tea will not boil, for three to five minutes to draw. If it cannot be used at once, pour off the tea and discard the leaves. An earthen teapot is preferable.

Iced Tea

Iced tea is made the same as the hot beverage and may be prepared some hours before using, the infusion being poured off the leaves as soon as the strength is extracted, then cooled and placed near the ice until required for use; or the tea may be made at the time of serving and chilled by the plentiful addition of cracked ice. The former is the most economical method. Iced tea should be taken clear and weaker than when served hot, and slices of lemon should be passed with it.

Chocolate

2 squares chocolate,

2 teaspoons sugar,

3 cups milk,

Whipped cream, 4 tablespoons cold water, 1 teaspoon vanilla if desired.

Put chocolate into a sauce pan or the inner part of a double boiler with the water and sugar; cook over a gentle heat until the chocolate is melted, add the milk gradually and bring to the boiling point. Beat until foamy, flavor with vanilla if liked and serve with a spoonful of whipped cream on top of each cup. - Mrs. O. P. Westervelt.

Delicious Fruit Punch

Sweeten juice of eight lemons and put in orange to taste. Just before serving, place a square of ice in a punch bowl and pour over it sweetened juice, then add two quarts Apollinaris water or White Rock and garnish with a bunch of grapes laid on the ice. A gill of raspberry or blackberry juice left over from canned fruit adds a beautiful color to the punch as well as a fine flavor. - Mrs. V. P. Westervelt.