"The cups that cheer but not inebriate." - Cowper.

Cocoa

The usual rule is one teaspoon cocoa to each cup. Mix dry cocoa with a little cold water, add scalded milk and water and boil two minutes. Sweeten to taste.

Boiled Coffee

For four heaping tablespoons ground coffee allow one quart freshly boiling water and half white of one raw egg. Mix the egg white with three tablespoons cold water, beating with fork. Add coffee and stir till well wet. Scald coffee pot, put in prepared coffee; pour in boiling water, cover spout, and boil five minutes. Pour in quickly one-fourth cup cold water, let stand three minutes to settle. Strain into hot pot or have strainer on table.

Flax Seed Lemonade

Two tablespoons flax seed and one pint boiling water. Let stand several hours, strain and add the juice of a lemon; sweeten to taste. This is nourishing, refreshing and excellent for fever and cough. Jessie I. Scott.

Chocolate

One square unsweetened chocolate, one tablespoon sugar or more if wanted. Two tablespoons hot water. Grate chocolate, boil all together till smooth, add gradually one pint scalded milk, cook in double boiler five minutes. Some all a little vanilla. It can be made stronger by using more chocolate.

Sweet Wine

One gallon grapes picked from the stems, one quart water. Boil together and strain. Add one quart water and three-fourths pound of sugar. Boil and seal.

Mrs. J. H. Ramsey.

Raspberry Shrub

Four quarts red raspberries to one quart of cider vinegar; let stand 24 hours, mash and strain through cheese cloth. To each pint of juice add one pound of sugar, boil 20 minutes; bottle and keep in cool place. Two tablespoons in glass of ice water. Daily News Cook Book.