Italian Chocolate

One quart of sweet milk, yolks of three eggs, well beaten, four squares of German chocolate. Set the milk on the stove in a basin within another of boiling water; sweeten it to taste, and when it comes to boil, pour into cups, and make a frosting of the whites of eggs; put on top, and serve hot.

Chocolate

Six tablespoonfuls of grated chocolate to each pint of water, as much milk as you have water, sweeten to taste. Put on the water boiling hot; rub the chocolate smooth in a little cold water, and stir into the boiling water; boil twenty minutes, add the milk, and boil ten minutes more, stirring frequently.

Prepared Cocoa

One quart of boiling milk, two ounces of prepared cocoa, one quart of milk. Make as you do chocolate, only boil nearly an hour before you add the milk, and afterwards heating almost to boiling. Sweeten to taste.

Tea

If you wish to keep the flavor of tea, never use the tin teapot which has come into such general use, because the earthen pots split and break so soon. You can use an earthen pot a lifetime if, instead of setting it on the top of a hot stove, you set it in a tin dish in which there is hot water. The best tea is made by mixing equal quantities of green and black together. If it is the good, old fashioned green tea, you must put it to draw, not boil, in a thoroughly scalded teapot. If "English breakfast," or best black tea, the water must not only be boiling, at the very moment of pouring it on, but the tea must actually boil for at least five or ten minutes. One teaspoonful of tea to one cupful of hot water, is the usual allowance for each person. Freshly boiled, soft water, is best for either tea or coffee. Always have a water pot of hot water on the waiter, with which to weaken the tea if desired.

Iced Tea

Prepare the tea in the morning, making it stronger than usual; strain, and pour into a clean, stone jug, or glass bottle, and set in the ice chest until ready for use. Drink from goblets, without cream. Serve ice, broken in small pieces, on a plate nicely garnished with well washed grape leaves. Iced tea may be prepared from either green or black, alone, but it is considered an improvement to mix the two.

Cream Nectar

Two ounces of tartaric acid, four quarts of boiling water, six pounds of white sugar, whites of six eggs, two teaspoonfuls each of lemon, pineapple, essence of wintergreen, vanilla, ginger, or any other flavoring extract one chooses. Boil all together in a porcelain kettle, for ten minutes; take from the fire, add the whites of the eggs, stirring them in while you count three hundred, slowly; strain, add the essence, when taken from the fire, and bottle tightly. When desired for drink, measure two tablespoonfuls of it into half a tumbler of ice water, add to it onethird of a teaspoonful of soda, stir up, and drink as soon as it foams. This makes a delicious drink, and is not expensive. All farmers should have it on hand.

Lemonade

Roll six lemons well, slice thin, in an earthen vessel, put over them two teacupfuls of white sugar; let it stand fifteen minutes, add one gallon of water, and lumps of ice, pour into a pitcher, and serve.

Currant Ice Water

Press the juice from ripe currants, strain it, and put a pound of sugar to each pint of juice. Put it into bottles, cork and seal it, and keep it in a cool, dry place. When wanted, mix it with ice water for a drink. Or put water with it, make it very sweet, and freeze it. Freezing always takes away much of the sweetness. The juice of other acid fruits can be used in the same way.

Sarsaparilla Mead

One pound of Spanish sarsaparilla. Boil it in four gallons of water for five hours, and then add enough water to make two gallons. Add sixteen pounds of sugar, and ten ounces of tartaric acid. To make a tumblerful of it, take half a wineglass of the above, and then fill with water, and put in half a teaspoonful of soda.

Temperance Ginger Wine

Two drachms of essence of ginger, two drachms essence of capsicum, one and one-half pounds of loaf sugar, three-fourths ounce tartaric acid. Pour five quarts boiling water over the sugar and acid; when cold, add the essences, and stir well before bottling.