"If the kettle boiling be, Seven minutes makes the tea."

General Rules.

1. Keep tea and coffee in closely covered jars or cans.

2. Do not use tea pots or coffee pots made of tin.

3. Scald tea and coffee pots before using.

4. Use freshly boiled water in making the coffee.

5. As a rule 1 teaspoon tea to 1 cup water and 2 teaspoons coffee to 1 cup water.

Tea.

One teaspoon tea. 1 cup boiling water. Put the tea in a scalded tea pot and pour the boiling water over it. Steep 5 minutes in a warm place. Strain and serve either hot or iced.

Boiled Coffee.

One-third cup cold water, 1-3 egg or 1 egg shell, 1-3 cup ground coffee. 2 cups boiling water. Beat egg slightly or crush the shell and add to coffee and 1/2 the cold water. Place in scalded coffee pot, add the boiling water and boil 3 minutes. Stir down the grounds, pour out a little coffee to clear the spout, add the remaining cold water and set the coffee pot on the back of the stove for ten minutes.

Filtered Coffee.

One cup powdered coffee. 7 cups boiling water. Use a coffee pot with an inside strainer. Place the powdered coffee in the strainer and add the water gradually. Keep the coffee pot covered while the water is filtering. Serve at once without cooking.

German Cocoa.

Two tablespoons of cocoa, 1 square of Baker's chocolate, sugar to taste, 1 cup of cold water. Let boil 10 minutes over fire slowly, then add 1 quart of milk and put in double boiler and steam I 1/2 hours. When it is hot in boiler put 1 level teaspoon of cornstarch dissolved in milk. When ready to serve add vanilla to taste and serve with whipped cream. Fine.

Sadie Webber

Lemon Syrup.

Squeeze the juice from 1 dozen lemons and strain out the seeds. Remove the pulp from the skins, boil it five minutes in 2 cupfuls of water. Strain, add the juice and measure. Allow l 1/4 cupfuls of sugar for every cupful of the liquid. Put over the fire, stir until dissolved, boil 5 minutes, skim and seal hot. Fine for drink in traveling added to water.

Mrs. L. G. Hoyt

Orange Syrup.

Grated yellow rind of 1 dozen oranges, 4 ounces of citric acid, 7 pounds of granulated sugar. 3 quarts boiling water. Grate oranges, put in a crock with sugar, acid and boiling water and stir occasionally till quite cold and dissolved. Let stand about 24 hours and bottle. Do not add juice of oranges. Use 1 or 2 tablespoons to a glass of water.

Miss Hanvey.