Drink of this cup; you'll find there's a spell in Its every drop against the ills of mortality. Talk of the cordial that sparkled for Helen! Her cup was fiction, but this is reality.

T. Moore.

Cereal Coffee

8 tablespoons cereal coffee

1/4 saltspoon butter

1 quart cold water

Put the cereal into coffee pot with the cold water and butter; boil twenty minutes. Serve with sugar and hot milk or cream. It may be cooked without butter in a percolator.

Cocoa

3 tablespoons cocoa

4 tablespoons sugar

1 cup boiling water 3 cups scalded milk

Scald the milk in a double boiler. Put the cocoa and sugar in a saucepan, and slowly pour on the hot water, stirring all the time. Boil five minutes, add the scalded milk; beat until foamy with an egg beater. One-half cup of cream makes the cocoa richer.

French Cocoa

4 teaspoons cocoa 2 teaspoons sugar

1 cup boiling water 1 cup scalded milk

Follow the directions in the preceding recipe, boiling three minutes.

Malted Milk Cocoa

4 tablespoons Horlick's malted milk

3 cups boiling water Sugar

4 teaspoons cocoa

Mix the malted milk powder, cocoa and water, stirring well. Boil three minutes.

Chocolate

1 quart milk

2 ounces chocolate

2 tablespoons boiling water

1/2 tablespoon cornstarch 3 tablespoons sugar Pinch salt

Mix the cornstarch with one-fourth cup of the milk. Put remainder of milk in double boiler. When the milk is scalded, stir in the cornstarch, and cook fifteen minutes. Grate the chocolate, and put it in a small saucepan; add sugar and water, and place the saucepan over hot water. Stir constantly until the mixture is smooth. Add the hot milk, and beat the mixture with an egg heater until frothy.

Plain Chocolate

4 cups milk

2 ounces of chocolate

1/8 tablespoon cornstarch 3 tablespoons sugar

Follow the directions in preceding recipe.

Chocolate, Viennese

1 quart milk

4 ounces vanilla chocolate

3 tablespoons boiling water 1 tablespoon sugar

Scald milk in a double boiler. Grate the chocolate, and put it with the sugar and water in a small saucepan; heat over hot water, stirring until smooth. Stir this mixture into the hot milk, and beat thoroughly with an egg beater. Serve with whipped cream.

Chocolate Milk Shake

4 tablespoons chopped ice 4 tablespoons chocolate syrup 6 tablespoons whipped cream

1 cup milk

1 cup soda water or Apollinaris water

Mix and shake well before drinking. A tablespoon of vanilla ice-cream may be added.

Chocolate Syrup

2 ounces chocolate 2 cups boiling water

2 tablespoons vanilla 4 cups sugar

Put the chocolate in a saucepan, and add the water gradually, stirring all the time. Add the sugar, and stir till it begins to boil; boil three minutes, strain, cool, and add two tablespoons vanilla.