Chocolate

Put 2 oz. of chocolate into a double boiler and melt it over the fire. When melted add 1 pt. of new milk, warmed, and 1 table-spoonful of sugar. Cover and boil 5 minutes, then beat the chocolate with an egg beater till smooth. Serve with whipped cream.

Cocoa

Put 1 pt. of milk in a double boiler. Wet 2 tablespoonfuls of cocoa, with a little cold milk and pour it into the boiling milk, stirring constantly. Stir till it begins to boil, cover the boiler and boil for five minutes. Serve with whipped cream.

Hot Lemonade

Take 2 lemons. Pare and remove all the white skin and seeds. Cut into thin slices and pour over them 1 pt. of boiling water. Sweeten and drink hot.

Egg Lemonade

1 egg. Beat white and yolk separately until light, then mix carefully. Take the juice of 1 lemon, add 1/2 cup of ice water and sugar to sweeten, mix with the beaten egg, add a little cracked ice and serve quickly.

Savory Custard

Add the beaten yolks of two eggs to 5 cupfuls of beef tea with pepper and salt. Pour into buttered cups and place in a dish of boiling water till the egg is cooked.

Oatmeal Gruel

2 tablespoonfuls of oatmeal, 1 saltspoonful of salt, 1 teaspoon-ful of sugar, 1 cupful of boiling water, 1 cupful of milk.

Mix the meal, salt and sugar together, and pour on the boiling water. Cook for 1/2 an hour. Strain through a fine sieve, add the milk, and heat just to the boiling point. Serve hot.

Scotch Beef Broth

Add 1 teaspoonful of oatmeal, to 1 pt. of strained and seasoned beef broth, and boil gently for two hours. Keep the quantity of water about the same.

Rice Gruel

Take 2 tablespoonfuls of ground rice, 1 teaspoonful of cinnamon, 1 qt. of water. Boil 40 minutes and add a teaspoonful of orange jelly.

Corn Meal Gruel

2 teaspoonfuls of cornmeal, 1 tablespoonful of wheat flour, 1 teaspoonful of salt, 1 teaspoonful of sugar, 1 qt. of boiling water, 1 cup of milk.

Mix meal, flour, salt and sugar with cold water and pour into the boiling water Cook 3 hours.

Crust Coffee

Toast slices of bread very brown and hard, being careful not to burn them. Cover with boiling water and let it stand well covered till cold. Strain, sweeten if desired, and give as needed cooled with a little ice if liked.

Jelly Water

1 large teaspoonful of jelly of almost any fruit, beaten into a glass of ice water.

Barley Water

2 cups of boiling water, 2 tablespoonfuls of pearl barley, washed, 2 teaspoonfuls of white sugar, a little salt.

Soak the barley in a little warm water a short time, and stir it into the boiling water adding a very little salt. Cook gently an hour, stirring often, and strain. Add the sugar last.

Milk Porridge

1 tablespoonful of corn meal, 1 tablespoonful of wheat flour, 2 cups of boiling water, 2 cups of milk, salt.

Stir the flour and meal to a smooth paste with cold water. Add it to the boiling water, and cook for twenty minutes, add the milk and cook ten minutes longer, stirring often. Eat with sugar and milk while hot.

Milk And Cinnamon Drink

1 pt. of milk, 1/2 cup of sugar. Boil with a piece of cinnamon for flavoring.

Taken cold with a teaspoonful of brandy, it is good in cases of diarrhea. For children better warm, without liquor.

Milk Punch

1/2 cup of brandy or whiskey to 3 cups of milk, 1 cup of sugar and nutmeg for flavoring. Shake well.

Cream Mixture

Mix 1/2 cup of cream with 1 1/2 cups of warm water, add 1 table-spoonful of sugar.

Junket

Sweeten 1 pt. of milk with 1/2 cup of white sugar. Heat slightly, pour into a shallow dish, and stir into it 2 teaspoonfuls of essence of rennet. Grate a little nutmeg or powdered cinnamon over it. Serve when cold. In cold weather the milk should be in a warm room to set.

Home Made Lime Water

Pour 2 qts. of hot water over fresh, unslacked lime (a very small piece), stir till slaked, let stand till clear, then bottle.

Egg Nog

Scald, not boil, 1 glass of milk. When quite cold, beat an egg into it with a fork with a little sugar. Add a dessert spoonful of brandy or whisky, and fill the glass with the scalded milk. It may be given without liquor.