One egg; juice of 0.5 orange; 2 teaspoonfuls powdered sugar. Shake, strain, add 1 cup of hot water. Stir, serve with nutmeg.

Hot Egg Bouillon

One-half ounce liquid extract beef; 1 egg; salt and pepper; hot water to fill 8-ounce mug. Stir extract, egg, and seasoning together; add water, still stirring; strain and serve.

Hot Celery Punch

One - quarter ounce of clam juice; 0.25 ounce beef extract; 1 ounce of cream; 4 dashes of celery essence. Stir while adding hot water, and serve with spices.

Chicken Bouillon

Two ounces concentrated chicken; 0.5 ounce sweet cream and spice. Stir while adding hot water.

Ginger

Fluid extract of ginger 2.5 ounces

Sugar............. 40 ounces

Water, to.......... 2.5 pints

Take 10 ounces of the sugar and mix with the fluid extract of ginger; heat on the water bath until the alcohol is evaporated. Then mix with 20 ounces of water and shake till dissolved. Filter and add the balance of the water and the sugar. Dissolve by agitation.