BEVERAGES.

VIENNA COFFEE.

Equal parts Mocha and Java coffee; allow one heaping tablespoon of coffee to each person, and two extra to make good strength; mix one egg with the grounds, pour on the coffee half as much boiling water as will be needed, let the coffee froth, then stir down the grounds, and let it boil five minutes; then let the coffee stand where it will keep hot, but not boil, for five or ten minutes, and add the rest of the water. To one pint of cream add the white of an egg, well beaten; this is to be put in the cups with the sugar, and the hot coffee added.

Mrs. A. W. Mudge.

KAOKA COFFEE.

Put into an ordinary tea or coffee pot the same quantity of K. O. K. as would be used of coffee, pour on sufficient boiling water to extract the strength, letting boil fifteen minutes, after which add enough boiling water for the requirements of the family, remove from the stove and let settle for a few moments; milk or cream and sugar to taste. It will be found to improve by long simmering on the stove, but be sure to let it settle before using. Do not throw away any of the clear liquid, but heat it up again and add to the next brewing; it is even better than the first.

ELLEN’S COFFEE.

FOR SIX PERSONS.

Take one full cup ground coffee, one egg, a little cold water; stir together, add one pint boiling water, boil up; then add another pint boiling water, and set back to settle before serving.

TEA.

One teaspoon of tea is allowed for each person; pour on a little boiling water and let come to a boil; add as much hot water as is necessary.

CHOCOLATE.

Tablespoon chocolate for each person. Pour on boiling water and allow to thicken up; milk enough to cool; then stir in well beaten egg and sugar to taste, add milk and boil fifteen or twenty minutes; flavor with vanilla. Beat whites of eggs and pour over them when ready to serve.

WINE WHEY.

One pint sweet milk, boil, and pour sherry wine until it curdles; then strain and use the whey.

E. H. H.

BLACK CURRANT CORDIAL.

Five quarts black currants, two ounces ginger root, one ounce cloves, two ounces stick cinnamon, two ounces allspice, four nutmegs, one teaspoon cayenne pepper. Bruise the currants, the ginger root and cinnamon, add all the other spices except pepper. Put into a thin muslin bag; put the pepper in another bag; pour over all one-half gallon whiskey. Let it stand forty-eight hours, stirring occasionally; strain this off, and put over the currants another half gallon of whiskey; stir thoroughly, and strain into the other whiskey; add to this liquor four pounds granulated sugar. If too strong, dilute with a little water; then bottle.

Grandma Reid.

BOULLION.

Two pounds lean beef, chopped fine; pour over it one quart cold water, put in a porcelain kettle, cover tight, and let it simmer four hours. Strain off the tea and let it cool, beat the white of one egg and add to the tea; put in on the stove and stir until it comes to a boil; let it boil until it becomes perfectly clear, skimming; then strain through a fine napkin; season with salt to taste.

Mrs. Edgar Holmes.

RASPBERRY VINEGAR.

Cut the berries with vinegar; let them stand forty-eight hours. Strain them through a sieve; add one pound white sugar to one pint of juice; boil one-half hour, then bottle. If possible, use half red berries; they give a richer flavor, and the black ones the color.

Mrs. A. Lane.

RASPBERRY VINEGAR.

Three pints red berries; pour over them one pint cider vinegar and let stand twenty-four hours. Strain, and to one pint of juice add one pound of sugar; boil one-half hour, and when cold, bottle for use.

Mrs. Hiram Doty.