d well and then add the chilis and

Two cups of tomato pulp rubbed through a fine sieve,
One cup of boiling water.

Simmer slowly until thick, smooth sauce. Season with salt to taste.
Rub hand with salad oil, before preparing the peppers, to prevent
burns.

BEVERAGES

To prepare chocolate as a beverage it is necessary to boil or cook it
thoroughly. The mere fact of pouring boiling water or milk upon the
cocoa will not cook it sufficiently.

HOW TO PREPARE CHOCOLATE

The Mexican epicure long ago discovered that to make chocolate
successfully, it is necessary to beat it continually and he thus
perfected a chocolate whip which is a wooden beater with a number of
wooden rings fastened to it; when this is used to stir the chocolate
it churns the mixture to a froth.

The French use a number of switches, bound into a whip. The American
housewife uses a flat wire whip for this purpose.

Cocoa.--Place in a saucepan three-fourths cup of water and two level
teaspoons of cocoa for each cup of cocoa desired. Bring to a boil and
then cook for five minutes. Beat continually, then add one-fourth cup
of scalded milk for each cup of cocoa. Bring to a boil again and then
serve.

Chocolate.--Use three ounces of chocolate to one quart of water. Cut
the chocolate fine and then add water and stir constantly. Bring to a
boil and cook for ten minutes. Add one cup of scalded cream and then
bring again to boiling point and serve. One tablespoon of whipped
cream may be added to each cup just before serving.

HOW TO BREW A CUP OF TEA

From an old tea merchant in London I received my instructions for
making a perfect cup of tea. First rinse out the teapot with cold
water and then fill it with boiling water, and let stand while you
bring the water intended for the tea to a boil. Just before the water
boils, turn out the water in the teapot and wipe dry. Then add the tea
leaves and pour on the freshly boiled water. Cover the pot with a tea
cosy or wrap in a towel and let stand exactly seven minutes. The
tea is now ready to drink. This will give you a delicious drink of
ambrosia that will delight the heart of true lovers of a good cup of
tea.

The use of a cosy for the teapot is to hold the heat in the pot and
thus prevent quick cooling. Use one level teaspoon of tea to each
one-half pint of water. Measure the water before boiling. The water
must be poured on the tea immediately upon reaching the boiling point.
After boiling