o thoroughly moisten it, cover and let stand several hours.
Place in thin bag and drop in seven quarts of boiling water. Boil five
minutes, let stand ten minutes. Add cream to coffee and serve.

After-dinner coffee is made double the strength of boiled coffee and is
served without cream or milk.

BREAKFAST COCOA

Mix two tablespoons prepared cocoa with two tablespoons of sugar and a
few grains of salt, dilute with one-half cup of boiling water to make a
smooth paste, then add one-half cup of boiling water and boil five
minutes, turn into three cups of scalded milk and beat two minutes,
using Dover beater and serve.

RECEPTION COCOA

Stir one cup of boiling water gradually onto two tablespoons of cocoa,
two tablespoons of sugar and one teaspoon of cornstarch, a few grains of
salt (that have been well mixed) in a saucepan; let boil five minutes,
stirring constantly. Heat three cups of milk in a double boiler, add the
cocoa mixture and one-half teaspoon of vanilla; beat with egg-beater
until foamy and serve hot in chocolate cups, with a tablespoon of
whipped cream on top of each cup, or take the cheaper marshmallows,
place two in each cup and fill cups two-thirds full of hot cocoa.

HOT CHOCOLATE

Scrape two ounces of unsweetened chocolate very fine, add three
tablespoons of sugar, small piece of stick cinnamon and one cup of
boiling water; stir over moderate heat until smooth, then add three cups
of hot milk. Return to the fire for a minute, do not let it boil,
remove, add one teaspoon of vanilla. Beat with an egg-beater and serve.

CHOCOLATE SYRUP

Dissolve two cups of sugar in one cup of water and boil five minutes.
Mix one cup of cocoa with one cup of water and add to the boiling syrup.
Boil slowly for ten minutes, add salt; cool and bottle for further use.
This syrup will keep a long time in the ice-chest in summer and may be
used for making delicious drinks.

CHOCOLATE NECTAR

Put into a glass two tablespoons of chocolate syrup, a little cream or
milk and chopped ice, and fill up the glass with soda water,
apollinaris, or milk. Drop a little whipped cream on top.

ICED CHOCOLATE

Follow recipe for boiled chocolate, but do not beat, add one egg, finely
chopped ice and three-fourths cup of milk, put in a bowl and beat
thoroughly with a Dover beater or pour into jar with cover and shake
thoroughly. Serve in tall glasses.

ICED COFFEE

Take boiled coffee, strain, add sugar to taste and c