bler of water, with sufficient carbonate of soda to
make it effervesce.

CHAMPAGNE CUP.--One quart bottle of champagne, two bottles of
soda-water, one liqueur-glass of brandy, two tablespoons of powdered
sugar, a few thin strips of cucumber rind; make this just in time for
use, and add a large piece of ice.

CHOCOLATE.--Scrape Cadbury's chocolate fine, mix with a little cold
water and the yolks of eggs well beaten; add this to equal parts of
milk and water, and boil well, being careful that it does not burn.
Sweeten to the taste, and serve hot.

COFFEE.--Is a tonic and stimulating beverage, of a wholesome nature.
Use the best. For eight cups use nearly eight cups of water; put in
coffee as much as you like, boil a minute and take off, and throw in a
cup of cold water to throw the grounds to the bottom; in five minutes
it will be very clear.

Or, beat one or two eggs, which mix with ground coffee to form a ball;
nearly fill the pot with cold water, simmer gently for half an hour,
having introduced the ball; _do not boil_, or you will destroy the
aroma.

COFFEE.--The following is a delicious dish either for summer breakfast
or dessert: Make a strong infusion of Mocha coffee; put it in a
porcelain bowl, sugar it properly and add to it an equal portion of
boiled milk, or one-third the quantity of rich cream. Surround the
bowl with pounded ice.

CURRANT WINE.--One quart currant juice, three pounds of sugar,
sufficient water to make a gallon.

EGG GRUEL.--Boil eggs from one to three hours until hard enough to
grate; then boil new milk and thicken with the egg, and add a little
salt. Excellent in case of nausea.

LEMON SYRUP.--Pare off the yellow rind of the lemon, slice the lemon
and put a layer of lemon and a thick layer of sugar in a deep plate;
cover close with a saucer, and set in a warm place. This is an
excellent remedy for a cold.

LEMONADE.--Take a quart of boiling water, and add to it five ounces
of lump-sugar, the yellow rind of the lemon rubbed off with a bit of
sugar, and the juice of three lemons. Stir all together and let it
stand till cool. Two ounces of cream of tartar may be used instead of
the lemons, water being poured upon it.

RASPBERRY VINEGAR.--Fill a jar with red raspberries picked from the
stalks. Pour in as much vinegar as it will hold. Let it stand ten
days, then strain it through a sieve. Don't press the berries, just
let the juice run through. To every pint add one pound loaf sugar.