such
portion of the chocolate as is desired.

=Plain Cocoa.=

INGREDIENTS.

4 teaspoonfuls of cocoa.
4 teaspoonfuls of sugar.
1 cup of boiling water,
1 cup of hot milk.
Whipped cream, if desired.

_Method._--Mix the cocoa and sugar, pour over the boiling water, and
when boiling again add the hot milk; beat the whipped cream into the hot
cocoa, or serve a spoonful upon the top of each cup.

=Ceylon Cocoa.=

Scald a two-inch piece of paper-bark cinnamon with the milk to be used
in making the cocoa.

=Sultana Cocoa.=

Stem and wash half a pound of sultana raisins; let them stand, covered
with one quart of boiling water, upon the back of the range an hour or
more; filter the water through folds of cheese-cloth and use in making
cocoa or chocolate.

=Egg Lemonade.=

INGREDIENTS.

1 egg.
4 tablespoonfuls of sugar.
Juice of 2 lemons.
2 cups of water.

_Method._--Beat the egg until white and yolk are well mixed; then beat
in the sugar, the lemon juice and the water.

=Fruit Punch.=

INGREDIENTS.

1 pineapple.
4 cups of sugar.
3 cups of boiling water.
1 cup of tea, freshly made.
5 lemons.
6 oranges.
1 pint of strawberry or grape juice.
1/2 a pint of maraschino cherries.
1 bottle of Apollinaris water.
6 quarts of water.

_Method._--Grate the pineapple, add the boiling water and the sugar, and
boil fifteen minutes; add the tea and strain into the punch-bowl. When
cold add the fruit juice, the cherries and the cold water. A short time
before serving, add a piece of ice, and, on serving, the Apollinaris
water. Strawberries, mint leaves, or slices of banana may be used in the
place of the cherries.

=Punch a la Nantes.=

INGREDIENTS.

2 pounds of rhubarb.
1 pint of water.
1 bay leaf.
1 cup of sugar.
1 cup of orange juice.
1/4 a cup of lemon juice.
1/4 a cup of ginger syrup.

_Method._--Cut the rhubarb into pieces without peeling; add the bay leaf
and water, and let simmer until the rhubarb is tender; strain through a
cheese-cloth. Boil the juice with the sugar five minutes. When cold add
the orange and lemon juice, with one-fourth a cup of syrup from a jar of
preserved ginger, and a piece of ice. Add water as needed.

=H