n top of that and serve.

A DELICIOUS FRUIT CUP

Midlothian Country Club

Put one pint of water, one pound of sugar and the grated yellow rind of
one lemon on to boil for five minutes; strain and while hot slice into
it two bananas; one grated pineapple and one-fourth pound stoned
cherries. When ready to serve add the juice of six lemons. Put in the
center of your punch bowl, as guard, a block of ice; pour over it two
quarts of apollinaris, add the fruit mixture and at the last moment one
dozen strawberries and mix all together.

CHOCOLATE FRAPPE

S. Blanche Backman

Put a quart of rich milk in a double boiler, stir into it gradually
three-fourths of a cup grated chocolate and sweeten to taste. Boil five
minutes, stirring all the while; then pour into an earthen dish and add
a teaspoonful of vanilla and set on ice. Have chopped ice in the bottom
of the glasses; then fill the glasses within a quarter of an inch of the
brim. Put sweetened whipped cream on top. If desired the whipped cream
can be dotted in the middle with fruit jelly.

CREAMY COCOA

Stir together in a saucepan half a cup cocoa, half a cup flour, half a
cup granulated sugar and half a teaspoonful salt. Add gradually one
quart boiling water and let mixture boil five minutes, stirring it
constantly. Remove from fire, add a quart boiling milk, and serve. If
desired a spoonful whipped cream may be put in each cup before filling
with cocoa. (Flour should be sifted before measured.) The above recipe
will serve twelve persons.

CURRANT LEMONADE

Mrs. W. L. Gregson

One glass of currant jelly; one cup sugar; two lemons; beat the jelly
very thoroughly with the sugar and add the lemon juice and two quarts
water and a generous piece of ice.

ICED COFFEE

Iced coffee served with orange is also delicious. Add half cup orange
syrup to three cups coffee and shake in a shaker with a little chopped
ice. Turn into thin glasses and add a spoonful whipped cream.

COCOA EGG-NOG

Beat white of an egg to a stiff froth, adding tiny pinch of salt.
Sweeten, flavor with vanilla and put aside about two teaspoonfuls. Add.
yolk to the rest and beat well, then add enough rather rich cold cocoa
to fill tumbler. Stir well together and put the remainder of the beaten
white on top. Serve at once, and ice cold.

LEMON TRIFFLE

Two lemons; two oranges; twelve lumps loaf sugar; two teaspoonfuls
brandy; two teaspoonfuls Jamaica rum; a little grated nutmeg; o