To make good tea is almost as difficult as to make good coffee; the failure in both cases usually comes from not using good and sufficient material. Following recipe makes good tea: Scald teapot, put in plenty tea, cover with boiling water, spread thick napkin over and about it and let stand 5 minutes before filling with more boiling water; let stand 10 or 12 minutes longer, and pour out.

One qt. milk, 1 qt. water, 2 cups sugar, yolks of 2 eggs, 1/2 lb. of chocolate; vanilla flavoring. While the milk and water are coming to the boiling point, grate the chocolate. When the milk boils, stir the chocolate and sugar into it and beat it until it has a froth. Then take from the fire and add the vanilla. Beat the yolks to a froth and add some of the hot chocolate, spoon by spoon, then turn this into the rest of the chocolate.
Do not allow to boil again, but keep hot and covered up.

For 20 use 1 1/2 pts. of ground coffee and 1 gallon of water.
For 100 use 5 lbs. of coffee, 6 eggs and 5 gallons of water.
When making a large amount mix the eggs with the coffee and then
put in muslin bags, 1 pt. to a bag, allowing room to swell. Do
not put all the bags in at once, but put in fresh ones and take
out the old ones as you continue to serve. This preserves the
fresh flavor of the coffee.

One tablespoonful of coffee for each person. Prepare as for other coffee, pouring over it as much cold water as you wish coffee. When it boils it is ready to serve.

If a mild and pleasant flavored beverage be desired, the French method of straining it through sieves is preferable, but if a strong economical coffee be desired the common pot may be used and the following proportions allowed: One heaping tablespoon of coffee for each cup desired and one extra, mix with a part of an egg for clearing, add enough cold water to start to boil, and when boiling add enough boiling water for the quantity desired. Boil quickly and thoroughly and remove to back of range until served. After a little experience the amount of water may easily be measured in the pot without the aid of an exact measure.

It is better to put the tea in cold water and set in the ice box the morning of the day it is to be used for supper. The flavor is better than if steeped in hot water.

1 pint grape juice,
Juice of i lemons,
1 quart ginger ale,
Sugar to taste. Dissolve the sugar in grape juice (Most people like about two tablespoons for this) and add lemon. Chill thoroughly before serving...

1 pint grape juice, 4 t sugar. Juice of 2 oranges, Chilled water. Half fill tall glasses with grape juice, add to each a spoon of crackrd ice and fill with sparkling water.

1 pint grape juice,
Juice of 3 limes,
3 or 4 t sugar,
1 pint sparkling water.

Half fill tall glasses with grape juice. Add to each juice of one lime, sugar to taste, shaved ice, and fill with sparkling water.

Several long-stemmed sprays of
fresh mint,
1 pint plain or sparkling water,
2 T sugar,
2 T sugar,
1 pint strong lemonade,
1 pint grape juice

Pinch stems of the mint between thumb and finger until the bruised sprigs give out the utmost of their flavor, and thrust stems into a deep pitcher half-filled with cracked ice. Over them sprinkle the sugar and let it stand for half an hour. Then add grape juice, the lemonade and water. If sparkling water is used, add it just before serving.