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; one-half pint double cream, whipped. Grate rind of one orange and two lemons and squeeze juice of all on the sugar and let stand until dissolved. Stir well and serve in glasses with a spoonful of cream on top. This serves four persons.
RASPBERRY VINEGAR Mrs. W. W. Backman