Scald the teapot, and put in the tea, allowing one teaspoonful to each person; pour over this half a cup of boiling water (soft water is the best), and steep in a hot place, but not where it will boil, ten minutes; then turn in all the boiling water you wish, and serve.

Coffee.

For coffee, two-thirds Java and one-third Mocha gives you a very fine flavor. When buying, have them mix it in the store.

Shells.

Put one quart of cold water and half a cup of shells into the pot, and boil gently four or five hours; add boiling water occasionally. About twenty minutes before serving, add one pint of new milk and boiling water enough to make three pints in all. Let this boil a few minutes, strain and serve.

Chocolate.

With four spoonfuls of grated chocolate, mix one of sugar, and wet with one of boiling water. Rub this smooth with the bowl of the spoon, and then stir into one pint of boiling water; let this boil up once, and then add one pint of good milk; let this boil up once, and serve.

Prepared Cocoa.

Prepared cocoa is made the same as chocolate, omitting the sugar. All milk may be used if preferred. Never boil chocolate or prepared cocoa more than one minute. Boiling makes it oily. The quicker it is used after making the better.

Coffee, No

Half a cup of dry coffee, one egg, shell and all. Mix coffee and egg together, then pour on one quart of boiling water. Boil ten minutes, and then add half a cup of cold water; pour coffee into the cup and back again to pot. Let it stand a few minutes.

To make Mead.

One pint and a half of brown sugar, half a pint of molasses. Pour on this three pints of boiling water. Let this stand till blood warm, then add two ounces of tartaric acid and one of essence of sassafras.

When cold, bottle.

To use Mead.

Put one tablespoonful of the mead in the bottom of a glass, then fill two-thirds full of cold water, then stir in one-fourth of a teaspoonful of soda, and drink while foaming. Make mead before leaving home.