Heat some milk in a granite saucepan for 1/2 hour to sterilize it, but do not boil, then set aside to cool. Beat 1 egg with 1 teaspoon of sugar, enough to mix well. Add to this 2 tablespoons brandy and cup of the cold milk. Strain into a tall slender glass and serve at once.

Beat well the yolk and 1 teaspoonful of sugar in a goblet, then stir in 1 or 2 teaspoonfuls of brandy, sherry or port wine. Add to this mixture the white of the egg beaten to a stiff froth. Stir all well together. It should quite fill the goblet. If wine is not desired, flavor the egg with nutmeg, but it is very palatable without any flavoring at all.

When the patient is tired of plain coffee, it is sometimes rendered more palatable by pouring the hot coffee into a well beaten egg just before serving.

Pick 1 peck of grapes (Concord) from the stems, and bring to a boil with 1 qt. of water; strain through a cloth. To 1 gallon of juice add 2 qts. of water, 2 lbs. sugar. Boil 20 minutes. Bottle hot and seal. 25 pounds will make 12 qts. Be sure to rinse your bottles out with soda.

Take ripe grapes and remove the stems, boil and strain as for jelly; allow 1 lb. sugar to 1 gallon of juice and boil 5 minutes more. Seal up while hot; for a spring drink use 1/4 juice to 3/4 water.

To 3 pts. water add 1 1/2 lbs. loaf sugar. Boil together and when cool, strain and add 2 ozs. of tartaric acid, 1/4 oz. of essence of lemon, and the white of 1 egg well whipped. Bottle and cork tight, taking care that a little of the egg be in each bottle. For mixing the cream:---1/3 tumbler of Boston cream, fill up with water; add a salt spoonful of carbonate of soda and stir well.

Three qts. of fresh milk, 3 tablespoonfuls of sugar, 1 compressed yeast cake. Heat the milk to 100° Fahrenheit and keep at that temperature 4 or 5 hours or until the milk beads. Put into bottles and set in a warm place for 1/2 hour, then place on ice. It will be ready for use in a day or two. The bottles should lie on the side in the ice chest so that the cream will not stop the outflow of the Koumiss. Great care should be used in opening it.

Pour 1 qt. of good cider vinegar over 2 qts. of raspberries and after covering closely, set aside for 48 hours. At the end of this time drain the liquid and pour it over 1/3 qt. of berries and set aside for another 48 hours; strain through a muslin bag and to every pint of liquor add 1 lb. sugar. Boil slowly for 5 minutes and remove the scum, let cool for 15 minutes and bottle. This makes a delicious cooling drink in summer. Add water as you like to 1/4 tumbler of the vinegar.

Two qts. each of black and red raspberries to 1 qt. of vinegar; let stand 4 days, stirring each day, then strain. To each pint of juice add 1 lb. sugar. Boil 20 minutes and bottle for use.

Two cups sugar, 1 cup water, 1 cup Ceylon tea, 1 pt. strawberry syrup, 1 can grated pineapple, 1/2 pt. Maraschino cherries, 1 qt. bottle Apollinaris, juice of 5 lemons, juice of 5 oranges. Make a syrup by boiling the sugar and water 10 minutes, add the tea, fruit juices, pineapple and strawberry syrup. Let stand 30 minutes, strain, add enough ice water to make a gallon. Just before serving add cherries, Apollinaris water and ice.