Grate 1/4 cake of baker's chocolate; add to it 1 1/4 quarts of sweet milk; let it come to a boil and serve with whipped cream.

Make an orangeade by using 1 orange, 2 teaspoonfuls sugar and enough water to fill the glass. Stir in the lightly beaten white of an egg.

Put in a glass the yolk of an egg, to this add a tablespoonful or more of liquor (brandy preferred), stirring well; to this add half a glass of milk; have in another glass the lightly beaten white of the egg; pour from one glass to the other until the white is quite well mixed with the milk and yolk. Sprinkle a little nutmeg over the top. Serve with straw or spoon.

One qt. grape juice, 1 qt. Apollinaris, 3 lemons, 3 oranges, sugar, if necessary.

Six bottles claret, 6 lemons, 1 pt. Jamaica rum, 3 oranges, 6 heaping tablespoonfuls granulated sugar to the bottle. Enough water to dissolve sugar.

One bottle claret, 1 pt. Jamaica rum, 1 lemon, 3 oranges, 6 heaping tablespoonfuls of sugar to each bottle of claret. Enough water to dissolve sugar.

With 4 qts. of blackberry juice allow 3 lbs. of sugar and a tablespoonful each of allspice, cinnamon, ginger, ground cloves and grated nutmeg. Simmer in a porcelain kettle 20 minutes, then let it boil a few moments more. When cool bottle it tightly or can it in pint cans when hot, just as you would can fruit.

Eight qts. claret, 1 doz. oranges, 8 lemons, 1 qt. green tea,
1 qt. Jamaica rum, 1 pt. brandy, 1/2 pt. whiskey, 5 tablespoonfuls
of sugar to each bottle of claret dissolved in enough water to
make a thick syrup. Add a qt. of Apollinaris to each bowl of
punch just before it is served. This is enough for 125 people.

Four doz. oranges, 6 lemons, whites of 3 eggs and sugar to taste.

Two qts. green tea, 12 lemons, 6 oranges, 3 qts. champagne, 1 1/2 qts. rum, 1/2 pt. brandy, 2 1/2 lbs. cut sugar. This is enough for 30 or 40 people.