Tea

People must consult their own tastes as to kind of tea. Mixed is the best to use with ice. Allow one teaspoonful for each person. Use boiling water, but do not boil the tea, and use while fresh. Tea is best made in an earthen tea pot - never in tin. Iced tea should be made several hours before it is needed, and then set upon ice. When ready to use it, sweeten and drink without milk or cream. Use cracked ice to put into the glass.

Vienna Coffee

Leach or filter the coffee through a French filterer, or any of the many coffee-pots that filter instead of boiling the coffee; allow one tablespoonful of ground coffee to each person, and one extra for the pot. Put one quart of cream into a milk-boiler, or, if you have none, into a pitcher in a pail of boiling water; put it where the water will keep boiling, beat the white of an egg to a froth, then add to the egg three tablespoonfuls of cold milk; mix the egg and cold milk thoroughly together; when hot, remove the cream from the fire and add the egg and cold milk; stir it all together briskly for a minute or two, and then serve.

Coffee

Make a flannel bag; hem the top and run through it a small wire by which the bag may be suspended in the pot, so that the bottom of the bag comes within two inches of the bottom of the pot. Grind the coffee fine and put into the bag, then pour the proper quantity of water through the bag into the pot; let the water be boiling when poured in; then set the pot back Where it can simmer gently fifteen minutes, and you have good coffee, without egg-shells or cold water to settle it. Coffee that needs settling is not properly made. The flannel bag should be made of flannel so fine that the coffee will not sift through.

Chocolate

Take one and one-half quarts of good milk, and one-half pint of cream, to one-fourth of a pound of grated chocolate; let the milk and cream come to a scald. After mixing the chocolate with a little cold milk, stir it into the scalding milk and let it simmer for fifteen minutes, adding one-fourth of a cup of sugar, and stirring occasionally.

Mock Cream For Tea Or Coffee

To a pint of milk take the yolk of one egg; put on the lire and let it come to a scald. It is improved by adding a little cream when it is cool.

Chocolate

Scrape two sticks of chocolate and boil it in half a cup of water. Stir to a smooth paste. Sweeten a pint of milk with loaf sugar, and, when boiling, pour on to the chocolate and let boil together a few seconds, stirring it well, Serve immediately. Some persons prefer a little water instead of all milk. Sweeten a little cream and whip to a froth and place on the top of each cup.