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Beverages: Cream

Cream Soda 1 pound loaf sugar, 2 cupfuls rich cream, 1 quart water, 66 1 tablespoonful McIlhenny's Mexican vanilla, 4 ounce tartaric acid.

Mix the ingredients and bring slowly to a boil; then put in jars.

Use a tablespoonful of this and a third of a teaspoonful of soda to a glass of iced water.

Portable Lemonade.

Rasp the rind of a large and not too-ripe lemon on 1/4 pound loaf sugar, reduce it to powder, and mix with the strained juice of the fruit.

Stir well together, and when thoroughly mixed, press tightly into a small jar, cork, and tie over with waxed paper. When required for use, dissolve a tablespoonful of the paste in a glass of water with a lump of ice. This paste will keep good for months. If too sweet, a slight amount of citric acid will give it the necessary sharpness.

Egg Lemonade. 2 cupfuls sugar, 3 cupfuls water, Grated rind 1 lemon, Juice 3 lemons, 1 egg, 1 bottle effervescent water.

Boil together the sugar and water for ten minutes; add the grated rind and juice of the lemons. Allow this to cool, and at time of serving add the egg, beaten until very light and creamy, and the effervescent water, poured from some height in order that the mixture may foam. Serve with cracked ice in glasses.

Chocolate Cream Nectar. 4 tablespoonfuls hot coffee, 2 squares Runkel's chocolate, 1½ cupfuls sugar, 3 cupfuls water, 1 teaspoonful McIlhenny's Mexican vanilla.

Whipped cream.