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Beverages: Pour

Pour it carefully over the eggs, which habe been beaten thoroughly, and serve hot.

Raspberry and Currant Punch.

A pleasant drink is made of raspberries and currants-a pint of the former to a quart of the latter.

Bruise the fruit in a preserving kettle with a potato masher and pour over it 2 quarts cold water. Put the kettle over a moderate fire, where it will heat gradually. After it begins to boil, remove the kettle from the fire; pour the contents into a jelly bag and let it drain through the bag into a large bowl. When it is clear and cool, ice and sweeten it and serve in little glasses.

Tea Punch. 1 quart boiling water, 4 tablespoonfuls tea, 1 cupful granulated sugar, Juice 4 lemons, pint Apollinaris.

Pour the boiling water over the tea; cover and leave for five minutes; strain off and cool. Half fill the punch bowl with cracked ice, add the sugar and strained juice of the lemons. Pour the tea over these, and, as it goes to table, add the Apollinaris. Strew a handful of mint sprays on the surface and serve at once.

Cocoa Nibs or "Shells."

Wet 2 ounces cocoa shells with a little cold water and stir into them a quart of boiling water. Boil steadily for an hour and a half; strain, stir in a quart of fresh milk, bring almost to the scalding point, and serve. Sweeten in the cups.

Raspberry Vinegar.

Mash the berries and, when reduced to a pulp, add enough vinegar to cover them. Set close by the stove for twelve hours, stirring often. Strain and press; add as many raspberries (mashed) to the vinegar as before; cover and leave in the hot sun for six hours. Now strain, and measure the juice; add half as much water as you have juice, and stir into this 5 pounds granulated sugar for every 3 pints of liquid. Bring slowly to a boil, let it boil up once, and strain. Bottle, cork, and seal.- MARION HARLAND.