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2 ozs. sweetened chocolate

4 cups milk

Few grains salt

Whipped cream

Scald milk, add chocolate, and stir until chocolate is melted. Bring to boiling-point, mill, and serve in chocolate cups with whipped cream sweetened and flavored.

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1 cup sugar

⅓ cup lemon juice

1 pint water

Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with ice-water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed.

1 pint water

1 quart ice-water

1 cup sugar

1 can grated pineapple

Juice 3 lemons

Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool, strain, and add ice-water.

Make syrup as for Lemonade. Sweeten orange juice with syrup, and dilute by pouring over crushed ice.

1 quart water

2 cups sugar

1 pint claret wine

1 cup strawberry juice

1 cup orange juice

Juice 8 lemons

1½ cups boiling water

12 sprigs fresh mint

Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punch-bowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.