Page 86 ANYONE CAN COOK

Geucnages

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Renal
COCOA
By COLUMBIAN KITCHEN
4 tbsp. cocoa Speck salt
4 tbsp. dried milk lg tsp. vanilla ‘
1 tbsp. sugar Marshmallows or whipped
2-3 cups hot water cream

Use this amount for each cup. Mix dry ingredients. Add hot water,
gradually. Then vanilla. Heat piping hot. Then beat until frothy. Top
each cup with a marshmallow or a teaspoon of whipped cream.

COFFEE FOR 100
2 lbs. medium ground coffee 1 tsp. salt
5 gallons boiling water
Tie coffee loosely in cheesecloth bag. Drop bag in boiling water. Add
salt and cover tightly. Keep just under boiling point for 10 minutes.
This amount requires 1 pound loaf sugar, 24% quarts coffee cream.

PERCOLATED COFFEE

Allow 1 tablespoon coffee to each cup of water. Place desired amount
of coffee in container. Add required amount of boiling water, and allow
to percolate until color shows desired strength.

FRUIT SALTS
CONTRIBUTED

Mix well and keep dry in a well corked jar. Use 1 to 2 teaspoons in a
glass of water.

1% |b. cream of tartar 1% lb. powdered sugar
14 lb. carbonate of soda 4 lb. Epsom salts
1% lb. tartaric acid 2 oz. magnesia

FRUIT PUNCH
By HELEN GRIMMER

2 cups white sugar Juice of 5 oranges

1 cup water 1 can grated pineapple (or
1 cup tea infusion pineapple juice)

1 large bottle ginger ale Iced water to make 11%

2 cups strawberry syrup gallons

Juice of 5 lemons
Boil sugar and water for 10 minutes, then add tea, fruit juices, pine-
apple and syrup. Let stand one-half hour. Strain and add sufficient
ice water to make one and one-half gallons liquid. Pour into punch
bowl over a large piece of ice, and add ginger ale. Serves 50 persons.

LEMON SYRUP
By MRS. G. HERRON

5 lemons 4 oz. (2 tbsp.) epsom salts
2 02. citric acid . pts. boiling water
1 oz. tartaric acid 5 lbs. white sugar

Put sugar in bowl. Add acids, salts, juice and rind of 5 lemons. Pour
boiling water over this and let stand at back of stove until dissolved.
Do not boil. Strain and bottle. ;

Use as needed—2 tbsp. to a glass of cold water.