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enough to allow coffee to swell.
Bags may be removed when in-
fusion is strong enough.)

White sugar required—2 lbs.
Cream—114 quarts.

548 BREAKFAST COCOA

2 tablespoons cocoa

2 to 4 tablespoons white sugar
1g teaspoon salt

2 cups boiling water

2 cups scalded milk

Method:—Mix cocoa, sugar and
salt in saucepan; add boiling water

gradually. Boil 5 minutes, add milk

and cook 5 minutes longer, or until
smooth and free from lumps.

549 CHOCOLATE

114 squares chocolate

4 tablespoons white sugar
1 teaspoon salt

| cup boiling water

4 cups scalded milk

Method:—Melt chocolate in
saucepan over hot water. Add sugar
and salt; then add boiling water
gradually. When smooth, place over
fire and boil 1 minute; add scalded
milk. Whipped cream or marsh-
mallows may be served on top of
chocolate.

550 GINGER PUNCH

| large bottle ginger ale

| cup pineapple juice
emons

White sugar to taste

Method:—Combine ingredients;
chill thoroughly, and serve.

551 GRAPE PUNCH

| cup white sugar

8 cups water

2 cups grape juice
Juice of 2 lemons
Juice of 2 oranges

| cup sliced oranges

Method:—Boil sugar and water
for 10 minutes; cool. Add fruit
Juices and oranges and serve with
cracked ice. Serves 12 persons.

952 FRUIT PUNCH

2 cups white sugar

| cup water

| cup tea infusion

Juice of 5 lemons

Juice of 5 oranges

| can grated pineapple

2 cups strawberry syrup

Iced water to make 11% gallons |
| large bottle ginger ale

Method:—Boil sugar and water
for 10 minutes, then add tea, fruit
Juices, pineapple and syrup. Let
stand 4 hour. Strain, and add
sufficient ice water to make 1%
gallons liquid. Pour into punch
bowl over a large piece of ice, and
add ginger ale. Serves 50 persons.

553 ORANGE PUNCH

Juice of 3 large oranges

Juice of 2 lemons

| quart ginger ale

4 cups water

14 cup white sugar (or more, if desired)

Method:—Mix together and chill.
554 LEMON SYRUP

3 cups white sugar

2 cups water

| cup lemon juice

2 tablespoons grated lemon rind

PURITY FLOUR

~ BEST FOR ALL YOUR BAKING +