SWISS CHOCOLATE (Joyce Bradley, Milestone)

2 squares unsweetened chocolate

1 cup cold water

3 tablespoons sugar

1 tablespoon butter

Salt

3 cups milk.

Cut chocolate coarsely. Place choco- late and cold water in upper part of double boiler over direct heat. Stir until chocolate melts and blends. Add sugar, butter and salt. Boil 4 minutes, stirring constantly. Place over hot water. Add milk gradually. When hot, beat with rotary beater until light and frothy. Serve imme- diately, topped with whipped cream.

UNCOOKED GRAPE JUICE (Mrs. P. G. Bradley, Milestone) 14% cups whole grapes, washed % cup sugar. Put in sterilized jar and pour to overflowing with boiling water. Seal immediately.

ORANGE SOUP (Margaret Atkinson, Springwater) 2 cups orange juice

2 cups water 4 tablespoons sugar 1 tablespoon arrowroot.

Bring the orange juice and water to the boiling point. Add the arrow- root wet with a little cold water. Cook one minute and strain, add the sugar and put away to cool. When ready to serve put a table- Spoon of cracked ice in a lemonade glass and pour in the orange soup. Current, raspberry, and blackberry soups may be made in the same way.

LEMON SYRUP DRINK (Mrs. M. M. McKechnie, Stone) (Mrs. J. D. Evans, Aberdeen)

(Mrs. Mark Cox, Biggar) 2 ounces citric acid 1 ounce tartaric acid 1 dessertspoon epsom salt 5 lbs. white sugar 6 lemons (juice and grated rind) 3 pints boiling water.

Mix thoroughly and strain when dis- solved. Put in Sealers, does not re- quire boiling. For orange drink use 6 oranges and 2 lemons instead of 6 lemons.

TOMATO APPETIZER (Mrs. J. L. Buckley, Regina)

5 cups tomato juice

4 teaspoons malt vinegar

1 tablespoon salt

4 teaspoons lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon tabasco sauce.

Mix ingredients together, chill thoroughly and _ serve with salt wafers spread with cheese and toast- ed. A dash of paprika adds a pleas- ing color. Serves 12 to 16.

LEMON AND ORANGE DRINK (Mrs. J. Johnston, Wilcox) 4 oranges 3 lemons 4 lbs. white sugar 2 ozs. citric acid.

Grate the yellow rind of orange and lemon, add acid and sugar and 2 quarts of boiling water. When cool add juice of oranges, and lemons and allow to stand for 24 hours. Then strain and bottle. Add 1 or 2 tea- spoons to each glass of water.