Drinks for Family Use.

Take three tablespoonsful of chocolate (scraped) and dissolve it in one teacupful of boiling water; add to it one pint more water, and when it comes to a boil, stir in as much milk as is desired. Boil five minutes.

First have the coffee roasted an even, rich brown; do not grind it too fine; allow one tablespoonful of ground coffee for each cup of coffee; put it into the coffee boiler; stir into it the white of one egg, and just enough cold water to mix it; then pour on boiling water. For six tablespoonsful of coffee put in three pints of water; boil twenty minutes; set it aside, and pour in one teacupful of cold water to settle it; then transfer it to the urn.

Coffee for forty persons--three pints of ground coffee and two gallons of water.

First scald the teapot; pour out that water, and put in two teaspoonsful of green tea; add a cupful of water; let it stand ten minutes; fill up with boiling water.

To every quart of grape juice, take one pound of sugar, and one quart of water. Put it in jugs, filling them, and keeping out enough to supply the jugs as it works over; when it is done fermenting, put the corks in loosely, and let stand six weeks; then bottle, and cork tight.

To two quarts of berries, put two quarts of water; boil half an hour; strain the liquor through a hair sieve; then to every quart, put three quarters of a pound of brown sugar; four ounces of ginger, and two of cloves. Boil the whole fifteen minutes. Pour it into a tub, and, when cool, put in a jug or keg, with a piece of toast dipped in yeast. Keep it in a warm place; in four or five days put in one pint of brandy. It will be ready to bottle about Christmas.

Measure the berries and bruise them; to every gallon, add one quart of boiling water; let them stand twenty-four hours, stirring occasionally; strain the juice through a flannel bag; to every gallon, add two pounds of brown sugar; pour it into a cask, and let it stand till through fermenting; then bung up tight.

Mrs. J. F. E.Take one quart of juice; two of water, and three pounds of sugar; dissolve the sugar in the water; then mix all together, and fill the vessel to the brim, leaving the bung out until fermentation ceases; fill up every morning with fresh juice and water, so that the skum may throw itself off; when it has stopped fermenting, add two quarts of whisky to one barrel. Bung up tightly, until February or March, when it may be racked off and bottled.

To a pint of strained currant juice, put a pound of sugar; boil gently together eight or ten minutes; then set it to cool; when lukewarm, add a wine glass of brandy to every pint of syrup; bottle, and cork tight. Keep in a cool place.

Mrs. Graham.One gallon of red berries, and one half gallon cider vinegar; let it stand over night; then strain; put in six pounds of white sugar; let it boil; skim, and let it stand until cool; then bottle it, and when used, put in two thirds ice water.

Put two quarts of raspberries in a stone jar; pour over them one quart of the very best vinegar; let it stand twenty-four hours; then strain, and pour the liquor over fresh fruit, and let it stand in the same way; allow one pound of sugar to a pint of juice; put it into a stone jar, and set in a pot of boiling water for one hour; skim well; put into bottles, cork and seal tight. Diluted with water, it is a very nice drink for the sick. Toasted bread may be eaten with it.

Twelve pounds of fruit; two quarts of water; five ounces of tartaric acid. Put the acid in the water, and, after it is dissolved, pour it over the fruit; let it remain forty-eight hours; and then strain it. To one pint of clear juice, add one and one half pounds of white sugar; let it stand two or three days, stirring once or twice a day to dissolve the sugar, then bottle it. Place a cork loosely in each bottle until a slight fermentation take place, then cork tight, and keep the bottles erect; the whole process to be cold, and no tin vessel must be used in the making of it.

Wash and strain the berries, which should be ripe; to a pint of juice, add a pint of molasses; boil twenty minutes, stirring constantly. When cold, add to each quart four tablespoonsful of brandy; bottle, and cork tight. Is good for a cough.

Select ripe and thin skinned fruit; squeeze the juice through a sieve, and to every pint add one pound of white sugar. Boil slowly ten minutes and skim as long as any skum rises; when cold, bottle. Two tablespoonsful of this syrup, mixed with melted butter, makes a good sauce for puddings. Three tablespoonsful of it in a glass of ice water makes a nice drink.

To every pint of strained juice, add one pound and one quarter of sugar. Let it simmer until it becomes clear; when cold, bottle and cork tightly.

Pare and cut the pineapples in pieces, and to every three pounds add a quart of water; cover them, and boil until very soft; then mash and strain. To one pint of this juice add one pound of sugar; boil to a rich syrup, put in bottles and cork tightly.

Mrs. G. W. Rogers.To a peck of berries, take one pint of water; boil and strain them; to three quarts of juice, add three pounds of crushed sugar; boil and skim; stir in one ounce each of cloves and cinnamon; when cold, add one quart of best brandy, and two nutmegs, grated; bottle and seal up.

Grate the quinces, and strain them through a flannel bag. To every three quarts of juice add one quart of brandy; two pounds of sugar; spice if you wish; bottle tight; keep in a cool place.

Mash and strain the cherries, and, to one gallon of juice put two pounds of sugar. Boil together, and add one half pint of spirits to a gallon. When cold, bottle.

One large lemon; one ounce of ginger root; one and one half pounds of sugar; one gill of yeast; one ounce of tartaric acid; two and one half gallons of water. Slice the lemon; bruise the ginger, and mix all together, except the yeast; pour the water boiling hot upon the mixture, and let stand until it is milk warm; then add the yeast and set in a warm place for twelve hours; then bottle; tie the corks down tightly. It will be ready for use in forty-eight hours.

Three pounds of white sugar; two ounces of tartaric acid dissolved in one quart of soft water over night; stir in the whites of three eggs, well beaten; flavor to taste; bottle and keep in a cool place. Allow three tablespoonsful of the syrup to one glass of water; add soda enough to make it effervesce; put the soda in the water first.

Twelve eggs; one and one half pounds of sugar; three pints of cream; one of new milk; two tumblersful of jamaica spirits; one of brandy. Beat together for one hour; then heat over hot water until milk warm; then beat until cold.

Mrs. William Craighead.Twelve eggs; one pound of granulated sugar; beat the yolks of eggs and sugar together until very light; set them over a pot of boiling water, beating constantly until they are warmed through. Add from four to six wine-glasses of brandy, five pints of milk, and the whites, beaten to a stiff froth, last.

One pint of molasses; one pint of yeast; one tablespoonful of cream tartar; one ounce of ginger, and six quarts of cold water; mix and let stand twelve hours before bottling.

Take four ounces of hops; boil half an hour in one gallon of water; strain it; add sixteen gallons of warm water; two gallons of molasses; eight ounces of essence of spruce dissolved in one quart of water; put it in a clean cask; shake it well together; add one half pint of yeast; let it stand and work one week; if warm weather, less time will do. When drawn off, add one tablespoonful of molasses to each bottle.

To make fifteen gallons of beer, put into a keg three pints of yeast; three pints of molasses and two gallons of cold water. Let it stand a few minutes; then mix well together three quarts of molasses, three gallons of boiling water with one ounce of ginger, and pour all into the keg; fill it up with cold water. A decoction of sassafras is an addition to the flavor of the beer.

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