Egg-Nogg

Beat the yolks of 3 eggs and 2 or 3 tablesp powdered sugar to a cream, add the beaten whites and a little grated nutmeg, 1/4 cup cream, stirring well, and gradually 1 pt fresh milk. Vanilla flavor may be used instead of nutmeg, if liked. Serve very cold.-[A. G., Mass.

Cocoa and Cocoa Shells

Use half and half scalded milk and boiling water in a double boiler, allow 1 level teasp each of cocoa powder and sugar for each cup of liquid, mix these well in a cup, fill gradually with the boiling mixture, stirring to free from lumps, and then turn into the rest of the milk, boil 5 minutes, and serve at once, with or without extra thick, sweet cream. First boiling the cocoa in the water and then adding the scalded milk is an improvement. Cocoa shells or "nibs" are cheap and make a delicious drink. Be sure they are fresh. Allow 1/2 cup cocoa shells or more to 1 qt boiling water and boil gently at least 3 hours, then strain and serve hot with cream and sugar. A little vanilla flavor added to cocoa or cocoa shell "tea," after removing from fire, is liked by come.-[A. V. N., N. Y.

Chocolate

Allow 2 ozs bitter chocolate for 1 qt boiling water and scalded milk-half and half -and 4 level tablesp sugar. Melt the chocolate and sugar in a very little hot water, stir smooth, then gradually add the rest of the boiling water and boil 5 minutes, after which add the scalded milk and boil from 3 to 5 minutes longer, stirring to prevent boiling over and a skin from forming on the top.- [A. V. M., N. Y.

Fruit Shrub

To 1 qt mashed, ripe fruit add 1 qt water, 2 ozs tartaric acid, and let stand 24 hours, then strain, and to each pt liquid add 1 pt sugar Stir until the sugar is dissolved, then put in bottles and let stand 2 days before corking and sealing.- [E. W. L., W. Va.

Currant, Raspberry or Strawberry Shrub

Pick and wash 6 qts of the fruit, put in a jar, cover with 3 pts good cider vinegar, let stand 10 hours, then bring to the scalding point, strain, and to each pt juice add 1 lb sugar and boil 15 minutes. Pour into bottles, cork tightly and seal. This is an excellent hot weather beverage. Use 1/2 cup syrup for 1 pt water.-[Mrs. E. M. H., Wis.

Pineapple Shrub

Pare 1 large, ripe pineapple, cut out the "eyes," chop fine, sweeten to taste, add 1 gal water, and let stand 3 days in a temperature of about 9 0 degrees, or until it begins to ferment. Bottle, cork tightly, and seal securely. Allow 2 tablesp of this shrub for 1 glass water.-[M. B., 111.

Blackberry and Blueberry Cordials

Simmer blackberries with a very little water until they are soft, then strain, and to each pt juice add 1 lb sugar, 1/2 oz cinnamon, scant 1/4 oz mace, and 2 teasp extracts of cloves. Boil 15 to 20 minutes, stirring often, then cool, bottle, cork and seal.-[Mrs. F. S. T., Ct.

To 2 qts blueberries add 2 cups sugar, 1 cup water, and boil 10 minutes, then strain, and when cold, bottle, cork and seal.- [Mrs. L. S., Minn.

How To Keep Cider

Make the cider of nice, sound apples, and while still fresh, strain, and heat, skimming the scum as it rises, but do not boil. Fill the hot cider into glass fruit jars, and seal air tight. This will come in handy in summer time for the harvest hands.- [No Name.

Canned Grape Juice

Pick over and wash some nice ripe grapes, add a very little water and cook as for jelly. When soft, strain through a jelly bag, but do not squeeze the bag, as this would cloud the liquid. To each pt strained juice add 1 cup sugar, boil 2 or 3 minutes, skim, bottle, cork, and seal while hot. When wanted for use, mix with an equal amount of water. The sugar may be omitted, if desired-many dyspeptics are ordered to drink unsweetened grape juice. Must be sealed in air-tight jars.- [K. A. D., N. D.