The Landmarks club cook book

Put one teaspoonful of tea for each pint of water into the warm pot, pour in the boiling water and let stand from three to four minutes on the back part of the stove. Never allow to boil. Serve tea from the first infusion, and, if a second cup is wanted, make fresh tea, unless you have transferred the liquid from the leaf before the tannin has had time to be extracted. Tea is a healthful beverage, if made and used as above; but as commonly used by the majority, it can be properly called a soup made of tea leaves. There is also more danger of too large a quantity of leaf being used than too little. Very few people like a strong tea. H. JEVNE. ICED TEA. After steeping, strain into a wide-mouthed bottle and keep on ice. Sweeten and serve without cream, filling cup with bits of ice. Or make an infusion quite strong, and pour into glasses in which cracked ice has been placed. CHOCOLATE. Take an ounce of chocolate to a cup of milk. Grate the chocolate, add two tablespoonfuls of water and dissolve over hot water. Mash to a smooth paste. Scald the milk and sweeten to taste. When the chocolate is smooth, add to it gradually half the milk, stirring all the while. Return this to the farina boiler with the remainder of the milk and cook for several minutes. Mill it or stir it well, and serve at once. To those chocolates not previously flavored with vanilla, a few drops of the extract improves the taste. In serving chocolate, shake a very little cinnamon over the filled cup, to make the beverage like the chocolate of Mexico and Havana. A very little flavoring of brandy may be added to the above or not, as one wishes. Mbs. E. B Mii-lab. LEMONADE. Five lemons, one orange, one-half pound loaf sugar, one pint water, one quart bottle Shasta water, ice. Make a syrup of the water and sugar, add the lemon rinds and let stand one hour. Then remove the rinds, add the strained juice of the lemons and the orange, cut in very thin slices. Pour the lemonade into a bowl, having a block of ice in the center. Add strawberries if desired. The Shasta water should be added just before serving. FRUIT LEMONADE. One pint boiling water, one cup sugar, two quarts ice water, juice of three lemons, one can grated pineapple. Put sugar beverages. and boiling water over the fire and cook for five minutes , add lemon juice. When cold, add pineapple. When serving, add ice water and a dozen sliced strawberries. Miss Ellis. ORANGEADE. A pint of orange juice, juice of one lemon, and a pint of water. Sweeten to taste and just before serving stir in a well beaten egg. Serve very cold. Mrs. George Sinsabaugh. MINT JULEP. Crush mint with the potato masher, add water. The water must be a light green when sufficient mint has been extracted. Always serve in water glasses. For eight juleps, use four glasses of green water, one dozen lumps sugar, juice of two lemons, two glasses whisky, cracked ice fine as snow. Each glass should have a sprig of mint and half thin slice of lemon on top. Mrs Jerry Conroy. ORANGE CORDIAL.