The Central cook book

Put two cups sugar and two cups water in saucepan, stir until sugar is dissolved; boil five minutes, cool and bottle. The syrup may be kept in the refrigerator and will be found much more satisfactory than sugar for sweetening lemon and orange- ade and fruit beverages. Miss Mary D. Gerorer. Cocoa 1 pint scalded milk. 1 pint boiling water. 2 tablespoons cocoa. 2 to 4 tablespoons sugar. Mix cocoa and sugar. Stir in water and boil five minutes, add milk and cook five minutes longer. Mrs. T. T. Wettons. Orange Sparkle Take one-half glass of orange juice and fill to the top with cracked ice and add ginger ale. Miss Mary D. Gerorer. Grape Juice Punch Make a syrup of two cups of sugar and a cup of water, when cool add juice of six lemons and a pint of grape juice. Pour over a lump of ice a few minutes before serving. Mrs. W. L. Nevins. Peach Punch 1 cupful sugar. 2 cupfuls sliced peaches and juice. 2 cupfuls water. | 14 cupful lemon juice. 4 cupful orange juice. Ice water. Boil the water and sugar together for one minute; set aside to cool. Force the peaches through a purée sieve and combine the pulp with the orange and lemon juice. Add to the cold syrup and let chill thoroughly. Just before serving, strain and dilute to taste with ice water. Miss RutH W#atTHERLY. Desserts can be made in a short time with KNOX GELATINE Punch Recipe This will serve 75 people: Juice of 44% dozen lemons. Juice of 10 oranges. 4 cans sliced pineapple cut up, 1 quart red cherries and juice. using juice also. 1 quart grape juice. 3 or 4 bottles ginger ale. Make a syrup of sugar and water and sweeten to taste. Add enough water to make four gallons, allowing for ice to melt. Mrs. A. P. Hepricx. Lemonade Juice of 1 lemon. 34 cup water. 2 tablespoons sugar. Put sugar in cup; add ice water; stir until sugar is dissolved; add lemon juice and serve in glass with cracked ice. Miss Mary D. Gerorer. Delicious Coffee Use one heaping tablespoon of coffee to each cup. Use only fresh water and pour it over the coffee when it begins to boil. Allow it to stand at the boiling point, simmer two minutes. Scald the coffee pot. Miss Miuprep H. Smiru. Lemon Syrup Mix one cup sugar syrup and two-thirds cup lemon juice, strain and bottle, and keep in the refrigerator. When wanted dilute with six parts ice water to one part lemon syrup. Garnish glasses with slice of lemon, orange, maraschino cherry or sprig of mint. Miss Mary D. Gerorer. Chocolate-Egg Milk Shake 1 egg. 1 cup milk. 1 tablespoon chocolate syrup. Beat the egg, add the milk and the syrup. Shake thoroughly and serve. Miss Mary D. Gerorer. Fruit Punch Y¥% cup lemon juice. 34 cup sugar. Grated rind of half orange. | 1 cup orange Juice. 1 tablespoon grated lemon rind. 1 quart water. Boil sugar and water for three minutes, cool and add other ingredients. Mrs. R. B. Tempieton. KNOX ACIDULATED GELATINE—no bother—no trouble—no squeezing lemons RECIPES FOR THE SICK Invalid Muffins 1 cup flour. 4 cup milk. 1 teaspoon baking powder. 2 eggs (whites). 4 teaspoon salt. 2 tablespoons melted butter. Mix and sift the dry ingredients, add the milk gradually, the whites of eggs well beaten, and lastly the melted butter. Bake in a moderate oven in buttered gem pans. After baking, let stand in the oven, with door open, until the crust is dry and crisp. Serve hot or cold. Miss Ruta Waatuerty. Apple Float 1 dozen apples or a can of apples. 1% cups of sugar. 2 lemons. 2 eggs (whites). Beat up apples, add sugar, and then grated rind and juice of lemons, the beaten whites of the eggs. Set in stove and brown. Miss Rut WEatTHERLY. Brown Betty