The housewife's aid

a soft ball in water. Do not stir the fudge after taking it from the stove, but add the butter and allow it to cool. It must be cool in the center as well as on the outside of the vessel. When it is cool, add vanilla and beat. You will find that it is sticky but it has to be beaten past that stage. If it becomes too heavy and is still sticky, you may add half a teaspoonful of warm water, being very careful not to add too much. The longer you beat it the better the fudge will be.—Mrs. Kennedy Taylor. COCOANUT CANDY To one cocoanut take 4 cups of sugar, moisten the grated cocoanut and sugar with the milk of cocoanut; boil until it makes a ball in cold water, then beat until it creams. Pour up in tins and when cold cut in blocks.—Myrtle Whitaker. ae BEVERAGES RUSSIAN TEA Three teaspoons tea, three cups boiling water, thin slices of lemon, loaf sugar. Scald the teapot, which should be of earthen or china. Put in the tea, and pour over the boiling water. Let stand in a warm place to infuse for five minutes. Serve with a slice of lemon to each cup, and sugar to taste; or add lemon juice and sugar to taste, and garnish with candied cherries. COCOA One quart of milk, one cup boiling water, four tablespoons prepared cocoa, four tablespoons sugar. Scald the milk; mix the cocoa and sugar, add enough of the hot water to form a thin paste. Add the remainder of the water, and boil one minute. Pour into the scalded milk, and beat with an egg-beater two minutes. Serve in chocolate cups with whipped cream, sweetened and flavored with vanilla. Not as rich as chocolate, and a desirable substitute at five o’clock teas. PINEAPPLE LEMONADE One pint water, one cup sugar, one quart ice water, one can grated pineapple, juice of three lemons. Make a syrup by boiling the sugar and water ten minutes. Add the pineapple and lemon juice. Cool, strain, and add the ice water. Serve in lemonade glasses. FRUIT PUNCH Two cups sugar, one cup water, one cup tea, ice water, one quart bottle Apollinaris, one pint strawberry syrup, juice of five lemons, juice of five oranges, one can grated pineapple, one-half pint Maraschino cherries. Make a syrup by boiling the sugar and water for ten minutes. Add the tea, fruit juices, pineapple and strawberry syrup. ORANGE COCKTAIL Cut orange pulp into small bits. Add finely chopped dates or figs, and squeeze in enough orange juice to cover. If not sufficiently tart, add a little lemon juice. Serve icy cold in punch glass. GRAPE FRUIT COCKTAIL Allow one large grape fruit for four quarts. Remove the pulp, and mix with it three oranges, one banana sliced, four figs, cut in bits, one cup dessert raisins, one-half cup Maraschino cherries. Sweeten with powdered sugar to taste, and serve very cold in lemonade cups with orange spoons. CHING CHING One good orange squeezed into a tumbler of crushed ice, a few drops of essence of peppermint and cloves, and three or four lumps of sugar.—Mrs. Chas. G. Cummings. MISCELLANEOUS SPAGHETTI 1 package spaghetti 3 green peppers 1% Tb of cheese 1 can tomatoes 1 cup chopped onions 6 slices bacon Boil spaghetti until tender, then rinse in cold water to remove starch. Remove bacon from dripping in which fry onions until tender (not brown). Add this to the tomatoes and green peppers, cook thoroughly, then add spaghetti and just before serving add cheese. Season with salt and cayenne pepper.—Mrs. R. E. Copeland. CHEESE STRAWS One cup of sifted flour, 1 1/4 teaspoon of salt, 3 rounding tablespoons of lard, 1 cup of grated cheese, 4 tablespoons of ice water, 1 tablespoon of lemon juice, dash of cayenne pepper.