The syrup may be made in a larger quantity, say two or three times this recipe, and may be put away in a cool place for future use. Iced cocoa is both refreshing and nourishing and is an ideal summer drink. 221 GRAPE JUICE PUNCH Roll 1 lemon till soft. Cut in half crosswise and squeeze out juice with a lemon squeezer. Put juice in a pitcher and add 1 tablespoonful of sugar. Then add I/2 cupful of grape juice, 2 cupsful of water, 1 cupful of shaved ice✪ Grape Juice Punch. Stir well and serve at once in small glasses. This is nice for afternoon tea or for dessert at luncheon. 223 MILK SHAKE Divide the yellow and white of one egg. Beat the white till stiff. Beat the yellow till creamy and stiff, then add 2 teaspoonsful of sugar, ^ teaspoonfnl salt, 1/4 teaspoonfnl vanilla and beat again. Measure out 2 cupsful milk. (Skimmed milk will do very nicely for this recipe.) Beat very slowly so there is no splash, and add the milk to the yellow, bit by bit. Beat till it is all well mixed. Add % of the beaten whites and beat again. Arrange 2 glasses on small plates, and lay a wafer or cookie on each plate; also a spoon so that everything is ready to serve. Beat the mixture again until the white is well mixed, and pour into 2 glasses. Top each glassful with I/2 of the remaining beaten white. Garnish with a tiny bit of grated nutmeg and serve at once. 225 MILK SHAKE Milk shake is very nourishing to drink when you are tired. Make it some day after school or make it as a surprise for mother sometime when you come home and find her tired. It is very refreshing. 227 ICED TEA Fill a teapot with boiling water and let stand. Put a pint of fresh Avater on to boil. When the bubbles in the water show that it is almost to a boil, pour the water from the tea- pot, and put 1 heaping teaspoonful of tea into the pot. The instant the pint of water begins to boil pour the water into the teapot on top of the tea. Let stand fifteen minutes. When ready to use, put a few small pieces of ice into a pitcher, fill almost full of water and add the tea. Addnig the tea last makes it mix better with the water. Garnish with a few very thin slices of lemon or 4 whole cloves. This recipe will make 2 quarts of tea — 12 glasses. If desired it may be served in individual glasses; in that case put a small piece of ice into each glass and garnish with 14 of a thin slice of lemon. When chilled water is used, no ice is necessary. 229 BREAKFAST FOOD RAISIN MUSH Put 1 quart of water and 1 teaspoonful of salt ✪ Milk Shake in a saucepan. Bring almost to a boil. While the water is heating measure out 1 cupful of commeal. Just before the water begins to boil start stirring the water, and as you stir, shake in the com meal a small bit at a time. It should take three minutes to shake the cupful into the water. Stir all the time. When all the meal is in, let boil without stir- ring for 3 minutes. Add 1 cupful (or less if desired) of seeded raisins and stir again. Let cook very slowly for five minutes and serve at once while hot. Eat with cream and light brown sugar. This dish makes a complete meal in itself as the meal, raisins, sugar and cream give the bodj'' all the sorts of nourishment needed. Very fine for breakfast, luncheon or Sunday night supper. 233 CONFECTIONS STUFFED PRUNES ✪ Stuffed Prunes

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The syrup may be made in a larger quantity, say two or three times this recipe, and may be put away in a cool place for future use. Iced cocoa is both refreshing and nourishing and is an ideal summer drink. 221 GRAPE JUICE PUNCH Roll 1 lemon till soft. Cut in half crosswise and squeeze out juice with a lemon squeezer. Put juice in a pitcher and add 1 tablespoonful of sugar. Then add I/2 cupful of grape juice, 2 cupsful of water, 1 cupful of shaved ice. Stir well and serve at once in small glasses. This is nice for afternoon tea or for dessert at luncheon. 223 MILK SHAKE Divide the yellow and white of one egg. Beat the white till stiff. Beat the yellow till creamy and stiff, then add 2 teaspoonsful of sugar, ^ teaspoonfnl salt, 1/4 teaspoonfnl vanilla and beat again. Measure out 2 cupsful milk. (Skimmed milk will do very nicely for this recipe.) Beat very slowly so there is no splash, and add the milk to the yellow, bit by bit. Beat till it is all well mixed. Add % of the beaten whites and beat again. Arrange 2 glasses on small plates, and lay a wafer or cookie on each plate; also a spoon so that everything is ready to serve. Beat the mixture again until the white is well mixed, and pour into 2 glasses. Top each glassful with I/2 of the remaining beaten white. Garnish with a tiny bit of grated nutmeg and serve at once. 225 MILK SHAKE Milk shake is very nourishing to drink when you are tired. Make it some day after school or make it as a surprise for mother sometime when you come home and find her tired. It is very refreshing. 227 ICED TEA Fill a teapot with boiling water and let stand. Put a pint of fresh Avater on to boil. When the bubbles in the water show that it is almost to a boil, pour the water from the tea- pot, and put 1 heaping teaspoonful of tea into the pot. The instant the pint of water begins to boil pour the water into the teapot on top of the tea. Let stand fifteen minutes. When ready to use, put a few small pieces of ice into a pitcher, fill almost full of water and add the tea. Addnig the tea last makes it mix better with the water. Garnish with a few very thin slices of lemon or 4 whole cloves. This recipe will make 2 quarts of tea — 12 glasses. If desired it may be served in individual glasses; in that case put a small piece of ice into each glass and garnish with 14 of a thin slice of lemon. When chilled water is used, no ice is necessary. 229 BREAKFAST FOOD RAISIN MUSH Put 1 quart of water and 1 teaspoonful of salt in a saucepan. Bring almost to a boil. While the water is heating measure out 1 cupful of commeal. Just before the water begins to boil start stirring the water, and as you stir, shake in the com meal a small bit at a time. It should take three minutes to shake the cupful into the water. Stir all the time. When all the meal is in, let boil without stir- ring for 3 minutes. Add 1 cupful (or less if desired) of seeded raisins and stir again. Let cook very slowly for five minutes and serve at once while hot. Eat with cream and light brown sugar. This dish makes a complete meal in itself as the meal, raisins, sugar and cream give the bodj'' all the sorts of nourishment needed. Very fine for breakfast, luncheon or Sunday night supper. 233 CONFECTIONS STUFFED PRUNES

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