IRON ORES. B. F. JONES, Jr. President, Pittsburg-h, Penna. J. B. LAUGHLIN, Treasurer, Pittsburf^h. Penna. W. C. MORELx-YND. Secretary, Pittsburg-h, Penna. THOMAS WALTERS, Agent, Islipeming-, Mich. C. T. FAIRBAIRN, Supt., Virginia, Minn. C. T. KRUSE, Local Auditor and Assistant to Ag-ent, Ishpeming-, Midi. SUPERIOR COOK BOOK 163 Beverages. '"rnwards I'vo ilicrc \v;i.s tea (A luxury (liu> to Matilda) and lee. Fruit and coffee."' -MERf.DiTU's Lucri-E. ■Mintrlcs with llio friendly bowl Tlie feast of reason and the How of s.-ul." I'OPK. Tea. One teaspoon of tea and 1 eup of l)oilinii- water is the usual allowaiiee for each person and 1 teaspoon of tea for the ]^nt. Scald the teapot, it is hetter to use china or poreelain. Use fresh hoiling water ; steep 5 minutes. "Tea hoiled is tea spoiled. Russian Tea. Pare and slice fresh, juicy lemons: lay a ])iece in the hottom of each cup and pour hot, strong tea over it. Xo cream is used. Coffee for Eight People. To a 3-qt. coffee pot. take a teacup of colTcc, mix with cold water and part of an eo-o- Put in coffee pot. Pour on 2 qts. of hoiling water. Let hoil ahout 10 min- utes. Eemove from the fire. Pour ahout 2 tahlespoons of cold water through the spout to settle it Serve. If this is not strong enough to suit use a coffee cup in- stead of a teacup. ^Ji«s B. Sedgwick. Drip Coffee. The coffee pot should lia\e a slrainer in it. Into this put the coffee which must be pulverized. Pour boiling water over the cotfee and let it dnp through. Put the coffee where it will keep hot, but will imt l)oil, while hltenng. A table- spoon to the cup is the proportion, but if you like it weaker, use a teaspoon instead and pour out 2 or 3 cups and then i^our th.-m through the strainer again. Coffee for 50 People. To an 18-(it. boiler, take II .[Is. of water (or up nearly to the spout), allow it to come to a boil: then add V :. ll.s. of cffee. that have been mixed with cold water and an egg and put in bags allowing room to swell. Stir it up. let boil lo minutes. Settle with cold water. It can be mad(^ with cold water. Put the coffee right m and let all boil together, until clear. French Chocolate. Two squares bitter chocolate, 3 tablespoons sugar, 2 tablespoons cold water, 1 164 SUPERIOR COOK BOOK saltspoon vanilla,✪ French Chocolate 2 cups ercain or milk. ^lix sugar, water and chocolate and cook to a smooth, shiny paste; turn on the milk or cream and Just bring to boiling point. Add whipped cream. K wanted very thick, add 1 teaspoon of cornstarch and cook with paste.- Never boil milk in chocolate. Edith 'M. Wkigkt. Chocolate. One square i?weet chocolate to 1 cup milk. Scrape into the cold milk and let it come to boiling point slowly. Add 1 well-beaten Qgg. Whip up with egg-beater and serve immediately. " Editi-i M. Wright. Chocolate.

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IRON ORES. B. F. JONES, Jr. President, Pittsburg-h, Penna. J. B. LAUGHLIN, Treasurer, Pittsburf^h. Penna. W. C. MORELx-YND. Secretary, Pittsburg-h, Penna. THOMAS WALTERS, Agent, Islipeming-, Mich. C. T. FAIRBAIRN, Supt., Virginia, Minn. C. T. KRUSE, Local Auditor and Assistant to Ag-ent, Ishpeming-, Midi. SUPERIOR COOK BOOK 163 Beverages. '"rnwards I'vo ilicrc \v;i.s tea (A luxury (liu> to Matilda) and lee. Fruit and coffee."' -MERf.DiTU's Lucri-E. ■Mintrlcs with llio friendly bowl Tlie feast of reason and the How of s.-ul." I'OPK. Tea. One teaspoon of tea and 1 eup of l)oilinii- water is the usual allowaiiee for each person and 1 teaspoon of tea for the ]^nt. Scald the teapot, it is hetter to use china or poreelain. Use fresh hoiling water ; steep 5 minutes. "Tea hoiled is tea spoiled. Russian Tea. Pare and slice fresh, juicy lemons: lay a ])iece in the hottom of each cup and pour hot, strong tea over it. Xo cream is used. Coffee for Eight People. To a 3-qt. coffee pot. take a teacup of colTcc, mix with cold water and part of an eo-o- Put in coffee pot. Pour on 2 qts. of hoiling water. Let hoil ahout 10 min- utes. Eemove from the fire. Pour ahout 2 tahlespoons of cold water through the spout to settle it Serve. If this is not strong enough to suit use a coffee cup in- stead of a teacup. ^Ji«s B. Sedgwick. Drip Coffee. The coffee pot should lia\e a slrainer in it. Into this put the coffee which must be pulverized. Pour boiling water over the cotfee and let it dnp through. Put the coffee where it will keep hot, but will imt l)oil, while hltenng. A table- spoon to the cup is the proportion, but if you like it weaker, use a teaspoon instead and pour out 2 or 3 cups and then i^our th.-m through the strainer again. Coffee for 50 People. To an 18-(it. boiler, take II .[Is. of water (or up nearly to the spout), allow it to come to a boil: then add V :. ll.s. of cffee. that have been mixed with cold water and an egg and put in bags allowing room to swell. Stir it up. let boil lo minutes. Settle with cold water. It can be mad(^ with cold water. Put the coffee right m and let all boil together, until clear. French Chocolate. Two squares bitter chocolate, 3 tablespoons sugar, 2 tablespoons cold water, 1 164 SUPERIOR COOK BOOK saltspoon vanilla, 2 cups ercain or milk. ^lix sugar, water and chocolate and cook to a smooth, shiny paste; turn on the milk or cream and Just bring to boiling point. Add whipped cream. K wanted very thick, add 1 teaspoon of cornstarch and cook with paste.- Never boil milk in chocolate. Edith 'M. Wkigkt. Chocolate. One square i?weet chocolate to 1 cup milk. Scrape into the cold milk and let it come to boiling point slowly. Add 1 well-beaten Qgg. Whip up with egg-beater and serve immediately. " Editi-i M. Wright. Chocolate.

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