The Twin-city housewife

If green, parch thoroughly without burning; just before it is quite cool, to four pounds of coffee add the whites of two eggs slightly beaten; rub well with the hands through the coffee, let dry and place in tin cans and keep air tight. If parched coffee is used place in stove’ until thoroughly heated, then add the whites as above. To one quart of water use three heaping tablespoons of ground coffee (not ground too fine). Put the ground coffee in the pot with two or three tablespoons cold water, stir well, then add fresh boiled water, two-thirds of the quantity you want to make. Let boil five or ten minutes, then stir around the sides of the pot to remove all grounds, draw back on stove where it will not boil and add the rest of the water, which must be boiling. In two or three minutes it will be ready for the table—Mrs. P. H. Hanes. Dewberry Cordial Cook the berries until scalded well and strain through a cloth. To every quart of juice add one teaspoon each of cloves, allspice and cinnamon, half a nutmeg and one pound sugar. Break the spices and put them in a thin bag. Cook slowly until it begins to thicken. When nearly cool, to every three pints of juice add one pint of good brandy. —G. F. D., Winston. Grape Juice Pick grapes from stems and wash. Put in kettle with a very little water and cook until soft. Put in a thin bag and squeeze juice from them. Sweeten the juice to taste, being careful not to get too much sugar, put on the stove and as soon as the boiling point is reached, skim, put into bottles and seal—Miss Kate Hanes. Lemon Cocktail Make a strong lemonade, using peppermint candy to sweeten instead of sugar. Place a slice of lemon and crushed ice in each glass and pour lemonade over.—Mrs. Geo. P. Pell, Raleigh, N. C. Punch, No. 1 Juice of five lemons, and five oranges, one pint strawberry syrup, one can grated pineapple; one-half pint Maraschino cherries; one quart Appolinaris water; one pound sugar; one cup strong tea; sufficient boiling water to make one and one-half gallons of liquid. Boil the sugar with a cup of water for five minutes. To this syrup add the fruit juices, Appolinaris water, tea, and the boiling water.—Mrs. W. L. Ferrell. one hundred and four THE TWIN-CITY HOUSEWIFE Punch, No. 2 Chill punch bowl with ice water and into it put two quart bricks of fruit water ice. Pour over this a bottle of white grape juice, then a bottle of ginger ale, and so on until bowl is full—Mrs. Robert Lassiter. Pineapple Punch Boil together two pounds of sugar and a pint of water until the syrup will spin a thread. Take it from fire, add juice of six lemons, six oranges, and two grated pineapples. Stand this aside over night. When ready to Serve turn into a punch bowl, add a large block of ice, a basket of Niagara grapes picked off stems, and Maraschino cherries. Dilute with Appolinaris water.—Mrs. Geo. P. Pell. Russian Tea One tablespoon tea steeped well in one quart boiling water. Strain off and add one can or one grated pineapple, the juice of three lemons, three oranges and two pints sugar. Mix all well together. After the tea is cold add one quart of cold water with brandied cherries, mint, grapes, or any fruit you may fancy. This quantity is sufficient for twenty people——Miss Ella Hinshaw. Tea Scald and heat tea pot which should be of earthenware or china, never of tin. Allow one teaspoon of tea to each cup, reducing the proportion if several cups are wanted. Put tea in strainer and pour over it enough boiling water to carry off the small particles or grounds. Put tea in pot, pour over it the required quantity of boiling water, cover closely and place where it will keep hot but not boil for five minutes. Royal Strawberry Acid