The Institute cook book

4 teaspoons cocoa Little cold milk 4 teaspoons sugar 4 cups hot milk Mix the cocoa and sugar, and stir together with a little cold milk until smooth. Stir this mixture into the hot milk; boil two minutes and serve. CHOCOLATE SYRUP 2 cups sugar 1 cup cocoa 2 cups water 14 teaspoon salt Dissolve the sugar in one cup of water and boil five minutes. Mix the cocoa with the other cup of water and add to the boiling syrup. Boil slowly for ten minutes; add salt; cool and bottle for future use. This syrup will keep a long time in the ice chest in siumner and may be used for making delicious drinks. CHOCOLATE NECTAR Put into a glass two tablespoons of chocolate syrup, a little cream or milk and chopped ice, and fill up the glass with soda water, ApoUinaris, or milk. Drop a Uttle whipped cream on the top. [illustration: Planned for a Family of Four] FRUIT DRINKS The success of lemon-, orange- and pineapple-ade depends in large degree upon the way they are made. It is best to make a syrup as for sherbets, using one cup of granulated sugar to one cup of water. Put the sugar in cold water over the fire; stir until the sugar is dissolved; then cook until the syrup spins a fine thread. Take from the fire and add the fruit juices while the syrup is hot. If lemonade is desired, lemon should predominate, but orange or pineapple juice or both should be added to yield the best result. Small pieces of fresh pineapple, fresh strawberries and maraschino cherries added at time of serving will make the drink look pretty and will improve the flavor. Shaved or very finely cracked ice should be used. QUICK LEMONADE 2 lemons 1 quart water 4 tablespoons sugar Cracked ice Wash the lemons and squeeze the juice; mix thoroughly with the sugar, and when the sugar is dissolved add the water and ice, and a little fresh fruit or slices of lemon if convenient. EGG LEMONADE 2 lemons 4 tablespoons sugar 2 eggs 3 cups water 1 cup cracked ice Break the eggs and beat the whites and yolks separately. Mix the lemons, sugar, water and ice as for lemonade; add the eggs; pour rapidly back and forth from one pitcher to another and serve before the froth disappears. GRAPE JUICE 10 pounds grapes 2 pounds sugar 1 quart water Wash and stem the grapes; put them in a preserving kettle and crush slightly. Bring to a boil and cook gently for half an hour. Strain though cheesecloth or jelly bag, pressing out all the juice possible; return to the fire with the sugar; cook for fifteen minutes; strain again; reheat and pour into sterilized bottles, thoroughly heated. Put in sterilized corks and dip the neck of the bottle in hot sealing wax. BEVERAGES OTHER FRUIT JUICES Raspberry, blackberry and strawberry juice may be made by following the recipe for grape juice but doubling the quantity of sugar. For currant juice use four times as much sugar as for grape juice. FRUIT SYRUPS Fruit syrups may be made like fruit juices, only using more sugar — at least half as much sugar as fruit juice. RASPBERRY VINEGAR 4 quarts raspberries 1 quart vinegar Sugar