Mary Jane's cook book

Steep the raisins and currants in the boiling water for half an hour, strain and when cold add the extract, the preserved ginger, fruit juices, sugar, cocoanut and cinnamon. Mix all well and chill. When ready to serve pour over all the iced ginger ale. Serve with crushed ice. CHOCOLATE MILK SHAKE. Chocolate syrup, 3 to 4 table- Rich milk, % glass, spoons. Put syrup into glass and add milk. Shake vigorously back and forth with a shaker or a larger glass set over it. Chocolate syrup : Cocoa, 1-3 cup. Sugar, 2 cups. Boiling water, 1 cup. Stir constantly till the boiling point is reached, then boil very slowly for 6 minutes. RASPBERRY SHRUB. Put raspberries in an earthen bowl and nearly cover them with vinegar. Let stand over night, then scald and strain. Add a pint of sugar for each pint of juice. Let it come to the boiling point, skim and bottle. When using mix equal parts of ice water and shrub. A similar shrub may be made from blackberries, strawberries or currants. H. R. B., Boston. BOTTLED LEMON JUICE. Use 1 pound of sugar to each pint of pure lemon juice. Stir sugar in till it is dissolved, fill small sterilized bottles to overflowing and cork tightly. Dip corks and tops of bottles in paraffin to seal. To make lemonade from this prepared juice add 2 tablespoons to a cup of ice water. F. D., Natick. GRAPE JUICE. Grapes, 10 pounds. Water, 1 cup. Sugar, 3 pounds. Put grapes and water in preserving kettle and heat till stones and pulps separate, then strain through a jelly bag. Add sugar to juice and heat to boiling point. Pour at once into sterilized bottles and seal. When serving dilute with an equal measure of water. M. S. B., Maiden. COFFEE. Allow one tablespoon of freshly ground coffee to each person and one generous one extra. Break an egg into the pot with the coffee using the shell as well. Stir and add as many large cups of boiling water as spoons of coifee were put in. Let come to a boil and boil for just 5 minutes. Pour in a half cup of cold water and let stand a few moments but do not let boil. Pour coffee over cream and sugar in the cup. For weaker coffee use one dessertspoon to a person instead of one tablespoon. SWEET CHOCOLATE. Vanilla sweet chocolate, y± Boiling water, 1 pint, pound. Salt, 1 pinch. Hot milk, 1 pint. Put chocolate, water and salt in double boiler, stir and beat with wooden spoon until smooth. Cook from 15 to 20 minutes, then add hot milk. Strain and serve with whipped cream. M. L. R., Roxbury. THICK HOT CHOCOLATE. Cornstarch, 1 teaspoon. Milk, 4 cups. Sugar, 1-3 cup. Unsweetened chocolate, 4 ounces. Mix cornstarch and sugar and blend smooth with y2 cup of the cold milk. Scald remainder of milk and .slowly pour in the cornstarch mixture, stirring all the time. Melt the chocolate over hot water, add to the hot milk and boil all together a few minutes. Serve piping hot with whipped cream. HOT CHOCOLATE. Unsweetened chocolate, 2 Boiling water, 1/2 cup. squares. Milk, iy2 pints. Sugar, 14 cup. Melt chocolate over hot water, stir in sugar and add gradually, while stirring constantly the boiling water. Stir until smooth and cook for 8 minutes. Add gradually the milk which should be scalding hot, heat well and just before serving beat with an egg beater. Serve with whipped cream.