Caramel Coffee

6 tablespoons Caramel Cereal Coffee

6 cups water

Place cereal in perforated aluminum utensil made for the purpose, or in a cheesecloth bag; cover with cold water and let stand all night. Boil half an hour, or an hour. Serve with cream and sugar.

Chocolate

6 level teaspoons ground sweetened chocolate 3 level teaspoons sugar

1/2 cup hot water 5 1/2 cups milk Few grains salt

Boil chocolate and sugar in water five minutes and add to milk previously heated to boiling point in double-boiler. Beat two minutes with Dover egg-beater. Serve with whipped cream if desired.

Chocolate Egg-Nog

2 squares Baker's chocolate 1/2 cup boiling water 2 tablespoons sugar

1 egg

4 drops vanilla

1 cup milk

Dash of cinnamon

Melt chocolate in water, add sugar, boil until consistency of cream, add flavoring and cool. Beat egg well, add milk and a tablespoon of the chocolate sauce. This sauce may also be used in malted milk.

Cocoa

3 level teaspoons cocoa 3 level teaspoons sugar 1 cup water

5 cups milk Few grains salt

Place cocoa and sugar in saucepan, pour over it the hot water and boil ten minutes. Bring milk to boil in double-boiler, add cocoa, beat two minutes with Dover egg-beater. This prevents scum. Serve with cream and sugar.

Juno Mate

Mate, or Paraguay Tea, consists of the dried leaves of an evergreen shrub or small tree which grows in Paraguay and southern Brazil. It appears to have been used from time immemorial by the Indians, but first cultivated by the Jesuits. The names Jesuit's tea, tea of the Missions, St. Bartholomew's tea, etc., have been applied to it. Since the beginning of the 17th century Mate has been used by all classes in Paraguay and is now used throughout Brazil and neighboring countries. It contains definitely less caffeine, as prepared for drinking, than tea or coffee, and is also less astringent, making it a more desirable beverage. It is usually carried by the Sanitarium Health Food Store, 1176 Market Street, San Francisco.

Juno Mate

2 level teaspoons Juno Mate 6 cups boiling water Place in aluminum tea ball or in cheesecloth bag made for purpose. Make same as tea and serve with cream and sugar. Do not allow this tea to stand more than five minutes as it becomes strong very quickly.

Fruit Punch

1 pint lemon juice

1 pint orange juice

1/2 pint Dole's pineapple juice 1/2 pint shredded pineapple with juice 1 quart sugar

1 pint water 3 bananas (sliced) 1 cup strawberries (quartered ) 3 bottles Shasta Water Ice

Pour one pint of boiling water on sugar, boil five minutes, set aside to cool. Drain juice from pineapple, boil five minutes, pour over pineapple, cool. Strain lemon and orange juice, place a good-sized piece of ice in punch bowl, add Shasta Water, then fruit and syrup. Loganberry juice may be used to color punch.