WHIPPED CREAM~--Heat four cups of milk to the scalding point
over hot water, or in a double boiler. Milk should be heated by direct
contact with the fire. Mix a few grains of salt, three level tablespoons
of cocoa and one-fourth cup of sugar to a paste with a little of the
milk, then add three-fourths cup of boiling water and boil one minute,
add to the hot milk and beat two minutes by the clock. Serve with a
tablespoon of beaten or whipped cream on top of each cup.

~CURRANT JULEP~--Pick over currants and measure two cups. Mash them and
pour on two cups of cold water. Strain and chill the juice. Put one
tablespoon of simple syrup in a tall glass, add three bruised fresh mint
leaves and fill with the currant juice. Add three or four perfect
raspberries and serve. The syrup is made by simmering for twenty
minutes, one cup of sugar and two of water.

~CURRANT SHRUB~--Pick over and mash two quarts of ripe currants, add one
pint of vinegar, and let stand over night. Set on the range and bring to
the boiling point, then strain twice. Measure the clear liquid, and
allow one cup of sugar to each cup of liquid. Simmer twenty minutes and
seal in bottles.

~RASPBERRY SHRUB~--Put one quart of ripe raspberries in a bowl, add two
cups of vinegar, mash the berries slightly, and let stand over night. In
the morning, scald and strain until clear. Measure, and to each cup of
juice add one cup of sugar, boil twenty minutes and seal.

~STRAWBERRY SYRUP~--Pick over, rinse, drain and remove the hulls from
several quarts of ripe berries. Fill a porcelain lined double boiler
with the fruit and set it over the lower boiler half full of boiling
water, and let it heat until the juice flows freely. Mash the berries,
then turn out into a cloth strainer and cook the remainder of the fruit
in the same way. When all the juice is pressed out, measure it and allow
an equal amount of sugar. Let the juice come to the boiling point, add
the sugar and cook five minutes from the time the whole begins to boil.
Turn into jars or bottles and seal the same as canned fruit. This is
excellent for beverages, flavoring ice cream and other fancy creams, and
will be found desirable for many purposes when fresh fruit is not at
hand.

ADDITIONAL RECIPES

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