CHAMPAGNE CUP.--One quart bottle of champagne, two bottles of
soda-water, one liqueur-glass of brandy, two tablespoons of powdered
sugar, a few thin strips of cucumber rind; make this just in time for
use, and add a large piece of ice.

CHOCOLATE.--Scrape Cadbury's chocolate fine, mix with a little cold
water and the yolks of eggs well beaten; add this to equal parts of
milk and water, and boil well, being careful that it does not burn.
Sweeten to the taste, and serve hot.

COFFEE.--Is a tonic and stimulating beverage, of a wholesome nature.
Use the best. For eight cups use nearly eight cups of water; put in
coffee as much as you like, boil a minute and take off, and throw in a
cup of cold water to throw the grounds to the bottom; in five minutes
it will be very clear.

Or, beat one or two eggs, which mix with ground coffee to form a ball;
nearly fill the pot with cold water, simmer gently for half an hour,
having introduced the ball; _do not boil_, or you will destroy the
aroma.

COFFEE.--The following is a delicious dish either for summer breakfast
or dessert: Make a strong infusion of Mocha coffee; put it in a
porcelain bowl, sugar it properly and add to it an equal portion of
boiled milk, or one-third the quantity of rich cream. Surround the
bowl with pounded ice.

CURRANT WINE.--One quart currant juice, three pounds of sugar,
sufficient water to make a gallon.