Break egg into bowl, beat thoroughly with egg beater, add sugar, flavoring, a tiny pinch of salt and buttermilk. Beat again till light and foamy. Turn into glass. =Buttermilk Lemonade= A variation may be made from ordinary buttermilk by the addition of lemon juice and sugar. “Buttermilk lemonade” usually requires the juice of three lemons to one quart of buttermilk. The quantity of lemon and sugar, however, should be varied to suit the taste of the individual. The beverage is delightful and is especially refreshing on a hot summer day. One may also use the juice of two oranges and one lemon to one quart of buttermilk, instead of the lemons alone. Many people like the clear buttermilk slightly sweetened with a few grains of salt added. =Chocolate= 1½ squares chocolate 4 tablespoons sugar Few grains salt 1 cup boiling water 3 cups milk ½ teaspoon vanilla Scald milk. Melt chocolate in small saucepan and gradually add boiling water. When smooth add to scalded milk, sweeten and add salt and vanilla. Mill with Dover egg beater, and serve, putting a large teaspoon of whipped cream on each cup. =Cocoa= ¼ cup cocoa ¼ cup sugar Few grains salt 1 cup water 3 cups milk ½ teaspoon vanilla Mix cocoa and sugar, add water and stir into milk already heated in double boiler. Cook 15 minutes, add vanilla and salt. Serve with whipped cream. A famous cook known to the writer adds 1 teaspoon cornstarch dissolved in 1 tablespoon cold water to the cocoa when nearly ready for the table. It adds to the apparent richness of the beverage. MISCELLANEOUS SUGGESTIONS 1. A tablespoonful of milk put in the pan before frying eggs will keep them tender. 2. Covering cold chicken or other meat with buttermilk will keep it for twenty-four hours or more, without affecting the meat except to make it more tender. 3. Custards and ice cream kept too long in warm weather may cause ptomaine poisoning. 4. Keep milk covered to shut out flavors from other food. 5. Milk warm from the cow should not be kept in a closed receptacle. 6. Danish cooks soak a piece of veal in skim milk overnight before roasting it, to improve the flavor. 7. Sliced ham covered with milk and baked in a moderate oven for an hour has delicate flavor and is always tender. THE THERMOMETER [Illustration: Dairy and household thermometers ]