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+*** START OF THE PROJECT GUTENBERG EBOOK 76921 ***
+
+TRANSCRIBER’S NOTE
+
+Italic text is denoted by _underscores_.
+
+Some minor changes to the text are noted at the end of the book.
+
+
+
+
+                             WHAT TO DRINK
+
+
+
+
+                             WHAT TO DRINK
+
+                       THE BLUE BOOK OF BEVERAGES
+
+             RECIPES AND DIRECTIONS FOR MAKING AND SERVING
+                 NON-ALCOHOLIC DRINKS FOR ALL OCCASIONS
+
+                                   BY
+
+                        BERTHA E. L. STOCKBRIDGE
+
+                    AUTHOR OF THE LIBERTY COOK BOOK
+
+                       [Illustration: Colophon]
+
+                        D. APPLETON AND COMPANY
+                        NEW YORK         LONDON
+                                  1920
+
+
+
+
+                          COPYRIGHT, 1920, BY
+                        D. APPLETON AND COMPANY
+
+                PRINTED IN THE UNITED STATES OF AMERICA
+
+
+
+
+                                   TO
+
+                          MY LITTLE DAUGHTER,
+
+                        JANET J. O. STOCKBRIDGE,
+
+                        THIS BOOK IS DEDICATED,
+
+                          WITH MY DEEPEST LOVE
+
+
+
+
+            OMAR UP TO DATE
+
+    A box of chocolates underneath a bough,
+    An ice cream cone, some lemonade, and thou
+    Beside me singing in the wilderness
+    Make prohibition Paradise enow.
+
+                               ANONYMOUS
+
+
+
+
+                                FOREWORD
+
+
+TO THE HOSTESS OF TO-DAY:
+
+The hostess of to-day will be called upon to serve drinks in her home
+more than formerly, I imagine, and it were well to go back to the
+habits and customs of our grandmothers and be prepared to serve a
+refreshing drink in an attractive manner at a moment’s notice.
+
+To do this, one needs have a stock of syrups, either home-made or
+commercial, as well as a supply of shrubs and vinegars on hand.
+
+To-day’s hostess does not hold up her hands in horror crying that she
+knows nothing of preparing these things, for she has learned a great
+deal about canning and preserving in the last few years, so making
+syrups, vinegars and shrubs will seem like child’s play. If, however,
+she is inclined to think it an arduous task, let her turn to these
+recipes, and she will be convinced that the labor and the time expended
+bring their own reward in the satisfaction gained by knowing that one
+has served a delicious drink delightfully made.
+
+There may be the feeling, if my hostess lives in an apartment, that
+there is not room enough to store these syrups and vinegars, and while
+that may be true in part, it is always possible to keep two or three
+popular syrups in quart bottles, and at least one bottle of fruit
+vinegar, in the refrigerator.
+
+As both syrups and vinegars may be made in small quantities, one may
+make them oftener and make enough to last a week or two.
+
+There are one or two things I would impress upon the hostess who would
+be popular, and if I refer to these things again in the book, I trust
+I may be pardoned, for they are most imperative.
+
+First: the necessity for selecting attractive glassware, which need not
+be expensive, but should be thin and clear, and, when in use, should
+always be polished.
+
+When purchasing linen, select it because of its daintiness rather than
+for its elaborateness. Plate doylies and serviettes which are plain
+and fine may be purchased for a very little money if care is taken.
+Who would not rather use a doylie with a button-holed edge, spotlessly
+clean, than one heavily embroidered which will require three times the
+labor to launder?
+
+If drinks are served by the maid, it is as essential that her cuffs,
+collar, cap and apron be as spotless as the doylies on the service
+plates.
+
+When cold drinks are served, be sure that the glasses are chilled.
+
+For hot drinks, heat the cups or glasses before pouring the drinks.
+
+Place the glass or cup on a doylie on a small plate.
+
+When serving an invalid, be over-particular; the glass must shine, the
+doylie be spotless, and the plate the most attractive obtainable. If it
+is possible lay a flower on the plate or tray before it is sent into
+the ill one’s room.
+
+The appetite of a very finicky person may be tempted by this
+over-carefulness.
+
+                                               BERTHA E. L. STOCKBRIDGE.
+
+NEW YORK
+
+
+
+
+                                CONTENTS
+
+
+  CHAPTER                                                           PAGE
+
+  I FRUITADES, ICED, FRAPPÉ AND HOT                                    1
+
+  II FRUIT PUNCHES, FRUIT CUPS AND FRUIT BOWLS                        18
+
+  III COCKTAILS, HIGHBALLS, FIZZES, COBBLERS, SOURS AND
+      JULEPS, NON-ALCOHOLIC COCKTAILS                                 40
+
+  IV FRUIT VINEGARS, SHRUBS AND WATERS                                61
+
+  V SYRUPS—FRUIT AND PLAIN                                            68
+
+  VI GRAPE JUICE, ROOT BEER AND CIDER                                 80
+
+  VII COLD MILK DRINKS, HOT MILK AND BUTTERMILK                       87
+
+  VIII COFFEE, CHOCOLATE, COCOA AND TEA                              105
+
+  IX DRINKS FOR INVALIDS AND SMALL CHILDREN                          112
+
+  X MISCELLANEOUS DRINKS                                             129
+
+  XI SUNDAES                                                         135
+
+  XII SAUCES AND SUNDAES                                             142
+
+  XIII ICE CREAMS, SORBETS, SHERBETS, WATER ICES AND GRANITS         151
+
+
+
+
+                                MEASURES
+
+
+[Illustration: MEASURING SPOONS]
+
+I wish to emphasize the absolute necessity for accurate measuring;
+to be a successful mixer of drinks, one must measure as carefully as
+one should when cooking. I use the measures I have in my kitchen, and
+have used them in making these recipes. Surely one has a quart cup, a
+half pint, or one cup, measure and a set of spoons; the tablespoon,
+dessertspoon, teaspoon and half teaspoon. Some sets have the
+quarter-teaspoon too. These sets, made of aluminum, may be purchased
+in any hardware store, or in the housekeeping department in the large
+shops at very reasonable prices. The glass cup is marked for quarter,
+half and three-quarters on one side, while on the reverse the marking
+is for one-third and two-thirds. The quart cup is marked for quarter,
+half and three-quarters; each quarter being equal to one cupful.
+
+[Illustration: GLASS MEASURING CUPS]
+
+[Illustration: QUART MEASURE]
+
+The housekeeper who becomes accustomed to using _exact_ measurements
+will never return to the hit-or-miss plan, because she will be sure
+that every time she mixes a drink or makes a syrup or a cream that it
+will be just as she wishes it to be.
+
+[Illustration: HOUSEHOLD SCALES]
+
+
+
+
+                             WHAT TO DRINK
+
+
+                   I—FRUITADES, ICED, FRAPPÉ AND HOT
+
+
+There are a number of things worth considering when serving drinks
+at home; first among these is the use of attractive glassware. Good
+looking glasses cost no more than ugly ones, and clear fine glass
+polishes better than heavy blurred glass. And surely any drink is more
+pleasing to the palate if the eye is pleased. Be sure that the glasses
+shine, and also ascertain that glasses meant to hold cold drinks are
+chilled. Almost all fruitades, no matter what the name or foundation,
+contain lemon juice, so it is also well to remember that lemons
+intended for squeezing should be peeled, and that very carefully. While
+the lemon peel, or the zest, rather, is an excellent flavor, it is
+not satisfactory in lemonade, as there is a little bitterness when it
+stands, which displeases some people.
+
+Most of the recipes given for these fruitades are for individual
+drinks, to make it easier for the hostess to ascertain how much to
+prepare if she knows the number of people to be served.
+
+A cocktail shaker, an ice shaver and a long handled spoon are almost
+a necessity in making drinks. They are at least a great aid, and as
+none of these things is expensive and all may be obtained in the
+housekeeping department of any city shop, or in the hardware store in
+small towns, there seems no reason for not owning them.
+
+Fruitades are delicious, refreshing and healthful, and surely not
+difficult to make, so that the gracious hostess will serve these
+cooling drinks often.
+
+If syrups are made and bottled one need not worry about serving a
+delectable drink in a surprisingly short time.
+
+
+BASEBALL LEMONADE
+
+For an individual drink, use:
+
+  1 egg,
+  1 lemon,
+  1 spoonful of sugar,
+  ¾ cupful of milk,
+  ½ cupful of water.
+
+Put the egg in the bottom of the tall glass; add the juice of a lemon,
+a spoonful of sugar, a little ice, shaved fine, and the milk and water.
+Put into a shaker, shake well and serve.
+
+
+EGG LEMONADE
+
+  ½ cupful of finely shaved ice,
+  1 egg,
+  3 teaspoonfuls of powdered sugar,
+  ¾ cupful of water,
+    Juice of one lemon,
+    Carbonated water.
+
+Use either a large glass and a shaker-top, or a cocktail shaker. Place
+all the ingredients in the shaker except the carbonated water, shake
+well, pour into an attractive glass, add the carbonated water, and
+serve.
+
+
+FRUIT LEMONADE
+
+  1 lemon,
+  1 slice of orange,
+  1 cherry,
+  1 slice of pineapple,
+  1 Malaga grape,
+  2 teaspoonfuls of sugar,
+    Shaved ice,
+    Water.
+
+Put the juice of the lemon, sugar, shaved or cracked ice, and water
+enough to make a glass full in a shaker, shake well, pour into a tall
+glass, and add the fruit and serve at once.
+
+
+GRAPE JUICE LEMONADE
+
+  3  lemons,
+  1  pint of grape juice,
+  1½ pints of water,
+  1  cupful of sugar.
+
+Place a small square of ice in a tall glass pitcher; mix the lemon
+juice, sugar, water and grape juice together, pour into the pitcher;
+allow to become thoroughly chilled and serve.
+
+
+GINGER ALE LEMONADE
+
+  3  lemons,
+  1  pint of ginger ale,
+  1½ pints of water,
+  1  cupful of sugar.
+
+Place a goodly sized piece of ice in a glass pitcher and pour over
+it the juice of the lemons, sugar and water, which should have been
+thoroughly mixed. Stir and when the sugar is dissolved, add the ginger
+ale. This should be served without delay, while the “fizz” is still in
+the ginger ale.
+
+It is not at all necessary to use imported ginger ales, as there are
+domestic makes which are equally as good.
+
+
+GRAPEFRUIT AND ORANGEADE
+
+  1 grapefruit,
+  2 oranges,
+  1 cupful of sugar,
+  1 pint of ginger ale,
+  1 pint of water,
+  1 pint of crushed ice,
+  1 full spray of mint.
+
+Cut the grapefruit in half and extract the juice by using a large glass
+orange juice extractor. Extract the orange juice, add sugar and allow
+to stand for an hour if possible, stirring occasionally. When ready to
+serve, add crushed ice, water and ginger ale, stir and add the spray of
+mint well crushed. Serve while it still has a sparkle.
+
+
+MINT GINGER ALE
+
+  1 pint of ginger ale,
+  1 lemon,
+  2 sprays of mint.
+
+For this refreshing drink, crush the mint and put into a tall glass
+pitcher, add the crushed ice, the juice of half a lemon and the thinly
+sliced second half. Add the ginger ale, stir with a long handled spoon
+and serve at once.
+
+
+ORANGE GRAPEADE
+
+  1 orange,
+  ½ pint of chipped or shaved ice,
+  ½ pint of grape juice,
+    Sugar.
+
+Extract the juice from the orange and add to the grape juice, stir and
+add the shaved ice. If not sweet enough add sugar to taste.
+
+
+LIMEADE
+
+  2  fresh limes,
+  1½ teaspoonfuls of sugar,
+     Spring or carbonated water,
+     Mint,
+     Ice.
+
+Extract the juice from the limes, put into a tall straight-sided glass
+and add sugar or plain syrup. If sugar is used, stir until the sugar is
+dissolved. Add water to fill the glass and stir, or carbonated water,
+and put a spray of mint into each service. Serve with a straw.
+
+
+LIMEADE WITH LIME SYRUP
+
+  ½ lemon,
+  2 tablespoonfuls of lime syrup,
+  2 tablespoonfuls of plain syrup,
+    Carbonated water or spring water,
+    Ice.
+
+Extract the juice from the half lemon, put into a tall glass, add lime
+syrup and plain syrup and stir, then add the carbonated water, or
+spring water, if desired. Mint or a cherry may be added as liked.
+
+
+TEA-RHUBARBADE
+
+  6 stalks of young rhubarb,
+  1 lemon,
+  2 oranges,
+  1 quart of water,
+  1 pint of tea,
+    Sugar.
+
+Wash the rhubarb and cut into inch lengths, add a quart of water and
+stew until tender; drain, and set the juice away to cool. (The pulp
+may be used for tarts or marmalade.) Add a pint of tea to the strained
+rhubarb; extract the lemon juice and add this and the oranges thinly
+sliced. Sweeten to taste and pour over shaved ice in tall thin glasses.
+
+
+CRÉOLE “FROG” LEMONADE
+
+  2 dozen lemons,
+  1 pound of sugar,
+  2 quarts of water,
+  2 quarts of Seltzer,
+  1 pineapple,
+  3 dozen strawberries.
+
+Use a large punch bowl; put the sugar, lemon juice and water in it, and
+stir well until the sugar is dissolved; add the juice of one pineapple
+and the Seltzer water. Mix well again and add the strawberries, slices
+of pineapple and very thin slices of lemon. Place a large piece of ice
+in the center of the bowl, and allow to stand until very cold before
+serving.
+
+
+CANTON LEMONADE
+
+  ½  cupful of lemon juice,
+  1¼ cupfuls of sugar,
+  1  pint of water,
+  ½  teaspoonful of ground ginger.
+
+Mix the sugar, ginger and water and boil until slightly syrup-like,
+then add the lemon juice. Cool and dilute as desired, or bottle hot for
+use when needed. Use two tablespoonfuls to a small glass of iced water
+when ready to serve.
+
+
+ORANGE-LEMONADE
+
+  1 lemon,
+  1 quart of water,
+  3 oranges,
+  1 cupful of white grape juice,
+    Sugar.
+
+Wash the oranges, and rub a cube of sugar over the skin of one orange;
+cut the oranges and extract the juice, adding just enough sugar to
+make slightly sweet. To this add the juice of one lemon, stir, add the
+water, then the grape juice and serve at once.
+
+
+PLAIN LEMONADE
+
+  ½  cupful of lemon juice,
+  1¼ cupfuls of sugar,
+  1  pint of water.
+
+Boil the water and sugar together until syrup-like; take from the fire
+and add the lemon juice. Cool and dilute as desired, the strength
+depending upon the taste of those to be served. To dilute one may use
+cracked ice, iced water, or Apollinaris, or a mixture of water and
+Apollinaris.
+
+
+APOLLINARIS LEMONADE
+
+  2 tablespoonfuls of lemon juice,
+  ¾ teaspoonful of sugar,
+    Apollinaris,
+    Cracked ice.
+
+Put the lemon juice, sugar, cracked ice and Apollinaris in a shaker,
+shake for a minute, pour into a tall, thin glass and serve at once.
+
+
+WHITE GRAPE JUICE LEMONADE
+
+  1 pint of water,
+  1 lemon,
+  1 cupful of white grape juice,
+    Sugar,
+    Shaved ice.
+
+Usually the white grape juice is sweet enough to serve with the lemon
+juice without using sugar, depending always upon the person to be
+served. Cut a lemon in two, extract the juice from half, and slice the
+other half very thin. Mix the lemon juice with the sugar, if any is
+to be used, first trying a teaspoonful, add the water, stir until the
+sugar is dissolved, add the grape juice and then the thinly sliced half
+lemon, stir and serve.
+
+
+ORGEAT LEMONADE
+
+  1 tablespoonful of powdered sugar,
+  1 tablespoonful of orgeat syrup (see syrups)
+  ½ lemon,
+    Ice,
+    Berries.
+
+Fill the shaker about one-third full of shaved ice, pour over it the
+syrup and the lemon juice; fill to three-quarters full with water;
+shake, add any berries in season; pour into a thin tall glass and serve
+at once.
+
+
+RASPBERRY LEMONADE
+
+  1 quart of water,
+  1 lemon,
+  1 pint of raspberries,
+  ½ cupful of sugar,
+    Ice.
+
+Select a half cupful of nice firm berries, and put aside, then crush
+the remaining berries, and press through a fine cloth. Extract the
+juice from the lemon, add to the berry juice, add shaved ice, sugar and
+water and shake well. Pour into a glass pitcher and add the selected
+whole berries and serve.
+
+
+ITALIAN LEMONADE
+
+  ½ lemon,
+  ½ orange,
+  1 teaspoonful of powdered sugar,
+  1 cupful of ice,
+  1 tablespoonful of white grape juice,
+    Fruits in season,
+  1 spoonful of ice cream.
+
+Put the juice of half a lemon and half an orange into a shaker with
+the sugar and cracked ice and shake until the ice is well melted. Pour
+into a tall thin glass, fill with iced water, stir, add small fruits in
+season, and top with a teaspoonful of ice cream.
+
+
+SODA LEMONADE
+
+  ½ lemon,
+  1 teaspoonful of sugar,
+  ½ cupful of cracked ice,
+    Plain soda.
+
+Put the juice of half a lemon and the sugar into a tall glass with the
+ice, stir with a long handled spoon, using the left hand; pour in the
+soda with the right. Serve at once.
+
+
+STRAWBERRY LEMONADE
+
+  ½ lemon,
+  1 teaspoonful of sugar,
+  1 dozen large strawberries,
+  ½ cupful of shaved ice,
+    Milk.
+
+Fill a shaker about a third full of ice; (about a half cupful) add
+the juice of a half lemon, the juice from a dozen strawberries, and
+the sugar. Shake well, add enough milk to nearly fill the shaker, and
+strain into a tall glass.
+
+
+            FRUITADES AND SODAS FROM JUICES OF CANNED FRUITS
+
+So often when a can of strawberries is opened, we find there is an
+abundance of juice, more in fact than we care to use with the berries
+on the table, and if the desired amount, _only_, is left with the
+fruit for table consumption, and the rest reserved, many combinations
+which are tasty and desirable may be made without the extra expense of
+purchasing fruits or prepared syrups.
+
+Strawberries are not the only berries from which the juice may be
+taken, for blackberries and raspberries, both red and black, are
+equally desirable. Besides these berries, there is no good reason why
+the juice from plums, pineapples, cherries and peaches may not be used
+to as good advantage.
+
+
+STRAWBERRY SODA
+
+  Carbonated water,
+  Cream,
+  Strawberry juice or syrup.
+
+We are more likely to have iced tea glasses in our homes than the
+regulation soda glasses, and for that reason I advise using them in
+preparing a home-made soda.
+
+Pour enough strawberry juice into a glass to fill it one-third full,
+add three tablespoonfuls of thick cream, and fill with carbonated water.
+
+
+BLACKBERRYADE
+
+  ¼ glass of blackberry juice,
+  1 teaspoonful of lemon juice,
+  1 teaspoonful of powdered sugar,
+    Cracked ice,
+    Water.
+
+Put the one-fourth glassful (iced tea glass) of blackberry juice, the
+lemon juice, sugar and cracked ice into a cocktail shaker and shake
+well for a minute or two. Pour into the glass and add enough water to
+fill the glass seven-eighths full; stir well and serve at once.
+
+
+RASPBERRYADE
+
+  ¼ glass of raspberry juice,
+  ½ teaspoonful of lemon juice,
+  1 teaspoonful of powdered sugar,
+    Cracked ice,
+    Water.
+
+Pour the raspberry juice, lemon juice, sugar and cracked ice into a
+shaker—using an iced tea glass as a measuring medium—and shake well;
+pour into the iced tea glass and fill with water. Stir and serve.
+
+
+LEMON FROTH
+
+  1 egg white,
+    Lemon syrup (see lemonade),
+  ¾ cupful of water,
+  1 candied cherry.
+
+To three-quarters of a cup of water add one-third cupful of finely
+cracked ice and lemon syrup enough to please the taste of the person to
+be served: shake well for two minutes, strain into a tall thin glass—an
+iced tea glass is a desirable type—and stir in the stiffly beaten white
+of an egg. Top with a thin slice of lemon and a candied cherry.
+
+
+STRAWBERRY-LEMON FROTH
+
+  1 egg white,
+  ½ lemon,
+  ¾ cupful of water,
+    Cracked ice,
+  2 teaspoonfuls of sugar,
+  ½ dozen strawberries.
+
+Reserve the largest berry and crush the others; press through a fine
+sieve. Extract the juice from half a lemon, add to the strawberry juice
+and stir in the sugar. Continue to stir until the sugar is dissolved.
+Pour this into a cocktail shaker, adding the finely cracked ice and
+water. Shake hard for two minutes, strain into a tall glass, stir in
+the stiffly beaten white of an egg and top with the selected strawberry.
+
+
+HOT LEMONADE
+
+  ½  lemon,
+  3  teaspoonfuls of sugar,
+  1¼ cupfuls of boiling water.
+
+Extract the juice from the half lemon, add the sugar and then the hot
+water. Stir until the sugar is dissolved and serve.
+
+
+HOT SPICED LEMONADE
+
+  ½  lemon,
+  3  teaspoonfuls of sugar,
+  1¼ cupfuls of boiling water,
+  ⅛  teaspoonful of ground ginger.
+
+Extract the juice from the half lemon, add the sugar and ginger; strain
+and add the boiling water. Stir until the sugar is dissolved and serve.
+
+
+                                FRAPPÉS
+
+Any one of the fruitades may be made into a frappé with so little
+trouble that in hot weather there is no reason why the hostess should
+not serve these cooling, delectable drinks at a moment’s notice. There
+are always syrups which may be kept in the refrigerator and mixed with
+lemon syrup, a little water or carbonated water added, poured over the
+shaved ice in a sherbet glass, and presto! the frappé is ready to serve.
+
+It is also possible to freeze the frappé, and it is advisable if one
+is to serve a goodly number. Remember always that a frappé is only
+partially frozen. As the liquid begins to thicken, scrape it from the
+sides of the freezer, using a long knife, preferably a spatula. It
+would seem impossible to keep house without a spatula, because of the
+many uses to which it may be put.
+
+
+LEMON-RASPBERRY FRAPPÉ
+
+    Shaved ice,
+  1 tablespoonful of lemon syrup (see lemonade),
+  1 tablespoonful of raspberry juice.
+
+This is only enough for one service. Fill a sherbet glass
+three-quarters full of finely shaved ice and pour over it the lemon
+syrup and raspberry juice. Serve at once. This may be served at the
+beginning of a meal in hot weather, or served at any time when any
+cooling drink is wanted.
+
+
+BLACKBERRY FRAPPÉ
+
+    Shaved ice,
+  2 tablespoonfuls of blackberry juice,
+    Sugar.
+
+Fill the sherbet glasses three-quarters full of shaved ice, and pour
+the blackberry juice over after having been mixed with sugar enough
+to take away the decided acid taste. It is not wise to make any drink
+which is meant to be cooling, too sweet.
+
+
+WHITE GRAPE JUICE FRAPPÉ
+
+    Shaved ice,
+  ¼ teaspoonful of lemon syrup,
+  2 tablespoonfuls of white grape juice.
+
+Fill the glass,—a sherbet or tall champagne glass—with finely shaved
+ice, and pour over it the grape juice and lemon syrup (see lemonade).
+Serve at once.
+
+
+TEA FRAPPÉ
+
+  2  teaspoonfuls of tea,
+  1½ pints of boiling water,
+  4  teaspoonfuls of sugar,
+  2  tablespoonfuls of lemon juice.
+
+Use a large teapot, rinsing it out with boiling water, then place the
+tea in the pot and pour a pint and a half of boiling water over. Allow
+to stand for five minutes, and strain off. Cool, add the sugar and the
+lemon juice and freeze to a mush. Serve in sherbet glasses with a mint
+leaf, if mint is in season.
+
+
+PINEAPPLE FRAPPÉ
+
+  1 pineapple,
+  1 cupful of sugar,
+  1 lemon,
+  1 quart of water.
+
+Peel the pineapple, remove the “eyes,” and holding the pines in the
+left hand slash both ways,—up and down, as well as across,—then cut
+away from the stalk-like center. One may crush more thoroughly by
+putting through a food chopper, or by using a large wooden spoon.
+Extract as much juice as possible, and add to the sugar and lemon
+juice. Stir, add the water, which should be boiling. Allow to cool,
+freeze until a mush, and serve. Remember always that a frappé is
+_right_ when it is just at the pouring stage, and not frozen a bit
+harder.
+
+
+STRAWBERRY FRAPPÉ
+
+  1  quart of strawberries,
+  1  lemon,
+  1  quart of water,
+  1½ cupfuls of sugar.
+
+Crush the strawberries, press through a fine sieve, add the sugar and
+lemon juice; add the water, which should be boiling. Set aside to cool;
+pour into the freezer and freeze, until a soft pourable mush. Serve in
+tall champagne glasses and top with a selected strawberry.
+
+
+COFFEE FRAPPÉ
+
+    Whipped cream,
+  2 level tablespoonfuls of powdered coffee,
+  1 cupful of boiling water,
+  2 teaspoonfuls of sugar,
+    Shaved ice.
+
+Powder the coffee, put in the bag of a drip pot and pour the cupful of
+boiling water over it. Allow this to drip, add the sugar and stir until
+dissolved. Put into the refrigerator and when ready to serve, pour two
+tablespoonfuls over the shaved ice in the sherbet glass. The glass
+should be about three-quarters full, which allows space for the coffee.
+Top with a generous spoonful of whipped cream.
+
+
+                          EASILY MADE FRAPPÉS
+
+It may not be known to all housekeepers that fruit syrups may be
+purchased at very reasonable prices from the better grocers, but it is
+true, and with these syrups and shaved ice a frappé may be made in a
+minute.
+
+
+RASPBERRY FRAPPÉ
+
+  Shaved ice,
+  Raspberry syrup.
+
+Fill the sherbet glasses about three-quarters full with finely shaved
+ice, and pour over it two tablespoonfuls of raspberry syrup. Serve at
+once.
+
+
+STRAWBERRY FRAPPÉ
+
+  Shaved ice,
+  Strawberry syrup.
+
+If one owns a supply of attractive glasses, one can always make drinks
+_look_ differently at least, and one’s appetite is always grateful for
+a change, even a change in the type of glasses used.
+
+I would suggest if one has tall thin glasses of the type of parfait
+glasses, using them for a change.
+
+Fill until about a quarter way from the top with shaved ice, and pour
+over four tablespoonfuls of strawberry syrup. Serve immediately.
+
+
+GRENADINE FRAPPÉ
+
+    Shaved ice,
+    Grenadine,
+  ½ teaspoonful of lemon juice.
+
+Use a long stemmed, tall glass, filling it three-quarters full with
+shaved ice. Over this pour four tablespoonfuls of grenadine in which
+the lemon juice has been mixed.
+
+
+MOCK CHAMPAGNE FRAPPÉ
+
+  1 quart of sweet cider,
+  1 pint of carbonated water.
+
+Pour into a freezer and freeze until about half frozen, or until a
+mush. Serve in champagne glasses.
+
+
+                           ECONOMICAL FRAPPÉS
+
+There are many times when a small amount of juice from either canned or
+preserved fruits is left from the table serving, although all the fruit
+may have been used, and there is no reason why this juice should not be
+used to good advantage in frappés. One should remember always that the
+syrup from preserved fruits is much heavier, and in consequence would
+be somewhat too sweet to use as it came from the fruit unless a little
+acid were added to it. So, when using the syrup of preserves add lemon
+juice and the frappé will be much more acceptable and refreshing.
+
+
+PEACH FRAPPÉ
+
+    Shaved ice,
+  1 teaspoonful of lemon juice,
+  2 tablespoonfuls of syrup from preserved peaches.
+
+Use a sherbet glass and fill three-quarters full with shaved ice; pour
+over this the syrup from the peaches which should have been mixed with
+the lemon juice. Serve as soon as prepared.
+
+
+CHERRY FRAPPÉ
+
+If the cherries have been canned with a thin syrup it may be used just
+as it is taken from the fruit. It will need neither sugar nor lemon
+juice.
+
+    Shaved ice,
+  3 tablespoonfuls of cherry juice.
+
+Fill the sherbet glass three-quarters full of ice and pour over the
+juice or light syrup from the canned cherries. Serve immediately.
+
+
+
+
+              II—FRUIT PUNCHES, FRUIT CUPS AND FRUIT BOWLS
+
+
+The art of mixing a satisfying punch is not at all as mystifying as it
+is often thought to be. To mix enough for a number of guests one should
+own a punch bowl, and while one may spend almost any amount of money
+on such a thing, there are very inexpensive pressed glass bowls to be
+purchased. It is always advisable to select the very plainest style one
+can find. One of the better pressed glass bowls is in the desirable
+colonial pattern and will be found to be most satisfactory.
+
+
+APPLEBLOOM PUNCH
+
+  1 pint of sweet cider,
+  1 pint of Apollinaris,
+  1 pint of white grape juice,
+    Ice.
+
+Place a square of ice in the punch bowl and pour the sweet cider and
+white grape juice over it, allow this to become very cold, and last
+pour the Apollinaris over. Serve in low punch glasses.
+
+
+BRISTOL PUNCH
+
+  1 quart of boiling water,
+  2 tablespoonfuls of tea,
+  6 sprays of fresh mint,
+  1 cupful of sugar,
+  2 lemons,
+  1 quart of sparkling apple juice (commercial).
+
+Crush the mint, add the tea and pour the boiling water over, allowing
+it to stand for five minutes. Strain and cool, add the sugar and the
+lemons, which should have been washed and sliced very thin. Add two
+cupfuls of cracked ice to this and allow it to chill. When ready to
+serve place a square of ice in the punch bowl and strain the liquid
+over; add a cupful of red raspberries and a quart of commercial cider
+of the sparkling type. This is readily obtainable at a first class
+grocer’s.
+
+Serve in tall glasses.
+
+
+DÉBUTANTE PUNCH
+
+  3 lemons,
+  2 oranges,
+  6 sprays of mint,
+  1 quart of grape juice,
+  1 pint of carbonated water,
+  ½ pint of tea (green),
+  1 cupful of sugar,
+  1 pint of water.
+
+To a half teaspoonful of green tea use a half pint of boiling water;
+allow to infuse for five or six minutes, strain and cool. Extract the
+juice from the lemons, add the sugar and water and mix with the cooled
+tea. Prepare a punch bowl by placing a piece of ice in the center; pour
+the tea and lemon mixture over and add two oranges peeled and cut into
+halves and slices, then the mint, crushing the leaves before using.
+Allow this to stand for a few minutes and pour in the grape juice, and
+last, the carbonated water. The punch should be served as soon as ready.
+
+
+CIDER PUNCH
+
+  2 quarts of sweet cider,
+  ½ pint of loganberry juice,
+  3 lemons,
+  3 oranges,
+  2 cupfuls of sugar,
+  3 pints of carbonated water.
+
+As loganberry juice is tart more sugar is seemingly needed than when
+grape juice is used, but it is far better to err on the other side and
+serve a punch too tart rather than too sweet. It is always wise to
+taste any drink one is preparing.
+
+Peel the lemons and extract the juice, extract the juice from two of
+the oranges and mix with the Loganberry juice and sugar and pour into
+the punch bowl, in which a large piece of ice should have been placed.
+Slice the third orange very thin and place in the bowl. Pour the
+carbonated water over all and the punch is ready to serve.
+
+
+GINGER ALE PUNCH
+
+  1  cupful of sugar,
+  1½ cupfuls of tea,
+  1  cupful of orange juice,
+  1  pint of ginger ale,
+  1  pint of Apollinaris,
+  ¼  cupful of lemon juice,
+     Ice.
+
+Pour one cupful and a half of boiling water over a level teaspoonful
+of tea and allow to infuse for five minutes; strain and pour over the
+sugar, stir and allow to cool. When cool add the fruit juices; place
+a small block of ice in the punch bowl and pour the liquid over. Just
+before serving add the ginger ale and the Apollinaris and float several
+thin slices of orange.
+
+
+GRENADINE PUNCH
+
+   1 quart of water,
+   1 quart of carbonated water,
+   ½ cupful of grenadine,
+   4 lemons,
+   2 oranges,
+  12 large strawberries,
+   1 cupful of sugar,
+     Ice.
+
+Extract the juice from both the lemons and oranges and mix with the
+sugar; allow this to stand on the ice until ready to serve, then mix
+with the water. Place a square of ice in the punch bowl and pour the
+mixture over it; stir in the grenadine and add the strawberries, and
+last add the carbonated water. Serve immediately.
+
+
+LOGANBERRY PUNCH
+
+  1  pint of loganberry juice,
+  1  quart of water,
+  4  lemons,
+  1½ cupfuls of sugar,
+  1  pint of Apollinaris.
+
+Extract the juice from the lemons and add to the loganberry juice and
+sugar, stirring well; add the water and pour over a square of ice in
+the punch bowl. When ready to serve pour in the Apollinaris, and serve
+at once.
+
+
+BERKSHIRE FRUIT PUNCH
+
+  1 quart of Apollinaris,
+  1 cupful of lemon juice,
+  1 cupful of orange juice,
+  1 pineapple, grated,
+  2 cupfuls of selected strawberries,
+  2 cupfuls of strong tea,
+  2 cupfuls of sugar,
+  1 orange cut into very thin slices,
+  1 cupful of Maraschino cherries,
+    Ice water.
+
+Boil the sugar and two cupfuls of water until syrup-like, and add the
+lemon and orange juice. Grate the pineapple and hull the strawberries;
+make the tea by pouring two cupfuls of boiling water over one and a
+half teaspoonfuls of tea, allowing it to infuse for six minutes. Mix
+the syrup, fruit juices, tea and grated pineapple, and add two quarts
+of iced water; stir well and pour over a square of ice in the punch
+bowl. Add the orange, sliced very thin and cut into halves, and the
+strawberries. When ready to serve pour the Apollinaris over all and
+serve at once.
+
+If strawberries are out of season, use Malaga grapes, cut in two and
+seeded.
+
+An ideal decoration is to use grapes in bunches, hanging them around
+the edge of the bowl. Use white and blue grapes, or red and white;
+separating them with grape leaves if they are obtainable.
+
+
+HONEY BLOSSOM PUNCH
+
+   1 cupful of honey,
+   1 cupful of sugar,
+   1 quart of water,
+   2 lemons,
+  12 oranges,
+   1 pineapple,
+  24 strawberries;
+     Ice,
+     Carbonated water.
+
+Boil the honey, sugar, two cupfuls of water and the grated rind or zest
+of one orange together for five minutes. Allow to cool and add the
+other two cupfuls of water and the juice of the oranges and lemons;
+stir and pour over a block of ice in the punch bowl. Add the grated
+pineapple and the strawberries, which should have been hulled. When
+ready for service add the carbonated water, using a quart.
+
+
+COLUMBIA PINEAPPLE PUNCH
+
+  1 pint of sweet cider,
+  1 pineapple,
+  2 oranges,
+  4 slices of cucumber,
+  2 cupfuls of selected strawberries,
+  1 banana,
+    Ground cinnamon,
+    Apollinaris,
+  1 cupful of sugar.
+
+Shred into very small pieces the edible part of a very ripe pineapple
+and add the oranges sliced very thin, the cucumber slices and the
+strawberries cut into halves, one banana cut into dice and a generous
+cupful of sugar. Stir these together with a pint of iced water and
+allow to stand for a half hour on the ice. Remove the cucumber slices,
+add a quarter-teaspoonful of ground cinnamon; add the cider and last,
+the Apollinaris. Serve at once.
+
+The most satisfactory glasses to use would be tall slim glasses,
+serving a long handled spoon—an iced-tea-spoon will do—with each
+service so that the fruit may be eaten.
+
+
+PUNCH À LA PARISIENNE
+
+  1 pound of pulverized sugar,
+  6 lemons,
+  6 oranges,
+  1 small pineapple,
+  ½ pound of malaga grapes, skinned and seeded,
+  ½ pint bottle of Maraschino cherries,
+  2 quarts of grape juice,
+  2 quarts of Apollinaris,
+  2 quarts of ginger ale,
+    Ice.
+
+Use a large punch bowl; into which put an eight inch cube of ice; over
+which pour the following mixture; the juice of six lemons, which
+should have been peeled before squeezing, the juice of six oranges,
+sugar, and grape juice; stir to dissolve the sugar and add the shredded
+pineapple, maraschino cherries and the peeled and seeded grapes. Do not
+allow this to stand, but pour the ginger ale and Apollinaris over and
+serve immediately. If the punch seems too thick, a pint of water or
+more may be added without detriment.
+
+
+CHOCOLATE PUNCH
+
+This is an individual punch, and should be made in a shaker.
+
+  ⅓ cupful of chocolate extract,
+  1 teaspoonful of sugar,
+  1 egg,
+    Ice,
+    Milk to fill glass.
+
+Place all the ingredients in a cocktail shaker and shake well; strain
+into a tall thin glass and serve.
+
+
+MILK PUNCH
+
+  1 cupful of milk,
+  ¼ cupful of strawberry syrup,
+  1 teaspoonful of sugar,
+  1 egg,
+    Ice.
+
+Put all the ingredients into a shaker and shake thoroughly, strain into
+a tall glass and serve at once.
+
+
+VANILLA MILK PUNCH
+
+  1¼ cupfuls of milk,
+  ½  teaspoonful of vanilla,
+  1  teaspoonful of sugar,
+  1  egg,
+     Ice.
+
+Place all the ingredients in a cocktail shaker and shake well; strain
+into a tall glass, sprinkle with a little nutmeg and serve at once.
+
+
+ORANGE COUNTY PUNCH
+
+  1  egg,
+  1  lemon,
+  1  teaspoonful of sugar,
+  1¼ cupfuls of sweet cider,
+     Cracked ice,
+     Carbonated water.
+
+Put the egg, juice of the lemon, sugar, cider and ice in a cocktail
+shaker and shake for a minute or two, strain into a tall glass and fill
+with carbonated water. It were best to use a syphon.
+
+
+POPULAR PINEAPPLE PUNCH
+
+  1 pineapple,
+  3 oranges,
+  2 lemons,
+  1 cupful of sugar,
+  1 cupful of home-made raspberry syrup,
+  1 quart of white grape juice,
+  1 quart of ginger ale,
+    Ice,
+    Cherries,
+    Water.
+
+Extract the juice from the oranges and lemons, and mix with the
+raspberry syrup and the sugar; grate the pineapple and add to the
+foregoing mixture, adding enough iced water to make a full pint. Allow
+this to stand for ten minutes, arrange a square of ice in a punch bowl
+and pour the mixture over, adding the grape juice and ginger ale just
+at serving time.
+
+
+MOCK CLARET PUNCH
+
+  1 quart of grape juice,
+  4 lemons,
+  1 cupful of sugar,
+  1 stick of cinnamon,
+  1 quart of water.
+
+Extract the juice from the lemons and add the sugar and stick of
+cinnamon, allowing this to stand on the ice for an hour. At the
+expiration of that time add the water and grape juice; pour over a
+block of ice in the punch bowl and serve. (It were well to remove the
+stick of cinnamon before serving, however.)
+
+
+MOCK CRÉOLE CLARET PUNCH
+
+  2½ quarts of grape juice,
+  1  pint of lemon juice,
+  1½ quarts of Apollinaris,
+  1  pound of sugar,
+  2  sliced lemons,
+     Water,
+     Ice.
+
+Mix the grape juice, lemon juice, sugar and enough water to thin to
+please the taste of the hostess. Stir until the sugar is dissolved,
+and pour over a block of ice in the punch bowl. To this add the thinly
+sliced lemons and last, the Apollinaris.
+
+
+STRAWBERRY PUNCH
+
+  3  quarts of strawberries,
+  2  quarts of carbonated water,
+  1  dozen lemons,
+  2  pineapples,
+  1  pound of sugar (more if desired),
+  1½ quarts of white grape juice,
+     Ice,
+     Selected strawberries.
+
+Extract the juice from the lemons, shred and crush one pineapple and
+extract the juice, shred the second pineapple very fine, crush the
+strawberries (reserving a dozen large ones) and press through a fine
+sieve; mix the fruit juices with the sugar and white grape juice and
+allow to chill on the ice. Prepare a square of ice in the punch bowl
+and pour this mixture over it, add the second shredded pineapple and
+the selected strawberries, and pour over all the carbonated water.
+Serve at once.
+
+
+STAUNTON FRUIT PUNCH
+
+  1 grape fruit,
+  1 cupful of raspberry syrup (home-made or commercial),
+  4 lemons,
+  1 quart of white grape juice,
+  1 pint of ginger ale,
+  1 quart brick of orange ice,
+  1 cupful of sugar,
+    Ice.
+
+Extract the juice from the grape fruit and lemons and stir in the sugar
+and the raspberry syrup, add one quart of iced water and stir until the
+sugar is dissolved. Place a block of ice in the center of the punch
+bowl; pour the mixture over, add the grape juice and ginger ale, and
+then just as it is ready to be served place a brick of orange water ice
+in the center. Serve immediately.
+
+It might seem that it would be necessary to stir the water ice in, but
+it is not, as quite enough is gathered by the ladle.
+
+
+FLORIDA PUNCH
+
+  12 oranges,
+   2 lemons,
+   1 pineapple,
+   1 brick of raspberry water ice,
+   ½ cupful of sugar (more if liked),
+   1 pint of Apollinaris,
+     Water,
+     Ice.
+
+Extract the juice from the oranges and lemons, grate the pineapple and
+mix well with the sugar. Add a quart and a pint of iced water, and set
+on the ice for a half hour. Place a square of ice in the punch bowl and
+pour the mixture over it. Allow it to stand for ten minutes, add the
+Apollinaris and then the raspberry ice. Serve as soon as the water ice
+is added.
+
+Small pieces of thinly sliced orange add to the attractiveness of the
+punch.
+
+
+FRESH MINT PUNCH
+
+  12  sprays of fresh mint,
+   3  lemons,
+   6  oranges,
+   ¾  cupful of sugar,
+   1½ quarts of ginger ale,
+   1  pint of sweet cider,
+   1  pint of iced water,
+      Ice,
+      Vegetable color.
+
+Crush the mint, extract the juice from the oranges and the lemons, add
+the sugar and water, stirring until the sugar is dissolved. Place this
+in a punch bowl and arrange a square of ice in the center. Pour over
+this the cider and ginger ale, to which add enough green vegetable
+color to make the punch a good shade of green when stirred in.
+
+
+MOCK CHAMPAGNE PUNCH
+
+  1 quart of sparkling cider,
+  1 quart of white grape juice,
+  4 lemons,
+  ½ cupful of sugar,
+  1 pint of ginger ale,
+  1 pint of iced water,
+    Ice.
+
+There is to be purchased in the market now a commercial apple juice,
+which is carbonated, and this should be used unless one has made the
+sparkling cider at home.
+
+Extract the juice from the lemons and add the sugar and water; stir
+until the sugar is dissolved: add the grape juice. Place a block of
+ice in a punch bowl and pour this mixture over it, and then add the
+sparkling cider and the ginger ale.
+
+
+PUNCHES FROM SYRUPS
+
+Delicious punches may be made from syrups, whether home-made or
+commercial, whether made as syrups for this purpose or the fruit syrups
+from preserves, or the medium syrups from the cold-pack canning.
+
+Very often there is more syrup or juice than is needed for table
+service in a jar of berries, and this juice may be used at once, or a
+little more sugar added, reheated, placed in cans, sealed and put away
+for later use.
+
+For instance; if a can of strawberries is opened and found to have more
+juice than usual, pour off the surplus and use at once, or add enough
+sugar to make a thicker syrup,—which amount will have to be determined
+by the amount of juice,—and re-can and store.
+
+
+STRAWBERRY-LEMON PUNCH
+
+  2 cupfuls of strawberry syrup,
+  3 lemons,
+  2 teaspoonfuls of strawberry extract,
+  ¾ cupfuls of sugar,
+  1 pint of water,
+  1 quart of carbonated water.
+
+Extract the juice from the lemons by using a glass extractor and add
+the sugar, allowing this to stand for a half hour. Add the water,
+strawberry syrup and extract and pour this over a block of ice in the
+punch bowl. Just before serving add the carbonated water.
+
+
+METROPOLITAN RASPBERRY PUNCH
+
+For this punch either the commercial or home-made syrup may be used.
+
+  2 cupfuls of raspberry syrup,
+  2 lemons,
+  ½ cupful of sugar,
+  1 pint of water,
+  1 pint of ginger ale,
+  1 pint of Apollinaris.
+
+Mix the sugar with the lemon juice, and allow it to stand for a half
+hour on ice if possible, then add the water and the raspberry syrup;
+stir well and pour over a square of ice in the punch bowl. At serving
+time add the ginger ale and the Apollinaris. Serve immediately.
+
+
+PLUM PUNCH
+
+  2 cupfuls of plum syrup,
+  3 lemons,
+  1 small pineapple,
+  ¾ cupful of sugar,
+  1 quart of Apollinaris,
+  1 pint of grape juice,
+  1 pint of water.
+
+Extract the juice from the lemons and add the sugar and the plum syrup;
+stand on ice to chill, and grate the pineapple. Mix the lemon juice,
+sugar, plum syrup, water, grape juice and the grated pineapple together
+and pour over a block of ice in the punch bowl. When ready to serve add
+the Apollinaris. Serve immediately.
+
+
+FAIRY PUNCH
+
+  ½ cupful of lime syrup,
+  ½ cupful of raspberry syrup,
+  ½ cupful of strawberry syrup,
+  ½ cupful of pineapple syrup,
+  2 oranges,
+  2 lemons,
+  ⅓ cupful of sugar,
+  1 quart of raspberry water ice,
+  1 pint of ginger ale,
+  1 pint of water,
+  1 quart of carbonated water,
+    Ice.
+
+Extract the juice from the lemons and the oranges and mix with the
+sugar; add the lime, raspberry, strawberry and pineapple syrups, and
+stir in the water; pour this mixture over a square of ice in the punch
+bowl and add the ginger ale and the carbonated water. Slip the square
+of raspberry water ice into the center of the bowl and serve at once.
+
+
+CUP DE LUXE
+
+  1 pint of white grape juice,
+  1 pint of cider,
+  1 pint of Apollinaris,
+  ⅓ cupful of grenadine,
+    Ice,
+    Mint,
+    Strawberries,
+    Pineapple,
+    Cherries.
+
+Serve in a tall, straight glass pitcher and mix in the following
+manner; mix the cider, grape juice and grenadine, pour into
+the pitcher, add a pint of cracked ice, stir and add the mint,
+strawberries, cherries and half of a small pineapple shredded finely.
+Pour in the Apollinaris when ready to serve and not before. Serve in
+tall thin glasses.
+
+
+CIDER CUP
+
+  1 quart of sweet cider,
+  ½ pint of white grape juice,
+  1 pint of carbonated water,
+    Mint,
+    Skinned and seeded malaga grapes,
+    Shredded pineapple.
+
+Mix the cider and grape juice and pour over a pint of crushed or
+cracked ice; add a quarter of a pineapple finely shredded and the
+malaga grapes, and when ready to serve pour in the carbonated water.
+
+
+LOGANBERRY CUP
+
+  1 pint of loganberry juice,
+  1 pint of iced water,
+  1 pint of cider,
+  1 pint of carbonated water,
+    Cherries,
+    Strawberries,
+    Mint,
+    Sugar.
+
+Mix the loganberry juice, water, and cider and pour into the pitcher
+over a pint of cracked ice; add a little sugar if necessary as
+loganberry juice is very tart,—and then put in the fruit and last, add
+the carbonated water. Serve in tall straight-sided glasses.
+
+
+ROSE-MINT CUP
+
+   ⅓ cupful of grenadine,
+   3 teaspoonfuls of rose extract,
+   1 quart of white grape juice,
+   1 pint of ginger ale,
+   1 pint of water,
+  12 sprays of mint,
+     Ice.
+
+Crush the mint slightly and put into the pitcher with a pint of cracked
+ice; mix grenadine, rose extract, grape juice and water and pour over
+the mint and ice. Add the ginger ale and serve at once.
+
+
+KAATERSKILL CUP
+
+  1 pint of tea infusion,
+  1 pint of ginger ale,
+  1 pint of carbonated water,
+  ¼ cupful of raspberry syrup,
+  1 large spray of mint,
+  ¼ small pineapple shredded,
+    Ice.
+
+Make the tea by pouring one pint of boiling water over two teaspoonfuls
+of tea—green or English Breakfast, as preferred—and allow it to infuse
+for six minutes, then strain. Allow to chill, and add to the raspberry
+syrup. Put a pint of cracked ice in a tall pitcher, crush the mint, and
+place that and the shredded pineapple with the ice, covering with the
+tea and raspberry mixture. When ready to serve add the ginger ale and
+carbonated water.
+
+
+WHITE GRAPE JUICE CUP
+
+  1 quart of white grape juice,
+  1 pint of ginger ale,
+  1 pint of Apollinaris,
+  ¼ cupful of pineapple syrup,
+    Mint.
+
+Mix the grape juice and the pineapple syrup and pour over a pint of
+cracked ice in a tall pitcher. Crush the mint slightly and add that to
+the mixture. At serving time add the Apollinaris and ginger ale. Use
+tall slim glasses, or narrow goblets.
+
+
+MINT-LOGANBERRY CUP
+
+   1 pint of loganberry juice,
+   1 quart of carbonated water,
+  12 sprays of mint well crushed,
+   2 teaspoonfuls of lime syrup,
+     Ice.
+
+Crush the mint, and place in a pitcher with a pint of cracked ice. Add
+the loganberry juice, lime syrup and the carbonated water and serve at
+once.
+
+
+AYLESFORD FRUIT CUP
+
+  1 pint of grape juice,
+  1 pint of sweet cider,
+  1 pint of Apollinaris,
+  ¼ pineapple shredded,
+  1 cupful of selected strawberries,
+  2 tablespoonfuls of preserved cherries,
+  6 sprays of mint,
+    Ice.
+
+Shred the pineapple very fine, crush the mint slightly and place in a
+tall glass pitcher with a pint of cracked ice. Pour the grape juice and
+cider over this, add the strawberries and cherries and last, pour in
+the Apollinaris. Serve immediately in tall straight-sided glasses.
+
+Be sure to serve a generous spoonful of fruit with each service. A long
+handled spoon will aid in eating the fruit in comfort.
+
+
+CANTON CUP
+
+  1 pint of tea infusion,
+  1 quart of ginger ale,
+  2 lemons,
+  2 tablespoonfuls of preserved ginger and the syrup,
+  1 cupful of pitted cherries (white, if possible),
+    Ice,
+    Sugar.
+
+Chop the ginger until very fine; extract the juice from the lemons and
+mix with the chopped ginger and a tablespoonful of the syrup from the
+preserves, and a half cupful of sugar. Stand on the ice for a half hour
+and pour over a pint of cracked ice in a pitcher. When ready to serve
+add the tea (either green or Ceylon) and the ginger ale. Last, add the
+cherries and serve.
+
+
+CUP À LA MEDLEY
+
+  1 pint of rice water,
+  1 cupful of sugar,
+  2 lemons,
+  2 oranges,
+  1 stick cinnamon,
+  4 cloves,
+  1 allspice,
+  ½ cupful of seeded raisins,
+  1 pint of ginger ale,
+  1 quart of carbonated water,
+    Grated rind of one lemon,
+    Ice.
+
+This recipe gives the housekeeper an opportunity to use the water in
+which rice is boiled, and which is usually thrown away.
+
+Make a syrup by boiling one pint of rice water, one cupful of sugar,
+the grated rind of one lemon, one stick of cinnamon, four cloves,
+and one cupful of raisins together for ten or twelve minutes. Strain
+carefully and chill. When ready to serve pour into a tall pitcher in
+which a pint of cracked ice has been placed; add two oranges thinly
+sliced and pour over this the carbonated water and ginger ale. Serve
+immediately.
+
+
+FLORIDA WEST COAST CUP
+
+  3 oranges,
+  1 lemon,
+  ½ small pineapple,
+  2 kumquats,
+  1 pint of carbonated water,
+  1 quart of water,
+  ¾ cupful of sugar,
+    Ice.
+
+Peel and shred the pineapple, saving all the juice; extract the juice
+from the oranges and the lemon. Boil one cupful of water and the sugar
+for six minutes and allow to cool. Mix the syrup thus made with the
+juices of the fruits, and pour into a tall slim glass pitcher; add the
+kumquats thinly sliced and the remaining pint and a half of water. Add
+a pint of cracked ice and the carbonated water. Stir well and serve at
+once.
+
+
+FRUIT BOWL
+
+  1 ripe pineapple,
+  1 pound of powdered sugar,
+  4 quarts of white grape juice,
+  1 quart of sparkling cider,
+  1 pound of block sugar,
+    Ice.
+
+Peel the pineapple and cut into thin slices; place in a large bowl and
+cover with the powdered sugar; cover the bowl and allow to stand for
+ten or twelve hours. Add the grape juice and the block sugar and stand
+on ice. Just before serving add the sparkling cider.
+
+
+APPLE BOWL
+
+   1 pound of powdered sugar,
+  12 apples, red and juicy,
+   ¼ cupful of grenadine,
+   2 quarts of white grape juice,
+   1 quart of sparkling cider,
+   1 quart of ginger ale,
+     Ice.
+
+Peel the apples (winesaps are excellent apples to use) core them and
+slice very thin. Place in a large bowl and cover with the sugar, cover
+and allow to stand on ice for ten hours. Pour the grenadine and grape
+juice over this and allow this to stand for two hours longer. Strain
+through a flannel into a punch bowl and add the cider, ginger ale and a
+pint of cracked ice. Serve immediately.
+
+
+BADMINTON BOWL
+
+  ½ a medium sized cucumber,
+  6 ounces of powdered sugar,
+  ⅛ teaspoonful of grated nutmeg,
+  1 quart of grape juice,
+  1 quart of Apollinaris,
+    Ice.
+
+Peel carefully and cut into thin slices the half cucumber; place in a
+bowl and sprinkle with the sugar and nutmeg. Allow this to stand for
+ten minutes and add the grape juice. Place this on ice for a half hour;
+strain, add the Apollinaris and serve at once.
+
+
+CARDINAL BOWL
+
+  4  oranges,
+  1½ pounds of block sugar,
+  1  quart of white grape juice,
+  1  pint of carbonated water,
+     Ice.
+
+Grate the rind of two oranges, and squeeze the juice of four over
+the block sugar and add a quart of white grape juice: allow this to
+stand on the ice for a half hour, strain through a flannel and add the
+carbonated water. Serve this in a punch bowl, being sure to serve it as
+soon as the carbonated water is added.
+
+
+BIRMINGHAM BOWL
+
+  8 oranges,
+  1 pound of block sugar,
+  3 quarts of white grape juice,
+  1 quart of ginger ale,
+  1 pint of purple grape juice,
+  2 sticks of cinnamon,
+    Ice.
+
+Peel the outer skin of two of the oranges and add one quart of white
+grape juice and two sticks of cinnamon, allowing this to stand on ice
+for three hours and then strain. Extract the juice from eight oranges
+and pour over the sugar. Allow the sugar to melt, mix with the strained
+grape juice, add the remaining grape juice, both purple and white, mix
+and at serving time add the ginger ale.
+
+
+ENGLISH CIDER BOWL
+
+  ½ pint of green tea infusion,
+  ¼ pound of block sugar,
+  1 quart of sweet cider,
+  1 pint of ginger ale,
+  2 slices of fresh cucumber,
+  3 sprays of thyme,
+  1 sage leaf,
+    Ice.
+
+Make the tea infusion by pouring a half pint of boiling water over a
+teaspoonful of green tea allowing it to stand for six minutes; strain
+and pour into a bowl with the block sugar, cider, cucumber, thyme and
+sage. Allow this to stand on the ice for a half hour, strain and add
+the ginger ale and a pint of shaved ice. Serve as soon as the ginger
+ale is added.
+
+
+SPARKLING CIDER BOWL
+
+  1 orange,
+  1 lime,
+  3 slices of cucumber,
+  1 sage leaf,
+  3 sprigs of balm,
+  ¼ cupful of grenadine (4 tablespoonfuls),
+  1 quart of plain sweet cider,
+  1 quart of sparkling cider,
+  ½ pound of block sugar,
+    Ice.
+
+Peel an orange very thin, reserve the orange and put the peeling into a
+cupful of boiling water and allow it to remain a half hour. Strain this
+into a bowl and add the grenadine, sugar, balm, sage and sweet cider;
+place on ice for a half hour and again strain. Add the juice of the
+orange and lime, a pint of cracked ice and the sparkling cider; serve
+immediately.
+
+
+LOGANBERRY BOWL
+
+  1 orange,
+  ½ cucumber,
+  ½ pound of powdered sugar,
+  1 spray of mint,
+  1 quart of loganberry juice,
+  1 quart of iced water,
+  1 quart of ginger ale,
+    Ice.
+
+Peel the orange, cut it into thin slices, slice the half cucumber very
+thin and place all in a bowl, including the orange peeling; add the
+sugar, loganberry juice, and mint, and allow to stand on ice for a half
+hour. At the end of that time add the iced water, stir and strain.
+
+When ready to serve add the ginger ale.
+
+
+
+
+      III—COCKTAILS, HIGHBALLS, FIZZES, COBBLERS, SOURS AND JULEPS
+
+
+                        NON-ALCOHOLIC COCKTAILS
+
+As the mission of a cocktail is to be an appetizer, it should be served
+at the beginning of a meal. It may be made of fruits, of vegetables,
+of both fruits and vegetables, or of liquids, as one wishes. Most
+cocktails served at the home table will doubtless be made of fresh
+fruits, but the housekeeper will find that there are a number of
+combinations of fruits and vegetables which will be quite acceptable to
+her family and guests.
+
+There are several things to remember when making a cocktail; one of
+which is, always use attractive glasses and be sure that they shine.
+Have the ingredients quite cold and by no means make them too sweet,
+for if they lose the tartness, the best effect is lost.
+
+The more attractive the cocktail _looks_, the more appetizing it will
+prove to be.
+
+
+CUCUMBER COCKTAIL
+
+For individual portion use the following:
+
+  2 tablespoonfuls of peeled, chopped cucumber,
+  ½ teaspoonful of grated horse-radish,
+  ¼ teaspoonful of chopped onion,
+  1 teaspoonful of chopped celery,
+  ½ teaspoonful of chopped radish (not peeled),
+    Salt,
+    French dressing,
+    Paprika.
+
+Chop the cucumber, celery, onion and radish; mix with the horse-radish,
+and salt to taste. Drain and mix with a little French dressing, place
+in either sherbet or cocktail glasses, which have been chilled, and
+serve very cold. Berry forks, oyster forks, or small salad forks are
+best to use for vegetable cocktails.
+
+
+TOMATO COCKTAIL
+
+For individual portion use:
+
+  2 tablespoonfuls of minced tomato,
+  2 tablespoonfuls of aspic jelly, cut into dice,
+  ¼ teaspoonful of chopped chives,
+  2 tablespoonfuls of chopped celery,
+    French dressing,
+    Green peppers.
+
+Remove the tops from as many peppers as are needed, remove the seeds
+and membrane and place on ice to chill. Cut the aspic jelly into dice,
+mince the tomato and chop the celery and chives, mix and drain. Use
+only enough French dressing to mix well. Serve very cold.
+
+
+PEACH COCKTAIL
+
+For each portion use:
+
+  1 peach,
+  4 drops of lemon juice,
+  3 Maraschino cherries,
+  3 tablespoonfuls of raspberry syrup,
+    Ice.
+
+Drop the ripe peach in hot water for one minute, remove the skin and
+chill the peach. Cut into small pieces, add the Maraschino cherries cut
+into quarters, and mix with a tablespoonful of shaved ice and three
+tablespoonfuls of raspberry syrup, either home-made or commercial.
+Serve very cold. Use a spoon with a fruit cocktail.
+
+
+ORANGE COCKTAIL
+
+For each service use:
+
+  ½ orange,
+  ⅓ banana,
+  3 Maraschino cherries,
+  6 drops of lemon juice,
+  3 tablespoonfuls of strawberry syrup,
+    Ice.
+
+After peeling the orange and banana, cut into small pieces, quarter the
+cherries, mix with a tablespoonful of shaved ice, the strawberry syrup
+and lemon juice and serve in sherbet glasses. Use a spoon with this
+cocktail. Serve very cold.
+
+
+STRAWBERRY COCKTAIL
+
+For each service use:
+
+  8 selected strawberries,
+  6 Malaga grapes,
+  1 tablespoonful of grenadine,
+  1 tablespoonful of cherry syrup,
+    Ice.
+
+Hull the strawberries, peel the grapes and remove the seeds, cutting
+the grapes in two; mix with a tablespoonful of shaved ice, the
+grenadine and the cherry syrup. Syrup from home-made preserves may be
+used or one may use commercial syrup. Serve thoroughly chilled.
+
+A sherbet glass will be found most satisfactory for this cocktail.
+
+
+WATERMELON COCKTAIL
+
+  ⅓ teaspoonful of chopped mint,
+  4 tablespoonfuls of white grape juice,
+    Watermelon cubes to fill the glass,
+    Ice.
+
+Select the heart of the watermelon and cut it into small cubes; chop
+a few leaves of mint (about an eighth teaspoonful) and sprinkle over.
+Cover with a tablespoonful of shaved ice and add the white grape juice.
+Serve very cold.
+
+
+CANTALOUPE COCKTAIL
+
+  3 preserved or fresh cherries,
+  3 tablespoonfuls of orange juice,
+  1 tablespoonful of shaved ice,
+    Rounds of cantaloupe to fill the glass.
+
+Cut balls from a ripe cantaloupe, using a vegetable cutter; place them
+in the serving glass: add the cherries, cut into small pieces, the ice
+and the orange juice. Serve thoroughly chilled.
+
+
+MALAGA COCKTAIL
+
+  ⅓ cupful of Malaga grapes,
+  6 Maraschino cherries,
+  1 tablespoonful of grenadine,
+  ⅓ cupful of orange cubes,
+  1 tablespoonful of cherry syrup,
+    Ice.
+
+Peel the grapes, cut in two and remove the seeds, peel and cut the
+orange into small dice, mix with the cherries, grenadine and cherry
+syrup. Add a tablespoonful of shaved ice and serve very cold in tall
+champagne or sherbet glasses.
+
+
+GRAPEFRUIT COCKTAIL
+
+For individual portion use:
+
+  2 sections of a large firm grape fruit,
+  4 sections of an orange,
+  6 Maraschino cherries,
+  6 Malaga grapes,
+  4 tablespoonfuls of raspberry syrup,
+    Ice.
+
+Separate the grape fruit and orange into sections and remove the
+membrane, break into small pieces—being sure to reserve the juice
+of the fruit; peel and seed the grapes, cut them in two and cut the
+cherries into pieces. Mix these with a tablespoonful of shaved ice and
+the raspberry syrup. Serve very cold.
+
+
+                    COCKTAILS MADE FROM FRUIT JUICES
+
+
+CLOVER LEAF COCKTAIL
+
+  1 cupful of orange juice,
+  ⅛ cupful of grenadine (2 tablespoonfuls),
+  1 cupful of cracked ice,
+  1 egg white.
+
+This will be quite enough for four cocktails.
+
+Place all the ingredients into a cocktail shaker, and shake vigorously
+for two or three minutes, strain into cocktail glasses, which have been
+chilled. Serve immediately.
+
+
+GOLDEN MIST COCKTAIL
+
+  1 cupful of sparkling cider or apple juice,
+  ⅓ cupful of pineapple juice,
+  1 egg white,
+  1 cupful of cracked ice.
+
+This, too, will be enough for four cocktails.
+
+Place the ingredients into a cocktail shaker, and shake well for two
+minutes—_actually_, not guessing at the time—and strain into chilled
+cocktail glasses.
+
+
+APPLEBLOW COCKTAIL
+
+  1 cupful of sparkling apple juice (commercial),
+  ⅓ cupful of ginger ale,
+  ½ teaspoonful of lime juice,
+    Ice.
+
+If fresh limes cannot be procured, use the commercial lime juice, but
+the fresh is greatly to be desired. The amount given will make four
+cocktails.
+
+Mix the lime juice, ice and apple juice and pour into a cocktail
+shaker, shaking thoroughly. When ready to serve add the ginger ale,
+replace the strainer and strain into cocktail glasses.
+
+
+ORANGEBLOSSOM COCKTAIL
+
+  1 cupful of orange juice,
+  ¼ cupful of pineapple juice,
+  1 teaspoonful of orange flower water,
+  1 tablespoonful of plain syrup,
+  1 cupful of cracked ice.
+
+Place all the ingredients into a cocktail shaker, shake hard for two
+minutes, strain into chilled cocktail glasses and serve at once.
+
+This amount should be sufficient for four cocktails.
+
+
+MARASCHINO COCKTAIL
+
+  ½ cupful of carbonated water,
+  4 Maraschino cherries,
+  ¼ cupful of the syrup from the cherries,
+  1 cupful of orange juice,
+  1 cupful of cracked ice.
+
+Pour the syrup from the cherries, the orange juice and the ice into
+a cocktail shaker. Shake well, add the carbonated water, strain into
+cocktail glasses, add a cherry to each glass and serve very cold.
+
+
+CERISE COCKTAIL
+
+  ½ cupful of cherry juice,
+  1 cupful of sparkling apple juice (commercial),
+  4 preserved cherries,
+  1 cupful of cracked ice.
+
+Put the cherry juice, which may be taken from canned red cherries, into
+a cocktail shaker with the cracked ice and the commercial apple juice
+and shake well. Strain into cocktail glasses, placing a cherry in each
+glass. Serve very cold.
+
+
+ORCHARD COCKTAIL
+
+  1 cupful of sweet cider,
+  ⅓ cupful of cherry juice,
+  ½ inch of preserved ginger,
+    Ice.
+
+Chop the ginger, mix with the cider, cherry juice (home-made or
+commercial), and ice in the cocktail shaker. Shake well and strain into
+cocktail glasses.
+
+
+SODA COCKTAIL
+
+  1 teaspoonful of powdered sugar,
+  2 dashes of Angostura bitters,
+  1 bottle club soda,
+    Ice.
+
+Put the ice, sugar and bitters into a soda glass, and pour the soda
+over. Stir with a spoon and serve.
+
+
+                               HIGHBALLS
+
+                            (non-alcoholic)
+
+Highballs made from fruit juices, ginger ales and ciders are most
+delightful and satisfying, as well as being most cooling and
+refreshing. The hostess who makes a practice of serving these will find
+her recipes in great demand.
+
+
+WHITE GRAPE JUICE HIGHBALL
+
+  1 cupful of white grape juice,
+    Carbonated water (syphon),
+    Ice.
+
+Use a highball glass; after placing a tablespoonful of cracked ice in
+the glass, pour in the grape juice; fill nearly full with carbonated
+water, using a syphon. Serve.
+
+
+GINGER ALE HIGHBALL
+
+  ½ pint of ginger ale,
+  1 teaspoonful of lime juice,
+    Ice.
+
+Put two tablespoonfuls of cracked ice in a highball glass, add the lime
+juice, which should be from fresh lime, and fill the glass with ginger
+ale. Serve.
+
+
+PURPLE GRAPE JUICE HIGHBALL
+
+  ½ pint of grape juice,
+  1 teaspoonful of plain syrup (see syrups),
+    Carbonated water (syphon),
+    Ice.
+
+Place two tablespoonfuls of cracked ice in a highball glass; pour over
+it the plain syrup and the purple grape juice; stir with a long handled
+spoon and add the carbonated water, using a syphon. Serve.
+
+
+LOGANBERRY HIGHBALL
+
+  ¼ pint of loganberry juice,
+  2 teaspoonfuls of plain syrup,
+  1 spray of mint,
+    Carbonated water,
+    Ice.
+
+Crush the mint, put it in a highball glass with the loganberry juice,
+plain syrup and two tablespoonfuls of cracked ice. Fill the glass
+nearly full with carbonated water, using a syphon. Serve immediately.
+
+
+APPLE JUICE HIGHBALL
+
+  ½ pint of sparkling apple juice (commercial),
+    Carbonated water,
+    Ice.
+
+Put two tablespoonfuls of cracked ice in a highball glass, pour over it
+the apple juice and fill with carbonated water. Serve immediately.
+
+
+GINGER-GRAPE HIGHBALL
+
+  ½ pint of white grape juice,
+    Ginger ale,
+    Ice.
+
+Put two tablespoonfuls of cracked ice in a highball glass, pour the
+grape juice over it, and add the ginger ale and serve.
+
+
+CIDER HIGHBALL
+
+  1 cupful of sweet cider,
+  ½ teaspoonful of lemon juice,
+    Ice,
+    Carbonated water.
+
+Put two tablespoonfuls of cracked ice in a highball glass, add lemon
+juice and cider and fill nearly full with carbonated water, using a
+syphon. Serve at once.
+
+
+GRENADINE HIGHBALL
+
+  ¼ cupful of grenadine,
+  ¾ cupful of sweet cider,
+    Ice,
+    Carbonated water.
+
+Put two tablespoonfuls of cracked ice in a highball glass, pour over it
+the grenadine and the cider; fill to within an inch of the top of the
+glass with carbonated water, using a syphon. Serve.
+
+
+                              FRUIT FIZZES
+
+The glass in which to serve a fizz is straight-sided, in fact a
+tumbler, holding about eight ounces. There are variations of these, but
+it is best to match the rest of the glassware used on the table.
+
+One necessary thing to remember about serving a fizz; always make
+it when it is to be drunk, not a minute sooner. _Serve as soon as
+finished._
+
+
+SILVER FRUIT FIZZ
+
+  1 tablespoonful of powdered sugar,
+  1 teaspoonful of lemon juice,
+  1 egg white,
+  ⅓ of a cupful of cracked ice,
+  ⅓ of a cupful of white grape juice,
+    Carbonated water.
+
+Put the egg white, ice, sugar, lemon juice and white grape juice in a
+shaker; shake well, strain into a fizz glass and fill nearly full with
+carbonated water. Use a syphon. Serve immediately.
+
+
+GOLDEN FRUIT FIZZ
+
+  1 tablespoonful of powdered sugar,
+  1 teaspoonful of lime juice,
+  1 egg yolk,
+  ⅓ cupful of white grape juice,
+  ⅓ cupful of cracked ice.
+
+Put the egg yolk, sugar, ice, grape juice and lime in a shaker; shake
+well, strain into a fizz glass and fill to within an inch of the top
+with carbonated water. A syphon is best.
+
+
+LEMON FIZZ
+
+  ½ lemon,
+  1 tablespoonful of powdered sugar,
+    Carbonated water,
+    Ice.
+
+Extract the juice from half a lemon; strain it into a fizz glass with a
+tablespoonful of powdered sugar and a third of a cupful of cracked ice.
+Stir and fill the glass nearly full with carbonated water. A syphon is
+by far the better thing to use.
+
+
+PURPLE FIZZ
+
+  ⅓ cupful of purple grape juice,
+  ½ teaspoonful of lemon juice,
+  1 tablespoonful of sugar,
+    Ice,
+    Carbonated water.
+
+Put the grape juice, sugar, lemon juice and ice in a shaker and shake
+thoroughly; strain into a fizz glass and fill to within an inch of the
+top with carbonated water, using a syphon.
+
+
+LOGANBERRY FIZZ
+
+  ½ lime,
+  ¼ cupful of loganberry juice,
+  1 tablespoonful of powdered sugar,
+    Ice,
+    Carbonated water.
+
+Put the loganberry juice, sugar, lime juice and ice in a fizz glass and
+fill nearly full with carbonated water. Use a syphon. Serve immediately.
+
+
+ROYAL FRUIT FIZZ
+
+  ½ lemon,
+  1 egg,
+  ½ cupful of sparkling apple juice,
+    Ice,
+    Carbonated water.
+
+Put an egg, the apple juice, lemon juice and ice in a shaker and shake
+well; pour into a fizz glass and fill to within an inch of the top with
+carbonated water, using a syphon. Serve at once.
+
+
+VIOLET FIZZ
+
+  1 lime,
+  1 teaspoonful sugar,
+  ⅔ cupful shaved ice,
+  ½ cupful of sparkling apple juice (commercial),
+  2 tablespoonfuls of raspberry syrup,
+  ¼ cupful of sweet cream,
+    Ice.
+
+Extract the juice from the lime; pour into the shaker with ice, sugar,
+syrup and apple juice. Shake well; remove the top and add the cream,
+shake again, strain into a straight-sided fizz glass and serve. If the
+glass is not quite full enough, fill to within an inch of the top with
+carbonated water, using a syphon.
+
+
+FRUIT JUICE SOURS
+
+Every hostess wishes to vary the drinks she serves and I am sure she
+will find fruit juice sours a nice innovation.
+
+
+JACK FROST SOUR
+
+  1 teaspoonful of powdered sugar,
+  1 egg,
+  ⅓ cupful of sweet cream,
+  ½ cupful of apple juice (commercial),
+  ½ cupful of cracked ice.
+
+Pour the cream, sugar, commercial apple juice and ice into a shaker and
+shake thoroughly; strain into a tall, thin, stemmed glass and fill up
+with carbonated water, using a syphon.
+
+
+SOUR À LA CRÉOLE
+
+  1 lime,
+  1 teaspoonful of powdered sugar,
+  1 tablespoonful of carbonated water,
+  ¾ cupful of white grape juice,
+  6 drops of Jamaica ginger,
+  1 spoonful of ice cream,
+    Fruit.
+
+Put the juice of one lime in a shaker; mix the sugar and carbonated
+water thoroughly; add the grape juice and Jamaica ginger; strain into a
+tall glass and fill to within an inch of the top with carbonated water.
+Add a spoonful of ice cream, and any small fruit in season.
+
+
+GRAPE JUICE SOUR
+
+  ⅓ cupful of purple grape juice,
+  1 teaspoonful of lime juice,
+  2 teaspoonfuls of powdered sugar,
+  2 teaspoonfuls of sweet cream,
+  ½ cupful of shaved ice.
+
+Pour the grape juice, lime juice, sugar, ice and cream in a shaker and
+shake thoroughly; strain and serve. A large claret glass may be used
+for this, or a tall, narrow, stemmed glass. If there should not be
+liquid enough to reach to within an inch of the top of the glass, add
+carbonated water.
+
+
+SOUR DELICIOUS
+
+  1 lime,
+  1 teaspoonful of powdered sugar,
+  ⅓ cupful of sparkling apple juice,
+  ⅓ cupful of peach syrup (2 tablespoonfuls),
+  1 egg white,
+    Ice.
+
+Extract the juice from the lime, put it with the ice, sugar, syrup, egg
+white and apple juice in a shaker and shake well; strain into a serving
+glass and serve immediately.
+
+
+FLORIDA SOUR
+
+  ½ lemon,
+  ½ orange,
+  ¼ cupful of apricot syrup,
+  ½ cupful of white grape juice,
+    Ice.
+
+Extract the juice from the half orange and the half lemon; pour it into
+the shaker with the ice, apricot syrup and the grape juice. Shake until
+thoroughly cold; strain into a tall, thin, long stemmed glass and serve.
+
+
+LOGANBERRY SOUR
+
+  ¼ cupful of loganberry juice,
+  2 teaspoonfuls of sugar,
+  ½ lemon,
+    Apollinaris,
+    Cherries,
+    Ice.
+
+Put the loganberry juice, sugar, the juice from half a lemon and a half
+cupful of cracked ice in a shaker; shake well, strain into a claret
+glass, fill up with Apollinaris and add several fresh cherries.
+
+
+JERSEY SOUR
+
+  1 teaspoonful of powdered sugar,
+  1 teaspoonful of lemon juice,
+  ½ cupful of apple juice,
+    Ice.
+
+Put the lemon juice, apple juice (commercial), sugar and ice in a
+shaker; shake well, strain into a claret glass and add two Maraschino
+cherries and serve.
+
+
+                       RICKEYS FROM FRUIT JUICES
+
+When one wearies of other mixed drinks, try a rickey made of fruit
+juice, and I am sure the experiment will be tried again.
+
+
+GINGER RICKEY
+
+  1 lime,
+  ½ cupful of ginger ale,
+    Vichy,
+    Ice.
+
+Use a small, straight-sided tumbler, squeeze the lime juice into it,
+add two or three pieces of ice and the ginger ale; fill the glass with
+vichy.
+
+
+WHITE GRAPE RICKEY
+
+  ½ lime,
+  ¾ cupful of white grape juice,
+    Vichy,
+    Ice.
+
+Extract the juice from a half lime, pour into a medium fizz glass, add
+two tablespoonfuls of cracked ice, pour in the grape juice and fill the
+glass with vichy.
+
+
+APPLE JUICE RICKEY
+
+  1 lime,
+  ¾ cupful of commercial apple juice (sparkling),
+    Carbonated water,
+    Ice.
+
+Extract the juice from the lime, put in a medium sized fizz glass,
+which is a straight-sided tumbler; add the apple juice and ice; fill
+the glass with carbonated water. Use a syphon.
+
+
+ROYAL RICKEY
+
+  ½ lime,
+  1 teaspoonful of powdered sugar,
+  ¼ cupful of loganberry juice,
+  ½ cupful of white grape juice,
+    Ice,
+    Vichy.
+
+Pour the loganberry juice, lime juice, sugar and grape juice over the
+ice in a fizz glass; fill the glass nearly to the top with vichy. Serve.
+
+
+                                COBBLERS
+
+So many pleasant and refreshing drinks may be made of fruit juices,
+and I am quite sure that none are more satisfying than fruit juice
+cobblers. In drinks, as in anything the hostess sets before her guests,
+it is well to remember that if the eye be pleased the palate is more
+readily pleased. Cobblers are good to look at as well as refreshing to
+drink.
+
+
+CATAWBA GRAPE COBBLER
+
+  1 teaspoonful of powdered sugar,
+  2 tablespoonfuls of carbonated water,
+  ½ cupful of Catawba grape juice,
+  1 tablespoonful of orange juice,
+    Fruits, ice cream,
+    Ice.
+
+Use a tall, stemmed glass; a dinner goblet is an excellent type. Put
+the sugar in the glass and add the carbonated water; enough to dissolve
+the sugar; add the grape juice; fill the glass with shaved ice, add
+the orange juice, decorate with any attractive fruits in season, such
+as strawberries, or cherries, pineapple and orange when strawberries
+cannot be obtained, and top with a spoonful of vanilla ice cream. Serve
+with a straw and a long handled spoon.
+
+
+CONCORD GRAPE COBBLER
+
+  1 teaspoonful of powdered sugar,
+  2 tablespoonfuls of carbonated water,
+  ½ cupful of Concord grape juice,
+  ½ inch of preserved ginger,
+    Ice,
+    Fruits in season,
+    Ice cream.
+
+Put the sugar and carbonated water in a tall, thin, long stemmed glass
+and stir: add the grape juice and fill the glass with shaved ice.
+Decorate with shredded pineapple and the ginger chopped fine. Top with
+a spoonful of ice cream. Serve with a straw and a long handled spoon.
+
+
+MOCK CHAMPAGNE COBBLER
+
+  ⅓ cupful of sparkling cider or apple juice,
+    Strawberry ice cream,
+    Ice,
+    Candied cherries.
+
+Use a champagne glass, and fill it with shaved ice. Pour in all the
+apple juice or sparkling cider the glass will hold; add four candied
+cherries and top with a spoonful of strawberry ice cream.
+
+
+WHITE GRAPE JUICE COBBLER
+
+  1½ teaspoonfuls of powdered sugar,
+  ⅓  cupful of carbonated water,
+  ½  cupful of white grape juice,
+  ⅓  cupful of shaved ice.
+
+Make this cobbler in a tall goblet, placing the sugar in the glass
+first, then the carbonated water, dissolve, using a long handled spoon.
+Add the grape juice, and fill the glass with shaved ice. Decorate with
+skinned and seeded Malaga grapes, small pieces of pineapple, oranges or
+strawberries. In fact use such fruits as are in season. Serve with a
+straw and a spoon.
+
+
+                           FLIPS FROM FRUITS
+
+Even the name sounds cooling and frivolous and just the thing to try in
+warm weather.
+
+
+CRÉOLE FLIP
+
+  1 teaspoonful of sugar,
+  ½ cupful of white grape juice,
+  1 egg,
+  1 inch of preserved ginger,
+    Nutmeg,
+    Ice.
+
+Put the sugar and grape juice in a shaker, stir until the sugar is
+dissolved; add one-third cupful of cracked ice, an inch of preserved
+ginger, chopped fine, and one egg. Shake this thoroughly, strain into a
+small, stemmed glass, sprinkle with grated nutmeg and serve.
+
+
+VANILLA FLIP
+
+  1 teaspoonful of sugar,
+  1 cupful of top milk,
+  1 egg,
+  ⅓ cupful of cracked ice,
+    Teaspoonful of vanilla extract,
+    Nutmeg.
+
+Pour the milk, sugar, ice and egg into a shaker; shake well, strain
+into a thin, long stemmed glass, sprinkle the top with grated nutmeg
+and serve.
+
+
+CHOCOLATE FLIP
+
+  1 teaspoonful of sugar,
+  2 tablespoonfuls of chocolate syrup,
+  1 cupful of top milk,
+  1 egg,
+  ⅓ cupful of cracked ice,
+  ½ teaspoonful of vanilla.
+
+Pour all the ingredients into a cocktail shaker, and shake until
+thoroughly mixed and very cold. Strain into a tall, stemmed glass and
+serve.
+
+
+RASPBERRY FLIP
+
+  1 teaspoonful of sugar,
+  3 tablespoonfuls of raspberry syrup,
+  1 egg,
+  ⅓ cupful of white grape juice,
+    Carbonated water,
+    Ice.
+
+Dissolve the sugar with a little carbonated water, add the raspberry
+syrup, the grape juice, ice and the egg; placing all in a shaker, shake
+well; strain into a long stemmed glass and fill with carbonated water.
+
+
+                JULEPS WHICH CHEER BUT DO NOT INEBRIATE
+
+Try these delightful juleps and let me prove that I am right.
+
+
+GINGER ALE JULEP
+
+For each service, use:
+
+  2 sprays of mint,
+  ½ lemon,
+  1 teaspoonful of sugar,
+  ½ pint of ginger ale,
+    Lemon peeling,
+    Water,
+    Ice.
+
+If there are to be a number served, the lemon juice, lemon peel, sugar
+and a little water may be mixed, crushed with the mint, and allowed to
+stand on ice for half an hour before mixing. If one is to make only one
+or two drinks, it is as well to mix in the glasses.
+
+Put one spray of mint in the glass, crush with a spoon; add the sugar,
+a piece of the lemon peel and a little water. Continue to mash with
+the spoon until the juice is extracted from the mint and some of the
+volatile oils are extracted from the lemon peeling, then remove the
+crushed mint and peeling. Add the lemon juice, stir and fill the glass,
+which should be a tall goblet, with crushed ice, then pour in the
+ginger ale. Place a fresh spray of mint in the glass and top with two
+or three Maraschino cherries. Serve with a straw.
+
+
+GEORGIA MINT JULEP
+
+  1 teaspoonful of lemon juice,
+  1 teaspoonful of powdered sugar,
+  ¼ cupful of peach syrup,
+  ¾ cupful of white grape juice,
+  4 sprays of fresh mint,
+    Ice.
+
+Use a tall goblet; crush a spray of mint in the bottom of the glass,
+add the sugar and a very little water, and stir until the sugar
+dissolves; then add the peach syrup. Fill the glass nearly full with
+crushed ice and fill with grape juice. Add several fresh sprays of mint
+and serve.
+
+
+TEA JULEP
+
+This is made best in a quantity large enough to serve several people.
+The amount may be doubled or cut in two if the hostess wishes, however.
+
+   1 quart of tea infusion,
+  12 sprays of fresh mint,
+   2 oranges,
+   2 lemons,
+   ½ a medium cucumber,
+   1 pint of ginger ale,
+     Ice,
+     Sugar.
+
+Make the tea infusion by pouring a quart of water over two teaspoonfuls
+of tea and allowing it to stand for six minutes. When cool pour into
+a large bowl; add six sprays of mint, the oranges sliced thinly, the
+juice of the lemons, the half cucumber, peeled and sliced, and sugar to
+taste. This should stand on ice for an hour. When ready to serve remove
+the cucumber and the mint; pour into a tall glass pitcher which has
+been half filled with crushed ice. Add the remaining six sprays of mint
+and a dozen strawberries if in season, and last, add the ginger ale and
+serve.
+
+
+APPLE JUICE JULEP
+
+  1  tablespoonful of powdered sugar,
+  2½ tablespoonfuls of water,
+  ½  cupful of commercial apple juice,
+  4  sprays of mint,
+  1  teaspoonful of lemon juice,
+     Ice.
+
+Put the sugar, lemon juice and water into a tall goblet and stir until
+the sugar is dissolved; add two sprays of fresh mint and crush until
+the flavor of the mint is extracted; remove the mint, fill the glass
+nearly full of crushed ice and fill in with the apple juice; thrust the
+remaining sprays of mint into the ice and serve.
+
+
+
+
+                  IV—FRUIT VINEGARS, SHRUBS AND WATERS
+
+
+A generation or two ago every housewife who prided herself upon her
+ability as a hostess was very sure to have in her cellar shrubs and
+fruit vinegars of many kinds. For in this way she could always offer a
+guest a delightful and refreshing drink with the least amount of work
+and expenditure of time.
+
+1 have been fortunate to have found in the family recipes for vinegars
+and shrubs dating back to 1845. Besides these I shall give those of
+later dates, allowing my readers to try them and decide for themselves
+which they shall use.
+
+
+RASPBERRY VINEGAR (date 1845)
+
+  2 quarts of raspberries,
+  1 pint of cider vinegar,
+    Sugar.
+
+To two quarts of raspberries use one pint of cider vinegar. Allow
+this to stand for two or three days; then mash and put them in a bag
+to strain. To every pint of juice, when strained, add a pound of
+granulated sugar. Boil this for twenty minutes, skim and bottle when
+cold.
+
+
+RASPBERRY VINEGAR (MOTHER’S)
+
+  10 quarts of red raspberries,
+     Cider vinegar,
+     Sugar.
+
+Look over ten quarts of red raspberries and cover with cider vinegar.
+Allow this to stand for two or three days, then strain and press the
+juice from the berries. To every pint of juice add one pound of sugar,
+and boil until of the consistency of syrup. Bottle and store for use. A
+tablespoonful to a glass of iced water is an excellent proportion.
+
+
+RASPBERRY VINEGAR (CRÉOLE RECIPE)
+
+  2 quarts of raspberries,
+  1 quart of French vinegar,
+    Sugar.
+
+Put one quart of the berries in a deep crock and pour the vinegar over
+them, allowing this to stand for twenty-four hours. Strain through
+a jelly bag, add the other quart of berries and allow them to stand
+another twenty-four hours. Strain again, adding the berries, allow this
+to stand for a third time for twenty-four hours. Then strain through
+a muslin bag and add one pound of granulated sugar for each pint of
+juice. Boil the whole for half an hour, using a porcelain kettle. When
+cold, bottle and seal. Kept in a cool place this will keep for years,
+improving with age.
+
+Créoles use this vinegar by adding a teaspoonful to a small glass of
+iced water, sometimes putting a little more sugar with it, as pleases
+the taste of the guest.
+
+
+BLACKBERRY VINEGAR (NEW ENGLAND RECIPE)
+
+  10 quarts of blackberries,
+     Cider vinegar,
+     Sugar.
+
+Cover ten quarts of blackberries with cider vinegar and allow to
+stand for three days, strain and press all the juice possible from
+the berries, using a jelly bag. To every pint of juice add one pound
+of granulated sugar and boil for twenty minutes. Skim, and when cold
+bottle and seal.
+
+To serve, use a tablespoonful to a glass of iced water.
+
+
+BLACKBERRY VINEGAR (CRÉOLE RECIPE)
+
+  2 quarts of blackberries,
+  1 quart of French vinegar,
+    Sugar.
+
+Put one quart of blackberries into a deep jar and pour the vinegar
+over. Allow this to stand for twenty-four hours, strain, add the other
+quart of berries, returning the first berries, allow this to again
+stand for twenty-four hours. Strain again, returning the berries,
+allow it to stand for the third twenty-four hours. Strain through a
+muslin bag, and add a pound of sugar for every pint of juice. Boil in
+a porcelain kettle for a half hour. When cold, bottle and keep in a
+cool place. This vinegar will improve with age. Use a teaspoonful to a
+_small_ glass of iced water, when serving.
+
+
+STRAWBERRY VINEGAR
+
+  10 quarts of strawberries,
+     Vinegar,
+     Sugar.
+
+Hull the berries and cover them with a pure cider vinegar, allowing
+them to stand twenty-four hours. Strain, and press all the juice
+possible from the berries, using a jelly bag for the straining. Add one
+pound of granulated sugar to each pint of juice and boil for twenty
+minutes. When cold, bottle and seal and keep in a cool place. Use one
+tablespoonful to the glass when ready to serve.
+
+
+STRAWBERRY VINEGAR (CRÉOLE RECIPE)
+
+  2 quarts of strawberries,
+  1 quart of French vinegar,
+    Sugar.
+
+Pour a quart of vinegar over one quart of berries, using a deep dish;
+allow this to stand for twenty-four hours, strain, add the second
+quart of berries and again allow to stand for twenty-four hours, repeat
+the same operation the next day, making three times in all, then strain
+through a muslin bag, and add one pound of sugar for each pint of
+juice. Boil the mixture for a half hour using a porcelain kettle. When
+cold, bottle and seal. Use one tablespoonful to each small glass of
+iced water, when serving.
+
+
+PINEAPPLE VINEGAR
+
+  3 ripe pineapples,
+  1 quart of pure cider vinegar,
+    Sugar.
+
+Peel and slice the pineapples very thin and cover with pure cider
+vinegar, allowing it to stand three days. Mash well, and strain through
+a bag. To every quart of juice allow one and three-quarters pounds of
+granulated sugar. Boil for ten minutes, skim carefully and bottle when
+slightly cool. Use a tablespoonful to each glass of iced water when
+serving.
+
+
+ORANGE VINEGAR
+
+  3 dozen oranges,
+  1 quart of cider vinegar,
+    Sugar.
+
+Peel the oranges carefully, slice very thin and cover with the vinegar,
+allowing them to stand for three days. Mash well, and strain through a
+jelly bag. To each quart of juice allow one and three-quarters pounds
+of granulated sugar. Boil for ten minutes, allow to cool slightly;
+bottle and seal. Keep in a cool place. One tablespoonful of this added
+to a glass of iced water makes a delicious drink.
+
+
+CURRANT SHRUB (date of recipe, 1845)
+
+  2 quarts of currants,
+    Sugar.
+
+Crush the currants and press through a bag; to each pint of juice add
+a pound of granulated sugar, boil five minutes, stir constantly while
+cooling. When cool, bottle and seal. Use a teaspoonful of this syrup to
+a glass of iced water.
+
+
+RASPBERRY SHRUB
+
+Put the raspberries in a porcelain utensil and crush with a wooden
+spoon. Cover with cider vinegar and let stand over night. Strain the
+juice through a jelly bag, add three-fourths of a pound of sugar for
+every pint of the juice. Heat slowly to the boiling point, skim, allow
+to boil five minutes and then bottle while hot. Seal the corks with
+paraffin or sealing wax.
+
+
+                              FRUIT WATERS
+
+Fruit waters are prepared shortly before they are to be used, are not
+bottled and stored as are syrups. So it is necessary to make these
+waters only when the fruit to be used is in season.
+
+
+CHERRY WATER
+
+  2 pounds of cherries,
+  1 lemon,
+  ½ pound of sugar.
+
+Stone the cherries, mash the pulp well, using a porcelain vessel; add
+a cupful of distilled water (or rain water if it is possible to obtain
+it fresh and clear), and the juice of one lemon. Stir well and allow
+to stand for two hours. Wash the cherry stones, crush and add to the
+cherry pulp; add half a pound of granulated sugar and allow to stand
+for another hour. Strain this mixture and filter, using a jelly bag.
+Put into a jar and set on the ice until ready for use. Fill glasses
+nearly full of crushed ice and fill with the fruit water.
+
+
+ORANGE WATER
+
+  6 oranges (preferably Florida oranges),
+  1 ounce of orange flower water (commercial),
+  1 lemon,
+  1 cupful of sugar,
+  1 pint of distilled water.
+
+Extract the juice from the oranges and the lemon; put in an earthen
+dish, add the orange flower water, distilled water, and the sugar. Stir
+until the sugar is dissolved, strain carefully and put on ice until
+ready to serve. Fill the glass nearly full with crushed ice and fill
+with the orange water.
+
+
+STRAWBERRY WATER
+
+  1 quart of water,
+  ½ pound of sugar,
+    Ripe strawberries.
+
+Select ripe strawberries, crush and strain, pressing all the juice
+possible from them. To each pint of juice, add one quart of distilled
+water and a half pound of granulated sugar. Stir until the sugar is
+dissolved and place on ice until ready to serve. Fill the serving glass
+nearly full of crushed ice and fill with the strawberry water.
+
+
+RASPBERRY WATER
+
+    Raspberries to make ½ pint of juice,
+  ½ pound of sugar,
+  1 quart of water.
+
+Select ripe berries; look them over carefully, as little worms get into
+raspberries. Crush the berries, add a little distilled water, allowing
+them to stand for an hour. Strain through a jelly bag, squeezing all
+the juice possible from them. To a pint of juice add a half pound of
+granulated sugar and the remaining distilled water. Stir well and
+place on ice until ready to use. A teaspoonful to a small glass of
+crushed ice makes a desirable drink for hot days.
+
+
+CURRANT WATER
+
+  ½ pound of sugar,
+  1 quart of water,
+    Currants to make ½ pint of juice.
+
+Mash the currants, add a little of the quart of distilled water, and
+put on the ice for an hour. At the end of that time, strain through a
+jelly bag; add the sugar and the rest of the distilled water. Stir,
+and set on the ice until time for service. A generous teaspoonful to a
+small glass of crushed ice, or a tablespoonful to a glass of iced water
+is about the amount which will prove pleasing to one’s guests.
+
+
+PINEAPPLE WATER
+
+  1 large ripe pineapple,
+  ½ pound of sugar,
+  1 lemon,
+  1 quart of distilled water.
+
+Peel the pineapple carefully, cut into thin slices, mash and allow to
+stand for ten minutes. Press as much of the juice as possible through
+a sieve, then allow it to drip through a jelly bag. Add the sugar and
+the water, stir and set on the ice until ready to serve. Into a claret
+glass of crushed ice put two teaspoonfuls of the juice, or into a small
+glass of iced water, put two tablespoonfuls of the juice.
+
+
+
+
+                        V—SYRUPS—FRUIT AND PLAIN
+
+
+As many delightful drinks are made with either plain or fruit syrup
+as the foundation, I shall give a number of recipes for making these,
+leaving the housekeeper to decide which she prefers.
+
+
+PLAIN SYRUP
+
+The following recipe is one used by a man famous for his ability in
+mixing drinks:
+
+  6½ pounds of loaf sugar,
+  ½  gallon of water,
+  1  egg white.
+
+Boil the sugar, water and egg white together until the sugar is
+thoroughly dissolved; filter through flannel, bottle and seal.
+
+Note: When using a flannel bag, wring it out of very hot water before
+using, being sure that it is as dry as you can make it. In this way
+there will be very little loss of syrup.
+
+
+PLAIN SYRUP No. 2
+
+  1½ quarts of water,
+  2  pounds of loaf sugar.
+
+This recipe is also one used by a well-known mixer of drinks.
+
+Put the sugar and water over the fire in an enameled kettle; allow
+it to boil slowly; stirring occasionally. Skim well, and strain into
+bottles and seal.
+
+
+PLAIN SYRUP (CRÉOLE RECIPE)
+
+  2  pounds of sugar,
+  1½ pints of water.
+
+Cook the sugar and water until the syrup snaps instantly if placed
+between the fingers and the fingers are immersed in cold water. Allow
+this to become somewhat cool, bottle and seal.
+
+
+PLAIN SYRUP (OLD RECIPE)
+
+The recipe reads: “To every large teacupful of water, add a pound of
+sugar.” It would seem wiser in this day to use one _measuring_ cupful
+of water to each pound of granulated sugar, if one cares to use this
+recipe. For what one might consider a large cup someone else might
+think rather small.
+
+The recipe directs that “as the sugar and water begins to heat, stir
+it often, and when it rises towards the top of the kettle, put in
+another cupful of water; repeating this process two or three times.”
+If the syrup is not clear, and a scum arises, we are told “to skim it
+carefully, and strain into bottles.”
+
+
+PLAIN SYRUP (QUICKLY MADE)
+
+  4 pounds of granulated sugar,
+  1 quart of cold water,
+  1 egg white.
+
+Put the sugar in a porcelain kettle, add the stiffly beaten white of
+one egg, and the quart of water; stir until the sugar is thoroughly
+dissolved. Put over the fire and simmer for five minutes, skim, strain
+through a flannel bag, bottle and seal. It is always well to make a
+small quantity, for in that way one is assured that there will be no
+spoilage.
+
+When using a flannel bag, be sure to wring it very dry from hot water,
+by so doing insuring the least loss of syrup.
+
+
+GUM SYRUP
+
+Sometimes one reads a recipe in which “gum” is used, and unless one is
+initiated one is not apt to know what is required.
+
+  3½ pounds of loaf sugar,
+  2  quarts of water.
+
+Boil together for five minutes, strain and bottle.
+
+
+APRICOT SYRUP (CRÉOLE RECIPE)
+
+  3 pints of apricot juice,
+  1 quart of plain syrup (use Créole recipe for plain syrup),
+  1 teaspoonful of extract of apricot.
+
+Peel and stone the apricots, cut into small pieces, mash well, cover
+with a linen cloth, and set them on the ice in a stone or porcelain
+jar for thirty-six hours. Then strain through a bag, pressing out all
+the juice possible. Heat the plain syrup until the boiling point is
+reached, add the apricot juice and boil hard for five minutes. Take
+from the fire and allow to become nearly cold; add the extract, bottle
+and keep in a cool place.
+
+
+APRICOT SYRUP
+
+  1 pint of apricot juice,
+  1 pound of sugar.
+
+Peel and cut into pieces as many apricots as one wishes to use, put
+into a porcelain kettle with a little water—enough to barely cover the
+bottom of the kettle; crack a few of the apricot stones and add to the
+fruit and water. Boil slowly for fifteen minutes, strain through a
+flannel bag. To each pint of juice use one pound of sugar, return to
+the kettle and boil for five minutes. Pour into hot bottles and seal.
+
+
+BLACKBERRY SYRUP (CRÉOLE RECIPE)
+
+  3 pints of blackberry juice,
+  1 quart of plain syrup.
+
+Look the blackberries over very carefully, wash, stem and mash; cover
+carefully with a cloth and set on ice for thirty-six hours. Strain
+through a bag, pressing out all the juice possible. Heat the plain
+syrup to the boiling point and add the blackberry juice, boil for five
+minutes, remove from the fire and allow to become nearly cool; bottle
+and seal. Put in a cool place when storing.
+
+
+BLACKBERRY SYRUP
+
+  1 pint of blackberry juice,
+  1 pound of granulated sugar,
+  1 ounce of cider vinegar,
+  4 whole cloves,
+  ⅛ teaspoonful of cinnamon,
+  ⅛ teaspoonful of ground mace.
+
+Select perfectly ripe blackberries, wash, mash and put on the ice in a
+carefully covered jar for twenty-four hours. It is well to cover the
+berries with a linen cloth. At the end of that time, press through a
+bag, and to each pint of juice add one pound of granulated sugar, one
+ounce of cider vinegar, four whole cloves, an eighth teaspoonful of
+cinnamon and an eighth teaspoonful of mace. Bring to the boiling point
+and allow it to boil for five minutes, strain into hot bottles and
+seal. When cold, store in a cool place.
+
+
+CHERRY SYRUP
+
+  1 pint of cherry juice,
+  1 pound of granulated sugar.
+
+Mash enough washed and stemmed cherries to make a pint of juice; let
+the mashed cherries stand on ice for twenty-four hours. Strain through
+a bag, add one pound of sugar to each pint of juice, boil five minutes,
+skim, if necessary and pour into hot bottles; seal and store in a cool
+place.
+
+
+CHERRY SYRUP (CRÉOLE RECIPE)
+
+  3 pints of cherry juice,
+  1 quart of plain syrup.
+
+Wash, stem and pit the cherries; mash them and place on ice for
+thirty-six hours. Press the juice through a bag, measure, and to each
+3 pints of juice use one quart of plain syrup. Heat the syrup to the
+boiling point, add the fruit juice and boil for five minutes. Allow to
+become nearly cold, bottle and seal. Store in a cool place.
+
+
+CHERRY SYRUP (NEW ENGLAND RECIPE)
+
+  1 pint of cherry juice,
+  1 pound of sugar.
+
+Wash, stem and mash enough cherries to make a pint of juice, using a
+porcelain vessel; crush a few pits and add to the cherries; allow the
+fruit to stand on ice for twenty-four hours. Strain, and press all the
+juice possible through a bag. To each pint of juice, add one pound of
+granulated sugar, bring to the boiling point and boil for five minutes.
+Skim, if necessary, and put into hot bottles. Seal and store.
+
+
+CURRANT SYRUP
+
+  1 pint of currant juice,
+  1 pound of sugar.
+
+Stem, wash and mash enough currants to make a pint of juice. Cover and
+stand on ice for twenty-four hours. Strain through a bag, squeezing out
+all the juice possible. To each pint add one pound of granulated sugar,
+and boil for five minutes. Skim, if necessary, bottle in hot bottles,
+seal and store in a cool place.
+
+
+GRAPE SYRUP (CRÉOLE RECIPE)
+
+  1 quart of plain syrup,
+  1 pint of grape juice (made at home),
+  1 pint of Catawba grape juice (commercial).
+
+Wash, stem and seed the grapes; crush and set on ice for thirty-six
+hours. Strain through a bag, add the Catawba juice, and add that to
+the plain syrup, which should have been brought to the boiling point.
+Mix and boil together for five minutes. Strain, and when nearly cold,
+bottle and store.
+
+
+LEMON SYRUP
+
+  4 pounds of sugar,
+  1 quart of water,
+  2 cupfuls of lemon juice.
+
+Boil the water and sugar together for ten minutes, add the lemon juice,
+continue boiling for another five minutes, strain into hot bottles and
+store.
+
+
+ORANGE SYRUP
+
+  1 pint of orange juice,
+  ½ cupful of lemon juice,
+  1 quart of plain syrup (see recipe).
+
+Bring the plain syrup to the boiling point, add the lemon and orange
+juice, continue to boil for five minutes. Strain into hot bottles and
+store in a cool place.
+
+
+ORGEAT SYRUP (CRÉOLE RECIPE)
+
+A very little of this syrup used in drinks where a mixture of fruits is
+used will be found most satisfactory.
+
+  1 pound of sweet almonds,
+  4 ounces of bitter almonds,
+  2 pounds of granulated sugar,
+  1 quart of soft water (distilled, if preferred),
+  1 lemon,
+  2 ounces of orange flower water.
+
+Shell the almonds, and throw into _cold_ water, allowing them to stand
+until the skin will come off readily. Mash them, using a mortar, if
+possible, or an earthen dish; continue to crush and mash, adding a
+few drops of water and a little of the zest of the lemon, until the
+mixture is pastelike. Moisten this paste with half of the soft water,
+and squeeze as much as possible through a firm bag. Return the paste to
+the dish and add the rest of the water, stir, put into the bag again
+and again press all through the bag that is possible.
+
+Bring the plain syrup to the boiling point; remove from the fire, stir
+the almond milk in thoroughly, return to the fire and bring again to
+the boiling point, allowing it to boil for five minutes. When cool,
+add the orange flower water; stir well, being sure that it is well
+blended. Strain again, and place in bottles; seal and store. It is
+well, however, to watch this and shake the bottles once in a while,
+especially if the almond oil has risen to the top.
+
+
+ORANGE FLOWER SYRUP
+
+  1  pint of orange flower water,
+  1½ pounds of granulated sugar.
+
+Put the sugar into a porcelain kettle with the orange flower water,
+stir until the sugar is dissolved, place on the fire and slowly bring
+to the boiling point. Remove from the fire, cool somewhat and bottle.
+Store in a cool place.
+
+
+PEACH SYRUP
+
+  1 pint of peach juice,
+  1 pound of sugar,
+  ½ teaspoonful of peach extract.
+
+Peel the peaches by dropping them into boiling water for one minute,
+then the skin may be rubbed off, wasting none of the fruit at all.
+Cut the peaches in small pieces, crack a few peach stones and add to
+the fruit, placing all in a porcelain kettle; cover the bottom of the
+kettle with water and boil slowly for fifteen minutes, strain through a
+flannel bag, add one pound of sugar to each pint of juice and bring to
+the boiling point again, boil for five minutes; take from the fire, add
+the peach extract and bottle in hot bottles.
+
+
+PINEAPPLE SYRUP
+
+  1 pint of pineapple juice,
+  1 quart of plain syrup,
+  ⅛ cupful of lemon juice.
+
+Peel the pineapple, remove the eyes, using a pineapple scissors if
+possible, for in that manner it is possible to remove _all_ the eye
+with the least amount of trouble. Wind a towel around the pines, and
+grate the pineapple on a coarse grater. Be sure to hold the pineapple
+over a porcelain kettle or dish while working with it, so saving all
+the juice. Heat a quart of plain syrup until it begins to boil, add the
+pint of pineapple juice, and boil for five minutes; take from the fire
+and add the lemon juice. Bottle while hot, using hot bottles. Seal and
+store in a cool place.
+
+
+RASPBERRY SYRUP
+
+  1 pint of raspberry juice,
+  1 pound of sugar.
+
+Pick all the stems from the berries and look them over very carefully
+as there are many little insects which like to hide in raspberries.
+Wash and mash thoroughly. Place on ice for twenty-four hours, strain
+through a bag and add one pound of sugar to each pint of juice. Bring
+this to the boiling point and boil for five minutes. Strain into hot
+bottles and seal. Keep in a cool place, preferably a dark one.
+
+
+RASPBERRY AND CURRANT SYRUP
+
+  ½ pint of raspberry juice,
+  ½ pint of currant juice,
+  1 pound of sugar.
+
+Remove the stems, and discard any imperfect berries, remove the stems
+and wash the currants; place in a bowl or porcelain kettle and mash
+thoroughly. Place on ice, closely covered with a fine cloth, for
+twenty-four hours. Strain through a bag and add one pound of granulated
+sugar to each pint of juice. Boil for five minutes and put in hot
+bottles. Seal the bottles and place in a cool dark place until ready to
+use.
+
+
+STRAWBERRY SYRUP
+
+  1 pint of strawberry juice,
+  1 pound of sugar.
+
+Select ripe berries only, but be sure that they are not overripe. Hull
+them, put them in a bowl or porcelain kettle, mash well, cover with a
+cloth and place on ice for ten hours. Strain through a bag, pressing
+out all the juice possible. To each pint of juice add one pound of
+granulated sugar, put over a slow fire, stir constantly, and when the
+boiling point is reached, skim and bottle while hot. Use hot bottles,
+seal and store in a cool dark place.
+
+
+LIME SYRUP
+
+  1 pint of lime juice (use fresh limes),
+  1 quart of plain syrup.
+
+Extract the juice from the limes; bring the plain syrup to the boiling
+point, add the lime juice, continue to boil for five minutes longer.
+Strain into hot bottles and seal. Store where it is both dark and cool.
+
+
+                            CHOCOLATE SYRUPS
+
+If one would be able to serve cold chocolate drinks at home which will
+rival those offered at the soda fountains, one must learn how to make
+chocolate syrups and keep them bottled for an emergency.
+
+
+CHOCOLATE SYRUP (FOR BOTTLING)
+
+  1½ pounds of cocoa,
+  1½ pints of water,
+  1½ pounds of sugar,
+  1  teaspoonful of vanilla.
+
+Heat the water until boiling, and use a little of it to moisten the
+cocoa, mixing it until smooth; add the sugar, and the rest of the
+water, stir carefully, being sure that the mixture is smooth, put over
+the fire and bring to the boiling point; boil for five minutes and pour
+into sterilized bottles. Seal and put away in a cool place.
+
+
+CHOCOLATE SYRUP (FOR IMMEDIATE USE)
+
+  ½ cupful of cocoa,
+  2 cupfuls of sugar,
+  1 cupful of boiling water,
+    Vanilla.
+
+Mix the cocoa and sugar, stir in a little of the water, mixing well to
+be sure that the mixture is smooth; then add the rest of the water,
+stir well and boil for five minutes. Add a half teaspoonful of vanilla
+and put into a pint jar until needed for the refreshing drink.
+
+Two tablespoonfuls to each glass is about the right proportion when
+ready to serve.
+
+
+CHOCOLATE SYRUP (MADE FROM UNSWEETENED CHOCOLATE)
+
+Because chocolate is somewhat richer than cocoa, many prefer it. The
+following recipe, easily made, will be found most satisfactory.
+
+  ¼ pound of grated chocolate,
+  1 cupful of granulated sugar,
+  1 cupful of water,
+  ½ teaspoonful of vanilla.
+
+Grate the chocolate, add the sugar and then the hot water, mixing well.
+Bring to the boiling point, boil for ten minutes, and put in a cool
+place until serving time. A fruit jar is a most acceptable receptacle.
+
+
+COFFEE SYRUP
+
+  ¼ pound of Java coffee,
+  ¼ pound of Mocha coffee,
+  ½ gallon of water,
+  5 pounds of granulated sugar.
+
+Grind the coffee, add the cold water and boil for five minutes; strain
+and add the sugar; boil up again, strain a second time and bottle while
+hot.
+
+
+COFFEE SYRUP No. 2
+
+  ½ cupful of powdered coffee,
+  3 cupfuls of boiling water,
+  3 tablespoonfuls of granulated sugar.
+
+Use any coffee desired, although a mixture of Java and Mocha is
+recommended. Pulverize the coffee, pack it in the bag of a drip pot;
+pour the boiling water over it slowly, allow it to drip until the
+powdered coffee in the bag seems dry. Add the sugar, boil for five
+minutes and bottle while hot. Use hot bottles, and seal immediately.
+
+
+CREAM SYRUP
+
+  ½ pint of thick cream,
+  ½ pint of milk,
+  1 pound of block sugar.
+
+Pour enough hot water over the sugar to melt it, add the milk, stir
+until the sugar is dissolved and add the cream; mix well and it is
+ready for use.
+
+
+SARSAPARILLA SYRUP
+
+ 10 drops of oil of wintergreen,
+ 10 drops of oil of sassafras,
+  ½ ounce of fluid extract of liquorice,
+  5 pints of plain syrup.
+
+Heat the plain syrup until the boiling point is reached, and stir in
+the essential oils. Bottle while hot.
+
+
+
+
+                  VI—GRAPE JUICE, ROOT BEERS AND CIDER
+
+
+                              GRAPE JUICE
+
+As it is possible to purchase grape juice, either purple or white, in
+bottles, at prices which are not at all beyond reason, it is hardly
+necessary to make it at home, but if one has a few grapes which one
+desires to use for drinks and has not the opportunity to obtain the
+commercial product it may be made after the directions issued by the
+Department of Agriculture at Washington.
+
+These directions follow.
+
+
+                          TO MAKE GRAPE JUICE
+
+Only clean, sound, well ripened, but not overripe, grapes should
+be used. These may be crushed and pressed either by hand or in an
+ordinary cider mill. If light colored juice is desired, the crushed
+grapes are put in a clean, well washed cloth sack and either hung up
+and twisted or grasped by two persons, one at either end, and twisted
+until the greater part of the juice is expressed. Then, in a double
+boiler or its equivalent, such as a large stone jar placed in a pan of
+hot water, so that the juice does not come in direct contact with the
+fire, the juice is gradually heated to a temperature of 180° to 200°
+F. The temperature should never be allowed to go over 200° F. It is
+best to use a thermometer; if none is available, however, the juice
+may be heated until it steams, but it should not be allowed to boil.
+It should be poured immediately into a glass or enameled vessel and
+allowed to settle for 24 hours; then the juice should be drained from
+the sediment and run through several thicknesses of clean flannel or
+through a conic filter made from woolen cloth or felt and fixed to a
+hoop of iron, so that it can be suspended wherever necessary. The juice
+is then poured into clean bottles, space being left at the top for the
+liquid to expand when heated. A good home substitute for the commercial
+pasteurizer is an ordinary wash boiler with a thin board fitted over
+the bottom on which the filled bottles are set. Ordinary glass fruit
+jars serve the same purpose equally well. The tubs should be filled
+with water within an inch or so of the tops of the bottles and heated
+until the water begins to simmer. The bottles should be taken out and
+sealed or corked immediately. Only new corks that have just been soaked
+in a temperature of about 140° F. should be used. It is well to take
+the further precaution of sealing the corks with paraffin or sealing
+wax to prevent the entrance of mold germs.
+
+When red juice is desired, crushed grapes should first be heated to a
+temperature of not more than 200° F.; then strained through a clean
+cloth or drip bag, no pressure being used, and set away to cool and
+settle. The remaining procedure is the same for the red as for the
+light colored juice. Many people do not even take the trouble to let
+the juice settle after it is strained, simply reheating and sealing the
+vessels and setting them away in an upright position in a cool place
+where they will be undisturbed. If bottles are used, the corks should
+be sterilized and the necks of the bottles sealed with sealing wax. The
+juice settles, and when desired for use the clear liquid is poured off
+the sediment.
+
+Any person familiar with the process of canning fruit can put up grape
+juice, for the principles involved are the same. Care should be taken
+not to sterilize the juice at a temperature higher than 195° F.; or the
+finished product will have a scorched taste. The bottles or jars should
+not be so large that when they are opened the juice will spoil before
+it can be used. Unfermented grape juice, properly made and bottled,
+will keep indefinitely if not exposed to the atmosphere or to infection
+of mold germs; when a bottle is once open, however, the contents, like
+canned goods generally, should be used as soon as possible. Unfermented
+juice may be made not only from all varieties of grapes, but also from
+some other fruits, such as apples, pears and cherries. Some berries
+also yield excellent juices.
+
+
+                           GRAPE JUICE No. 2
+
+Crush the grapes in a clean kettle with a wooden spoon and put them in
+a cloth sack or jelly bag. Twist the sack or press it until the juice
+has all come out. Put the juice in a double boiler over hot water until
+it steams. If a kettle is used, great care must be taken that the juice
+does not boil. Let the juice stand in an enamel kettle for 24 hours to
+settle. Run it through a flannel jelly bag and put into clean bottles.
+Leave space in bottle for the liquid to expand. Put the bottle in a
+sterilizer and fill the sterilizer with cold water until within an inch
+of the top of the bottles. Heat the water slowly until it is nearly
+simmering, take the bottles out and insert clean corks, and, as a final
+precaution it is advisable to dip the top of the cork in sealing wax or
+paraffin.
+
+This makes a light colored juice. For a red juice, the grapes may be
+heated until just before the boiling point as in the first part of the
+process. It is not necessary to allow the juice to settle but it is
+much clearer if you do.
+
+                               ROOT BEERS
+
+GINGER BEER
+
+  2  ounces of ginger root,
+  2  ounces of cream of tartar,
+  1  lemon,
+  1½ pounds of granulated sugar,
+  ¼  cake of compressed yeast.
+
+Place the ginger in a large bowl, bruise and pound thoroughly; add
+boiling water, then the grated rind of the lemon and when stirred in,
+add the juice of the lemon. Now mix in the cream of tartar and the
+sugar; stir well, allow to cool until lukewarm; add the yeast which
+should have been dissolved in a little warm water. Mix all together,
+cover tightly and allow to stand for six hours. At the end of that
+time, strain and put into bottles having patent tops, unless one has a
+commercial “topper” which is most desirable. Keep in a cool place, for
+if kept warm or not securely corked the beer will effervesce.
+
+
+ENGLISH GINGER BEER
+
+This interesting recipe dates back to about 1840.
+
+  1½ ounces of ginger,
+  4  quarts of boiling water,
+  1  ounce of cream of tartar,
+  1  pound of sugar,
+  2  lemons,
+  1  cupful of yeast.
+
+Pour the boiling water upon the ginger and the sugar (either brown or
+granulated may be used) add two lemons thinly sliced. Into this pour
+one cupful of good yeast and allow it to stand for twenty-four hours.
+Pour off carefully and put into bottles.
+
+
+MAPLE BEER
+
+  4 gallons of boiling water,
+  1 quart of pure maple syrup,
+  1 tablespoonful of essence of spruce,
+  1 pint of yeast.
+
+This recipe too, dates back to 1840.
+
+Put in a large container, one quart of pure maple syrup, and add
+one gallon of boiling water and the spruce essence; allow this to
+stand until lukewarm, then add a pint of yeast, allowing it to stand
+twenty-four hours. Pour off carefully and bottle and seal.
+
+
+ROOT BEER
+
+  ½ cupful of commercial root beer extract,
+  5 pounds of sugar,
+  5 gallons of rain water,
+  ¾ cake of compressed yeast.
+
+Dissolve the yeast cake in a little warm water; mix the sugar and root
+beer extract together and add the water, which should be hot; allow
+this to stand until lukewarm and add the yeast cake; mix well, allow to
+settle and pour into bottles. If one owns patent top bottles they are
+easily handled. Fasten the stopper and store where it is cool. The beer
+will be ready for use after twenty-four hours.
+
+It is not at all necessary to put this beer up in such quantities; just
+divide or subdivide the recipe.
+
+
+SPRUCE BEER (CRÉOLE RECIPE)
+
+  2 quarts of water,
+  ½ ounce of hops,
+  ½ teaspoonful of ginger,
+  ½ pint of Louisiana molasses,
+  4 tablespoonfuls of yeast,
+    Sprigs of spruce.
+
+Gather a handful of spruce sprigs, break and bruise, and steep in a
+little water until a strong essence is made.
+
+Pour the water over the hops and the ginger and allow to boil; strain
+and add the molasses and essence of spruce. Cool until lukewarm and add
+the yeast. Cover tightly and stand away for twenty-four hours. Pour off
+carefully and bottle. Seal and store in a cool place. In two days the
+beer is ready for use.
+
+One may gather the spruce sprigs as directed, or purchase the extract
+or essence of spruce, or steep the spruce gum.
+
+
+BIRCH BEER
+
+  ¼ pound of black birch bark,
+  ½ ounce of hops,
+  1 teaspoonful of ginger,
+  ½ compressed yeast cake,
+  1 pint of corn syrup,
+  3 quarts of water (soft or rain water).
+
+Boil the birch bark in a quart of water until reduced a third; strain
+and set aside until the hops, syrup and ginger has boiled for twenty
+minutes. Strain and mix with the birch extract; when cooled until about
+lukewarm add the yeast cake dissolved in a little warm water. Cover
+tightly and stand away for twenty-four hours. Strain into bottles and
+cork well.
+
+
+CIDER
+
+It would seem unnecessary labor to make cider at home, unless, of
+course one lives on a farm and has many apples to dispose of after the
+selected apples are shipped or stored for winter use. And even in that
+event one is likely to take the apples to a community cider mill. But
+if there should be a time when one of my readers cares to try cider
+making at home it may be done with utensils found in every kitchen.
+
+Be sure that there are no bruised or rotted spots on the apples to be
+used and wipe them carefully with a damp cloth. Cut them in pieces and
+run through a food grinder, placing a deep dish where it will catch
+_all_ of the juice. Place a fine cloth in a colander; pile the apple
+pomace (the ground apple) in it and pour all the juice in too. Fold the
+cloth over and place a heavy weight on top, pressing it often. When the
+juice or cider is pressed out, bottle and use. It should not be kept,
+as it becomes sour very quickly.
+
+It is probably as economical to purchase the sweet cider as to use the
+time and the necessary apples to make the cider.
+
+
+TO KEEP CIDER SWEET AND SPARKLING
+
+(Date of recipe, 1845)
+
+Let the new sweet cider ferment from one to three weeks according to
+whether the weather is cool or warm, longer if cool or one week if
+warm. When it has attained a lively fermentation, add to each gallon,
+according to its acidity, from one half to two pounds of sugar, and
+allow it to again ferment until the desired sweetness is reached.
+Pour out one quart of the cider and add for each gallon one-quarter
+ounce of sulphite of lime (anti-chloride). Stir the powder and cider
+until thoroughly mixed and return to the rest of the cider. Agitate
+well and briskly for a few minutes and then let the cider settle. The
+fermentation will cease at once. After a few days draw off the clear
+cider, bottle carefully, and cork well. Bottles with patent stoppers
+will be found most satisfactory.
+
+
+TO BOIL CIDER
+
+(Old New England recipe)
+
+Use perfectly sweet cider, preferably not over two days old: boil until
+boiled down about half. Skim often, pour into hot bottles and cork
+tightly. Store in a cool place.
+
+This may be used for drinks, by stirring two tablespoonfuls into a
+glassful of iced water.
+
+
+
+
+             VII—COLD MILK DRINKS, HOT MILK AND BUTTERMILK
+
+
+                       SHAKES, NOGGS AND PUNCHES
+
+While many do not care for milk as a drink, still milk in combination
+with syrups, eggs, malted milk, flavoring extracts or fruit juices will
+be found pleasing even to those who would not drink it plain. When one
+considers the amount of nourishment furnished by a glass of milk, it is
+well to serve it when possible, even disguised as a nogg or punch.
+
+
+CHOCOLATE MILK
+
+  1 cupful of milk,
+  ⅛ cupful of chocolate syrup (see syrups) (2 tablespoonfuls),
+    Ice.
+
+Use a cocktail shaker, put two tablespoonfuls of cracked ice in the
+shaker, add the chocolate syrup and the milk; shake well, strain into
+a tall glass and serve. It is wise to use an iced tea glass, as these
+glasses hold at least ten ounces, and as a measuring cup will hold
+eight ounces of milk, there is room for the ice and syrup.
+
+
+CHOCOLATE, EGG AND MILK
+
+  1 cupful of milk,
+  1 egg,
+  ⅛ cupful of chocolate syrup (2 tablespoonfuls),
+    Ice.
+
+Place all the ingredients in a cocktail shaker, shake thoroughly and
+strain into a tall thin glass. There is enough nourishment in a drink
+of this sort to be used as a substitute for luncheon if one is too
+hurried to take time for a comfortable luncheon, slowly eaten.
+
+
+COCOA NOGG
+
+  ⅝ cupful of milk,
+  ⅛ cupful of cocoa syrup (2 tablespoonfuls),
+  1 egg,
+    Ice.
+
+Separate the white and the yolk of the egg, whip the white until dry
+and stiff, put the yolk, ice, cocoa syrup and the milk into a shaker
+and shake well; pour about three-quarters of the mixture into a tall
+glass, pour the rest over the beaten white, stir it swiftly, and add to
+the mixture in the glass.
+
+
+CHOCOLATE CREAM FLOAT
+
+For each service use:
+
+  2 tablespoonfuls of chocolate syrup,
+  ½ cupful of milk,
+  ¼ cupful of thick cream,
+    Powdered sugar,
+    Vanilla.
+
+Multiply this recipe by the number of persons to be served, making the
+full amount, serving in glasses as desired.
+
+Select attractive glasses, narrow, tall, stemmed glasses are the
+best; fill them nearly to the top with finely cracked ice, put two
+tablespoonfuls of chocolate syrup into each glass, add a half cupful
+of milk; fill with stiffly whipped cream. When whipping the cream add
+enough powdered sugar to make it slightly sweet and stir in a few drops
+of vanilla.
+
+
+CHOCOLATE SHAKE
+
+  1 cupful of milk,
+  2 tablespoonfuls of chocolate syrup,
+  1 egg,
+    Ice,
+    Vanilla.
+
+Whip the white and the yolk of the egg separately. Put the yolk, ice,
+milk, chocolate and a few drops of vanilla in a cocktail shaker and
+shake well for at least two minutes. Put the stiffly whipped white in a
+tall glass, pour the chocolate mixture over, stirring it in slightly,
+and serve. Serve with a straw.
+
+
+CHOCOLATE PUNCH
+
+  1 egg,
+  1 cupful of milk,
+  ⅛ cupful of chocolate syrup (2 tablespoonfuls),
+    Nutmeg,
+    Few drops of vanilla,
+    Ice,
+    Ice cream.
+
+Put the egg, milk, chocolate syrup, vanilla and ice in a cocktail
+shaker, shake for three minutes, strain into a tall thin glass and add
+a generous grating of nutmeg and top with a spoonful of vanilla ice
+cream.
+
+
+CHOCOLATE CREAM PUNCH
+
+  1 egg,
+  1 cupful of milk,
+  ⅛ cupful of chocolate syrup (2 tablespoonfuls),
+  ⅓ cupful of thick cream,
+    Ice,
+    Sugar.
+
+Whip the cream until stiff, adding a little powdered sugar, put the
+egg, milk, chocolate syrup and a little cracked ice in a shaker; shake
+well, strain into a tall thin glass and top with the whipped cream.
+Serve with a long handled spoon.
+
+
+CHOCOLATE SODA
+
+  ½ cupful of top milk,
+  ⅛ cupful of chocolate syrup (2 tablespoonfuls),
+  2 tablespoonfuls of vanilla ice cream,
+    Carbonated water.
+
+Put the chocolate syrup in a tall glass, then the top milk, or milk and
+cream mixed, add two tablespoonfuls of ice cream; fill the glass with
+carbonated water, using a syphon. Serve with a long handled spoon. One
+may use chocolate ice cream if one prefers.
+
+
+COFFEE, EGG AND MILK
+
+  ⅓ cupful of dripped coffee,
+  2 tablespoonfuls of plain syrup,
+  1 egg,
+  ¾ cupful of top milk,
+    Ice.
+
+Put the egg, ice, milk, coffee and syrup in a cocktail shaker and shake
+thoroughly for two minutes; strain into a tall thin glass and serve at
+once.
+
+
+COFFEE PUNCH
+
+  ⅓ cupful of dripped coffee,
+  2 tablespoonfuls of plain syrup,
+  ¾ cupful of top milk,
+  1 egg,
+  2 tablespoonfuls of vanilla ice cream,
+  ⅛ cupful of whipped cream, or marshmallow cream.
+
+Put the dripped coffee, two pieces of ice, the egg, syrup and top milk
+in a shaker. Shake well, strain into a tall thin glass, add the ice
+cream, top with whipped cream or a tablespoonful of marshmallow cream.
+Serve with a long handled spoon.
+
+
+COFFEE FOAM
+
+  1 cupful of milk,
+  1 egg,
+  ⅛ cupful of dripped coffee,
+  2 tablespoonfuls of plain syrup.
+
+Separate the yolk and the white of the egg; whip the white dry and
+stiff; put the yolk, milk and coffee in a shaker and shake well. Pour
+the mixture into a tall glass, reserving about a quarter; mix this with
+the egg white quickly and add to the top of the glass. Serve with a
+straw or long handled spoon.
+
+
+COFFEE CREAM
+
+  ½  cupful of milk,
+  ½  cupful of thick cream,
+  ⅓  cupful of dripped coffee,
+  1  egg,
+  1½ tablespoonfuls of plain syrup,
+     Ice.
+
+Put the ice, milk, coffee and the yolk of the egg in the shaker and
+shake well. Beat the egg white until dry and whip the cream until
+stiff. Pour the coffee and milk mixture over the egg white, stir
+swiftly, blending thoroughly; pour into a tall glass and add the
+whipped cream, which should be sweetened slightly. Serve with a straw
+or long handled spoon.
+
+
+COFFEE MILK
+
+(Recipe dated 1845)
+
+  1 dessert spoonful of ground coffee,
+  1 pint of milk,
+  2 shavings of isinglass.
+
+“Boil the coffee, milk and isinglass together for a quarter of an hour.
+Allow this to stand for ten minutes, and pour the liquid off.”
+
+It might seem wise to sweeten this slightly, as “isinglass” was the
+name applied to what we now know as “gelatine,” would suggest that a
+teaspoonful of powdered gelatine would be a sufficient quantity to use.
+
+
+COFFEE-MAPLE PUNCH
+
+  1  cupful of strong dripped coffee,
+  1½ pints of rich milk,
+  ¼  cupful of maple syrup (4 tablespoonfuls),
+  1  egg,
+     Ice cream.
+
+In making drip coffee, use recipe given under coffee recipes. Put the
+egg, two tablespoonfuls of cracked ice, the maple syrup, one cupful of
+milk and the egg in a shaker, shake thoroughly, strain into a pitcher,
+add the rest of the milk, and stir well. Pour into tall glasses, top
+with a tablespoonful of ice cream to each serving. Serve with a straw
+and a long handled spoon.
+
+
+COFFEE-ROSE PUNCH
+
+  1 quart of milk,
+  1 cupful of strong dripped coffee,
+  ½ cupful of plain syrup,
+  1 egg,
+  1 teaspoonful of rose extract,
+    Ice.
+
+Put the coffee, ice, egg, syrup and a cupful of milk in a shaker.
+Shake thoroughly, pour into a pitcher, add the rest of the milk and
+the extract, stir well; fill tall thin glasses nearly full, add a
+tablespoonful of vanilla or rose ice cream and serve with a long
+handled spoon.
+
+
+COFFEE MARSHMALLOW
+
+  1½ pints of milk,
+  1  cupful coffee,
+  ⅓  cupful of plain syrup,
+  1  egg,
+  1  cupful of thick cream,
+  1  cupful of marshmallow cream,
+     Ice.
+
+Put one cupful of strong dripped coffee, one cupful of milk, the syrup,
+egg and ice in a shaker; shake thoroughly and pour into a pitcher. Add
+the rest of the milk, stir and pour into tall thin glasses, filling
+them three-quarters full. Whip the cream until stiff, mix with the
+marshmallow, and fill the glasses with the mixture. Top with a candied
+cherry if desired.
+
+
+LEFT-OVER COCOA
+
+Strain any cocoa left from breakfast or luncheon and place in the
+refrigerator until needed, either as a luncheon or afternoon drink.
+
+Use parfait glasses, or any tall, narrow, stemmed glass. Pour into the
+glasses until about three-quarters full; add two tablespoonfuls of
+chocolate ice cream, top with marshmallow cream and a candied cherry.
+Serve with a long handled spoon and a straw.
+
+If this is used in the afternoon, serve little cakes with it, being
+sure that the cakes do not have chocolate icing.
+
+
+LEFT-OVER COFFEE
+
+If there is one cupful of coffee left from the breakfast, put in the
+refrigerator until luncheon, or later in the afternoon.
+
+  1 cupful of coffee,
+  1 tablespoonful of plain syrup (see syrups),
+  1 pint of milk,
+  1 egg,
+    Ice.
+
+Put the egg, syrup, ice and coffee in a shaker, shake for two minutes,
+pour into a glass pitcher with the milk, stir and serve at once.
+
+
+EGG NOGG
+
+  ½ pint of milk,
+  1 even teaspoonful of sugar,
+  1 egg,
+  ¼ teaspoonful of vanilla extract,
+    Ice,
+    Nutmeg.
+
+Break the egg into a cocktail shaker, add two tablespoonfuls of cracked
+ice, the milk, vanilla and sugar: shake thoroughly, strain into a tall
+thin glass, sprinkle with grated nutmeg and serve with a straw.
+
+
+MILK SHAKE
+
+  ½ pint of top milk,
+  1 teaspoonful of sugar,
+  ¼ teaspoonful of vanilla,
+    Ice,
+    Nutmeg.
+
+Put the milk, sugar, vanilla and two tablespoonfuls of cracked ice into
+a cocktail shaker; shake thoroughly and strain into a tall thin glass.
+Sprinkle grated nutmeg on top and serve.
+
+
+RASPBERRY MILK SHAKE
+
+  ½ pint of top milk,
+  ½ teaspoonful of sugar,
+  2 tablespoonfuls of raspberry syrup,
+    Ice.
+
+Put the top milk, or plain milk mixed with a little cream into a shaker
+with the sugar, syrup and two tablespoonfuls of cracked ice. Shake well
+for two minutes, strain into a tall thin glass. A tablespoonful of
+raspberry ice cream is a desirable addition. Serve with a long handled
+spoon, if the ice cream is used, or with a straw if not.
+
+
+STRAWBERRY MILK SHAKE
+
+  ½ pint of top milk,
+  ½ teaspoonful of sugar,
+  2 tablespoonfuls of strawberry syrup,
+    Ice.
+
+Put the top milk, or plain milk mixed with a small amount of cream
+into a cocktail shaker; add the sugar, strawberry syrup, and two
+tablespoonfuls of cracked ice; shake well and strain into a tall
+glass. If one wishes, a tablespoonful of strawberry ice cream makes a
+delightful addition, as will two selected strawberries, if in season.
+
+
+CHOCOLATE MALTED MILK
+
+  2½ teaspoonfuls of malted milk,
+  2  tablespoonfuls of chocolate syrup,
+  1  cupful of milk,
+     Ice.
+
+Mix the malted milk with just enough hot water to blend well, stirring
+and mixing with a spoon; add a little cold milk to this, and pour it
+into a shaker. Add to this the rest of the milk and the chocolate syrup
+and two tablespoonfuls of cracked ice. Shake well for two minutes.
+Strain into a tall thin glass and serve.
+
+
+CHOCOLATE MALTED MILK WITH EGG
+
+  2½ teaspoonfuls of malted milk,
+  2  tablespoonfuls of chocolate syrup,
+  1  cupful of milk,
+  1  egg,
+     Ice.
+
+Mix the malted milk with only enough hot water to make a paste; then
+add a little cold milk, enough to be able to pour the mixture. Pour
+into a shaker; add the egg, ice and chocolate syrup as well as the rest
+of the milk. Shake well for two minutes, and strain into a tall glass.
+A little sugar may be added if desired, although the syrup should make
+it sufficiently sweet.
+
+
+RASPBERRY MALTED MILK
+
+  2½ teaspoonfuls of malted milk,
+  2  tablespoonfuls of raspberry syrup,
+  1  cupful of milk,
+     Ice.
+
+Mix the malted milk with enough hot water to make a paste, stirring
+carefully to make sure that all the dry milk is blended, then add a
+little cold milk, stir well and pour into a cocktail shaker; add the
+rest of the milk, the raspberry syrup and two tablespoonfuls of ice.
+Shake well, strain into a tall glass and serve. If wished for, plain
+syrup or sugar may be added.
+
+
+STRAWBERRY MALTED MILK WITH ICE CREAM
+
+  2½ teaspoonfuls of malted milk,
+  2  tablespoonfuls of strawberry syrup,
+  1  cupful of milk,
+     Ice.
+
+Mix the malted milk with a little hot water, stirring until a smooth
+paste is made; add a little cold milk, stir again and pour into a
+shaker; add the rest of the milk and the strawberry syrup as well as
+two tablespoonfuls of cracked ice. Shake, strain into a tall glass. Top
+with a tablespoonful of ice cream, preferably vanilla.
+
+
+VANILLA MALTED MILK WITH CHOCOLATE ICE CREAM
+
+  2½ teaspoonfuls of malted milk,
+  1  tablespoonful of plain syrup,
+  ½  teaspoonful of vanilla extract,
+  1  cupful of rich milk,
+     Ice,
+     Ice cream.
+
+Blend the malted milk with a little hot water, add enough cold milk
+to be able to pour it. Pour into a shaker, add the rest of the milk,
+plain syrup, vanilla and two tablespoonfuls of cracked ice. Shake
+well, strain into a tall thin glass and top with two tablespoonfuls of
+chocolate ice cream.
+
+
+COFFEE MALTED MILK, EGG AND ICE CREAM
+
+  2½ teaspoonfuls of malted milk,
+  2  tablespoonfuls of coffee syrup,
+  1  cupful of rich milk,
+  1  egg,
+     Ice.
+
+Blend the malted milk with a little hot water, being sure that the milk
+is well dissolved. Add enough cold milk to pour the mixture, and put it
+in a cocktail shaker with the rest of the milk, the coffee syrup, egg
+and ice. Shake for two minutes, and strain into a tall thin glass and
+top with two tablespoonfuls of vanilla ice cream.
+
+There surely is nourishment enough in this for a normal luncheon.
+
+
+COFFEE MALTED MILK
+
+  1½ teaspoonfuls of malted milk,
+  1  tablespoonful of plain syrup,
+  2  tablespoonfuls of coffee syrup,
+     Ice.
+
+Mix the malted milk with a little hot water, blending it well, add
+enough cold milk to make thin enough to pour; pour into a cocktail
+shaker and add the rest of the milk, the coffee syrup and two
+tablespoonfuls of cracked ice. Shake hard for two minutes; strain into
+an attractive glass and serve.
+
+
+MALTED EGG-MILK
+
+  2½ teaspoonfuls of malted milk,
+  1  teaspoonful of sugar,
+  1  cupful of rich milk,
+  2  tablespoonfuls of ice,
+  ½  teaspoonful of vanilla extract,
+  1  egg.
+
+Put the malted milk in a cup, add sugar and mix with just enough hot
+water to dissolve the malted milk, stirring and mixing with a spoon.
+Add a little cold milk, stir well, and pour into a cocktail shaker with
+the rest of the milk, the egg, ice and the vanilla. Shake this mixture
+thoroughly, strain into a tall thin glass and serve.
+
+
+GRENADINE MILK SHAKE
+
+  ⅛ cupful of grenadine (2 tablespoonfuls),
+  1 egg,
+  1 cupful of rich milk,
+    Ice,
+    Nutmeg.
+
+Put the egg, milk, grenadine and ice in a shaker and shake thoroughly;
+shaking hard for at least two minutes. Strain into a tall glass, and
+sprinkle with grated nutmeg.
+
+
+MILK APPLEBLOOM
+
+  ¼ cupful of sparkling apple juice (commercial) (4 tablespoonfuls),
+  1 teaspoonful of sugar,
+  1 cupful of milk,
+  ½ teaspoonful of Florida water,
+    Ice.
+
+Put the apple juice, ice, sugar and Florida water in a shaker, shake
+well; open the shaker and add the milk, again shaking well. Strain into
+an attractive glass and serve at once.
+
+
+ORANGE MILK
+
+  1 orange,
+  1 teaspoonful of sugar,
+  1 cupful of milk,
+  ¼ teaspoonful of orange extract,
+    Nutmeg,
+    Ice.
+
+Extract the juice from the orange and put it with the ice, sugar and
+orange extract into a shaker and shake well for two minutes. Remove the
+top, add the milk, pouring slowly and stirring at the same time, then
+recap the shaker and shake thoroughly again. Strain into a tall glass
+and sprinkle with nutmeg. Serve at once.
+
+
+EGG SNOWDRIFT
+
+  1 egg,
+  ½ pint of milk (1 cupful),
+  1 teaspoonful of sugar,
+  ¼ teaspoonful of vanilla,
+    Nutmeg.
+
+Separate the white and yolk of the egg, whip the white until stiff,
+sweeten slightly with powdered sugar. Put the sugar, vanilla and a
+tablespoonful of milk with the yolks, beat this with a whisk until
+light and lemon colored; stir in the rest of the milk; pour this
+mixture into a tall glass, and add the slightly sweetened white, piling
+it high. Sprinkle with grated nutmeg and serve with a straw.
+
+
+SILLABUB
+
+  1 pint of thick cream,
+  1 cupful of powdered sugar,
+  ½ cupful of raspberry juice.
+
+It is quite possible in most large places to purchase a sillabub churn,
+which is a small tin cylinder, having a small dasher which fits loosely.
+
+Whip the cream until frothy, using the churn; sweeten to taste with the
+powdered sugar and add the raspberry juice, which should be stirred in
+swiftly and the drink served at once in tall, stemmed glasses. Serve
+with long handled spoons.
+
+If a churn is not obtainable, use a cream whisk, but stop beating at
+the frothy stage.
+
+
+SILLABUB WITH GRAPE JUICE
+
+  1  quart of thick cream,
+  4  egg whites,
+  1  cupful of grape juice,
+  1¾ cupfuls of powdered sugar.
+
+Whip the cream until very stiff, adding half the powdered sugar; whip
+the egg whites until dry, adding remaining sugar gradually; when
+finished, mix the cream and the beaten whites thoroughly and add the
+grape juice. Eat with a spoon and serve in low wide glasses.
+
+
+CANTON MILK SHAKE
+
+  ½ pint of top milk,
+  1 egg,
+  1 inch preserved ginger,
+  1 tablespoonful of plain syrup,
+    Ice.
+
+Chop half the ginger very fine; put it with the top milk, syrup, ice
+and the yolk of the egg into a cocktail shaker and shake for two
+minutes. Whip the white of the egg until stiff; cut the remaining half
+inch of ginger into small pieces. Strain the milk mixture into a tall
+glass, reserving a quarter cupful; mix this quickly with the beaten
+white, add to the mixture in the glass and top with the small pieces
+of ginger. Serve with a straw and a long handled spoon.
+
+
+VICHY AND MILK
+
+  ¾ cupful of rich milk,
+    Vichy.
+
+Pour three-quarters cupful of rich milk in an iced tea glass and fill
+with vichy.
+
+Physicians order this for patients who cannot take, or who do not like
+milk plain, and find that in most cases the patient can take it.
+
+
+MILK AND VICHY WITH SYRUP
+
+  ¾ cupful of milk,
+  2 tablespoonfuls of raspberry syrup (home-made or commercial),
+    Vichy.
+
+Pour the syrup into a tall glass (iced tea glass is the right size) and
+add the milk; stir well and fill the glass with vichy. The raspberry
+syrup will disguise both the milk taste and the vichy, in case one does
+not like either.
+
+
+                            HOT MILK DRINKS
+
+
+HOT MILK
+
+For the person who is tired and who does not like plain cold milk, try
+heating the milk until just below the boiling point, adding a goodly
+sized pinch of salt and a generous sprinkling of paprika. Serve with a
+saltine or a toasted cracker.
+
+
+HOT MILK WITH CELERY SALT
+
+Heat the milk until just below the boiling point, add a generous pinch
+of salt and a sprinkling of celery salt; stir well and serve with
+toasted crackers.
+
+
+HOT MALTED MILK
+
+  2 teaspoonfuls of malted milk,
+  1 teaspoonful of sugar,
+  ⅛ teaspoonful of salt,
+  1 cupful of milk.
+
+Blend the malted milk with enough hot water to make it smooth, add the
+salt and sugar, stirring thoroughly and add the cupful of milk, which
+should have been heated until just below the boiling point.
+
+
+HOT MALTED MILK WITH CHOCOLATE
+
+  2 teaspoonfuls of malted milk,
+  2 tablespoonfuls of chocolate syrup,
+  1 cupful of milk.
+
+Blend the malted milk with a little hot water; stir until smooth; add
+the chocolate syrup, stir, and add the milk which should be heated
+until just before the boiling point is reached.
+
+
+HOT MALTED MILK WITH COFFEE
+
+  2 teaspoonfuls of malted milk,
+  2 tablespoonfuls of strong dripped coffee,
+  2 teaspoonfuls of sugar,
+  1 cupful of milk.
+
+Blend the malted milk with enough hot water to make smooth, add the
+sugar and stir until well mixed, add the coffee and the milk heated
+until the boiling point is reached.
+
+Coffee syrup may be used if desired. Use two tablespoonfuls, but do not
+use sugar with it.
+
+
+BUTTERMILK
+
+Buttermilk as a beverage is to be greatly desired because of its food
+value as well as the fact that it is a most refreshing drink.
+
+The food content is very high, having nearly all the food materials
+found in whole milk, excepting, of course, the butter fats, which have
+been removed by churning; still some fats do remain; especially is this
+true of buttermilk obtained direct from such farmers as do not use the
+most advanced methods of butter-making.
+
+We find 3 per cent. of protein, nearly 5 per cent. of carbohydrates
+in the form of milk sugar, 0.7 per cent. of mineral constituents, and
+about 0.5 per cent. of fats.
+
+Buttermilk is recommended by many successful physicians as an aid in
+intestinal disorders.
+
+Buttermilk is served at most soda fountains, and may be ordered from
+one’s dairyman, also may be obtained at some grocers’ and at all better
+class hotels.
+
+
+BUTTERMILK LEMONADE
+
+For persons not caring for buttermilk plain, one may make a lemonade
+which is healthful as well as delicious.
+
+  1 quart of buttermilk,
+  2 lemons,
+  2 tablespoonfuls of sugar.
+
+Extract the juice of the lemons, add the sugar and stir until
+dissolved; add the buttermilk, stirring constantly. If a smaller
+quantity is to be made it were well to use a shaker, for then the
+lemonade will be so thoroughly mixed that the results will be most
+satisfactory.
+
+
+“LACTO”
+
+The following recipe is taken from a bulletin issued by the Iowa
+Agricultural Experiment Station.
+
+  2  quarts of buttermilk,
+  2  pounds of sugar,
+  2  eggs,
+  1⅔ cupfuls of orange juice,
+  ½  cupful of lemon juice.
+
+Dissolve the sugar in the buttermilk and add the eggs, yolks and whites
+beaten separately. Stir and strain the mixture and add the fruit
+juices. Freeze as for ice cream, and pack in ice for an hour before
+serving.
+
+
+
+
+                 VIII—COFFEE, CHOCOLATE, COCOA AND TEA
+
+
+A book of beverage recipes which did not give directions for making
+coffee, tea and cocoa would surely fail in its mission.
+
+I have given recipes from many countries, and by many men famous for
+coffee making, feeling sure that each reader will find the exact one to
+please the fancy of himself or herself and family.
+
+
+COFFEE
+
+Even though we as Americans are coffee drinkers to almost an alarming
+degree, it is not often that we find a cook who really makes excellent
+coffee.
+
+When purchasing coffee one must be influenced by one’s taste; whether
+all Java, whether equal parts of Mocha and Java, or whether a blend of
+one’s own or a commercial blend is used.
+
+One thing should be remembered, and that is: good coffee is served as
+soon as it is made.
+
+The pot should always be hot before the coffee is made.
+
+The late Francis B. Thurber, a coffee importer, who made coffee a study
+both as it came to this country and as it was grown in its native
+state, gives the following recipe as his idea of unexcelled coffee:
+
+To one cupful of coffee ground moderately fine add one egg with shell,
+and enough cold water to wet the grounds. Pour on one pint of boiling
+water and let it boil for fifteen minutes. Remove the pot from the fire
+and allow it to stand for three minutes to settle, then strain into a
+warm coffee pot. Serve in cups half filled with boiling milk, or if
+cream is used dilute with hot water.
+
+
+FRENCH DRIP COFFEE
+
+For _cafe noir_ use two tablespoonfuls of finely ground coffee for each
+cup. Coffee should be packed tightly as possible in the upper part of
+the French pot, and the boiling water poured through. When this has
+dripped through, redrip and serve.
+
+Parisian housekeepers, before throwing out the grounds, pour boiling
+water through the coffee again, reserving this for use the next time
+coffee is made.
+
+Much of the flavor of French coffee is said to be due to this practice.
+
+
+VIENNA COFFEE
+
+The pot required to make coffee after this method is the style with a
+cloth bag in the top.
+
+Use two level tablespoonfuls of coffee to the cup, and place in the
+bag, pouring the boiling water through.
+
+Serve with hot milk.
+
+
+ENGLISH COFFEE
+
+After the recipe of M. Soyer, a former _chef_ of the Savoy.
+
+                   *       *       *       *       *
+
+Place two ounces of moderately fine ground coffee in a stew-pan, and
+without adding water, hold over the fire, stirring with a spoon until
+the coffee is very hot. Pour over the coffee a pint of boiling water
+and cover closely; remove at once from fire and let stand for five
+minutes, then strain through a cloth, heat and serve with or without
+cream.
+
+
+COFFEE, BRAZILIAN STYLE
+
+In Brazil, whence practically all of the world’s supply of coffee
+comes, the popular method is to place the coffee in a _woolen_ bag,
+which is placed in a pot and boiling water poured over it. The coffee
+is immediately poured off.
+
+
+COFFEE, BATAVIA STYLE
+
+(_As made by the Dutch coffee planters in Java_)
+
+The coffee is ground fine and packed tightly in the top of a French
+pot. The required amount of _cold_ water is poured over it and allowed
+to drip through. It requires about five hours for the process if the
+coffee is packed as tightly as it should be. The coffee is then heated
+and from three to four times its volume of hot milk added.
+
+
+TURKISH COFFEE
+
+A heaping dessertspoonful of powdered coffee is added to one small
+cupful of cold water. This is brought to a boil, and the coffee and
+grounds are poured into the cup.
+
+Turkish coffee is drunk grounds and all, without cream or sugar.
+
+
+KAFFEE “KULTUR”
+
+It is the unanimous observation of civilized travelers that good coffee
+is unobtainable in Germany. The foremost scientist of that race, the
+famous Baron von Liebig, nearly a hundred years ago wrote an exhaustive
+treatise on the subject of coffee and coffee making, and devised the
+concoction which among Germans now passes for coffee. Was it not given
+them by authority? This is von Liebig’s recipe:
+
+Put three-quarters of the amount of coffee to be used on the fire
+in boiling water; boil from ten to fifteen minutes. Then put in the
+remaining one-quarter of the coffee, cover and let it stand for five
+minutes. Stir, strain and serve with an equal amount of milk.
+
+
+EXCELLENT COFFEE
+
+Use a drip pot, one having a cloth bag. Wet the bag, place the coffee
+in this, and pack as tightly as possible around the sides and bottom.
+Pour in slowly three cupfuls of boiling water to each half cupful
+of powdered coffee. Place the pot on the back of the range, or on an
+asbestos mat with only enough flame under to keep it warm, and pour the
+water slowly.
+
+Serve with cream as soon as dripped.
+
+
+TEA
+
+Chin Hung, Chinese scholar and philosopher, to whom all the
+agricultural and medical knowledge of China is traced, once said, so I
+am told: “Tea is better than wine, for it leadeth not to intoxication,
+neither does it cause a man to say foolish things. It is better than
+water, for it doth not carry disease, neither doth it act as poison.”
+
+There are really but two kinds of teas on the market: green and black.
+The color of the tea depends on the oxidation; black tea being exposed
+to the air, or oxidized before final drying, while green tea is dried
+immediately after rolling.
+
+There are a number of different brands with which we are all familiar,
+such as Formosa, Oolong, Ceylon, English Breakfast, Orange Pekoe, and
+Flowery Pekoe.
+
+Right here I will say that if a spray of orange blossom is kept in the
+tea caddy one need not pay the price for Orange Pekoe.
+
+
+TEA MAKING
+
+Be sure that the water is boiling, and use it at once. Rinse the pot
+with hot water. Place the tea in the pot in a “ball,” and pour over the
+freshly boiled water, allowing it to stand for five minutes, then the
+tea-ball and the tea should be removed.
+
+Use a level teaspoonful of tea to one and a half cupfuls of water. I
+think most people will want to dilute this, even.
+
+
+RUSSIAN TEA
+
+“Russian tea” has a rather inflated reputation, and is not really known
+in this country as it is used there.
+
+A great amount of tea infusion is used, as the samovar is always in
+evidence, but the water is poured on the tea again and again, making a
+great amount of liquid without much strength. Sugar and lemon juice is
+added and it is drunk from a glass.
+
+
+ICED TEA
+
+One may make fresh tea and pour it over cracked ice in individual
+glasses, or one may make a rather strong solution of tea, and add
+cracked ice to it in a large pitcher, or make a weaker solution, and
+pour over cracked ice in glasses. The method must depend upon the fancy
+of one’s family, or the hostess.
+
+
+ICED TEA WITH MINT
+
+While iced tea is usually served with sugar and lemon, I am quite sure
+that in addition a spray of mint will be found most acceptable. Place
+the mint in the glass and pour the tea over.
+
+
+HOT TEA WITH MINT
+
+I find that a cupful of hot tea into which a few leaves of mint have
+been placed is most refreshing. This may be served either with or
+without sugar.
+
+
+COCOA AND CHOCOLATE
+
+It is very rare for one to serve chocolate these days, as cocoa in a
+perfected form is put up by reliable firms in this country, and most
+hostesses prefer it to chocolate, which is more difficult to prepare
+and rather richer than wise to serve to the family generally.
+
+
+COCOA
+
+  1 cupful of milk,
+  1 teaspoonful of cocoa.
+
+Bring the milk to the boiling point and pour in the cocoa moistened
+with a little warm water. Stir and allow to boil, beating with a
+cream whip for a minute or two. Pour through a strainer into a cup or
+individual pot. Multiply this amount by the number of cups to be served.
+
+
+COCOA No. 2
+
+  1 cupful of milk,
+  2 teaspoonfuls of cocoa.
+
+Use a _porcelain_ kettle; mix the cocoa with enough hot water to make a
+smooth paste, pour the milk over it slowly, mixing constantly, so that
+there will be no lumps left undissolved. Bring to the boiling point,
+and boil for ten minutes. Strain, and serve at once. A teaspoonful
+of sweetened whipped cream added to each cup adds perceptibly to the
+acceptability. Sweeten to taste.
+
+
+CHOCOLATE
+
+  2 cupfuls of milk,
+  2 tablespoonfuls of grated chocolate.
+
+Grate enough unsweetened chocolate to make two tablespoonfuls, mix
+with a little boiling water, and melt slowly over a low fire, then add
+the milk, pouring carefully, stirring while pouring. Allow this to
+boil for ten minutes and strain. Whipped cream added to each serving
+is delightful, although it makes the drink a bit too rich for most
+people. It would be unadvisable for persons given to stoutness to drink
+chocolate.
+
+
+CHOCOLATE
+
+(Recipe of 1845)
+
+  1 inch of a cake of chocolate,
+  1 quart of boiling water,
+    Milk.
+
+Shave the chocolate fine, pour on the boiling water; boil for twenty
+minutes, add milk to please and boil up again. Serve.
+
+
+CHOCOLATE (CRÉOLE RECIPE)
+
+  1 cake of French chocolate,
+  1 quart of milk.
+
+Grate the chocolate; mix with a little hot water, and stir into the
+milk which should have reached the simmering stage. Stir until the
+mixture boils; allow it to boil up once, and serve immediately. This
+may be sweetened after serving or allow two tablespoonfuls of sugar to
+the full amount. Add whipped cream if desired.
+
+
+COCOA (CRÉOLE RECIPE)
+
+  4 tablespoonfuls of cocoa,
+  1 quart of milk.
+
+Put the milk in a double boiler; moisten the cocoa with a little milk,
+and pour into the milk as it begins to boil, stirring constantly. Let
+it boil up once, only, and serve. Whipped cream may be used with it if
+desired.
+
+
+COCOA (OLD NEW ENGLAND RECIPE)
+
+  2  tablespoonfuls of cocoa,
+  1  quart of water,
+  1½ cupfuls of milk.
+
+Mix the cocoa with a little water and pour into the full amount of
+water and allow to boil for a half hour, skim, add the milk and allow
+it to boil up again. Serve.
+
+
+
+
+               IX—DRINKS FOR INVALIDS AND SMALL CHILDREN
+
+
+I shall try to give a few helpful suggestions in this chapter for the
+making of drinks which are both appetizing and nutritious. Some are
+offered because of their nutritive value and some, like treacle, posset
+and Iceland moss, because they are a real aid in helping to ward off
+colds and some because they please the palate of the invalid or the
+child whose appetite must be catered to.
+
+
+APPLE WATER
+
+  2 large tart apples,
+  1 tablespoonful of lemon juice,
+  1 pint of boiling water,
+    Lemon peel,
+    Sugar.
+
+Peel, core and slice the apples; place them in a deep bowl with the
+lemon juice, one strip of rind and as much sugar as the nurse or mother
+thinks wise, and cover with the boiling water, allowing this to stand
+covered tightly until cold. Strain, chill and serve in small glasses.
+Be sure to serve on a plate on which a fresh doylie is placed.
+
+
+APPLE TEA (FROM ROAST APPLES)
+
+(Very old recipe)
+
+  3 apples,
+    Pint of water.
+
+Roast sour apples until tender, pour boiling water over them and let
+them stand until cold. Sweeten a little if the patient so desires.
+
+
+APPLE TEA (UP-STATE RECIPE)
+
+  3 large tart apples,
+  1 pint of water,
+    Sugar.
+
+Peel and slice the apples very thin, pour a pint of boiling water over
+them and boil for five minutes. Allow them to stand until cold, then
+strain off the water. Sweeten it slightly, unless the patient prefers
+the water very tart.
+
+
+ARROWROOT WITH MILK
+
+  ½ pint of milk,
+  1 dessertspoonful of arrowroot,
+  1 teaspoonful of sugar.
+
+Mix the arrowroot with a little cold milk until a smooth paste. Pour
+a half pint of boiled milk over it, pouring slowly and stirring
+constantly. Bring to the boiling point and boil for six minutes.
+(Arrowroot _must_ be well boiled). Strain, add the sugar and serve.
+
+I want to impress upon my readers the necessity of serving any drink
+intended for an invalid in the most attractive manner possible.
+
+
+ARROWROOT WITH WATER
+
+  ½ pint of water,
+  1 dessertspoonful of arrowroot,
+  1 teaspoonful of sugar,
+  1 teaspoonful of lemon juice.
+
+Mix the arrowroot with a little cold water, making it perfectly smooth.
+Pour the boiling water over this slowly, stirring well; cook until
+boiling, and continue for six minutes. Strain, add sugar and lemon
+juice. Serve in an attractive glass on a pretty plate on which a
+spotless doylie is laid.
+
+
+BARLEY WATER
+
+Many cannot take milk plain, but the addition of barley water adds to
+its digestibility.
+
+  2 ounces of pearl barley,
+  1 pint of water,
+    Sugar.
+
+Pour the water over the barley and boil slowly until there is a third
+less liquid. Strain and add sugar and serve. Barley water may be served
+alone or with milk. It is more palatable with milk.
+
+
+BARLEY WATER MADE FROM BARLEY FLOUR
+
+  1 teaspoonful of barley flour,
+  ½ pint of water,
+  1 pinch of salt.
+
+Mix the barley flour with a little cold water, making a smooth paste;
+pour the rest of the water on slowly, mixing and stirring constantly.
+Boil for a half hour, boiling fast all the time. Strain and add to
+milk, or add a little sugar, or if it is for an infant, it may be given
+from a nursing bottle without the sugar, between feedings, especially
+if the child is not getting sufficient nourishment from its own food.
+
+
+BLACK CURRANT TEA
+
+It is said that this tea is excellent to alleviate hoarseness, and is a
+most appetizing beverage.
+
+  1 dessertspoonful of black currant jam,
+  ½ pint of water,
+  1 teaspoonful of sugar.
+
+Put jam, sugar and water in an enamel dish and bring to the boiling
+point; simmer for five or six minutes. Strain and add lemon juice and
+serve hot; or chill and add a little cracked ice and serve very cold.
+
+
+BRAN TEA
+
+  2 tablespoonfuls of bran,
+  1 pint of water,
+  ½ ounce of gum arabic,
+  1 tablespoonful of honey.
+
+Mix water and bran and boil for fifteen minutes. Add gum arabic and
+honey, stir until dissolved. Strain through a cloth and serve. This,
+too, may be served hot or cold.
+
+
+EGG WHITE AND MILK (ENGLISH RECIPE)
+
+  1 egg white,
+  1 cupful of milk,
+    Vanilla.
+
+Boil the milk and let it cool. Whip the egg white until dry and put it
+in a tall glass with the milk, flavor with vanilla and serve.
+
+
+OLD FASHIONED CAUDLE (ENGLISH)
+
+  1 tablespoonful of fine oatmeal (ground, not rolled),
+  1 cupful of water,
+  1 cupful of milk,
+  1 tablespoonful of lemon juice,
+  1 strip of lemon rind,
+  1 tablespoonful of sugar,
+    Nutmeg.
+
+Boil oatmeal, water, milk and lemon rind together for ten minutes;
+remove the rind, add the lemon juice, sugar and a sprinkling of grated
+nutmeg. Serve hot. The beaten yolk of an egg may be stirred in if extra
+nourishment is needed.
+
+
+CAUDLE (OLD NEW ENGLAND RECIPE)
+
+  1 pint of rice gruel (see gruel),
+  1 egg yolk,
+  1 tablespoonful of sugar,
+  ¼ cupful of cold water,
+  2 tablespoonfuls of orange juice,
+  1 teaspoonful of lemon juice,
+    Nutmeg.
+
+When the gruel is boiling, add the following mixture; beat the yolk
+of the egg with the sugar and stir in the water, fruit juices and a
+sprinkling of grated nutmeg. Strain and serve very hot.
+
+
+CREAM AND CARBONATED WATER
+
+  ½ cupful of cream,
+    Carbonated water.
+
+There are times when a patient is not allowed milk, but cream is
+permissible; under those conditions, this will be found useful as well
+as nutritious.
+
+Pour the cream in a tumbler or straight-sided, tall glass; fill the
+glass with carbonated water, using a syphon.
+
+
+MILK AND CARBONATED WATER
+
+  ½ cupful of carbonated water,
+  ¾ cupful of milk.
+
+It is a matter of taste just what carbonated water one uses: whether
+seltzer, vichy or club soda; whether poured from a bottle or a syphon.
+Put the milk in a tall glass and fill with the carbonated water.
+
+
+EGG WHITE, LEMON AND CARBONATED WATER
+
+  1 egg white,
+  1 tablespoonful of lemon juice,
+    Carbonated water.
+
+Beat the white of the egg until stiff, put it in a tall glass and add
+the lemon juice; fill the glass with the carbonated water.
+
+
+EGG YOLK, LEMON JUICE AND CARBONATED WATER
+
+  1 egg yolk,
+  1 tablespoonful of lemon juice,
+    Carbonated water.
+
+Beat the yolk until lemon colored, pour into a tumbler and stir in the
+lemon juice. Fill the glass with the carbonated water.
+
+
+EGG WHITE AND ORANGE JUICE
+
+  1 egg white,
+  1 cupful of orange juice.
+
+Extract the juice from enough oranges (two Florida oranges will usually
+prove sufficient); strain into a tall glass; whip the egg white until
+stiff, and stir it into the orange juice.
+
+If the patient does not like the taste of the egg white, it were well
+to beat the white until stiff, put it in a cocktail shaker with the
+orange juice, shake well for a minute or two and strain into a glass.
+It will be so blended that it will be very difficult to taste anything
+excepting the orange juice.
+
+
+EGG WHITE, ORANGE JUICE AND CARBONATED WATER
+
+  1 egg white,
+  1 orange,
+    Carbonated water.
+
+Beat the white until stiff; extract the juice from the orange, stir
+the egg in carefully and pour into a tall glass. Fill the glass with
+carbonated water.
+
+
+EGG WHITE, ORANGE JUICE AND DISTILLED WATER
+
+  1 egg white,
+  1 tablespoonful of orange juice,
+  2 tablespoonfuls of distilled water.
+
+If a baby is very ill and cannot retain food, this will tide it over
+until a physician can be called and prescribe.
+
+Beat the egg white until stiff, stir in the orange juice and then the
+water. Feed with a spoon.
+
+
+FLAXSEED TEA
+
+  2 tablespoonfuls of whole flaxseed,
+  1 pint of water,
+  1 lemon,
+  2 tablespoonfuls of granulated sugar.
+
+Mix the flaxseed with a little water, adding the remainder of the pint
+and boil for fifteen minutes. Slice a lemon in a deep bowl and add two
+tablespoonfuls of granulated sugar. Strain the flaxseed tea boiling
+hot, over this, stir and allow to stand until cold. Strain again and
+use in tablespoonful doses. This is used for cold or to relieve an
+irritated throat.
+
+
+GRUEL (ENGLISH RECIPE)
+
+  ½ pint of milk or water,
+  1 dessertspoonful of fine oatmeal (ground, not rolled),
+    Salt or sugar.
+
+Mix the oatmeal with a little cold water in an enameled saucepan; add
+the milk or water boiling hot, and boil for ten minutes, stirring
+constantly. Strain, pressing as much of the oatmeal through the sieve
+as possible. Add either salt or sugar as the patient desires. As gruel
+induces perspiration it is best to take it after one is in bed. This is
+most satisfactory as an aid in breaking up a cold.
+
+
+INDIAN MEAL GRUEL (YELLOW CORN MEAL)
+
+  2 teaspoonfuls of ground Indian corn meal,
+  ½ pint of water,
+    Sugar,
+    Nutmeg,
+    Cream.
+
+Mix the corn meal with enough cold water to make a smooth paste; add a
+pint of water, bring to the boiling point and boil slowly for one half
+hour,—never less; strain, add a little salt, or a little sugar if the
+patient does not like the salt. If sugar is used add a sprinkling of
+grated nutmeg, if salt is preferred, add two tablespoonfuls of cream;
+stir and serve at once.
+
+
+OATMEAL GRUEL
+
+  4 tablespoonfuls of oatmeal (ground, not rolled),
+  3 pints of water,
+  ½ cupful of raisins,
+    Salt,
+    Sugar.
+
+Wet the oatmeal with a little cold water, pour over it three pints of
+boiling water, and boil gently for two hours. Strain, add a sprinkle
+of salt and enough sugar to satisfy the patient. A very little mace or
+nutmeg may be added, and, if one wishes, a half cupful of raisins may
+be put in as soon as the boiling point is reached. If raisins are used
+it is not at all necessary to use sugar, for there is plenty of sugar
+in them to make the gruel most palatable.
+
+
+RICE GRUEL
+
+  2 teaspoonfuls of ground rice,
+  ½ pint of water,
+    Salt,
+    Cream (if allowed).
+
+Blend the rice with a little cold water, add the half pint of boiling
+water and boil for five minutes. Season with a little salt, and
+if allowed add three tablespoonfuls of thick cream, or if milk is
+preferred use that.
+
+
+POTATO GRUEL (ENGLISH RECIPE)
+
+  2 large potatoes,
+    Milk.
+
+Steam two large mealy or floury potatoes, press through a fine sieve,
+and add hot milk slowly, stirring and blending until the consistency of
+thin cream. Salt to taste and serve.
+
+
+CARROT GRUEL
+
+  2 large, or 4 small carrots,
+    Milk.
+
+Boil the carrots until very tender, press through a fine sieve and
+add hot milk slowly, being sure to mix well and smoothly. When the
+consistency of cream is reached, add a little salt and serve.
+
+An English physician recommends this as an aid in treating scurvy in
+children.
+
+
+IRISH OR ICELAND MOSS
+
+  ½ ounce of Irish moss,
+  1 pint of water,
+    Lemon juice,
+    Sugar.
+
+Wash the moss, put it in a covered dish and allow it to stand in enough
+water to cover over night. Throw off this water and cover with a pint
+of fresh water; simmer for one hour, strain, add a tablespoonful of
+lemon juice and a little sugar, being sure that it is not too sweet.
+
+Irish moss is a sea weed and is rather rich in mucilage, iodine and
+sulphur, and is given as an aid in treatment for colds, especially when
+there is a cough.
+
+
+HOME MADE KOUMISS
+
+(Recipe from an English Physician)
+
+Boil fresh milk, and when nearly cold put into quart bottles, leaving
+room to shake. Add ½ ounce of crushed lump sugar, a very small piece
+of compressed yeast—about one twenty-fourth of the ordinary yeast
+cake—cork, tie down the cork unless a patent stopper is used; lay the
+bottles on the side, and shake twice daily. If the weather is hot this
+may be used on the fifth day, if cool, on the sixth, if very cold, on
+the seventh.
+
+
+LINSEED TEA
+
+  1 ounce of whole linseed,
+  1 pint of water,
+  ½ ounce of liquorice,
+  ½ ounce of rock candy,
+  ½ lemon.
+
+Wash, the linseed and simmer with the lemon rind and water for, a half
+hour. Take from the fire, add liquorice and rock candy and stir until
+dissolved. Strain and add the lemon juice. Useful in treatment of colds.
+
+
+PRUNE TEA
+
+  2 ounces of prunes,
+  1 pint of boiling water,
+  1 teaspoonful of lemon juice.
+
+Be sure to select California prunes, for then no sugar will be needed.
+
+Wash the prunes and put in a saucepan with the water; simmer for an
+hour, cut the prunes while in the water, then strain through a fine
+sieve, pressing some of the pulp through. Add the lemon juice and
+serve to the patient in a wine glass. This is excellent in cases of
+constipation.
+
+
+RICE WATER
+
+  1 ounce of best Sea Island rice,
+  1 quart of water,
+    Salt.
+
+There is no better rice grown than that which we get from the islands
+which lie in the Atlantic off the state of South Carolina. This is
+large full rice and is by far the most desirable for use for invalids
+and children.
+
+Wash the rice in cold water, rubbing it well between the hands. Allow
+water to run over it until the water runs clear. Throw the washed rice
+in a quart of cold water, and cook rapidly until it boils hard. Then
+cook slower over a lower fire until rather mushy. Two hours is not too
+long for the boiling. Strain through a fine sieve. Add a little salt,
+or if the patient greatly prefers, and sugar will not harm, sweeten
+slightly.
+
+This is used in cases of dysentery with salt only, as a drink.
+
+
+RICE MILK
+
+  1 ounce of rice (Sea Island),
+  1 pint of milk,
+    Salt or sugar.
+
+Wash the rice as directed in the foregoing recipe, and put into a
+saucepan with the milk. Boil for one hour. Add salt to taste or a very
+little sugar. The salt is preferable. Do not strain this.
+
+
+TOAST WATER
+
+  1 full sized crust of bread,
+  1 pint of water.
+
+Select the crust of the bread, cut at least an inch thick; toast or dry
+it until brown in the oven, being sure that it does not burn or scorch,
+but is thoroughly brown. Put this in a deep bowl and pour one pint of
+cold water over it, allowing it to stand for one hour. Strain and use.
+One may season with a little salt or a sprinkling of celery salt. It
+may be served either hot or cold.
+
+
+TREACLE (MOLASSES) POSSET
+
+(English recipe)
+
+  ½ pint of milk,
+  2 tablespoonfuls of molasses,
+  ½ lemon.
+
+Put the milk into a saucepan, and bring to the boiling point; add the
+molasses and lemon juice. This will curdle. Strain through a fine
+cloth. Use hot or cold.
+
+
+THICK MILK
+
+  ½ ounce of baked flour,
+  ½ pint of milk,
+    Sugar.
+
+Put a half ounce of flour in a dish and put into the oven, allowing it
+to brown slightly. Blend it with the milk, stirring a few drops of milk
+into the flour at a time, until all the milk is used. Boil for five
+minutes, stirring constantly. Sweeten a trifle and use.
+
+This is given to patients at times when they are on a liquid diet and a
+change is needed. A little nutmeg will again change the taste.
+
+
+LEMON WHEY
+
+  ½ pint of milk,
+  ½ lemon,
+    Sugar.
+
+Boil the milk and add the juice from a half lemon. It will, of course,
+curdle. Strain through a fine cloth; sweeten slightly and use.
+
+
+MILK WHEY
+
+(English recipe)
+
+  1 pint of sweet milk,
+  ½ pint of buttermilk.
+
+Bring the milk to the boiling point, add the buttermilk and boil for a
+minute. Strain and use.
+
+
+MEAT BROTHS AND TEAS
+
+
+BEEF TEA OR BROTH
+
+  ½ pound of beef,
+  ¼ teaspoonful of salt,
+  ½ pint of water.
+
+Select a piece of beef which has little or no fat, preferably from
+the top round; remove any fats, and cut into strips, then cut across,
+shredding the meat. Put the shredded meat, salt and _cold_ water in an
+enamel saucepan and allow it to soak for fifteen minutes, then place
+over a slow fire. Cook until the meat is white and the juice or broth a
+deep red-brown. Strain through a fine strainer, pressing the beef hard.
+Remove any particles of grease by drawing a piece of brown paper over
+the top. Serve hot. Be sure to serve in an attractive cup on a doylie.
+Please the eye and the appetite is more likely to be tempted.
+
+
+BEEF TEA (MADE IN A JAR)
+
+  1 pound of top round,
+  1 pint of cold water,
+  ½ teaspoonful of salt.
+
+Remove the fat, shred the meat finely and put into a glass jar. A two
+quart glass can such as is used for preserving is desirable. Fasten the
+cover, whether a screw-top or patent fastener, and place in a deep pan
+of boiling water. Keep the water simmering for at least three hours.
+Stir the beef occasionally. Strain and remove any fat by drawing a
+paper over the top. Serve.
+
+
+BEEF TEA (RAW BEEF)
+
+  2 ounces of top round,
+  2 tablespoonfuls of cold water,
+    Pinch of salt.
+
+Cut all the fat and skin from the beef, and cut into shreds; place in
+a glass dish with the water and salt, cover and place in a cold place
+and allow to stand for two hours. Strain and press out all the juice
+possible. Serve a teaspoonful or two at a time. This will not keep, so
+only a very small amount should be made at a time.
+
+
+BEEF EXTRACT (RAW)
+
+  ½ pound of top round,
+    Salt.
+
+This extract is given when nourishment must be pushed and can only be
+given in small quantities. It is invaluable in cases of rickets and
+scurvy in children.
+
+There are small meat presses on the market, which are made for the
+purpose of extracting the blood and may be purchased at any large
+department store where there is a housekeeping department.
+
+Put the meat in a pan and sear it quickly; then cut into small pieces
+and place in the meat press; by turning the screw-top extract the blood
+or juice, and pour into a glass. After all the blood is extracted, salt
+slightly and feed with a spoon.
+
+
+BEEF TEA WITH EGG
+
+  ¼ pint of beef tea,
+  1 egg yolk,
+    Salt.
+
+Beat the egg yolk until a light yellow and stir into a half cupful of
+hot beef tea. Add a trifle of salt if necessary.
+
+
+BEEF TEA FOR CONVALESCENTS
+
+  1 pound of top round,
+  1 pint of water,
+  1 piece of carrot,
+  1 piece of turnip,
+  1 spray of parsley,
+  1 tiny pinch of thyme,
+    Small slice of onion,
+    Salt.
+
+Remove all fat from the meat, cut the vegetables into tiny pieces,
+shred the meat and put all in a glass jar with the herbs and salt.
+Fasten the top and place in a deep pan nearly full of hot water and
+cook slowly for three hours. Strain and remove any fat which may have
+been left.
+
+
+MUTTON TEA
+
+  ½ pound of lean mutton,
+  ½ pint of water,
+  ¼ teaspoonful of salt.
+
+Select the juicy part of the neck, remove as much fat as possible,
+cut into tiny pieces, put into a saucepan with cold water and salt.
+Simmer gently until the meat turns white and the tea or broth a rich
+red-brown. Strain, remove all fat by passing a paper over the top. If
+it is not possible to remove the fat in this way, cool the broth and
+remove the fat, then reheat. To reheat place the dish holding the broth
+in a pan of hot water. Do not allow broths or teas to boil.
+
+
+CHICKEN BROTH
+
+  ½ chicken (small fowl is as desirable as a chicken),
+  1 quart of water,
+  1 tablespoonful of rice,
+  ½ teaspoonful of chopped parsley,
+  ½ teaspoonful of salt.
+
+Cut the chicken into small pieces, and break the bones. Put the meat
+and bones into a saucepan with the cold water, salt and rice. (The rice
+may be omitted if preferred.) Simmer for three hours, strain, sprinkle
+with parsley and serve.
+
+This broth may be made leaving the rice out until cooked, then strain,
+return to the saucepan, reheat to the boiling point, add the rice
+and cook for twenty-five minutes. It depends entirely on whether the
+patient may have the rice whole or cooked soft enough to pass through a
+fine sieve.
+
+
+MUTTON BROTH (WITH BARLEY)
+
+  1 pound of mutton (neck or breast),
+  1 quart of water,
+  1 tablespoonful of barley (pearl),
+    Salt,
+    Chopped parsley.
+
+Remove all fats possible and cut the mutton into small pieces. Put
+into the saucepan with the _cold_ water and salt, bring to the boiling
+point, skim, add the barley and simmer for three hours. Strain and
+sprinkle with the chopped parsley. If this broth is intended for a
+convalescent, it need not be strained; remove the meat and bones only,
+leaving the well cooked barley.
+
+
+OYSTER BROTH
+
+  6 selected oysters,
+  ½ cupful of milk or broth,
+  1 tablespoonful of cream.
+
+Put the oysters, their liquor, and the milk or broth (preferably the
+milk) in a saucepan, and bring to the boiling point. Simmer for _one
+minute_, and strain. The oysters may be chopped finely and returned to
+the broth or not, as liked. It would seem wise in most instances to
+remove the beards and gristle first and chop only the soft parts.
+
+
+CLAM BROTH
+
+Scrub the clams in cold water and place over a hot fire in a large
+kettle and heat until the shells open. Place two thicknesses of cheese
+cloth over a deep dish and strain. Season the broth and serve.
+
+
+CLAM JUICE (COMMERCIAL)
+
+There is a clam juice on the market,—a “clam concentrate”—which makes a
+satisfactory broth if it is not possible to obtain fresh clams.
+
+  1 teaspoonful of concentrated clam juice,
+  ⅓ cupful of boiling water,
+    Seasoning to suit.
+
+Put the concentrated juice in a cup and pour the boiling water over it,
+stirring until well mixed. Season to taste.
+
+One may use milk if one wishes instead of water, or may use half water
+and half milk.
+
+
+COMMERCIAL BEEF TEA OR BROTH
+
+There are several manufacturers who put out concentrated beef extracts,
+some in cubes, and some in a sort of paste form. If one uses the cubes,
+one cube is used to each three-quarters of a cupful of boiling water.
+Season with salt, or with salt and celery salt.
+
+If one wishes, a drop or two of onion juice may be added to this beef
+tea, as well as salt and celery salt.
+
+
+
+
+                         X—MISCELLANEOUS DRINKS
+
+
+I shall give under this heading several drinks which do not seem to fit
+in any other place.
+
+
+GENERAL HARRISON’S EGG NOGG
+
+  1 egg,
+  ½ teaspoonful of sugar,
+  ¼ cupful of crushed ice,
+  ⅔ cupful of sweet cider.
+
+Place all the ingredients in a cocktail shaker and shake well for two
+minutes. Strain into a tall, straight-sided glass and sprinkle with
+grated nutmeg.
+
+
+SARATOGA COOLER
+
+  1 teaspoonful of powdered sugar,
+  ½ lemon,
+  ½ pint of ginger ale,
+    Ice.
+
+Put the sugar and lemon juice in a tall glass, stir until the sugar is
+dissolved; add two or three pieces of ice, and pour over this a bottle
+of ginger ale. Stir and remove the ice. Serve.
+
+
+SODA NECTAR
+
+  1 lemon,
+  1 cupful of water,
+  1 teaspoonful of powdered sugar,
+  ⅓ teaspoonful of bicarbonate of soda,
+    Ice.
+
+Put a cupful of water in an iced tea glass, strain the juice of
+a lemon into it; add the sugar and stir well until the sugar is
+dissolved. Put in two tablespoonfuls of cracked ice, and stir until
+very cold, then stir in the soda. As soon as it begins to effervesce,
+serve it.
+
+
+NECTAR FOR DOG DAYS
+
+(Recipe by a famous mixer of drinks)
+
+  1 lemon,
+  1 bottle of club soda,
+    Ice.
+
+Strain the juice of the lemon into a tall glass, add two tablespoonfuls
+of cracked ice and pour the soda over it. Serve at once.
+
+
+SNOW BALL
+
+  ½ teaspoonful of powdered sugar,
+  1 egg white,
+  ⅓ cupful of white grape juice,
+    Shaved ice,
+    Ginger ale.
+
+Select a tall, straight-sided glass—an iced tea glass will do—and
+fill it half full with crushed ice. Turn the ice, sugar, egg white,
+and grape juice into a cocktail shaker; shake well, strain into the
+selected glass and fill with ginger ale.
+
+
+HORSE’S NECK
+
+  1 bottle of ginger ale,
+  1 lemon.
+
+Peel a lemon in one continuous strip; place in a tall, straight-sided
+glass with one end over the edge of the glass, and add several pieces
+of ice. Pour over this the ginger ale. If one desires it, a few drops
+of bitters may be added.
+
+
+HAPPY THOUGHT
+
+  1 cupful of iced tea,
+  1 teaspoonful of lemon juice,
+  3 drops of bitters,
+    Ginger ale.
+
+Put into a tall glass several pieces of ice and a cupful of cold tea;
+add the lemon juice and the bitters; pour in enough ginger ale to fill
+the glass.
+
+
+MARY’S FAVORITE
+
+  1 cupful of crushed ice,
+  ⅓ cupful of lemon juice,
+  ⅓ cupful of orange juice,
+  2 teaspoonfuls of sugar,
+  1 slice of orange,
+  1 cherry,
+  1 spray of mint.
+
+Mix the orange and lemon juice with the sugar and stir until the sugar
+is dissolved. Put a cupful of crushed ice into a tall glass and pour
+the fruit juice over. Add one cherry, a slice of orange and a spray of
+mint. Serve with a straw.
+
+
+ORANGE STREAM
+
+  ½ cupful of shaved ice,
+  1 egg,
+  2 tablespoonfuls of vanilla syrup,
+  2 tablespoonfuls of orange syrup,
+  3 drops of bitters,
+  ½ teaspoonful of orange extract,
+    Ice cream.
+
+Put the shaved ice into a tall, straight-sided glass, pour over it the
+syrups, extract and the bitters; add a generous spoonful of ice cream,
+and fill the glass with carbonated water, using a syphon. Serve with a
+straw and a spoon.
+
+
+HARVEST PUNCH
+
+Every one who works in the fields at harvest time knows the necessity
+for a cooling drink, whether it be farmer or farmerette. When sending
+the jug to the field try this.
+
+  1 gallon of spring water,
+  ½ cupful of sugar,
+  ½ cupful of cider vinegar,
+  1 teaspoonful of ground ginger.
+
+Mix the sugar, ginger and vinegar until the sugar is dissolved and the
+ginger blended; pour into the spring water and send to the field at
+once.
+
+
+OATMEAL WATER
+
+This is also an excellent thing for the harvesters.
+
+  1 quart of oatmeal gruel (see English oatmeal gruel),
+  1 gallon of spring water.
+
+Mix the oatmeal gruel with a gallon of fresh spring water and pour it
+into a jug and send to the field at once.
+
+
+SARSAPARILLA WITH CREAM
+
+  1 bottle sarsaparilla,
+  ⅛ pint of cream,
+    Ice.
+
+Put a tablespoonful of cracked ice in a tall, straight-sided glass, add
+two tablespoonfuls of cream, and fill the glass with sarsaparilla. This
+will be sufficient for two glasses the size of iced tea glasses if one
+uses the sarsaparilla which is put up in bottles the size of imported
+ginger ale bottles. There is an excellent brand of domestic make on the
+market.
+
+
+EGG PHOSPHATE
+
+  4 tablespoonfuls of orange syrup,
+  1 egg,
+    Acid phosphate,
+    Ice,
+    Soda.
+
+Use an iced tea glass; put a tablespoonful of cracked ice in first, add
+the syrup, egg and a half teaspoonful of acid phosphate. Fill the glass
+with club soda and shake well. One may make this in a cocktail shaker
+or by using a shaker-top with the glass. Sprinkle a little grated
+nutmeg on top before serving.
+
+Acid phosphate may be purchased at any drug store.
+
+
+LEMON EGG PHOSPHATE
+
+  3 tablespoonfuls of lemon syrup,
+  1 egg,
+    Acid phosphate,
+    Soda,
+    Ice.
+
+Use a shaker or shaker-top on the tall glass, as one wishes. Put a
+tablespoonful of cracked ice, the egg, syrup and a half teaspoonful of
+acid phosphate in the glass; shake well, fill with soda, strain into a
+straight, tall serving glass and sprinkle with grated nutmeg.
+
+
+GRAPE EGG PHOSPHATE
+
+  1 tablespoonful of plain syrup,
+  1 cupful of grape juice,
+  1 egg,
+    Acid phosphate,
+    Ice.
+
+Put three tablespoonfuls of cracked ice, the plain syrup, grape juice,
+egg and a half teaspoonful of acid phosphate in a shaker and shake
+thoroughly. Strain into a tall serving glass and serve.
+
+
+LOGANBERRY EGG PHOSPHATE
+
+  3 tablespoonfuls of plain syrup,
+  4 tablespoonfuls of loganberry juice,
+  1 egg,
+    Acid phosphate,
+    Soda,
+    Ice.
+
+Put the plain syrup, egg, two tablespoonfuls of cracked ice, a half
+teaspoonful of acid phosphate, loganberry juice and enough club soda to
+nearly fill the glass into a shaker. Shake thoroughly, strain into a
+serving glass and serve.
+
+
+
+
+                               XI—SUNDAES
+
+
+Because of the popularity of sundaes, and the preference shown by many
+for them instead of sweet or fruit drinks, I shall give a goodly number
+of suggestions for making these delightful concoctions.
+
+I shall give recipes for sauces to be used on them, as well as
+suggestions for preserving and drying cherries.
+
+While the recipes given for syrups, both plain and flavored, are given
+primarily for the making of punches, bowls, cups and the like, there
+is no reason why these should not be used on sundaes, in fact there is
+every reason why they should.
+
+It is also possible and most advisable to use the syrup from canned or
+preserved fruits on sundaes, as there is almost always more syrup in a
+jar of fruit than is needed, and it may be used to advantage in this
+way.
+
+One may make marshmallow cream or purchase it ready for use. One candy
+manufacturer in New York puts out an excellent article at a very
+reasonable price.
+
+While one almost invariably sees pecan nuts used for topping sundaes,
+it is not at all essential that they should be; walnuts, either
+domestic or English, may be used with equal success. If obtainable, try
+butternuts broken in pieces.
+
+One may use either the short-stemmed, wide-topped sherbet glasses or
+the wide long stemmed champagne glasses for service. These are equally
+attractive.
+
+Select small plates, place a doylie on each and place the glass on
+that. Lay a small spoon on the plate.
+
+In most instances, a rounded spoonful of ice cream is placed in the
+glass first, then the syrup or sauce is poured over that, and nuts, or
+chopped fruits, or both are then added.
+
+One may use any flavor ice cream one desires, and because of this I
+have given a number of recipes for ice creams, not only for making
+sundaes because they, too, quench the thirst.
+
+There is one important thing to remember when making sundaes; they must
+_never_ look mussy! Even though a number of different things are used
+in the making, it is not at all necessary to use such haste that they
+will not look appetizing.
+
+After the cream is in the glass, pour the syrup or sauce over
+carefully, being sure not to drip it; add the next thing just as
+carefully as the first, and if nuts are to top the dish, add only
+enough to stay where they are meant to stay—_on the top_. If the nuts
+fall to the service plate the whole service is spoiled in appearance.
+
+An attractive service makes for the success of the hostess.
+
+                   *       *       *       *       *
+
+Use vanilla ice cream as the foundation;
+
+Plain syrup, diced bananas, nuts.
+
+Plain syrup, marshmallow cream, chopped bananas, nuts.
+
+Caramel sauce, diced bananas, nuts.
+
+Caramel sauce, sliced bananas, marshmallow cream, nuts.
+
+Caramel sauce, sliced bananas, whipped cream, nuts.
+
+Caramel sauce, diced bananas, whipped cream, chopped cherries.
+
+For a Banana Split use,
+
+1 peeled banana cut in half lengthwise; lay side by side on plate, put
+one spoonful of vanilla ice cream on one end, strawberry ice cream on
+the other; cover with any fresh fruit in season, crushed and mixed
+with plain syrup. Sprinkle with chopped nuts, or if one wishes such a
+variety, add whipped cream before the nuts.
+
+                   *       *       *       *       *
+
+Use vanilla ice cream as the foundation;
+
+Cherry syrup, chopped nuts.
+
+Cherry syrup, whole cherries.
+
+Cherry syrup, marshmallow cream, chopped cherries.
+
+Cherry syrup, marshmallow cream, broken nuts, one Maraschino cherry.
+
+Cherry syrup, marshmallow cream, chopped cherries.
+
+                   *       *       *       *       *
+
+Use with vanilla ice cream;
+
+Hot chocolate sauce.
+
+Hot chocolate sauce, nuts.
+
+Chocolate sauce.
+
+Chocolate sauce, nuts.
+
+Chocolate sauce, marshmallow cream, nuts.
+
+Chocolate sauce, marshmallow cream, nuts, malted milk sprinkled over
+all.
+
+Chocolate sauce, whipped cream, nuts.
+
+Chocolate sauce, whipped cream, nuts, cherries.
+
+Chocolate sauce, marshmallow, chopped figs.
+
+Chocolate sauce, marshmallow, chopped dates.
+
+Chocolate caramel sauce, nuts.
+
+Chocolate caramel sauce, marshmallow cream, shredded cocoanut.
+
+Chocolate fudge sauce.
+
+Chocolate fudge sauce, nuts.
+
+Chocolate fudge sauce, marshmallow cream, nuts.
+
+Chocolate fudge sauce, marshmallow cream, nuts, cherry.
+
+                   *       *       *       *       *
+
+Use with chocolate ice cream;
+
+Chocolate sauce, marshmallow cream, nuts.
+
+Marshmallow cream, nuts, chopped cherries.
+
+Marshmallow cream, chopped raisins, chopped nuts.
+
+Chocolate sauce, chopped raisins.
+
+                   *       *       *       *       *
+
+Use with vanilla ice cream;
+
+Coffee sauce.
+
+Coffee sauce, whipped cream, nuts.
+
+Coffee syrup, marshmallow cream, chopped cherries.
+
+Coffee syrup, marshmallow sauce, nuts.
+
+                   *       *       *       *       *
+
+With coffee ice cream;
+
+Caramel sauce, nuts.
+
+Caramel sauce, whipped cream, nuts.
+
+Caramel sauce, whipped cream, cherries.
+
+Plain syrup, marshmallow cream, cherry.
+
+Plain syrup, marshmallow cream, nuts.
+
+                   *       *       *       *       *
+
+With vanilla ice cream;
+
+Maple fudge sauce.
+
+Maple fudge sauce, nuts.
+
+Maple fudge sauce, nuts, cherries.
+
+Maple fudge sauce, marshmallow cream, nuts.
+
+Hot maple sauce.
+
+Hot maple sauce, nuts.
+
+Berkshire maple sauce (hot) nuts.
+
+                   *       *       *       *       *
+
+With vanilla ice cream;
+
+Honey sauce, whipped cream.
+
+Honey sauce, whipped cream, nuts.
+
+Honey sauce, chopped cherries.
+
+Honey sauce, chopped raisins.
+
+                   *       *       *       *       *
+
+Use with vanilla ice cream;
+
+Orange sauce, nuts.
+
+Orange sauce, small sections of orange pulp, nuts.
+
+Orange sauce, marshmallow cream, nuts.
+
+Orange sauce, marshmallow cream, chopped cherries.
+
+Orange sauce, marshmallow cream, shredded pineapple, nuts.
+
+                   *       *       *       *       *
+
+Use with vanilla ice cream;
+
+Prune sauce.
+
+Prune sauce, marshmallow cream.
+
+Prune sauce, marshmallow cream, nuts.
+
+                   *       *       *       *       *
+
+Use with peach ice cream;
+
+Peaches sliced thin, whipped cream, cherries.
+
+Marshmallow cream, peaches crushed and mixed with plain syrup.
+
+Crushed peaches, whipped cream, chopped nuts.
+
+Caramel sauce, crushed peaches.
+
+Caramel sauce, marshmallow cream, crushed peaches.
+
+Plain syrup, crushed peaches, whipped cream.
+
+                   *       *       *       *       *
+
+Use with vanilla ice cream;
+
+Place one half peach in the bottom of the glass, one spoonful of ice
+cream, place the second half over this and pour raspberry syrup over
+all.
+
+Crushed peaches mixed with plain syrup.
+
+Crushed peaches, marshmallow cream, nuts.
+
+Half fresh peach over cream, cover with peach syrup, whipped cream,
+nuts.
+
+                   *       *       *       *       *
+
+Use with vanilla ice cream;
+
+Shredded pineapple, plain syrup, whipped cream.
+
+Shredded pineapple, pineapple syrup, nuts.
+
+Caramel sauce, chopped pineapple.
+
+                   *       *       *       *       *
+
+Use with vanilla ice cream;
+
+Caramel sauce, crushed raspberries, nuts.
+
+Caramel sauce, crushed raspberries, whipped cream, whole preserved
+raspberries.
+
+Caramel sauce, raspberries, whipped cream.
+
+Caramel sauce, preserved peaches, sliced, crushed raspberries.
+
+                   *       *       *       *       *
+
+Use with strawberry ice cream;
+
+Crushed strawberries.
+
+Crushed strawberries, whipped cream.
+
+Crushed strawberries, marshmallow cream, whole strawberries.
+
+                   *       *       *       *       *
+
+Use with vanilla ice cream;
+
+Crushed strawberries.
+
+Crushed strawberries, plain syrup.
+
+Crushed strawberries, whipped cream, nuts.
+
+Preserved strawberries.
+
+Preserved strawberries, whipped cream.
+
+Preserved strawberries, marshmallow cream, selected strawberries.
+
+Preserved strawberries, whipped cream, a cherry.
+
+                   *       *       *       *       *
+
+With vanilla ice cream;
+
+Crushed raspberries, plain syrup.
+
+Crushed raspberries, whipped cream.
+
+Crushed raspberries, whipped cream, chopped cherries.
+
+Preserved raspberries, chopped nuts.
+
+Preserved raspberries, marshmallow cream.
+
+Preserved raspberries, marshmallow cream, chopped cherries.
+
+                   *       *       *       *       *
+
+Use with pistachio ice cream;
+
+Caramel sauce, chopped cherries, nuts.
+
+Marshmallow cream, chopped cherries, pistachio nuts finely chopped.
+
+Chocolate sauce, nuts.
+
+Chocolate sauce, marshmallow cream, pistachio nuts.
+
+                   *       *       *       *       *
+
+With vanilla ice cream;
+
+Rose sauce, marshmallow cream, candied rose leaves.
+
+Rose sauce, whipped cream, candied rose leaves, nuts.
+
+                   *       *       *       *       *
+
+With vanilla ice cream;
+
+Caramel sauce, whipped cream, candied violets.
+
+Plain syrup, whipped cream, candied violets.
+
+                   *       *       *       *       *
+
+With vanilla ice cream;
+
+Tutti frutti sauce.
+
+Tutti frutti sauce, whipped cream, nuts.
+
+Fruit sauce.
+
+Fruit sauce, whipped cream.
+
+Fruit sauce, whipped cream, nuts.
+
+                   *       *       *       *       *
+
+Chocolate ice cream;
+
+Tutti frutti sauce.
+
+Rose sauce.
+
+Rose sauce, whipped cream.
+
+                   *       *       *       *       *
+
+With vanilla ice cream;
+
+Raspberry sauce.
+
+Raspberry sauce, marshmallow cream.
+
+Raspberry sauce, marshmallow cream, nuts, chopped cherries.
+
+
+
+
+                         XII—SAUCES FOR SUNDAES
+
+
+Because it would seem folly to give suggestions for sundaes without
+recipes for making the sauces to be served on them, I am giving several.
+
+While these sauces are given here to use on sundaes, there is no good
+reason why they may not be used for puddings and desserts.
+
+
+HEAVY FUDGE SAUCE
+
+  2  cupfuls of sugar,
+  2  squares of chocolate,
+  1  cupful of milk,
+  1¼ tablespoonfuls of butter,
+  ½  teaspoonful of vanilla.
+
+Melt the chocolate, putting it into a double boiler; add the milk and
+cook directly over the fire until it is well blended; add the sugar and
+cook slowly until smooth. Keep hot in the double boiler or in a chafing
+dish until ready to serve.
+
+This should be the consistency to pour readily.
+
+
+MARSHMALLOW SAUCE
+
+  ¾ cupful of sugar,
+  ¼ cupful of milk,
+  ½ pound of marshmallows,
+  2 tablespoonfuls of water.
+
+Boil the sugar and milk in a double boiler for about six or seven
+minutes, until it spins a thread. Allow this to become luke warm, then
+beat until thick and white. Put the double boiler back on the fire and
+stir until thin enough to pour. Melt the marshmallows and water, pour
+the syrup over them, beating constantly. Keep warm until ready to
+serve.
+
+
+MARSHMALLOW SAUCE NO. 2
+
+  ½ pound of marshmallows,
+  1 cupful of sugar,
+  ⅓ cupful of boiling water,
+  1 egg white,
+  ¾ cupful of Maraschino cherries.
+
+Into the upper part of the double boiler turn half a pound of
+marshmallows and melt them slowly until they will pour readily.
+Dissolve one cupful of sugar in one-third of a cupful of boiling water
+and cook without stirring (after it begins to bubble hard) for eight
+minutes. Pour gently on to the stiffly whipped white of one egg and
+beat steadily until thick and creamy. Add the marshmallow syrup and a
+small cupful of drained and chopped Maraschino cherries.
+
+
+MARSHMALLOW SAUCE WITH SYRUP
+
+  ½ pound of marshmallows,
+  1 cupful of corn syrup,
+  ¼ cupful of hot water,
+  1 egg white,
+    Chopped cherries.
+
+Melt the marshmallows in a double boiler. Boil the syrup and water
+together until bubbling hot, then pour slowly on the stiffly
+beaten white of the egg. Beat until creamy and thick, then add the
+marshmallows. Chop a tablespoonful of candied Maraschino cherries and
+add to the sauce.
+
+
+MAPLE FUDGE SAUCE
+
+  1  pound of maple sugar,
+  1½ pints of rich milk,
+  1  tablespoonful of butter,
+     A pinch of soda.
+
+Cook the maple sugar (which should have been grated), milk and soda
+until it boils; continue to boil for five minutes, stir in the butter
+and keep hot over boiling water. A double boiler or a chafing dish
+would be the best means of doing so.
+
+
+HOT MAPLE SAUCE
+
+  1 cupful of thick maple syrup,
+  ⅓ cupful of cream,
+    Chopped nuts.
+
+Butter the inside of a granite saucepan and add a cupful of thick maple
+syrup and one-third of a cupful of cream. Then boil until the syrup
+forms a soft ball when tested in cold water. Pour while hot, over each
+portion of cream and sprinkle thickly with chopped nut meats.
+
+
+BERKSHIRE HOT MAPLE SAUCE
+
+  1 cupful of maple syrup,
+  1 tablespoonful of butter,
+  ¾ cupful of top milk.
+
+Put the butter in a saucepan and when melted stir in the maple syrup.
+Then when hot add the top milk slowly; boil until it begins to thicken
+slightly, then cool partially and serve.
+
+
+PRUNE SAUCE
+
+  1 cupful of well cooked prunes,
+  4 or 5 candied green-gage plums,
+  6 candied cherries,
+  1 orange,
+  1 tablespoonful of lemon juice,
+  ⅓ cupful of sugar,
+  ½ cupful of chopped nut meats.
+
+Cut the prunes in small pieces; peel the orange, separate into sections
+and remove the membrane; then cut into pieces; chop the plums and
+cherries and mix the fruit. Add lemon juice and sugar, stir and allow
+to stand for a half hour. Place a generous spoonful on each serving of
+cream; top with a spoonful of nuts.
+
+
+HONEY SAUCE
+
+  2 tablespoonfuls of butter,
+  1 tablespoonful of cornstarch,
+  ½ cupful of honey,
+  ½ cupful of hot water.
+
+Melt the butter and blend with the cornstarch. Add honey and hot water.
+Cook until it thickens and serve hot.
+
+
+COFFEE SAUCE WITH SYRUP
+
+  1 cupful of strong coffee,
+  1 cupful of corn syrup,
+  2 egg yolks,
+  1 cupful of cream, sweetened.
+
+Heat the coffee until the boiling point is reached; add the egg yolks
+beaten light, then the syrup; cook until it begins to thicken but do
+not allow it to boil. Take from the fire, add the cream, whipped stiff,
+and a few drops of vanilla.
+
+
+COFFEE SAUCE WITH SUGAR
+
+  2 eggs,
+  ¼ cupful of sugar,
+  1 cupful of strong coffee,
+  1 cupful of whipped cream,
+    Sugar (powdered.)
+
+Beat the yolks of the eggs with one-fourth cupful of sugar. Add one
+cupful of strong coffee (strained) and cook slowly over hot water,
+stirring constantly until well thickened. Do not boil. Remove from the
+fire and, when cold, mix 1 cupful of sweetened whipped cream which has
+been flavored with a few drops of vanilla extract.
+
+
+CHOCOLATE SAUCE WITH SYRUP
+
+  1  cupful of syrup,
+  1½ squares of chocolate,
+  ⅓  cupful of water,
+  ¼  teaspoonful of vanilla.
+
+Melt the chocolate and pour on gradually the hot syrup, prepared by
+adding water to corn syrup and boiling for three minutes. Cool slightly
+and flavor with vanilla.
+
+
+CHOCOLATE CARAMEL SAUCE
+
+  2 ounces of unsweetened chocolate,
+  2 cupfuls of dark brown sugar,
+  1 tablespoonful of butter,
+  ¾ cupful of rich top milk or cream,
+  ½ teaspoonful of vanilla extract.
+
+If an agate boiler is used, and a very little butter heated in it, and
+allowed to run over the surface used, the sauce will not stick to the
+pan.
+
+Shave the chocolate and melt in the buttered upper part of the double
+boiler, and add the sugar gradually; mix well, and add the butter; cook
+until well blended and pour in the top milk or cream slowly. Cook over
+a very low fire until it forms a soft ball if tried in cold water. Take
+from the fire, add the vanilla, and use over vanilla ice cream.
+
+If it is not to be used at once keep it hot in the double boiler.
+
+
+FRUIT SAUCE
+
+  ½ cupful of dates,
+  ½ cupful of Maraschino cherries,
+  ½ cupful of figs,
+  ½ cupful of chopped almonds,
+  ½ cupful of honey,
+  ½ cupful of syrup from the cherries.
+
+Remove the pits from the dates and cut into small pieces, chop the
+cherries, cut the figs into small pieces and chop (or break into
+pieces) the nuts. Mix, and pour the syrup of the cherries and the honey
+over the mixture, allowing to stand until thoroughly blended. Keep near
+the ice if possible.
+
+
+STRAWBERRY SAUCE
+
+  1 quart of berries,
+  1 cupful of powdered sugar.
+
+Wash and hull the berries, mash with a silver fork, add the sugar, stir
+well, and allow to stand for two hours in a cold place.
+
+
+ORANGE SAUCE
+
+  3 oranges,
+  2 egg whites,
+  1 cupful of powdered sugar.
+
+Grate the rind of half an orange and add to it the juice of three
+oranges. Whip the whites of the eggs until dry and stiff, add the sugar
+and then the orange juice.
+
+This, heaped on ice cream, is as delightful as it is unusual.
+
+
+TUTTI FRUTTI SAUCE
+
+  ½ cupful of chopped candied cherries,
+  ½ cupful of chopped seeded raisins,
+  ½ cupful of chopped figs,
+  ½ cupful of dates,
+    Mix with maple syrup.
+
+Chop the different fruits and mix enough maple syrup to blend but not
+enough to make a great deal of liquid.
+
+
+                  CANNED, PRESERVED AND DRIED CHERRIES
+
+                      (For use in making sundaes)
+
+There may be several reasons why one prefers to use home-canned or
+dried cherries instead of using those commercially prepared. To can
+them at home, the first thing to remember is; the fruit should be well
+ripened and the cherries will be far better if it is possible to obtain
+them directly from the trees. If one is fortunate enough to be able to
+get them from the trees, see that they hang at least four days after
+they are considered ripe, for they will be larger, riper and sweeter.
+
+Another thing to bear in mind, is that cherries should be simmered and
+never boiled.
+
+It is quite possible to use any canned cherries one may have, or may
+purchase, in making sundaes, or those put up commercially for this
+purpose alone.
+
+
+CANNED CHERRIES
+
+The amount of fruit depends upon the desire of the hostess, for she may
+have a few she wishes to can, or a great many; the process is the same.
+
+    Cherries,
+  2 cupfuls of water,
+  1 cupful of sugar.
+
+Wash and pit the cherries, put them in sterilized jars, adjust the
+rubbers (new ones), and pour over the boiling syrup, made of the sugar
+and water boiled. Pour in enough syrup to nearly overflow. Partially
+seal the jar and place in a sterilizer, either commercial or home-made,
+and nearly cover with boiling water. It has been found satisfactory by
+the writer to allow the water to reach just _below_ the top. Sterilize
+for sixteen minutes.
+
+
+CANNED CHERRIES WITHOUT SYRUP
+
+If one cares to can the cherries without using syrup, pour plain
+boiling water over the cherries in the jars, in place of the syrup and
+sterilize for a half hour. After sterilization, complete the seal,
+invert to test for leakage, allow to cool, wrap in dark paper and store.
+
+
+PRESERVED CHERRIES
+
+Remove the pits from the largest cherries obtainable; allow a pound of
+sugar and one cupful of water to each pound of fruit. Melt the sugar
+in the water, let it come to a boil and skim thoroughly. Then add the
+cherries and allow them to simmer for twenty minutes. Take out with a
+skimmer, pack into sterilized hot jars and boil down the syrup until
+quite thick. Fill the jars to overflowing and seal air-tight, using new
+rubbers and hot covers.
+
+
+PRESERVES AND SHRUB FROM THE SAME CHERRIES
+
+Stone the cherries and cover with vinegar. Stand in a cool place for
+twenty-four hours and drain off the fruit juice and the vinegar. To
+each pint of juice add a scant pound of sugar, simmer for twenty-five
+minutes and bottle air-tight. Put the drained cherries in a stone crock
+with alternate layers of granulated sugar, allowing three-quarters of a
+pound of sugar for each pint of fruit. Keep the crock covered and in a
+cool place. Every eighteen hours stir the fruit and sugar carefully for
+a period of eight days. The uncooked preserves can be put in small jars
+and paraffined, but they need not be sealed air-tight.
+
+
+MOCK MARASCHINO CHERRIES
+
+Select the largest sized cherries one can find and remove the pits,
+saving all the juice. Measure fruit and juice and allow an equal
+amount of sugar. Drain the cherries and set on the ice. Put the juice
+and sugar into a preserving kettle, cook to a thick syrup and add the
+cherries. Simmer for fifteen minutes. Drain off half the cherry syrup,
+add an equal amount of white grape juice, bring quickly to the boil and
+seal as for preserved fruit.
+
+
+DRIED CHERRIES
+
+The larger the cherry the more satisfactory if dried to use for sundaes.
+
+Wash, stem and pit the cherries; spread in thin layers on a drying
+tray. (Commercial driers are inexpensive and very satisfactory.) Dry
+from two to four hours, starting at 110 degrees F. Condition them by
+placing in composition or paper boxes and pouring them from box to box
+every day for four days. This is to insure even drying. If too moist,
+return to the drier for a short time, and again pour into the boxes,
+and again “condition” them.
+
+
+
+
+       XIII—ICE CREAMS, SORBETS, SHERBETS, WATER ICES AND GRANITS
+
+
+Giving recipes for ice creams and the like in a book given to telling
+of beverages would seem a queer conceit, were it not for the fact
+that ice creams, sherbets and water ices are often used to quench the
+thirst; this is my reason and my only excuse, should an excuse be
+needed.
+
+
+VANILLA ICE CREAM
+
+  1 quart of cream,
+  ¾ cupful of honey,
+  1 cupful of milk,
+  1 tablespoonful of vanilla extract.
+
+Heat the milk, add the honey, and stir until melted and thoroughly
+mixed. Allow to cool somewhat; add the cream, vanilla and a pinch of
+salt (a very small pinch), and freeze.
+
+
+VANILLA ICE CREAM (French)
+
+  2 cupfuls of scalded milk,
+  1 cupful of sugar,
+  3 eggs,
+  ⅛ teaspoonful of salt,
+  1 quart of thin cream,
+  2 tablespoonfuls of vanilla.
+
+Make a custard of the first four ingredients. Strain and cool the
+custard and add to it the cream and vanilla. Freeze until firm, then
+pack in ice and salt.
+
+
+INEXPENSIVE ICE CREAM
+
+  1¼ cupfuls of sugar,
+  1  quart of milk,
+  2  tablespoonfuls of cornstarch,
+  3  eggs,
+     Desired extract and a pinch of salt.
+
+Heat the milk, add the syrup and the cornstarch, which should have been
+moistened with a little cold milk; cook until it begins to thicken, add
+a pinch of salt and the beaten eggs. Boil, strain, cool and freeze.
+
+With this as a foundation one may add any flavoring desired, or any
+crushed fruit. Coffee or chocolate may also be used. Very strong coffee
+is needed, but the amount of milk should be reduced in proportion.
+
+
+PISTACHIO ICE CREAM
+
+  2 cupfuls of scalded milk,
+  1 tablespoonful of flour,
+  1 cupful of sugar,
+  1 egg,
+  ⅛ teaspoonful of salt,
+  1 quart thin cream,
+  1 tablespoonful of vanilla extract,
+  1 teaspoonful of almond extract.
+
+Mix flour, sugar and milk, add egg, slightly beaten, and milk
+gradually. Cook until it has the consistency of a soft custard. Let
+this custard cool and add cream and flavoring, color with leaf green;
+strain and freeze.
+
+
+ORANGE ICE CREAM
+
+  2 cupfuls of sugar,
+  1 cupful of water,
+  2 cupfuls of orange juice,
+  ¼ cupful of candied orange peel,
+  1 cupful of cream,
+  2 egg yolks,
+  1 cupful of double cream.
+
+Boil the water and sugar eight minutes. Add the orange juice. Make a
+custard of the cream and egg yolks. Cool and add to the first mixture
+with the heavy cream beaten stiff. Freeze. When nearly frozen add the
+orange peel. The dish is given a “different” look if it is served with
+candied orange peel.
+
+
+MARSHMALLOW ICE CREAM
+
+  1½ cupfuls of milk,
+  ½  cupful of heavy cream,
+  ⅓  cupful of sugar,
+  1  junket tablet,
+  1  tablespoonful cold water,
+  2  heaping tablespoonfuls of marshmallow cream,
+  1  tablespoonful of vanilla.
+
+Put milk, cream and sugar into the can of freezer. Set in hot water
+until luke warm, add junket tablet dissolved in cold water, and allow
+to stand until firm. Add vanilla and marshmallow cream, mix thoroughly
+and freeze, using three parts ice to one part salt.
+
+
+FROZEN PUDDING
+
+  1 pint of milk,
+  1 cupful of sugar,
+  3 eggs,
+  1 teaspoonful of cornstarch,
+  ⅛ teaspoonful of salt,
+  1 pint thin cream,
+  ½ teaspoonful of vanilla,
+  1 cupful of diced marshmallows,
+  1 cupful of thinly sliced peaches,
+  1 cupful of shredded pineapple,
+  1 cupful crystallized cherries.
+
+Beat the yolks of the eggs until very light, add sugar, cornstarch and
+salt. Beat into this the scalded milk, place in a double boiler and
+cook until it will coat the spoon. Remove from the fire and when cold
+add the cream, vanilla and stiffly beaten whites of the eggs. Pour into
+a freezer, add the marshmallows and fruit and freeze until firm, then
+pack and allow to stand for several hours.
+
+
+COCOANUT ICE CREAM
+
+  4  cupfuls of milk,
+  2½ tablespoonfuls of cornstarch,
+  2  eggs,
+  ¾  cupfuls of honey,
+  1  teaspoonful of vanilla extract,
+  1  cupful of chopped fresh cocoanut or shredded cocoanut,
+     Preserved cherries,
+     Milk or water.
+
+Heat the milk in a double boiler. Blend the cornstarch with a little
+milk or water and add to the hot milk and stir until it begins to
+thicken. Add the beaten eggs and honey, cook for a minute or two; add
+vanilla and cocoanut. Freeze, serve in attractive tall stemmed goblets;
+top with cocoanut and cherries.
+
+
+ROSE ICE CREAM (with condensed milk)
+
+  2  cans of condensed milk,
+  3½ cupfuls of water,
+  2  teaspoonfuls of rose extract,
+  3  tablespoonfuls of cornstarch,
+  ¼  cupful of milk, or water,
+  1  teaspoonful of vanilla,
+  1  teaspoonful of orange extract,
+     Red vegetable coloring.
+
+Mix one can of condensed milk with two cupfuls of water; add the rose
+extract and enough red vegetable coloring to make the color desired.
+Strain and freeze.
+
+Boil the remaining water (1½ cupfuls) and stir in the other can of
+condensed milk. Moisten the cornstarch with a little milk or water,
+blend with the milk and water, stirring constantly for five or six
+minutes. Allow to cool, add flavoring, strain and freeze. Place these
+creams in separate layers in a wet mold, place the cover on securely,
+pack and freeze. This should stand at least two hours.
+
+
+PINEAPPLE ICE CREAM
+
+  1½ cupfuls of hot milk,
+  2  eggs,
+  ½  cupful of honey,
+  2  cupfuls of shredded pineapple,
+  1  cupful of cream.
+
+Beat the eggs, mix with the milk and honey; cook until smooth, stirring
+constantly. Allow to cool, add cream and freeze. When serving this
+cream, a generous spoonful of sweetened whipped cream is a delightful
+addition.
+
+
+STRAWBERRY ICE CREAM
+
+This is not difficult to make and approaches the flavor of the fresh
+fruit more nearly than most creams in which fresh strawberries are used.
+
+  ½ pint of thick cream,
+  1 pint of milk,
+  2 tablespoonfuls of cornstarch,
+  2 eggs,
+  3 tablespoonfuls of sugar,
+  ½ teaspoonful of vanilla,
+  1 cupful of strawberry jam,
+    Small pinch of salt.
+
+Make a boiled custard of the milk, cornstarch, salt and the beaten
+eggs. Add the vanilla, cool and fold in a half pint of cream which has
+been whipped until stiff. Put in freezer and freeze slowly for five or
+six minutes; open the freezer and stir in a full cupful of strawberry
+jam. Re-cover and continue to freeze until firm.
+
+
+GREEN TEA ICE CREAM
+
+  1 pint of milk,
+  1 tablespoonful of green tea,
+  1 pint of cream,
+  ¾ cupful of sugar,
+  3 eggs,
+  ½ teaspoonful of vanilla.
+
+Pour one pint of boiling milk over one tablespoonful of green tea, and
+allow to stand on the back of the range or on an asbestos mat over
+a low gas flame for five minutes; strain through a double thickness
+of fine cheesecloth. To this add the cream, beaten eggs, sugar and
+vanilla, and stir until it thickens. Add a little green vegetable
+color. Place in a cold dish and allow to cool. Freeze, repack, and
+allow to stand until ready for use.
+
+
+EASY PEACH ICE CREAM
+
+  1 pint of peach pulp and the juice,
+  1 cupful of sugar,
+  1 quart of cream.
+
+Crush the peaches, using enough to make a pint of pulp. Save all the
+juice. Add the sugar to the juice and pulp; then add the cream, whipped
+as stiff as possible. Blend and freeze.
+
+
+                      SOME UNUSUAL FROZEN DAINTIES
+
+
+COFFEE PARFAIT
+
+  1  pint of thick cream,
+  1½ cupfuls of confectioner’s sugar,
+  ½  cupful of strong coffee,
+  ½  teaspoonful of vanilla,
+  ½  teaspoonful of gelatine,
+     Milk.
+
+Dissolve the gelatine in two tablespoonfuls of milk, and pour the hot
+coffee over, stirring well; add sugar and vanilla. Fold in the cream,
+whipped stiff, pour into the freezer, pack in ice and salt and allow to
+stand for at least four hours.
+
+Serve in attractive tall glasses, topped with a generous spoonful of
+sweetened whipped cream.
+
+
+APRICOT PARFAIT
+
+  1½ cupfuls of crushed apricots (canned or fresh),
+  2  tablespoonfuls of lemon juice,
+  ¾  cupful of sugar,
+  1  teaspoonful of gelatine,
+  2  eggs,
+  1  cupful of thick cream.
+
+Mash the fruit and press through a fine sieve, add the lemon juice and
+sugar and heat until it reaches the boiling point, stirring constantly;
+beat the yolks of the eggs until very light and add slowly to the fruit
+mixture while hot; return to the fire and cook until a custard-like
+consistency. Dissolve the gelatine in a very little water and add
+to the fruit and eggs; allow to cool; chill; beat the whites of the
+eggs until stiff, and the cream until firm, and add both to the fruit
+mixture.
+
+Pour into a mold, pack in ice and salt and allow to stand for several
+hours; serve in tall narrow glasses.
+
+
+CHERRY PARFAIT
+
+  1  cupful of thick cream,
+  ⅔  cupful of sugar,
+  ⅓  cupful of water,
+  2  egg whites,
+  1  tablespoonful of gelatine,
+  ¾  cupful of marshmallows,
+  1¼ cupfuls of stoned cherries (canned red cherries may be used),
+  1  cupful of cherry juice,
+  2  tablespoonfuls of lemon juice.
+
+Cut the marshmallows into very small pieces, and cut the cherries in
+halves; combine these with the cherry juice and allow to stand for two
+hours.
+
+Boil the sugar and water until it will “spin a thread” and pour slowly
+over the stiffly beaten whites of the eggs, beating constantly. Allow
+it to become chilled, and stir in the stiffly whipped cream. Soak the
+gelatine in a little water and melt over hot water. Strain into the
+fruit mixture, beating briskly, until well blended; allow this to cool
+and when it begins to thicken, beat in the whipped cream. Pour into a
+wet mold, pack in ice, and salt, and allow to stand for three hours or
+more. Serve in parfait glasses, topped with whipped cream and a cherry.
+
+
+GRAPE AND PINEAPPLE PARFAIT
+
+  2 cupfuls of milk,
+  2 egg whites,
+  1 cupful of sugar,
+  ½ cupful of chopped nut meats,
+  ¼ teaspoonful of powdered nutmeg,
+  4 cupfuls of pineapple juice,
+    Preserved grapes,
+    Whipped cream,
+    Rose extract,
+    Crystallized mint.
+
+The foundation of this delightful parfait is made in the following
+manner: Scald the two cupfuls of milk and add the beaten egg whites;
+stir in the sugar and chopped nuts. Cook until thick, add the nutmeg;
+cool and add the pineapple juice and freeze.
+
+Put a spoonful of frozen mixture in the bottom of a tall glass, then a
+spoonful of preserved grapes, and fill the glass with the cream. Top
+with whipped cream which has been sweetened and flavored with rose. A
+crystallized mint adds to the attractiveness of this unusual parfait.
+
+
+RASPBERRY PARFAIT
+
+  1 pint of cream,
+  1 pint of raspberries,
+    Sugar.
+
+Whip a pint of cream until very stiff, and sweeten with powdered
+sugar slightly. Cook the raspberries until broken, which should not
+take more than five or six minutes; press out all the juice and pulp
+possible, and reboil with three-fourths as much sugar as juice. Allow
+this to cool. Spread whipped cream in a mold, and pour some of the
+raspberry syrup over, and add more cream, and so fill the mold. Unless
+one prefers, then the syrup and whipped cream may be lightly mixed
+before packing in the mold. Pack in ice and salt and allow to stand for
+several hours.
+
+
+MAPLE BISQUE
+
+  2 eggs,
+  ½ pint of cream,
+  ½ cupful of maple syrup,
+    Vanilla.
+
+Beat the yolks of the eggs until very light, add the maple syrup
+slowly, and heat over a slow fire, stirring constantly until it reaches
+the boiling point. Boil for one minute only; remove from the fire,
+strain and cool.
+
+Beat the cream until firm and add to the stiffly beaten whites of the
+eggs. Pour the syrup mixture over this slowly, beating constantly; add
+the vanilla. Pour into a mold, pack and freeze.
+
+
+PEACH MELBA
+
+  1 pint of heavy cream,
+  1 pint of milk,
+  1 cupful of sugar,
+  1 tablespoonful of gelatine,
+  ½ teaspoonful of vanilla,
+  1 can of large peaches or ½ dozen selected peaches.
+
+Heat the milk and sugar, until the sugar is thoroughly dissolved;
+dissolve gelatine in a little cold milk and add to the heated milk and
+sugar.
+
+Allow this to cool, add the cream whipped stiffly, flavor and pour into
+the freezer. Freeze until the crank turns very hard; remove the dasher,
+repack and allow to stand for two hours.
+
+When ready to serve, place a half peach on the bottom of a long stemmed
+glass, fill with the cream, put the other half of the peach on top and
+top with raspberry syrup, then the whipped cream.
+
+
+SAUCE.—To one cupful of raspberry jam add one cupful of boiling water
+sweetened a bit; boil for five minutes, strain, chill and use.
+
+
+PEACH DELIGHT
+
+  2 cupfuls of water,
+  ¾ cupful of honey,
+  1 teaspoonful of gelatine,
+  1 cupful of peach pulp,
+  1 lemon,
+  1 orange,
+  1 cupful of cream, whipped.
+
+Bring the water and honey to the boiling point and continue to cook
+for twenty minutes. Add the gelatine which should have been soaked and
+dissolved in a little cold water; strain and allow to cool.
+
+When cold add the peach pulp, orange pulp, orange juice and the juice
+of half a lemon. Turn into a freezer and freeze slowly. Serve in
+attractive glasses, topped with whipped cream.
+
+
+FROZEN PEACHES
+
+  4  cupfuls of mashed peaches,
+  1½ cupfuls of sugar,
+  1  teaspoonful of lemon juice.
+
+Wipe the peaches with a damp cloth; pare and put the skins and one
+peach pit in two cupfuls of cold water and allow to boil for twenty
+minutes; strain through a sieve, pressing out all the juice; add the
+sugar, boil until the sugar is thoroughly dissolved and set aside to
+cool.
+
+When cold add the mashed peaches and the lemon juice and freeze.
+
+If one wishes, a spoonful of whipped cream added to each serving adds
+perceptibly to this dainty.
+
+
+CRUSHED PEACHES
+
+  Peaches,
+  Sugar,
+  Cream.
+
+The housekeeper often finds that peaches are too ripe to slice and
+use with cream; in which case it is wise and economical to skin them,
+remove the stones and mash through a coarse sieve, adding sugar, honey
+or syrup to taste. If the peaches are the kind which have little
+flavor, a little lemon juice is desirable. Serve in low stemmed sherbet
+glasses, topped with whipped cream, on which a candied cherry may be
+placed.
+
+
+FROSTED BANANA CREAM
+
+  Bananas,
+  Sugar,
+  Lemon juice.
+
+Select only very ripe bananas; mash to a paste, sweeten with powdered
+sugar and flavor with a few drops of lemon juice. Press through a sieve
+and to each cupful of banana add a half cupful of whipped cream. Mix
+and serve in attractive glasses, and sprinkle with powdered sugar.
+
+
+                    SORBETS, SHERBETS, ICES, GRANITS
+
+The difference in sorbets, sherbets, ices and granits is slight, still
+each fills its own particular purpose and place. Sorbets are supposed
+to be served after the meat course, and while the same ingredients are
+used they are not frozen as long or as smooth as sherbets. Sherbets
+are smoother and firmer, and may well take the place of ice cream as a
+dessert. Water ices are made the same as sherbets, leaving out the egg
+whites. Granits are water ices frozen slightly; in fact so they will
+pour, and may be used as a drink.
+
+
+BLACKBERRY SORBET
+
+  2 cupfuls of sugar syrup,
+  3 tablespoonfuls of lemon juice,
+  1 cupful of rich milk,
+  2 quarts of blackberries,
+  1 tablespoonful of gelatine,
+  2 egg whites.
+
+Press the berries through a sieve fine enough to keep the seeds from
+passing through, but pass the pulp through. Add the syrup and lemon
+juice. Dissolve the gelatine in a little water, and add to the berry
+juice and milk. Pour this mixture into the freezer and turn until
+it begins to thicken. Add the stiffly beaten whites of the eggs and
+continue to freeze until fluffy, but not so smooth as for sherbet. This
+is a fine distinction, but still it is considered worth differentiation.
+
+When this “fluffy” stage is reached remove the dasher, repack and allow
+to stand for about two hours.
+
+
+PLUM SHERBET
+
+While any of these recipes may be made into either sherbet or sorbet, I
+will give from now on only the sherbet recipes.
+
+  1 quart of ripe plums (preferably red)
+  2 cupfuls of sugar syrup,
+  2 egg whites.
+
+Select only very ripe plums; wash, remove pits, and press through a
+sieve. There should be a pint of this pulp and juice. Add syrup, freeze
+until well thickened, add the stiffly beaten whites of the eggs, and
+continue to turn until frozen smooth and as hard as this sort of thing
+can well be frozen.
+
+
+CRANBERRY SHERBET
+
+  1  quart of cranberries,
+  1  quart of water,
+  1  tablespoonful of gelatine,
+  1½ cupfuls of syrup,
+  1  egg white.
+
+Cook the cranberries in water for ten minutes. Press through a fine
+sieve, return to the saucepan and add the syrup, cook for five minutes,
+turn into the freezer, and when partly frozen, stir in the stiffly
+beaten white of an egg (use two egg whites if eggs are plentiful), and
+finish freezing.
+
+
+GRAPEFRUIT SHERBET
+
+  2  cupfuls of water,
+  2  cupfuls of grapefruit juice,
+  1½ cupfuls of sugar,
+  1  teaspoonful of gelatine,
+  ½  cupful of white grape juice,
+  1 egg white,
+  2 tablespoonfuls of chopped cherries.
+
+Boil the water and sugar together for ten minutes; soften the gelatine
+with a little water and stir into this syrup. Cool, add the juice of
+grapefruit and the grape juice. Turn into a cold freezer and when the
+mixture begins to thicken well, add the stiffly beaten white of an
+egg and the cherries (two egg whites are better if eggs are not too
+expensive). Cover and freeze until firm and smooth.
+
+
+GRAPE SHERBET
+
+  1 teaspoonful of gelatine,
+  ¾ cupfuls of grape juice,
+  1 cupful of syrup or sugar,
+  ½ cupful of honey,
+  2 tablespoonfuls of lemon juice,
+  ½ cupful of water,
+  1 egg white.
+
+Soak the gelatine in a little cold water; boil the syrup, honey and
+half cupful of water, and add the dissolved gelatine. Allow this to
+cool, add grape juice and the lemon juice and freeze. Open the freezer
+when slightly hard and add the stiffly beaten egg white. Re-cover and
+freeze until smooth and hard. (Two egg whites are better if plentiful.)
+
+
+CRÉOLE LEMON SHERBET
+
+  3 lemons,
+  1 cupful of sugar,
+  2 cupfuls of water,
+  1 egg white.
+
+Boil the water and sugar, and add the grated rind of one lemon. Cool,
+add the juice of three lemons, strain through a fine cloth, and freeze
+until partly frozen, remove the cover, add the egg white stiffly
+beaten. Cover again and freeze until smooth.
+
+
+MILK SHERBET
+
+  2 lemons,
+  1 cupful of syrup,
+  3 cupfuls of whole milk,
+    Candied cherries.
+
+Mix the juice of the lemons and the syrup, add the milk very slowly,
+stirring constantly, as it will curdle if poured too fast. That will
+not spoil the sherbet, but it does not look so well and one’s appetite
+is helped by the appearance of one’s food.
+
+Freeze the mixture, serve in attractive glasses, with a few chopped
+candied cherries.
+
+
+ORANGE SHERBET
+
+  1 egg white,
+  2 cupfuls of orange juice,
+  2 tablespoonfuls of lemon juice,
+  1 cupful of water,
+  ¾ cupfuls of sugar (brown sugar or syrup may be used).
+
+Put the sugar in a saucepan with the water, bring to the boiling point,
+then cool. Add the orange and lemon juice, a pinch of salt and freeze.
+
+Before the freezing is complete, add the egg white beaten stiffly;
+repack and continue to freeze until smooth.
+
+
+STRAWBERRY SHERBET
+
+  1 quart of strawberries,
+  2 cupfuls of water,
+  1 tablespoonful of lemon juice,
+  ¾ cupfuls of syrup or sugar,
+  1 egg white.
+
+Wash and hull the strawberries, mash well and press through a
+cheesecloth. Add the syrup, lemon juice and water. Mix well, freeze
+partially, add the stiffly beaten egg white, and finish freezing.
+
+
+RASPBERRY SHERBET
+
+  1 quart of raspberries,
+  1 egg white,
+  3 cupfuls of water,
+  1 cupful of syrup or sugar,
+  2 tablespoonfuls of lemon juice,
+  2 cupfuls of raspberry juice.
+
+Mash the berries and press through a cheesecloth; pour boiling water
+over the syrup; add the berry juice and lemon juice and freeze. When
+partially frozen, add the stiffly beaten egg white, stir in well, and
+continue to freeze until smooth.
+
+
+EMERGENCY PEACH SHERBET
+
+This might also be called an economical sherbet, for one may use just
+as many peaches as one has. For in this recipe one is supposed to use
+peaches too ripe for slicing.
+
+Mash the peaches, and press through a coarse sieve and sweeten to
+taste. Half fill sherbet glasses with finely shaved ice and pour the
+sweetened peach pulp over. Top each serving with a preserved or candied
+cherry.
+
+
+PINEAPPLE SHERBET
+
+  1½ pints of grated pineapple,
+  1½ cupfuls of syrup,
+  1  tablespoonful of gelatine,
+  1  pint of rich milk,
+  2  egg whites.
+
+To the grated pineapple (canned may be used if fresh pineapple is not
+in season) add the syrup and the gelatine which has been dissolved
+in a small amount of water. Stir, pour into the chilled freezer, and
+freeze until about half frozen; open the freezer and add the milk;
+again turning the freezer until it turns with difficulty. Uncover,
+add the stiffly beaten whites of the eggs, turn until well mixed, and
+thoroughly hard.
+
+If the dasher is removed and the sherbet repacked and allowed to stand
+to “ripen” for two hours, there will be a decided improvement in flavor
+and texture.
+
+
+TEA SHERBET
+
+  2 cupfuls of tea,
+  1 cupful of sugar,
+  1 lemon,
+  1 orange,
+  ½ cupful of water.
+
+Melt the sugar in the water and allow to begin to boil; take from the
+fire and add the juice of the lemon and orange; stir well, add the tea
+and freeze.
+
+
+APPLE ICE
+
+  1  quart of tart red apples,
+  1½ cupfuls of maple sugar,
+  3  cupfuls of water,
+  1  tablespoonful of lemon juice.
+
+Wash, quarter and remove the core, but do not pare the apples. Put them
+into a saucepan with the water; boil rapidly until soft. Mash and add
+the maple sugar. When cold press through a fine sieve, add the lemon
+juice and freeze.
+
+
+LEMON ICE
+
+  1 cupful of sugar,
+  3 lemons,
+    Water.
+
+Add a cupful of sugar to the zest of one lemon and the juice of three;
+add enough water to make a quart. Allow this to come to the boiling
+point, cool, strain and freeze.
+
+
+LOGANBERRY ICE
+
+  2 cupfuls of loganberry juice,
+  1 cupful of sugar,
+  1 tablespoonful of lemon juice.
+
+Boil the water; add the sugar and when cold add the lemon and
+loganberry juices. Freeze until smooth and hard. Repack and allow to
+stand for two hours.
+
+
+STRAWBERRY ICE
+
+  1 cupful of sugar,
+  1 cupful of water,
+  1 quart of strawberries.
+
+Boil the sugar and water until it bubbles. Wash and hull the
+strawberries; mash and press through a cheesecloth. When the syrup is
+cold, add the strawberry juice and pulp; mix well and freeze.
+
+
+WATERMELON ICE
+
+     Ripe melon,
+  1½ cupfuls of sugar,
+  2  oranges,
+  1  lemon,
+  ½  cupful of white grape juice,
+     Pink vegetable coloring.
+
+Remove the pulp from a ripe melon; press it through a fine sieve and
+add the sugar, lemon juice, orange juice and the zest of one orange and
+the grape juice. Color with enough vegetable color to make it a real
+watermelon pink; pack and freeze.
+
+
+FRUIT GRANITS
+
+Granits are really “snow waters,” frozen only enough to admit being
+poured. The granits are frozen in a freezer, although the Créoles
+usually freeze them in the “old fashioned water jugs.”
+
+
+ORANGE GRANIT
+
+  1½ cupfuls of orange juice,
+  ½  pound of sugar,
+  1  pint of water.
+
+Peel six oranges very carefully, removing all the inner white part of
+the skin, and slice very thin. Place this in a deep bowl and sprinkle
+granulated sugar, allowing it to stand for five hours. Squeeze the
+juice from six oranges, and press the juice from the sliced ones,
+straining it and mixing the plain juice with this syrup. Add the water,
+strain and pour into a freezer; and freeze until like mush. Serve in
+small punch glasses.
+
+
+LEMON GRANIT
+
+  1 pint of water,
+  ½ pound of sugar,
+  1 cupful of lemon juice.
+
+Extract the juice from the lemons, add the sugar and stir until
+dissolved; add the water and freeze until mush-like and serve in
+attractive punch glasses.
+
+
+STRAWBERRY GRANIT
+
+  1  quart of strawberries,
+  1  tablespoonful of strawberry extract,
+  1  tablespoonful of lemon juice,
+  1  pound of sugar,
+  1½ pints of water.
+
+Crush the berries and cover with the sugar, allowing this to stand for
+five hours. Strain and press through a sieve, pressing out all the
+juice possible. Add the lemon juice, water and the extract. Turn this
+into a freezer and freeze until like mush. Serve in punch glasses.
+
+
+RASPBERRY GRANIT
+
+  1 quart of raspberries,
+  1 tablespoonful of raspberry extract,
+  1 pound of sugar,
+  ½ cupful of currants,
+  1 pint of water.
+
+Crush the currants and raspberries and cover with the sugar, allowing
+this to stand for five hours. Press through a sieve, being sure to
+leave no juice which can possibly be pressed out. Add the extract and
+water and freeze until like mush. Serve in punch glasses.
+
+
+                                THE END.
+
+
+
+
+                                 INDEX
+
+
+    Apollinaris lemonade, 7
+
+    Applebloom punch, 18
+
+    Appleblow cocktail, 44
+
+    Apple bowl, 36
+
+    Apple ice, 167
+
+    Apple juice highball, 48
+
+    Apple juice, julep, 60
+
+    Apple juice rickey, 55
+
+    Apple tea (old recipe), 112
+
+    Apple tea (up-state recipe), 113
+
+    Apple water, 112
+
+    Apricot parfait, 157
+
+    Apricot syrup, 70
+
+    Apricot syrup (Créole), 70
+
+    Arrowroot with milk, 113
+
+    Arrowroot with water, 113
+
+    Aylesford fruit cup, 34
+
+
+    Badminton bowl, 37
+
+    Barley water, 114
+
+    Barley water made from barley flour, 114
+
+    Baseball lemonade, 2
+
+    Beef extract (raw), 125
+
+    Beef tea for convalescents, 126
+
+    Beef tea (made in jar), 124
+
+    Beef tea or broth, 124
+
+    Beef tea (raw beef), 125
+
+    Beef tea with egg, 125
+
+    Berkshire fruit punch, 21
+
+    Berkshire hot maple sauce, 144
+
+    Birch beer, 85
+
+    Birmingham bowl, 38
+
+    Blackberryade, 10
+
+    Blackberry frappé, 13
+
+    Blackberry sorbet, 162
+
+    Blackberry syrup, 71
+
+    Blackberry syrup (Créole), 70
+
+    Blackberry vinegar (Créole), 63
+
+    Black currant tea, 114
+
+    Bran tea, 115
+
+    Brazilian style coffee, 106
+
+    Bristol punch, 18
+
+    Buttermilk, 102
+
+    Buttermilk lemonade, 103
+
+
+    Canned cherries, 148
+
+    Canned cherries with syrup, 149
+
+    Canned, preserved or dried cherries for sundaes, 148
+
+    Cantaloupe cocktail, 43
+
+    Canton cup, 34
+
+    Canton lemonade, 6
+
+    Canton milk shake, 100
+
+    Cardinal bowl, 37
+
+    Carrot gruel, 120
+
+    Catawba grape cobbler, 55
+
+    Caudle (old New England recipe), 115
+
+    Cerise cocktail, 45
+
+    Cherry frappé, 17
+
+    Cherry parfait, 157
+
+    Cherry syrup, 71
+
+    Cherry syrup (Créole), 71
+
+    Cherry syrup (New England), 72
+
+    Cherry water, 65
+
+    Chicken broth, 126
+
+    Chocolate, 110
+
+    Chocolate caramel sauce, 146
+
+    Chocolate cream float, 88
+
+    Chocolate cream punch, 89
+
+    Chocolate (Créole), in
+
+    Chocolate, egg and milk, 87
+
+    Chocolate flip, 58
+
+    Chocolate malted milk, 95
+
+    Chocolate malted milk with egg, 95
+
+    Chocolate milk, 87
+
+    Chocolate punch, 24
+
+    Chocolate punch, 89
+
+    Chocolate (recipe 1845), 110
+
+    Chocolate sauce with syrup, 146
+
+    Chocolate shake, 88
+
+    Chocolate soda, 90
+
+    Chocolate syrups, 76
+
+    Chocolate syrup (for bottling), 77
+
+    Chocolate syrup from unsweetened chocolate, 77
+
+    Chocolate syrup (immediate use), 77
+
+    Cider, 85
+
+    Cider cup, 32
+
+    Cider highball, 48
+
+    Cider punch, 19
+
+    Clam broth, 128
+
+    Clam juice (commercial), 128
+
+    Clover leaf cocktail, 44
+
+    Cobblers, 55
+
+    Cocktails, highballs, fizzes, cobblers, sours and juleps, 40
+
+    Cocktails made from fruit juices, 44
+
+    Cocoa, 109
+
+    Cocoa and chocolate, 109
+
+    Cocoa (Créole), 111
+
+    Cocoa nogg, 88
+
+    Cocoa No. 2, 110
+
+    Cocoa (old New England recipe), 111
+
+    Cocoanut ice cream, 154
+
+    Coffee, 105
+
+    Coffee, Batavia style, 107
+
+    Coffee cream, 91
+
+    Coffee, chocolate, cocoa and tea, 105
+
+    Coffee, egg and milk, 90
+
+    Coffee foam, 91
+
+    Coffee frappé, 14
+
+    Coffee malted milk, 97
+
+    Coffee malted milk, egg and ice cream, 97
+
+    Coffee-maple punch, 92
+
+    Coffee marshmallow, 92
+
+    Coffee milk (date 1845), 91
+
+    Coffee parfait, 156
+
+    Coffee punch, 90
+
+    Coffee-rose punch, 92
+
+    Coffee sauce with sugar, 145
+
+    Coffee sauce with syrup, 145
+
+    Coffee syrup, 78
+
+    Coffee syrup No. 2, 78
+
+    Cold milk drinks, hot milk drinks and buttermilk, 87
+
+    Columbia pineapple punch, 23
+
+    Commercial beef tea or broth, 128
+
+    Concord grape cobbler, 56
+
+    Cranberry sherbet, 163
+
+    Cream and carbonated water, 116
+
+    Cream syrup, 78
+
+    Créole flip, 57
+
+    Créole “frog” lemonade, 5
+
+    Créole lemon sherbet, 164
+
+    Cucumber cocktail, 40
+
+    Cup à la medley, 35
+
+    Cup de luxe, 31
+
+    Crushed peaches, 161
+
+    Currant shrub (date 1845), 64
+
+    Currant syrup, 72
+
+    Currant water, 67
+
+
+    Débutante punch, 19
+
+    Dried cherries, 150
+
+    Drinks for invalids and small children, 112
+
+
+    Easily made frappés, 15
+
+    Easy peach ice cream, 156
+
+    Economical frappés, 16
+
+    Egg lemonade, 2
+
+    Egg nogg, 94
+
+    Egg phosphate, 132
+
+    Egg snowdrift, 99
+
+    Egg white and milk (English recipe), 115
+
+    Egg white, lemon and carbonated water, 116
+
+    Egg white, orange juice and carbonated water, 117
+
+    Egg white, orange juice and distilled water, 117
+
+    Egg yolk, lemon juice and carbonated water, 117
+
+    Emergency peach sherbet, 166
+
+    English cider bowl, 38
+
+    English coffee, 106
+
+    English ginger beer, 83
+
+    Excellent coffee, 107
+
+
+    Fairy punch, 31
+
+    Flaxseed tea, 118
+
+    Flips from fruits, 57
+
+    Florida punch, 27
+
+    Florida sour, 53
+
+    Florida West Coast cup, 35
+
+    Frappés, 12
+
+    French drip coffee, 106
+
+    Fresh mint punch, 28
+
+    Frosted banana cream, 161
+
+    Frozen peaches, 161
+
+    Frozen pudding, 153
+
+    Fruitades, iced, frappéd and hot, 1
+
+    Fruitades and sodas from juices of canned fruits, 9
+
+    Fruit bowl, 36
+
+    Fruit fizzes, 49
+
+    Fruit granits, 168
+
+    Fruit juice sours, 51
+
+    Fruit lemonade, 2
+
+    Fruit punches, fruit cups and fruit bowls, 18
+
+    Fruit sauce, 146
+
+    Fruit vinegars, shrubs and waters, 61
+
+    Fruit waters, 65
+
+
+    General Harrison’s egg nogg, 129
+
+    Georgia mint julep, 59
+
+    Ginger ale highball, 47
+
+    Ginger ale julep, 59
+
+    Ginger ale lemonade, 3
+
+    Ginger ale punch, 20
+
+    Ginger beer, 82
+
+    Ginger-grape highball, 48
+
+    Ginger rickey, 54
+
+    Golden fruit fizz, 49
+
+    Golden mist cocktail, 44
+
+    Grape egg phosphate, 133
+
+    Grape and pineapple parfait, 158
+
+    Grape juice lemonade, 3
+
+    Grape juice No. 2, 82
+
+    Grape juice, root beer and cider, 80
+
+    Grape juice sour, 52
+
+    Grape sherbet, 164
+
+    Grape syrup (Créole), 72
+
+    Grapefruit cocktail, 43
+
+    Grapefruit and orangeade, 3
+
+    Grapefruit sherbet, 163
+
+    Green tea ice cream, 156
+
+    Grenadine frappé, 16
+
+    Grenadine highball, 48
+
+    Grenadine milk shake, 98
+
+    Grenadine punch, 20
+
+    Gruel (English recipe), 118
+
+    Gum syrup, 69
+
+
+    Happy thought, 131
+
+    Harvest punch, 132
+
+    Heavy fudge sauce, 142
+
+    Highballs, non-alcoholic, 46
+
+    Home-made koumiss, 120
+
+    Honey blossom punch, 22
+
+    Honey sauce, 145
+
+    Horse’s neck, 130
+
+    Hot lemonade, 11
+
+    Hot malted milk, 102
+
+    Hot malted milk with coffee, 102
+
+    Hot maple sauce, 144
+
+    Hot milk, 101
+
+    Hot milk drinks, 101
+
+    Hot milk with celery salt, 101
+
+    Hot spiced lemonade, 12
+
+    Hot tea with mint, 109
+
+
+    Ice cream (inexpensive), 152
+
+    Ice creams, sorbets, sherbets, water ices and granits, 151
+
+    Iced tea, 109
+
+    Iced tea with mint, 109
+
+    Indian meal gruel (yellow corn), 118
+
+    Irish or Iceland moss, 120
+
+    Italian lemonade, 8
+
+
+    Jack frost sour, 51
+
+    Jersey sour, 54
+
+    Juleps which cheer but do not inebriate, 58
+
+
+    Kaaterskill cup, 33
+
+    Kaffee “kultur,” 107
+
+
+    “Lacto,” 103
+
+    Left-over cocoa, 93
+
+    Left-over coffee, 93
+
+    Lemon egg phosphate, 133
+
+    Lemon froth, 11
+
+    Lemon granit, 169
+
+    Lemon ice, 167
+
+    Lemon phizz, 50
+
+    Lemon-raspberry frappé, 12
+
+    Lemon syrup, 73
+
+    Lemon whey, 123
+
+    Limeade, 4
+
+    Limeade with lime syrup, 5
+
+    Lime syrup, 76
+
+    Linseed tea, 121
+
+    Loganberry bowl, 39
+
+    Loganberry cup, 32
+
+    Loganberry egg phosphate, 134
+
+    Loganberry fizz, 50
+
+    Loganberry highball, 47
+
+    Loganberry ice, 167
+
+    Loganberry punch, 21
+
+    Loganberry sour, 53
+
+
+    Malaga cocktail, 43
+
+    Malted egg-milk, 98
+
+    Maple beer, 83
+
+    Maple bisque, 159
+
+    Maple fudge sauce, 143
+
+    Maraschino cocktail, 45
+
+    Marshmallow ice cream, 153
+
+    Marshmallow sauce, 142
+
+    Marshmallow sauce No. 2, 143
+
+    Marshmallow sauce with syrup, 143
+
+    Mary’s favorite, 131
+
+    Meat broths and teas, 124
+
+    Metropolitan raspberry punch, 30
+
+    Milk and carbonated water, 116
+
+    Milk and vichy with syrup, 101
+
+    Milk applebloom, 98
+
+    Milk punch, 24
+
+    Milk shake, 94
+
+    Milk sherbet, 164
+
+    Milk whey, 123
+
+    Mint ginger ale, 4
+
+    Mint-loganberry cup, 34
+
+    Miscellaneous drinks, 129
+
+    Mock champagne cobbler, 56
+
+    Mock champagne frappé, 16
+
+    Mock champagne punch, 28
+
+    Mock claret punch, 26
+
+    Mock Créole claret punch, 26
+
+    Mock maraschino cherries, 149
+
+    Mutton broth with barley, 127
+
+    Mutton tea, 126
+
+
+    Nectar for dog days, 130
+
+    Non-alcoholic cocktails, 40
+
+
+    Oatmeal gruel, 119
+
+    Oatmeal water, 132
+
+    Old-fashioned caudle (English recipe), 115
+
+    Orange cocktail, 42
+
+    Orange county punch, 25
+
+    Orange flower syrup, 74
+
+    Orange granit, 168
+
+    Orange grapeade, 4
+
+    Orange ice cream, 152
+
+    Orange-lemonade, 6
+
+    Orange milk, 99
+
+    Orange sauce, 147
+
+    Orange sherbet, 165
+
+    Orange stream, 131
+
+    Orange syrup, 73
+
+    Orange vinegar, 64
+
+    Orange water, 66
+
+    Orangeblossom cocktail, 45
+
+    Orchard cocktail, 46
+
+    Orgeat lemonade, 7
+
+    Orgeat syrup, 73
+
+    Oyster broth, 127
+
+
+    Peach cocktail, 41
+
+    Peach delight, 160
+
+    Peach frappé, 16
+
+    Peach melba, 160
+
+    Peach syrup, 74
+
+    Pineapple frappé, 14
+
+    Pineapple ice cream, 155
+
+    Pineapple sherbet, 166
+
+    Pineapple syrup, 75
+
+    Pineapple vinegar, 64
+
+    Pineapple water, 67
+
+    Pistachio ice cream, 152
+
+    Plain lemonade, 6
+
+    Plain syrup, 68
+
+    Plain syrup (Créole), 68
+
+    Plain syrup No. 2, 68
+
+    Plain syrup (old recipe), 69
+
+    Plain syrup (quickly made), 69
+
+    Plum punch, 30
+
+    Plum sorbet, 163
+
+    Potato gruel (English recipe), 119
+
+    Popular pineapple punch, 25
+
+    Preserved cherries, 149
+
+    Prune sauce, 144
+
+    Prune tea, 121
+
+    Punch à la Parisienne, 23
+
+    Punches from syrups, 29
+
+    Purple fizz, 50
+
+    Purple grape juice highball, 47
+
+
+    Raspberryade, 10
+
+    Raspberry and currant syrup, 75
+
+    Raspberry flip, 58
+
+    Raspberry frappé, 15
+
+    Raspberry granit, 169
+
+    Raspberry lemonade, 8
+
+    Raspberry malted milk, 96
+
+    Raspberry milk shake, 94
+
+    Raspberry parfait, 159
+
+    Raspberry sherbet, 165
+
+    Raspberry shrub, 65
+
+    Raspberry syrup, 75
+
+    Raspberry vinegar (Créole), 62
+
+    Raspberry vinegar (date 1845), 61
+
+    Raspberry vinegar (mother’s), 61
+
+    Raspberry vinegar (New England), 62
+
+    Raspberry water, 66
+
+    Rice gruel, 119
+
+    Rice milk, 122
+
+    Rice water, 121
+
+    Rickeys from fruit juices, 54
+
+    Root beer, 84
+
+    Rose ice cream (with condensed milk), 154
+
+    Rose-mint cup, 32
+
+    Royal fruit fizz, 51
+
+    Royal rickey, 55
+
+    Russian tea, 108
+
+
+    Saratoga cooler, 129
+
+    Sarsaparilla with cream, 132
+
+    Sauces for sundaes, 142
+
+    Shakes, noggs and punches (milk), 87
+
+    Sillabub, 99
+
+    Sillabub with grape juice, 100
+
+    Silver fruit fizz, 49
+
+    Snowball, 130
+
+    Soda cocktail, 46
+
+    Soda lemonade, 8
+
+    Soda nectar, 129
+
+    Some unusual frozen dainties, 156
+
+    Sorbets, sherbets, ices, granits, 162
+
+    Sour à la Créole, 52
+
+    Sour delicious, 53
+
+    Spruce beer, 84
+
+    Sparkling cider bowl, 39
+
+    Staunton fruit punch, 27
+
+    Strawberry cocktail, 42
+
+    Strawberry frappé, 14
+
+    Strawberry frappé, No. 2, 15
+
+    Strawberry granit, 169
+
+    Strawberry ice, 168
+
+    Strawberry ice cream, 155
+
+    Strawberry lemonade, 9
+
+    Strawberry-lemon froth, 11
+
+    Strawberry-lemon punch, 29
+
+    Strawberry malted milk with ice cream, 96
+
+    Strawberry milk shake, 95
+
+    Strawberry punch, 26
+
+    Strawberry sauce, 147
+
+    Strawberry sherbet, 165
+
+    Strawberry soda, 10
+
+    Strawberry syrup, 76
+
+    Strawberry vinegar, 63
+
+    Strawberry vinegar (Créole), 63
+
+    Strawberry water, 66
+
+    Sundaes, 135 to 141
+
+    Syrups, fruit and plain, 68
+
+
+    Tea, 108
+
+    Tea making, 108
+
+    Tea frappé, 13
+
+    Tea julep, 60
+
+    Tea-rhubarbade, 5
+
+    Tea sherbet, 167
+
+    Thick milk, 123
+
+    Toast water, 122
+
+    To make grape juice, 80
+
+    To make preserves and shrub from same cherries, 149
+
+    Tomato cocktail, 41
+
+    To boil cider (old New England recipe), 86
+
+    To keep cider sweet and sparkling (date 1845), 86
+
+    Treacle (molasses) posset, 123
+
+    Turkish coffee, 107
+
+    Tutti frutti sauce, 147
+
+
+    Vanilla flip, 57
+
+    Vanilla ice cream, 151
+
+    Vanilla ice cream (French), 151
+
+    Vanilla malted milk with chocolate ice cream, 96
+
+    Vanilla milk punch, 24
+
+    Vanilla syrup, 79
+
+    Vienna coffee, 106
+
+    Vichy and milk, 101
+
+    Violet fizz, 51
+
+
+    Watermelon cocktail, 42
+
+    Watermelon ice, 168
+
+    White grape juice cup, 33
+
+    White grape juice cobbler, 57
+
+    White grape juice frappé, 13
+
+    White grape juice highball, 46
+
+    White grape juice lemonade, 7
+
+    White grape rickey, 54
+
+
+
+
+TRANSCRIBER’S NOTE
+
+The index was not checked for proper alphabetization or correct page
+references.
+
+Obvious typographical errors and punctuation errors have been
+corrected after careful comparison with other occurrences within the
+text and consultation of external sources.
+
+Some hyphens in words have been silently removed, some added, when a
+predominant preference was found in the original book.
+
+Except for those changes noted below, all misspellings in the text,
+and inconsistent or archaic usage, have been retained.
+
+Page 82: Added missing section header for ‘ROOT BEERS’
+    148: ‘hotesss’ replaced with ‘hostess.’
+
+
+
+
+*** END OF THE PROJECT GUTENBERG EBOOK 76921 ***
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+/* Poetry indents */
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+    </style>
+</head>
+<body>
+<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 76921 ***</div>
+
+<div class="transnote">
+<strong>TRANSCRIBER’S NOTE</strong>
+
+<p>Some minor changes to the text are noted at the <a href="#ENDNOTE">end of the book</a>.</p>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+   <div class="chapter"></div>
+
+    <figure class="figcenter illowp60" id="cover">
+      <img class="w100" src="images/cover.jpg" alt="">
+    </figure>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter"></div>
+<h1>
+WHAT TO DRINK
+</h1>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p class="center wsp lspp5 p2">
+<span class="fs250 bold">WHAT TO DRINK</span><br>
+<br>
+<span class=fs90>THE BLUE BOOK OF BEVERAGES</span></p>
+<p class="p4 center fs90 wsp">
+RECIPES AND DIRECTIONS FOR MAKING AND SERVING<br>
+NON-ALCOHOLIC DRINKS FOR ALL OCCASIONS<br>
+</p>
+
+<p class="center p4 wsp pb6"><span class="fs75">BY</span><br>
+<span class=fs110>BERTHA E. L. STOCKBRIDGE</span><br>
+<span class=fs60>AUTHOR OF THE LIBERTY COOK BOOK</span><br>
+</p>
+<figure class="figcenter illowp15" id="colophon">
+  <img class="w100" src="images/colophon.jpg" alt="Colophon">
+</figure>
+<p class="center p6 wsp">
+<span class="fs125">D. APPLETON AND COMPANY</span><br>
+NEW YORK         <span class=pad7>LONDON</span><br>
+<span class=fs90>1920</span>
+</p>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p class="center p4">
+<span class=fs75>COPYRIGHT, 1920, BY</span><br>
+<span class="wsp">D. APPLETON AND COMPANY</span><br>
+</p><p class="center p6 fs50 wsp">
+PRINTED IN THE UNITED STATES OF AMERICA
+</p>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<p class="center wsp fs75 lh2 p4 pb4">
+TO<br>
+MY LITTLE DAUGHTER,<br>
+<span class=fs180>JANET J. O. STOCKBRIDGE,</span><br>
+THIS BOOK IS DEDICATED,<br>
+WITH MY DEEPEST LOVE
+</p>
+</div>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+  <p class="center fs120 p4">
+    OMAR UP TO DATE
+  </p>
+</div>
+
+<div class="poetry-container">
+  <div class="poetry">
+    <div class="stanza">
+      <div class="verse indent0">A box of chocolates underneath a bough,</div>
+      <div class="verse indent0">An ice cream cone, some lemonade, and thou</div>
+      <div class="verse indent0">Beside me singing in the wilderness</div>
+      <div class="verse indent0">Make prohibition Paradise enow.</div>
+    </div>
+<p class="right">
+  <span class="smcap">Anonymous</span>
+</p>
+  </div>
+</div>
+
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_vii">[Pg vii]</span></p>
+
+  <h2 class="nobreak" id="FOREWORD">
+    FOREWORD
+  </h2>
+</div>
+
+<p class="noindent"><span class="smcap">To the Hostess of To-Day</span>:</p>
+
+<p>The hostess of to-day will be called upon to serve drinks
+in her home more than formerly, I imagine, and it were
+well to go back to the habits and customs of our grandmothers
+and be prepared to serve a refreshing drink in an
+attractive manner at a moment’s notice.</p>
+
+<p>To do this, one needs have a stock of syrups, either home-made
+or commercial, as well as a supply of shrubs and
+vinegars on hand.</p>
+
+<p>To-day’s hostess does not hold up her hands in horror
+crying that she knows nothing of preparing these things,
+for she has learned a great deal about canning and preserving
+in the last few years, so making syrups, vinegars
+and shrubs will seem like child’s play. If, however, she is
+inclined to think it an arduous task, let her turn to these
+recipes, and she will be convinced that the labor and the
+time expended bring their own reward in the satisfaction
+gained by knowing that one has served a delicious drink delightfully
+made.</p>
+
+<p>There may be the feeling, if my hostess lives in an apartment,
+that there is not room enough to store these syrups
+and vinegars, and while that may be true in part, it is always
+possible to keep two or three popular syrups in quart
+bottles, and at least one bottle of fruit vinegar, in the refrigerator.</p>
+
+<p>As both syrups and vinegars may be made in small quantities,
+one may make them oftener and make enough to last
+a week or two.</p>
+
+<p>There are one or two things I would impress upon the
+hostess who would be popular, and if I refer to these things
+<span class="pagenum" id="Page_viii">[viii]</span>again in the book, I trust I may be pardoned, for they are
+most imperative.</p>
+
+<p>First: the necessity for selecting attractive glassware,
+which need not be expensive, but should be thin and clear,
+and, when in use, should always be polished.</p>
+
+<p>When purchasing linen, select it because of its daintiness
+rather than for its elaborateness. Plate doylies and
+serviettes which are plain and fine may be purchased for a
+very little money if care is taken. Who would not rather
+use a doylie with a button-holed edge, spotlessly clean, than
+one heavily embroidered which will require three times the
+labor to launder?</p>
+
+<p>If drinks are served by the maid, it is as essential that
+her cuffs, collar, cap and apron be as spotless as the doylies
+on the service plates.</p>
+
+<p>When cold drinks are served, be sure that the glasses are
+chilled.</p>
+
+<p>For hot drinks, heat the cups or glasses before pouring the
+drinks.</p>
+
+<p>Place the glass or cup on a doylie on a small plate.</p>
+
+<p>When serving an invalid, be over-particular; the glass
+must shine, the doylie be spotless, and the plate the most
+attractive obtainable. If it is possible lay a flower on the
+plate or tray before it is sent into the ill one’s room.</p>
+
+<p>The appetite of a very finicky person may be tempted by
+this over-carefulness.</p>
+
+<p class="right">
+  <span class="smcap">Bertha E. L. Stockbridge.</span>
+</p>
+
+<p><span class="smcap">New York</span></p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_ix">[ix]</span></p>
+
+  <h2 class="nobreak" id="CONTENTS">
+    CONTENTS
+  </h2>
+</div>
+
+<table class="toc">
+<tr>
+<td class="tdl fs60" colspan="2">CHAPTER</td>
+<td class="tdr fs60">PAGE</td>
+</tr>
+<tr>
+<td class="tdrt">I</td>
+<td class="tdl hang1 smcap">Fruitades, Iced, Frappé and Hot</td>
+<td class="tdrb"><a href="#Page_1">1</a></td>
+</tr>
+<tr>
+<td class="tdrt">II</td>
+<td class="tdl hang1 smcap">Fruit Punches, Fruit Cups and Fruit Bowls</td>
+<td class="tdrb"><a href="#Page_18">18</a></td>
+</tr>
+<tr>
+<td class="tdrt">III </td>
+<td class="tdl hang1 smcap"> Cocktails, Highballs, Fizzes, Cobblers, Sours and Juleps, Non-Alcoholic Cocktails</td>
+<td class="tdrb"><a href="#Page_40">40</a></td>
+</tr>
+<tr>
+<td class="tdrt">IV</td>
+<td class="tdl hang1 smcap">Fruit Vinegars, Shrubs and Waters</td>
+<td class="tdrb"><a href="#Page_61">61</a></td>
+</tr>
+<tr>
+<td class="tdrt">V</td>
+<td class="tdl hang1 smcap">Syrups—Fruit and Plain</td>
+<td class="tdrb"><a href="#Page_68">68</a></td>
+</tr>
+<tr>
+<td class="tdrt">VI</td>
+<td class="tdl hang1 smcap">Grape Juice, Root Beer and Cider</td>
+<td class="tdrb"><a href="#Page_80">80</a></td>
+</tr>
+<tr>
+<td class="tdrt">VII</td>
+<td class="tdl hang1 smcap">Cold Milk Drinks, Hot Milk and Buttermilk</td>
+<td class="tdrb"><a href="#Page_87">87</a></td>
+</tr>
+<tr>
+<td class="tdrt">VIII</td>
+<td class="tdl hang1 smcap">Coffee, Chocolate, Cocoa and Tea</td>
+<td class="tdrb"><a href="#Page_105">105</a></td>
+</tr>
+<tr>
+<td class="tdrt">IX</td>
+<td class="tdl hang1 smcap">Drinks for Invalids and Small Children</td>
+<td class="tdrb"><a href="#Page_112">112</a></td>
+</tr>
+<tr>
+<td class="tdrt">X</td>
+<td class="tdl hang1 smcap">Miscellaneous Drinks</td>
+<td class="tdrb"><a href="#Page_129">129</a></td>
+</tr>
+<tr>
+<td class="tdrt">XI</td>
+<td class="tdl hang1 smcap">Sundaes</td>
+<td class="tdrb"><a href="#Page_135">135</a></td>
+</tr>
+<tr>
+<td class="tdrt">XII</td>
+<td class="tdl hang1 smcap">Sauces and Sundaes</td>
+<td class="tdrb"><a href="#Page_142">142</a></td>
+</tr>
+<tr>
+<td class="tdrt">XIII</td>
+<td class="tdl hang1 smcap">Ice Creams, Sorbets, Sherbets, Water Ices and Granits</td>
+<td class="tdrb"><a href="#Page_151">151</a></td>
+</tr>
+</table>
+
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_xi">[xi]</span></p>
+
+  <h2 class="nobreak" id="MEASURES">
+    MEASURES
+  </h2>
+</div>
+
+<figure class="figcenter illowp50" id="image-xi-a">
+  <img class="w100" src="images/image-xi-a.jpg" alt="">
+  <figcaption>
+      MEASURING SPOONS
+  </figcaption>
+</figure>
+
+<p>I wish to emphasize the absolute necessity for accurate
+measuring; to be a successful mixer of drinks, one must
+measure as carefully as one should when cooking. I use
+the measures I have in my kitchen, and have used them in
+making these recipes. Surely one has a quart cup, a half
+pint, or one cup, measure and a set of spoons; the tablespoon,
+dessertspoon, teaspoon and half teaspoon. Some
+sets have the quarter-teaspoon too. These sets, made of
+aluminum, may be purchased in any hardware store, or in
+the housekeeping department in the large shops at very reasonable
+prices. The glass cup is marked for quarter, half
+and three-quarters on one side, while on the reverse the
+marking is for one-third and two-thirds. The quart cup
+is marked for quarter, half and three-quarters; each quarter
+being equal to one cupful.</p>
+
+<figure class="figcenter illowp70" id="image-xi-b">
+  <img class="w100" src="images/image-xi-b.jpg" alt="">
+  <figcaption>
+      <p>GLASS MEASURING CUPS</p>
+  </figcaption>
+</figure>
+
+<p><span class="pagenum" id="Page_xii">[xii]</span></p>
+
+<figure class="figcenter illowp50" id="image-xii-a">
+  <img class="w100" src="images/image-xii-a.jpg" alt="">
+  <figcaption>
+      <p>QUART MEASURE</p>
+  </figcaption>
+</figure>
+
+<p>The housekeeper who becomes accustomed to using <i>exact</i>
+measurements will never return to the hit-or-miss plan, because
+she will be sure that every time she mixes a drink
+or makes a syrup or a cream that it will be just as she
+wishes it to be.</p>
+
+<figure class="figcenter illowp50" id="image-xii-b">
+  <img class="w100" src="images/image-xii-b.jpg" alt="">
+  <figcaption>
+      <p>HOUSEHOLD SCALES</p>
+  </figcaption>
+</figure>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_1">[1]</span></p>
+
+  <p class="fs150 p4 center wsp bold">
+    WHAT TO DRINK
+  </p>
+  <h2 class="nobreak p1" id="I-FRUITADES_ICED_FRAPPE_AND_HOT">
+    I—FRUITADES, ICED, FRAPPÉ AND HOT
+  </h2>
+</div>
+
+<p>There are a number of things worth considering when
+serving drinks at home; first among these is the use of
+attractive glassware. Good looking glasses cost no more
+than ugly ones, and clear fine glass polishes better than
+heavy blurred glass. And surely any drink is more pleasing
+to the palate if the eye is pleased. Be sure that the glasses
+shine, and also ascertain that glasses meant to hold cold
+drinks are chilled. Almost all fruitades, no matter what the
+name or foundation, contain lemon juice, so it is also well to
+remember that lemons intended for squeezing should be
+peeled, and that very carefully. While the lemon peel, or
+the zest, rather, is an excellent flavor, it is not satisfactory in
+lemonade, as there is a little bitterness when it stands, which
+displeases some people.</p>
+
+<p>Most of the recipes given for these fruitades are for individual
+drinks, to make it easier for the hostess to ascertain
+how much to prepare if she knows the number of people to
+be served.</p>
+
+<p>A cocktail shaker, an ice shaver and a long handled spoon
+are almost a necessity in making drinks. They are at least a
+great aid, and as none of these things is expensive and all
+may be obtained in the housekeeping department of any city
+shop, or in the hardware store in small towns, there seems
+no reason for not owning them.</p>
+
+<p>Fruitades are delicious, refreshing and healthful, and
+surely not difficult to make, so that the gracious hostess will
+serve these cooling drinks often.</p>
+
+<p><span class="pagenum" id="Page_2">[2]</span></p>
+
+<p>If syrups are made and bottled one need not worry about
+serving a delectable drink in a surprisingly short time.</p>
+
+<h4 id="lemonade">BASEBALL LEMONADE</h4>
+
+<p>For an individual drink, use:</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">spoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of water.</td>
+</tr>
+</table>
+
+
+<p>Put the egg in the bottom of the tall glass; add the juice
+of a lemon, a spoonful of sugar, a little ice, shaved fine, and
+the milk and water. Put into a shaker, shake well and serve.</p>
+
+<h4>EGG LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of finely shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">teaspoonfuls of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Juice of one lemon,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Use either a large glass and a shaker-top, or a cocktail
+shaker. Place all the ingredients in the shaker except the
+carbonated water, shake well, pour into an attractive glass,
+add the carbonated water, and serve.</p>
+
+<h4>FRUIT LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">slice of orange,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cherry,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">slice of pineapple,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">Malaga grape,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Water.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_3">[3]</span></p>
+
+<p>Put the juice of the lemon, sugar, shaved or cracked ice,
+and water enough to make a glass full in a shaker, shake
+well, pour into a tall glass, and add the fruit and serve at
+once.</p>
+
+<h4>GRAPE JUICE LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pints of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar.</td>
+</tr>
+</table>
+
+
+<p>Place a small square of ice in a tall glass pitcher; mix the
+lemon juice, sugar, water and grape juice together, pour into
+the pitcher; allow to become thoroughly chilled and serve.</p>
+
+<h4>GINGER ALE LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pints of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar.</td>
+</tr>
+</table>
+
+
+<p>Place a goodly sized piece of ice in a glass pitcher and
+pour over it the juice of the lemons, sugar and water, which
+should have been thoroughly mixed. Stir and when the
+sugar is dissolved, add the ginger ale. This should be
+served without delay, while the “fizz” is still in the ginger
+ale.</p>
+
+<p>It is not at all necessary to use imported ginger ales, as
+there are domestic makes which are equally as good.</p>
+
+<h4>GRAPEFRUIT AND ORANGEADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">grapefruit,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of crushed ice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">full spray of mint.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_4">[4]</span></p>
+
+<p>Cut the grapefruit in half and extract the juice by using a
+large glass orange juice extractor. Extract the orange juice,
+add sugar and allow to stand for an hour if possible, stirring
+occasionally. When ready to serve, add crushed ice, water
+and ginger ale, stir and add the spray of mint well crushed.
+Serve while it still has a sparkle.</p>
+
+<h4>MINT GINGER ALE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">sprays of mint.</td>
+</tr>
+</table>
+
+
+<p>For this refreshing drink, crush the mint and put into a
+tall glass pitcher, add the crushed ice, the juice of half a
+lemon and the thinly sliced second half. Add the ginger ale,
+stir with a long handled spoon and serve at once.</p>
+
+<h4>ORANGE GRAPEADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">orange,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of chipped or shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the orange and add to the grape
+juice, stir and add the shaved ice. If not sweet enough add
+sugar to taste.</p>
+
+<h4>LIMEADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">fresh limes,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">teaspoonfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Spring or carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Mint,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the limes, put into a tall straight-sided
+glass and add sugar or plain syrup. If sugar is used,
+stir until the sugar is dissolved. Add water to fill the glass
+and stir, or carbonated water, and put a spray of mint into
+each service. Serve with a straw.</p>
+
+<p><span class="pagenum" id="Page_5">[5]</span></p>
+
+<h4>LIMEADE WITH LIME SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of lime syrup,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water or spring water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the half lemon, put into a tall glass,
+add lime syrup and plain syrup and stir, then add the carbonated
+water, or spring water, if desired. Mint or a cherry
+may be added as liked.</p>
+
+<h4>TEA-RHUBARBADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">stalks of young rhubarb,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of tea,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Wash the rhubarb and cut into inch lengths, add a quart
+of water and stew until tender; drain, and set the juice away
+to cool. (The pulp may be used for tarts or marmalade.)
+Add a pint of tea to the strained rhubarb; extract the lemon
+juice and add this and the oranges thinly sliced. Sweeten
+to taste and pour over shaved ice in tall thin glasses.</p>
+
+<h4>CRÉOLE “FROG” LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">dozen lemons,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of water,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of Seltzer,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pineapple,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">dozen strawberries.</td>
+</tr>
+</table>
+
+
+<p>Use a large punch bowl; put the sugar, lemon juice and
+water in it, and stir well until the sugar is dissolved; add
+the juice of one pineapple and the Seltzer water. Mix well
+again and add the strawberries, slices of pineapple and
+<span class="pagenum" id="Page_6">[6]</span>very thin slices of lemon. Place a large piece of ice in
+the center of the bowl, and allow to stand until very cold
+before serving.</p>
+
+<h4>CANTON LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1¼</td>
+<td class="tdl">cupfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of ground ginger.</td>
+</tr>
+</table>
+
+
+<p>Mix the sugar, ginger and water and boil until slightly
+syrup-like, then add the lemon juice. Cool and dilute as
+desired, or bottle hot for use when needed. Use two
+tablespoonfuls to a small glass of iced water when ready to
+serve.</p>
+
+<h4>ORANGE-LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Wash the oranges, and rub a cube of sugar over the skin
+of one orange; cut the oranges and extract the juice, adding
+just enough sugar to make slightly sweet. To this add the
+juice of one lemon, stir, add the water, then the grape juice
+and serve at once.</p>
+
+<h4>PLAIN LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1¼</td>
+<td class="tdl">cupfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water.</td>
+</tr>
+</table>
+
+
+<p>Boil the water and sugar together until syrup-like; take
+from the fire and add the lemon juice. Cool and dilute
+<span class="pagenum" id="Page_7">[7]</span>as desired, the strength depending upon the taste of those
+to be served. To dilute one may use cracked ice, iced water,
+or Apollinaris, or a mixture of water and Apollinaris.</p>
+
+<h4>APOLLINARIS LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cracked ice.</td>
+</tr>
+</table>
+
+
+<p>Put the lemon juice, sugar, cracked ice and Apollinaris
+in a shaker, shake for a minute, pour into a tall, thin glass
+and serve at once.</p>
+
+<h4>WHITE GRAPE JUICE LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Shaved ice.</td>
+</tr>
+</table>
+
+
+<p>Usually the white grape juice is sweet enough to serve
+with the lemon juice without using sugar, depending always
+upon the person to be served. Cut a lemon in two, extract
+the juice from half, and slice the other half very thin. Mix
+the lemon juice with the sugar, if any is to be used, first
+trying a teaspoonful, add the water, stir until the sugar is
+dissolved, add the grape juice and then the thinly sliced
+half lemon, stir and serve.</p>
+
+<h4>ORGEAT LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of orgeat syrup (see <a href="#V-SYRUPS-FRUIT_AND_PLAIN">syrups</a>)</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Berries.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_8">[8]</span></p>
+
+<p>Fill the shaker about one-third full of shaved ice, pour
+over it the syrup and the lemon juice; fill to three-quarters
+full with water; shake, add any berries in season; pour
+into a thin tall glass and serve at once.</p>
+
+<h4>RASPBERRY LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of raspberries,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Select a half cupful of nice firm berries, and put aside,
+then crush the remaining berries, and press through a fine
+cloth. Extract the juice from the lemon, add to the berry
+juice, add shaved ice, sugar and water and shake well.
+Pour into a glass pitcher and add the selected whole berries
+and serve.</p>
+
+<h4>ITALIAN LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">orange,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of ice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Fruits in season,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">spoonful of ice cream.</td>
+</tr>
+</table>
+
+
+<p>Put the juice of half a lemon and half an orange into a
+shaker with the sugar and cracked ice and shake until the
+ice is well melted. Pour into a tall thin glass, fill with
+iced water, stir, add small fruits in season, and top with a
+teaspoonful of ice cream.</p>
+
+<h4>SODA LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl"><span class="pagenum" id="Page_9">[9]</span> ½</td>
+<td class="tdl">cupful of cracked ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Plain soda.</td>
+</tr>
+</table>
+
+
+<p>Put the juice of half a lemon and the sugar into a tall
+glass with the ice, stir with a long handled spoon, using the
+left hand; pour in the soda with the right. Serve at once.</p>
+
+<h4>STRAWBERRY LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">dozen large strawberries,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Milk.</td>
+</tr>
+</table>
+
+
+<p>Fill a shaker about a third full of ice; (about a half
+cupful) add the juice of a half lemon, the juice from a
+dozen strawberries, and the sugar. Shake well, add enough
+milk to nearly fill the shaker, and strain into a tall glass.</p>
+
+<h3>FRUITADES AND SODAS FROM JUICES OF
+CANNED FRUITS</h3>
+
+<p>So often when a can of strawberries is opened, we find
+there is an abundance of juice, more in fact than we care
+to use with the berries on the table, and if the desired
+amount, <i>only</i>, is left with the fruit for table consumption,
+and the rest reserved, many combinations which are tasty
+and desirable may be made without the extra expense of
+purchasing fruits or prepared syrups.</p>
+
+<p>Strawberries are not the only berries from which the
+juice may be taken, for blackberries and raspberries, both
+red and black, are equally desirable. Besides these berries,
+there is no good reason why the juice from plums, pineapples,
+cherries and peaches may not be used to as good
+advantage.</p>
+
+<p><span class="pagenum" id="Page_10">[10]</span></p>
+
+<h4>STRAWBERRY SODA</h4>
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Strawberry juice or syrup.</td>
+</tr>
+</table>
+
+
+<p>We are more likely to have iced tea glasses in our homes
+than the regulation soda glasses, and for that reason I
+advise using them in preparing a home-made soda.</p>
+
+<p>Pour enough strawberry juice into a glass to fill it one-third
+full, add three tablespoonfuls of thick cream, and fill
+with carbonated water.</p>
+
+<h4>BLACKBERRYADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">glass of blackberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cracked ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Water.</td>
+</tr>
+</table>
+
+
+<p>Put the one-fourth glassful (iced tea glass) of blackberry
+juice, the lemon juice, sugar and cracked ice into a cocktail
+shaker and shake well for a minute or two. Pour into the
+glass and add enough water to fill the glass seven-eighths
+full; stir well and serve at once.</p>
+
+<h4>RASPBERRYADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">glass of raspberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cracked ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Water.</td>
+</tr>
+</table>
+
+
+<p>Pour the raspberry juice, lemon juice, sugar and cracked
+ice into a shaker—using an iced tea glass as a measuring
+medium—and shake well; pour into the iced tea glass and
+fill with water. Stir and serve.</p>
+
+<p><span class="pagenum" id="Page_11">[11]</span></p>
+
+<h4>LEMON FROTH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Lemon syrup (see <a href="#lemonade">lemonade</a>),</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">candied cherry.</td>
+</tr>
+</table>
+
+
+<p>To three-quarters of a cup of water add one-third cupful
+of finely cracked ice and lemon syrup enough to please the
+taste of the person to be served: shake well for two minutes,
+strain into a tall thin glass—an iced tea glass is a desirable
+type—and stir in the stiffly beaten white of an egg. Top
+with a thin slice of lemon and a candied cherry.</p>
+
+<h4>STRAWBERRY-LEMON FROTH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cracked ice,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">dozen strawberries.</td>
+</tr>
+</table>
+
+
+<p>Reserve the largest berry and crush the others; press
+through a fine sieve. Extract the juice from half a lemon,
+add to the strawberry juice and stir in the sugar. Continue
+to stir until the sugar is dissolved. Pour this into a cocktail
+shaker, adding the finely cracked ice and water. Shake
+hard for two minutes, strain into a tall glass, stir in the
+stiffly beaten white of an egg and top with the selected
+strawberry.</p>
+
+<h4>HOT LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">teaspoonfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1¼</td>
+<td class="tdl">cupfuls of boiling water.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the half lemon, add the sugar and
+then the hot water. Stir until the sugar is dissolved and
+serve.</p>
+
+<p><span class="pagenum" id="Page_12">[12]</span></p>
+
+<h4>HOT SPICED LEMONADE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">teaspoonfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1¼</td>
+<td class="tdl">cupfuls of boiling water,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">teaspoonful of ground ginger.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the half lemon, add the sugar and
+ginger; strain and add the boiling water. Stir until the
+sugar is dissolved and serve.</p>
+
+<h3>FRAPPÉS</h3>
+
+<p>Any one of the fruitades may be made into a frappé with
+so little trouble that in hot weather there is no reason why
+the hostess should not serve these cooling, delectable drinks
+at a moment’s notice. There are always syrups which may
+be kept in the refrigerator and mixed with lemon syrup, a
+little water or carbonated water added, poured over the
+shaved ice in a sherbet glass, and presto! the frappé is ready
+to serve.</p>
+
+<p>It is also possible to freeze the frappé, and it is advisable
+if one is to serve a goodly number. Remember always that
+a frappé is only partially frozen. As the liquid begins to
+thicken, scrape it from the sides of the freezer, using a long
+knife, preferably a spatula. It would seem impossible to
+keep house without a spatula, because of the many uses to
+which it may be put.</p>
+
+<h4>LEMON-RASPBERRY FRAPPÉ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of lemon syrup (see <a href="#lemonade">lemonade</a>),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of raspberry juice.</td>
+</tr>
+</table>
+
+
+<p>This is only enough for one service. Fill a sherbet glass
+three-quarters full of finely shaved ice and pour over it
+the lemon syrup and raspberry juice. Serve at once. This
+<span class="pagenum" id="Page_13">[13]</span>may be served at the beginning of a meal in hot weather, or
+served at any time when any cooling drink is wanted.</p>
+
+<h4>BLACKBERRY FRAPPÉ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of blackberry juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Fill the sherbet glasses three-quarters full of shaved ice,
+and pour the blackberry juice over after having been
+mixed with sugar enough to take away the decided acid
+taste. It is not wise to make any drink which is meant to
+be cooling, too sweet.</p>
+
+<h4>WHITE GRAPE JUICE FRAPPÉ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">teaspoonful of lemon syrup,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of white grape juice.</td>
+</tr>
+</table>
+
+
+<p>Fill the glass,—a sherbet or tall champagne glass—with
+finely shaved ice, and pour over it the grape juice and lemon
+syrup (see <a href="#lemonade">lemonade</a>). Serve at once.</p>
+
+<h4>TEA FRAPPÉ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of tea,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pints of boiling water,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">teaspoonfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of lemon juice.</td>
+</tr>
+</table>
+
+
+<p>Use a large teapot, rinsing it out with boiling water, then
+place the tea in the pot and pour a pint and a half of boiling
+water over. Allow to stand for five minutes, and strain
+off. Cool, add the sugar and the lemon juice and freeze
+to a mush. Serve in sherbet glasses with a mint leaf, if mint
+is in season.</p>
+
+<p><span class="pagenum" id="Page_14">[14]</span></p>
+
+<h4>PINEAPPLE FRAPPÉ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pineapple,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water.</td>
+</tr>
+</table>
+
+
+<p>Peel the pineapple, remove the “eyes,” and holding the
+pines in the left hand slash both ways,—up and down, as
+well as across,—then cut away from the stalk-like center.
+One may crush more thoroughly by putting through a food
+chopper, or by using a large wooden spoon. Extract as
+much juice as possible, and add to the sugar and lemon
+juice. Stir, add the water, which should be boiling. Allow
+to cool, freeze until a mush, and serve. Remember always
+that a frappé is <i>right</i> when it is just at the pouring stage,
+and not frozen a bit harder.</p>
+
+<h4>STRAWBERRY FRAPPÉ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of strawberries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of sugar.</td>
+</tr>
+</table>
+
+
+<p>Crush the strawberries, press through a fine sieve, add
+the sugar and lemon juice; add the water, which should be
+boiling. Set aside to cool; pour into the freezer and freeze,
+until a soft pourable mush. Serve in tall champagne glasses
+and top with a selected strawberry.</p>
+
+<h4>COFFEE FRAPPÉ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Whipped cream,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">level tablespoonfuls of powdered coffee,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of boiling water,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Shaved ice.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_15">[15]</span></p>
+
+<p>Powder the coffee, put in the bag of a drip pot and pour
+the cupful of boiling water over it. Allow this to drip, add
+the sugar and stir until dissolved. Put into the refrigerator
+and when ready to serve, pour two tablespoonfuls over the
+shaved ice in the sherbet glass. The glass should be about
+three-quarters full, which allows space for the coffee. Top
+with a generous spoonful of whipped cream.</p>
+
+<h3>EASILY MADE FRAPPÉS</h3>
+
+<p>It may not be known to all housekeepers that fruit syrups
+may be purchased at very reasonable prices from the better
+grocers, but it is true, and with these syrups and shaved ice
+a frappé may be made in a minute.</p>
+
+<h4>RASPBERRY FRAPPÉ</h4>
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Raspberry syrup.</td>
+</tr>
+</table>
+
+
+<p>Fill the sherbet glasses about three-quarters full with
+finely shaved ice, and pour over it two tablespoonfuls of
+raspberry syrup. Serve at once.</p>
+
+<h4>STRAWBERRY FRAPPÉ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Strawberry syrup.</td>
+</tr>
+</table>
+
+
+<p>If one owns a supply of attractive glasses, one can always
+make drinks <i>look</i> differently at least, and one’s appetite is
+always grateful for a change, even a change in the type of
+glasses used.</p>
+
+<p>I would suggest if one has tall thin glasses of the type
+of parfait glasses, using them for a change.</p>
+
+<p>Fill until about a quarter way from the top with shaved
+ice, and pour over four tablespoonfuls of strawberry syrup.
+Serve immediately.</p>
+
+<p><span class="pagenum" id="Page_16">[16]</span></p>
+
+<h4>GRENADINE FRAPPÉ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Grenadine,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of lemon juice.</td>
+</tr>
+</table>
+
+
+<p>Use a long stemmed, tall glass, filling it three-quarters full
+with shaved ice. Over this pour four tablespoonfuls of
+grenadine in which the lemon juice has been mixed.</p>
+
+<h4>MOCK CHAMPAGNE FRAPPÉ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of sweet cider,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Pour into a freezer and freeze until about half frozen, or
+until a mush. Serve in champagne glasses.</p>
+
+<h3>ECONOMICAL FRAPPÉS</h3>
+
+<p>There are many times when a small amount of juice from
+either canned or preserved fruits is left from the table
+serving, although all the fruit may have been used, and
+there is no reason why this juice should not be used to good
+advantage in frappés. One should remember always that
+the syrup from preserved fruits is much heavier, and in
+consequence would be somewhat too sweet to use as it came
+from the fruit unless a little acid were added to it. So,
+when using the syrup of preserves add lemon juice and the
+frappé will be much more acceptable and refreshing.</p>
+
+<h4>PEACH FRAPPÉ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of syrup from preserved peaches.</td>
+</tr>
+</table>
+
+
+<p>Use a sherbet glass and fill three-quarters full with shaved
+<span class="pagenum" id="Page_17">[17]</span>ice; pour over this the syrup from the peaches which should
+have been mixed with the lemon juice. Serve as soon as
+prepared.</p>
+
+<h4>CHERRY FRAPPÉ</h4>
+
+<p>If the cherries have been canned with a thin syrup it may
+be used just as it is taken from the fruit. It will need
+neither sugar nor lemon juice.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">tablespoonfuls of cherry juice.</td>
+</tr>
+</table>
+
+
+<p>Fill the sherbet glass three-quarters full of ice and pour
+over the juice or light syrup from the canned cherries.
+Serve immediately.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_18">[18]</span></p>
+
+  <h2 class="nobreak" id="II-FRUIT_PUNCHES_FRUIT_CUPS_AND">
+    II—FRUIT PUNCHES, FRUIT CUPS AND
+    FRUIT BOWLS
+  </h2>
+</div>
+
+<p>The art of mixing a satisfying punch is not at all as
+mystifying as it is often thought to be. To mix enough
+for a number of guests one should own a punch bowl, and
+while one may spend almost any amount of money on such
+a thing, there are very inexpensive pressed glass bowls to
+be purchased. It is always advisable to select the very
+plainest style one can find. One of the better pressed glass
+bowls is in the desirable colonial pattern and will be found
+to be most satisfactory.</p>
+
+<h4>APPLEBLOOM PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of sweet cider,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Place a square of ice in the punch bowl and pour the sweet
+cider and white grape juice over it, allow this to become very
+cold, and last pour the Apollinaris over. Serve in low punch
+glasses.</p>
+
+<h4>BRISTOL PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of boiling water,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of tea,</td>
+</tr>
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">sprays of fresh mint,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of sparkling apple juice (commercial).</td>
+</tr>
+</table>
+
+
+<p>Crush the mint, add the tea and pour the boiling water
+<span class="pagenum" id="Page_19">[19]</span>over, allowing it to stand for five minutes. Strain and cool,
+add the sugar and the lemons, which should have been
+washed and sliced very thin. Add two cupfuls of cracked
+ice to this and allow it to chill. When ready to serve place
+a square of ice in the punch bowl and strain the liquid over;
+add a cupful of red raspberries and a quart of commercial
+cider of the sparkling type. This is readily obtainable at a
+first class grocer’s.</p>
+
+<p>Serve in tall glasses.</p>
+
+<h4>DÉBUTANTE PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">sprays of mint,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of tea (green),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water.</td>
+</tr>
+</table>
+
+
+<p>To a half teaspoonful of green tea use a half pint of
+boiling water; allow to infuse for five or six minutes, strain
+and cool. Extract the juice from the lemons, add the sugar
+and water and mix with the cooled tea. Prepare a punch
+bowl by placing a piece of ice in the center; pour the tea
+and lemon mixture over and add two oranges peeled and
+cut into halves and slices, then the mint, crushing the leaves
+before using. Allow this to stand for a few minutes and
+pour in the grape juice, and last, the carbonated water.
+The punch should be served as soon as ready.</p>
+
+<h4>CIDER PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of sweet cider,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of loganberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl"><span class="pagenum" id="Page_20">[20]</span> 2</td>
+<td class="tdl">cupfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">pints of carbonated water.</td>
+</tr>
+</table>
+
+
+<p>As loganberry juice is tart more sugar is seemingly
+needed than when grape juice is used, but it is far better
+to err on the other side and serve a punch too tart rather
+than too sweet. It is always wise to taste any drink one is
+preparing.</p>
+
+<p>Peel the lemons and extract the juice, extract the juice
+from two of the oranges and mix with the Loganberry juice
+and sugar and pour into the punch bowl, in which a large
+piece of ice should have been placed. Slice the third orange
+very thin and place in the bowl. Pour the carbonated water
+over all and the punch is ready to serve.</p>
+
+<h4>GINGER ALE PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of tea,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Pour one cupful and a half of boiling water over a level
+teaspoonful of tea and allow to infuse for five minutes;
+strain and pour over the sugar, stir and allow to cool. When
+cool add the fruit juices; place a small block of ice in the
+punch bowl and pour the liquid over. Just before serving
+add the ginger ale and the Apollinaris and float several thin
+slices of orange.</p>
+
+<h4>GRENADINE PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of grenadine,</td>
+</tr>
+<tr>
+<td class="tdl"><span class="pagenum" id="Page_21">[21]</span>4</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">12</td>
+<td class="tdl">large strawberries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from both the lemons and oranges and
+mix with the sugar; allow this to stand on the ice until
+ready to serve, then mix with the water. Place a square of
+ice in the punch bowl and pour the mixture over it; stir in
+the grenadine and add the strawberries, and last add the
+carbonated water. Serve immediately.</p>
+
+<h4>LOGANBERRY PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of loganberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of Apollinaris.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the lemons and add to the loganberry
+juice and sugar, stirring well; add the water and
+pour over a square of ice in the punch bowl. When ready
+to serve pour in the Apollinaris, and serve at once.</p>
+
+<h4>BERKSHIRE FRUIT PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pineapple, grated,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of selected strawberries,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of strong tea,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">orange cut into very thin slices,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of Maraschino cherries,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice water.</td>
+</tr>
+</table>
+
+
+<p>Boil the sugar and two cupfuls of water until syrup-like,
+<span class="pagenum" id="Page_22">[22]</span>and add the lemon and orange juice. Grate the pineapple
+and hull the strawberries; make the tea by pouring two
+cupfuls of boiling water over one and a half teaspoonfuls
+of tea, allowing it to infuse for six minutes. Mix the syrup,
+fruit juices, tea and grated pineapple, and add two quarts
+of iced water; stir well and pour over a square of ice in
+the punch bowl. Add the orange, sliced very thin and cut
+into halves, and the strawberries. When ready to serve
+pour the Apollinaris over all and serve at once.</p>
+
+<p>If strawberries are out of season, use Malaga grapes, cut
+in two and seeded.</p>
+
+<p>An ideal decoration is to use grapes in bunches, hanging
+them around the edge of the bowl. Use white and blue
+grapes, or red and white; separating them with grape leaves
+if they are obtainable.</p>
+
+<h4>HONEY BLOSSOM PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">cupful of honey,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdr">2</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdr">12</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">pineapple,</td>
+</tr>
+<tr>
+<td class="tdr">24</td>
+<td class="tdl">strawberries;</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Boil the honey, sugar, two cupfuls of water and the
+grated rind or zest of one orange together for five minutes.
+Allow to cool and add the other two cupfuls of water and
+the juice of the oranges and lemons; stir and pour over a
+block of ice in the punch bowl. Add the grated pineapple
+and the strawberries, which should have been hulled. When
+ready for service add the carbonated water, using a quart.</p>
+
+<p><span class="pagenum" id="Page_23">[23]</span></p>
+
+<h4>COLUMBIA PINEAPPLE PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of sweet cider,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pineapple,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">slices of cucumber,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of selected strawberries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">banana,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ground cinnamon,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar.</td>
+</tr>
+</table>
+
+
+<p>Shred into very small pieces the edible part of a very ripe
+pineapple and add the oranges sliced very thin, the cucumber
+slices and the strawberries cut into halves, one banana
+cut into dice and a generous cupful of sugar. Stir these together
+with a pint of iced water and allow to stand for a
+half hour on the ice. Remove the cucumber slices, add a
+quarter-teaspoonful of ground cinnamon; add the cider and
+last, the Apollinaris. Serve at once.</p>
+
+<p>The most satisfactory glasses to use would be tall slim
+glasses, serving a long handled spoon—an iced-tea-spoon
+will do—with each service so that the fruit may be eaten.</p>
+
+<h4>PUNCH À LA PARISIENNE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of pulverized sugar,</td>
+</tr>
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">small pineapple,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of malaga grapes, skinned and seeded,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint bottle of Maraschino cherries,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Use a large punch bowl; into which put an eight inch
+cube of ice; over which pour the following mixture; the
+<span class="pagenum" id="Page_24">[24]</span>juice of six lemons, which should have been peeled before
+squeezing, the juice of six oranges, sugar, and grape juice;
+stir to dissolve the sugar and add the shredded pineapple,
+maraschino cherries and the peeled and seeded grapes. Do
+not allow this to stand, but pour the ginger ale and Apollinaris
+over and serve immediately. If the punch seems too
+thick, a pint of water or more may be added without detriment.</p>
+
+<h4>CHOCOLATE PUNCH</h4>
+
+<p>This is an individual punch, and should be made in a
+shaker.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of chocolate extract,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Milk to fill glass.</td>
+</tr>
+</table>
+
+
+<p>Place all the ingredients in a cocktail shaker and shake
+well; strain into a tall thin glass and serve.</p>
+
+<h4>MILK PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of strawberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put all the ingredients into a shaker and shake thoroughly,
+strain into a tall glass and serve at once.</p>
+
+<h4>VANILLA MILK PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1¼</td>
+<td class="tdl">cupfuls of milk,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of vanilla,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_25">[25]</span></p>
+
+<p>Place all the ingredients in a cocktail shaker and shake
+well; strain into a tall glass, sprinkle with a little nutmeg
+and serve at once.</p>
+
+<h4>ORANGE COUNTY PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1¼</td>
+<td class="tdl">cupfuls of sweet cider,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cracked ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Put the egg, juice of the lemon, sugar, cider and ice in
+a cocktail shaker and shake for a minute or two, strain into
+a tall glass and fill with carbonated water. It were best to
+use a syphon.</p>
+
+<h4>POPULAR PINEAPPLE PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pineapple,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of home-made raspberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cherries,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Water.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the oranges and lemons, and mix
+with the raspberry syrup and the sugar; grate the pineapple
+and add to the foregoing mixture, adding enough iced water
+to make a full pint. Allow this to stand for ten minutes,
+arrange a square of ice in a punch bowl and pour the mixture
+over, adding the grape juice and ginger ale just at
+serving time.</p>
+
+<p><span class="pagenum" id="Page_26">[26]</span></p>
+
+<h4>MOCK CLARET PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">stick of cinnamon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the lemons and add the sugar and
+stick of cinnamon, allowing this to stand on the ice for an
+hour. At the expiration of that time add the water and
+grape juice; pour over a block of ice in the punch bowl and
+serve. (It were well to remove the stick of cinnamon before
+serving, however.)</p>
+
+<h4>MOCK CRÉOLE CLARET PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2½</td>
+<td class="tdl">quarts of grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">quarts of Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">sliced lemons,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Mix the grape juice, lemon juice, sugar and enough water
+to thin to please the taste of the hostess. Stir until the
+sugar is dissolved, and pour over a block of ice in the punch
+bowl. To this add the thinly sliced lemons and last, the
+Apollinaris.</p>
+
+<h4>STRAWBERRY PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdr">3</td>
+<td class="tdl">quarts of strawberries,</td>
+</tr>
+<tr>
+<td class="tdr">2</td>
+<td class="tdl">quarts of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">dozen lemons,</td>
+</tr>
+<tr>
+<td class="tdr">2</td>
+<td class="tdl">pineapples,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">pound of sugar (more if desired),</td>
+</tr>
+<tr>
+<td class="tdr">1½</td>
+<td class="tdl">quarts of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Selected strawberries.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_27">[27]</span></p>
+
+<p>Extract the juice from the lemons, shred and crush one
+pineapple and extract the juice, shred the second pineapple
+very fine, crush the strawberries (reserving a dozen large
+ones) and press through a fine sieve; mix the fruit juices
+with the sugar and white grape juice and allow to chill on
+the ice. Prepare a square of ice in the punch bowl and
+pour this mixture over it, add the second shredded pineapple
+and the selected strawberries, and pour over all the
+carbonated water. Serve at once.</p>
+
+<h4>STAUNTON FRUIT PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">grape fruit,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of raspberry syrup (home-made or commercial),</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart brick of orange ice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the grape fruit and lemons and
+stir in the sugar and the raspberry syrup, add one quart of
+iced water and stir until the sugar is dissolved. Place a
+block of ice in the center of the punch bowl; pour the mixture
+over, add the grape juice and ginger ale, and then
+just as it is ready to be served place a brick of orange water
+ice in the center. Serve immediately.</p>
+
+<p>It might seem that it would be necessary to stir the water
+ice in, but it is not, as quite enough is gathered by the
+ladle.</p>
+
+<h4>FLORIDA PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdr">12</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdr">2</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">pineapple,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">brick of raspberry water ice,</td>
+</tr>
+<tr>
+<td class="tdr">½</td>
+<td class="tdl">cupful of sugar (more if liked),</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">pint of Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdr"><span class="pagenum" id="Page_28">[28]</span></td>
+<td class="tdl">Water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the oranges and lemons, grate the
+pineapple and mix well with the sugar. Add a quart and
+a pint of iced water, and set on the ice for a half hour.
+Place a square of ice in the punch bowl and pour the mixture
+over it. Allow it to stand for ten minutes, add the
+Apollinaris and then the raspberry ice. Serve as soon as
+the water ice is added.</p>
+
+<p>Small pieces of thinly sliced orange add to the attractiveness
+of the punch.</p>
+
+<h4>FRESH MINT PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdr">12</td>
+<td class="tdl">sprays of fresh mint,</td>
+</tr>
+<tr>
+<td class="tdr">3</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdr">6</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdr">¾</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdr">1½</td>
+<td class="tdl">quarts of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">pint of sweet cider,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">pint of iced water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Vegetable color.</td>
+</tr>
+</table>
+
+
+<p>Crush the mint, extract the juice from the oranges and
+the lemons, add the sugar and water, stirring until the sugar
+is dissolved. Place this in a punch bowl and arrange a
+square of ice in the center. Pour over this the cider and
+ginger ale, to which add enough green vegetable color to
+make the punch a good shade of green when stirred in.</p>
+
+<h4>MOCK CHAMPAGNE PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of sparkling cider,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl"><span class="pagenum" id="Page_29">[29]</span> 1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of iced water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>There is to be purchased in the market now a commercial
+apple juice, which is carbonated, and this should be used
+unless one has made the sparkling cider at home.</p>
+
+<p>Extract the juice from the lemons and add the sugar and
+water; stir until the sugar is dissolved: add the grape juice.
+Place a block of ice in a punch bowl and pour this mixture
+over it, and then add the sparkling cider and the ginger ale.</p>
+
+<h3>PUNCHES FROM SYRUPS</h3>
+
+<p>Delicious punches may be made from syrups, whether
+home-made or commercial, whether made as syrups for this
+purpose or the fruit syrups from preserves, or the medium
+syrups from the cold-pack canning.</p>
+
+<p>Very often there is more syrup or juice than is needed for
+table service in a jar of berries, and this juice may be used
+at once, or a little more sugar added, reheated, placed in
+cans, sealed and put away for later use.</p>
+
+<p>For instance; if a can of strawberries is opened and found
+to have more juice than usual, pour off the surplus and use
+at once, or add enough sugar to make a thicker syrup,—which
+amount will have to be determined by the amount of
+juice,—and re-can and store.</p>
+
+<h4>STRAWBERRY-LEMON PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of strawberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of strawberry extract,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the lemons by using a glass
+<span class="pagenum" id="Page_30">[30]</span>extractor and add the sugar, allowing this to stand for a half
+hour. Add the water, strawberry syrup and extract and
+pour this over a block of ice in the punch bowl. Just before
+serving add the carbonated water.</p>
+
+<h4>METROPOLITAN RASPBERRY PUNCH</h4>
+
+<p>For this punch either the commercial or home-made syrup
+may be used.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of raspberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of Apollinaris.</td>
+</tr>
+</table>
+
+
+<p>Mix the sugar with the lemon juice, and allow it to stand
+for a half hour on ice if possible, then add the water and
+the raspberry syrup; stir well and pour over a square of ice
+in the punch bowl. At serving time add the ginger ale and
+the Apollinaris. Serve immediately.</p>
+
+<h4>PLUM PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of plum syrup,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">small pineapple,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the lemons and add the sugar and
+the plum syrup; stand on ice to chill, and grate the pineapple.
+Mix the lemon juice, sugar, plum syrup, water,
+grape juice and the grated pineapple together and pour
+over a block of ice in the punch bowl. When ready to
+serve add the Apollinaris. Serve immediately.</p>
+
+<p><span class="pagenum" id="Page_31">[31]</span></p>
+
+<h4>FAIRY PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of lime syrup,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of raspberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of strawberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of pineapple syrup,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of raspberry water ice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the lemons and the oranges and
+mix with the sugar; add the lime, raspberry, strawberry and
+pineapple syrups, and stir in the water; pour this mixture
+over a square of ice in the punch bowl and add the ginger
+ale and the carbonated water. Slip the square of raspberry
+water ice into the center of the bowl and serve at once.</p>
+
+<h4>CUP DE LUXE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of cider,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of grenadine,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Mint,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Strawberries,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Pineapple,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cherries.</td>
+</tr>
+</table>
+
+
+<p>Serve in a tall, straight glass pitcher and mix in the following
+manner; mix the cider, grape juice and grenadine,
+pour into the pitcher, add a pint of cracked ice, stir and
+add the mint, strawberries, cherries and half of a small
+pineapple shredded finely. Pour in the Apollinaris when
+ready to serve and not before. Serve in tall thin glasses.</p>
+
+<p><span class="pagenum" id="Page_32">[32]</span></p>
+
+<h4>CIDER CUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of sweet cider,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Mint,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Skinned and seeded malaga grapes,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Shredded pineapple.</td>
+</tr>
+</table>
+
+
+<p>Mix the cider and grape juice and pour over a pint of
+crushed or cracked ice; add a quarter of a pineapple finely
+shredded and the malaga grapes, and when ready to serve
+pour in the carbonated water.</p>
+
+<h4>LOGANBERRY CUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of loganberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of iced water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of cider,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cherries,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Strawberries,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Mint,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Mix the loganberry juice, water, and cider and pour into
+the pitcher over a pint of cracked ice; add a little sugar if
+necessary as loganberry juice is very tart,—and then put
+in the fruit and last, add the carbonated water. Serve in
+tall straight-sided glasses.</p>
+
+<h4>ROSE-MINT CUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdr">⅓</td>
+<td class="tdl">cupful of grenadine,</td>
+</tr>
+<tr>
+<td class="tdr">3</td>
+<td class="tdl">teaspoonfuls of rose extract,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">quart of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdr">12</td>
+<td class="tdl">sprays of mint,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_33">[33]</span></p>
+
+<p>Crush the mint slightly and put into the pitcher with a
+pint of cracked ice; mix grenadine, rose extract, grape juice
+and water and pour over the mint and ice. Add the ginger
+ale and serve at once.</p>
+
+<h4>KAATERSKILL CUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of tea infusion,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of raspberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">large spray of mint,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">small pineapple shredded,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Make the tea by pouring one pint of boiling water over
+two teaspoonfuls of tea—green or English Breakfast, as
+preferred—and allow it to infuse for six minutes, then
+strain. Allow to chill, and add to the raspberry syrup.
+Put a pint of cracked ice in a tall pitcher, crush the mint,
+and place that and the shredded pineapple with the ice,
+covering with the tea and raspberry mixture. When ready
+to serve add the ginger ale and carbonated water.</p>
+
+<h4>WHITE GRAPE JUICE CUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of pineapple syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Mint.</td>
+</tr>
+</table>
+
+
+<p>Mix the grape juice and the pineapple syrup and pour over
+a pint of cracked ice in a tall pitcher. Crush the mint
+slightly and add that to the mixture. At serving time add
+the Apollinaris and ginger ale. Use tall slim glasses, or
+narrow goblets.</p>
+
+<p><span class="pagenum" id="Page_34">[34]</span></p>
+
+<h4>MINT-LOGANBERRY CUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">pint of loganberry juice,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">quart of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdr">12</td>
+<td class="tdl">sprays of mint well crushed,</td>
+</tr>
+<tr>
+<td class="tdr">2</td>
+<td class="tdl">teaspoonfuls of lime syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Crush the mint, and place in a pitcher with a pint of
+cracked ice. Add the loganberry juice, lime syrup and the
+carbonated water and serve at once.</p>
+
+<h4>AYLESFORD FRUIT CUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of sweet cider,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">pineapple shredded,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of selected strawberries,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of preserved cherries,</td>
+</tr>
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">sprays of mint,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Shred the pineapple very fine, crush the mint slightly
+and place in a tall glass pitcher with a pint of cracked ice.
+Pour the grape juice and cider over this, add the strawberries
+and cherries and last, pour in the Apollinaris. Serve
+immediately in tall straight-sided glasses.</p>
+
+<p>Be sure to serve a generous spoonful of fruit with each
+service. A long handled spoon will aid in eating the fruit
+in comfort.</p>
+
+<h4>CANTON CUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of tea infusion,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of preserved ginger and the syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of pitted cherries (white, if possible),</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+
+<p><span class="pagenum" id="Page_35">[35]</span></p>
+
+<p>Chop the ginger until very fine; extract the juice from
+the lemons and mix with the chopped ginger and a tablespoonful
+of the syrup from the preserves, and a half cupful
+of sugar. Stand on the ice for a half hour and pour over
+a pint of cracked ice in a pitcher. When ready to serve
+add the tea (either green or Ceylon) and the ginger ale.
+Last, add the cherries and serve.</p>
+
+<h4>CUP À LA MEDLEY</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of rice water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">stick cinnamon,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">cloves,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">allspice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of seeded raisins,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Grated rind of one lemon,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>This recipe gives the housekeeper an opportunity to use
+the water in which rice is boiled, and which is usually thrown
+away.</p>
+
+<p>Make a syrup by boiling one pint of rice water, one cupful
+of sugar, the grated rind of one lemon, one stick of cinnamon,
+four cloves, and one cupful of raisins together for ten
+or twelve minutes. Strain carefully and chill. When
+ready to serve pour into a tall pitcher in which a pint of
+cracked ice has been placed; add two oranges thinly sliced
+and pour over this the carbonated water and ginger ale.
+Serve immediately.</p>
+
+<h4>FLORIDA WEST COAST CUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">small pineapple,</td>
+</tr>
+<tr>
+<td class="tdl"><span class="pagenum" id="Page_36">[36]</span> 2</td>
+<td class="tdl">kumquats,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Peel and shred the pineapple, saving all the juice; extract
+the juice from the oranges and the lemon. Boil one cupful
+of water and the sugar for six minutes and allow to cool.
+Mix the syrup thus made with the juices of the fruits, and
+pour into a tall slim glass pitcher; add the kumquats thinly
+sliced and the remaining pint and a half of water. Add a
+pint of cracked ice and the carbonated water. Stir well and
+serve at once.</p>
+
+<h4>FRUIT BOWL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">ripe pineapple,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">quarts of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of sparkling cider,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of block sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Peel the pineapple and cut into thin slices; place in a
+large bowl and cover with the powdered sugar; cover the
+bowl and allow to stand for ten or twelve hours. Add the
+grape juice and the block sugar and stand on ice. Just
+before serving add the sparkling cider.</p>
+
+<h4>APPLE BOWL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">pound of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdr">12</td>
+<td class="tdl">apples, red and juicy,</td>
+</tr>
+<tr>
+<td class="tdr">¼</td>
+<td class="tdl">cupful of grenadine,</td>
+</tr>
+<tr>
+<td class="tdr">2</td>
+<td class="tdl">quarts of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">quart of sparkling cider,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">quart of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_37">[37]</span></p>
+
+<p>Peel the apples (winesaps are excellent apples to use)
+core them and slice very thin. Place in a large bowl and
+cover with the sugar, cover and allow to stand on ice for
+ten hours. Pour the grenadine and grape juice over this
+and allow this to stand for two hours longer. Strain
+through a flannel into a punch bowl and add the cider,
+ginger ale and a pint of cracked ice. Serve immediately.</p>
+
+<h4>BADMINTON BOWL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">a medium sized cucumber,</td>
+</tr>
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">ounces of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">teaspoonful of grated nutmeg,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Peel carefully and cut into thin slices the half cucumber;
+place in a bowl and sprinkle with the sugar and nutmeg.
+Allow this to stand for ten minutes and add the grape juice.
+Place this on ice for a half hour; strain, add the Apollinaris
+and serve at once.</p>
+
+<h4>CARDINAL BOWL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pounds of block sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Grate the rind of two oranges, and squeeze the juice of
+four over the block sugar and add a quart of white grape
+juice: allow this to stand on the ice for a half hour, strain
+through a flannel and add the carbonated water. Serve
+this in a punch bowl, being sure to serve it as soon as the
+carbonated water is added.</p>
+
+<p><span class="pagenum" id="Page_38">[38]</span></p>
+
+<h4>BIRMINGHAM BOWL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">8</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of block sugar,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">quarts of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of purple grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">sticks of cinnamon,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Peel the outer skin of two of the oranges and add one
+quart of white grape juice and two sticks of cinnamon, allowing
+this to stand on ice for three hours and then strain.
+Extract the juice from eight oranges and pour over the
+sugar. Allow the sugar to melt, mix with the strained
+grape juice, add the remaining grape juice, both purple
+and white, mix and at serving time add the ginger ale.</p>
+
+<h4>ENGLISH CIDER BOWL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of green tea infusion,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">pound of block sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of sweet cider,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">slices of fresh cucumber,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">sprays of thyme,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">sage leaf,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Make the tea infusion by pouring a half pint of boiling
+water over a teaspoonful of green tea allowing it to stand
+for six minutes; strain and pour into a bowl with the block
+sugar, cider, cucumber, thyme and sage. Allow this to
+stand on the ice for a half hour, strain and add the ginger
+ale and a pint of shaved ice. Serve as soon as the ginger
+ale is added.</p>
+
+<p><span class="pagenum" id="Page_39">[39]</span></p>
+
+<h4>SPARKLING CIDER BOWL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">orange,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lime,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">slices of cucumber,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">sage leaf,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">sprigs of balm,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of grenadine (4 tablespoonfuls),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of plain sweet cider,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of sparkling cider,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of block sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Peel an orange very thin, reserve the orange and put the
+peeling into a cupful of boiling water and allow it to remain
+a half hour. Strain this into a bowl and add the grenadine,
+sugar, balm, sage and sweet cider; place on ice for a half
+hour and again strain. Add the juice of the orange and
+lime, a pint of cracked ice and the sparkling cider; serve
+immediately.</p>
+
+<h4>LOGANBERRY BOWL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">orange,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cucumber,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">spray of mint,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of loganberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of iced water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Peel the orange, cut it into thin slices, slice the half
+cucumber very thin and place all in a bowl, including the
+orange peeling; add the sugar, loganberry juice, and mint,
+and allow to stand on ice for a half hour. At the end of
+that time add the iced water, stir and strain.</p>
+
+<p>When ready to serve add the ginger ale.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_40">[40]</span></p>
+
+  <h2 class="nobreak" id="III-COCKTAILS_HIGHBALLS_FIZZES">
+    III—COCKTAILS, HIGHBALLS, FIZZES,
+    COBBLERS, SOURS AND JULEPS
+  </h2>
+</div>
+
+<h3>NON-ALCOHOLIC COCKTAILS</h3>
+
+<p>As the mission of a cocktail is to be an appetizer, it should
+be served at the beginning of a meal. It may be made of
+fruits, of vegetables, of both fruits and vegetables, or of
+liquids, as one wishes. Most cocktails served at the home
+table will doubtless be made of fresh fruits, but the housekeeper
+will find that there are a number of combinations of
+fruits and vegetables which will be quite acceptable to her
+family and guests.</p>
+
+<p>There are several things to remember when making a
+cocktail; one of which is, always use attractive glasses and
+be sure that they shine. Have the ingredients quite cold
+and by no means make them too sweet, for if they lose the
+tartness, the best effect is lost.</p>
+
+<p>The more attractive the cocktail <i>looks</i>, the more appetizing
+it will prove to be.</p>
+
+<h4>CUCUMBER COCKTAIL</h4>
+
+<p>For individual portion use the following:</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of peeled, chopped cucumber,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of grated horse-radish,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">teaspoonful of chopped onion,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of chopped celery,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of chopped radish (not peeled),</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Salt,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">French dressing,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Paprika.</td>
+</tr>
+</table>
+
+
+<p>Chop the cucumber, celery, onion and radish; mix with
+the horse-radish, and salt to taste. Drain and mix with a
+<span class="pagenum" id="Page_41">[41]</span>little French dressing, place in either sherbet or cocktail
+glasses, which have been chilled, and serve very cold. Berry
+forks, oyster forks, or small salad forks are best to use for
+vegetable cocktails.</p>
+
+<h4>TOMATO COCKTAIL</h4>
+
+<p>For individual portion use:</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of minced tomato,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of aspic jelly, cut into dice,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">teaspoonful of chopped chives,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of chopped celery,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">French dressing,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Green peppers.</td>
+</tr>
+</table>
+
+
+<p>Remove the tops from as many peppers as are needed,
+remove the seeds and membrane and place on ice to chill.
+Cut the aspic jelly into dice, mince the tomato and chop the
+celery and chives, mix and drain. Use only enough French
+dressing to mix well. Serve very cold.</p>
+
+<h4>PEACH COCKTAIL</h4>
+
+<p>For each portion use:</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">peach,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">drops of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">Maraschino cherries,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">tablespoonfuls of raspberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Drop the ripe peach in hot water for one minute, remove
+the skin and chill the peach. Cut into small pieces, add the
+Maraschino cherries cut into quarters, and mix with a
+tablespoonful of shaved ice and three tablespoonfuls of raspberry
+syrup, either home-made or commercial. Serve very
+cold. Use a spoon with a fruit cocktail.</p>
+
+<p><span class="pagenum" id="Page_42">[42]</span></p>
+
+<h4>ORANGE COCKTAIL</h4>
+
+<p>For each service use:</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">orange,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">banana,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">Maraschino cherries,</td>
+</tr>
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">drops of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">tablespoonfuls of strawberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>After peeling the orange and banana, cut into small pieces,
+quarter the cherries, mix with a tablespoonful of shaved ice,
+the strawberry syrup and lemon juice and serve in sherbet
+glasses. Use a spoon with this cocktail. Serve very cold.</p>
+
+<h4>STRAWBERRY COCKTAIL</h4>
+
+<p>For each service use:</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">8</td>
+<td class="tdl">selected strawberries,</td>
+</tr>
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">Malaga grapes,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of grenadine,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of cherry syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Hull the strawberries, peel the grapes and remove the
+seeds, cutting the grapes in two; mix with a tablespoonful
+of shaved ice, the grenadine and the cherry syrup. Syrup
+from home-made preserves may be used or one may use
+commercial syrup. Serve thoroughly chilled.</p>
+
+<p>A sherbet glass will be found most satisfactory for this
+cocktail.</p>
+
+<h4>WATERMELON COCKTAIL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">teaspoonful of chopped mint,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">tablespoonfuls of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Watermelon cubes to fill the glass,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Select the heart of the watermelon and cut it into small
+<span class="pagenum" id="Page_43">[43]</span>cubes; chop a few leaves of mint (about an eighth teaspoonful)
+and sprinkle over. Cover with a tablespoonful
+of shaved ice and add the white grape juice. Serve very
+cold.</p>
+
+<h4>CANTALOUPE COCKTAIL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">preserved or fresh cherries,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">tablespoonfuls of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Rounds of cantaloupe to fill the glass.</td>
+</tr>
+</table>
+
+
+<p>Cut balls from a ripe cantaloupe, using a vegetable cutter;
+place them in the serving glass: add the cherries, cut into
+small pieces, the ice and the orange juice. Serve thoroughly
+chilled.</p>
+
+<h4>MALAGA COCKTAIL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of Malaga grapes,</td>
+</tr>
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">Maraschino cherries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of grenadine,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of orange cubes,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of cherry syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Peel the grapes, cut in two and remove the seeds, peel and
+cut the orange into small dice, mix with the cherries, grenadine
+and cherry syrup. Add a tablespoonful of shaved ice
+and serve very cold in tall champagne or sherbet glasses.</p>
+
+<h4>GRAPEFRUIT COCKTAIL</h4>
+
+<p>For individual portion use:</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">sections of a large firm grape fruit,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">sections of an orange,</td>
+</tr>
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">Maraschino cherries,</td>
+</tr>
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">Malaga grapes,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">tablespoonfuls of raspberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_44">[44]</span></p>
+
+<p>Separate the grape fruit and orange into sections and
+remove the membrane, break into small pieces—being sure
+to reserve the juice of the fruit; peel and seed the grapes,
+cut them in two and cut the cherries into pieces. Mix these
+with a tablespoonful of shaved ice and the raspberry syrup.
+Serve very cold.</p>
+
+<h3>COCKTAILS MADE FROM FRUIT JUICES</h3>
+
+<h4>CLOVER LEAF COCKTAIL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">cupful of grenadine (2 tablespoonfuls),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of cracked ice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white.</td>
+</tr>
+</table>
+
+
+<p>This will be quite enough for four cocktails.</p>
+
+<p>Place all the ingredients into a cocktail shaker, and shake
+vigorously for two or three minutes, strain into cocktail
+glasses, which have been chilled. Serve immediately.</p>
+
+<h4>GOLDEN MIST COCKTAIL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sparkling cider or apple juice,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of pineapple juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of cracked ice.</td>
+</tr>
+</table>
+
+
+<p>This, too, will be enough for four cocktails.</p>
+
+<p>Place the ingredients into a cocktail shaker, and shake
+well for two minutes—<i>actually</i>, not guessing at the time—and
+strain into chilled cocktail glasses.</p>
+
+<h4>APPLEBLOW COCKTAIL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sparkling apple juice (commercial),</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of lime juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_45">[45]</span></p>
+
+<p>If fresh limes cannot be procured, use the commercial
+lime juice, but the fresh is greatly to be desired. The
+amount given will make four cocktails.</p>
+
+<p>Mix the lime juice, ice and apple juice and pour into a
+cocktail shaker, shaking thoroughly. When ready to serve
+add the ginger ale, replace the strainer and strain into cocktail
+glasses.</p>
+
+<h4>ORANGEBLOSSOM COCKTAIL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of pineapple juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of orange flower water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of cracked ice.</td>
+</tr>
+</table>
+
+
+<p>Place all the ingredients into a cocktail shaker, shake hard
+for two minutes, strain into chilled cocktail glasses and
+serve at once.</p>
+
+<p>This amount should be sufficient for four cocktails.</p>
+
+<h4>MARASCHINO COCKTAIL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">Maraschino cherries,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of the syrup from the cherries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of cracked ice.</td>
+</tr>
+</table>
+
+
+<p>Pour the syrup from the cherries, the orange juice and
+the ice into a cocktail shaker. Shake well, add the carbonated
+water, strain into cocktail glasses, add a cherry to
+each glass and serve very cold.</p>
+
+<h4>CERISE COCKTAIL</h4>
+
+
+½   cupful of cherry juice,
+1   cupful of sparkling apple juice (commercial),
+4   preserved cherries,
+1   cupful of cracked ice.
+
+
+<p><span class="pagenum" id="Page_46">[46]</span></p>
+
+<p>Put the cherry juice, which may be taken from canned
+red cherries, into a cocktail shaker with the cracked ice and
+the commercial apple juice and shake well. Strain into
+cocktail glasses, placing a cherry in each glass. Serve very
+cold.</p>
+
+<h4>ORCHARD COCKTAIL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sweet cider,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of cherry juice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">inch of preserved ginger,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Chop the ginger, mix with the cider, cherry juice (home-made
+or commercial), and ice in the cocktail shaker. Shake
+well and strain into cocktail glasses.</p>
+
+<h4>SODA COCKTAIL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">dashes of Angostura bitters,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">bottle club soda,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the ice, sugar and bitters into a soda glass, and pour
+the soda over. Stir with a spoon and serve.</p>
+
+<h3>HIGHBALLS<br>
+(non-alcoholic)</h3>
+
+<p>Highballs made from fruit juices, ginger ales and ciders
+are most delightful and satisfying, as well as being most
+cooling and refreshing. The hostess who makes a practice
+of serving these will find her recipes in great demand.</p>
+
+<h4>WHITE GRAPE JUICE HIGHBALL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water (syphon),</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_47">[47]</span></p>
+
+<p>Use a highball glass; after placing a tablespoonful of
+cracked ice in the glass, pour in the grape juice; fill nearly
+full with carbonated water, using a syphon. Serve.</p>
+
+<h4>GINGER ALE HIGHBALL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lime juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put two tablespoonfuls of cracked ice in a highball glass,
+add the lime juice, which should be from fresh lime, and fill
+the glass with ginger ale. Serve.</p>
+
+<h4>PURPLE GRAPE JUICE HIGHBALL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of plain syrup (see <a href="#V-SYRUPS-FRUIT_AND_PLAIN">syrups</a>),</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water (syphon),</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Place two tablespoonfuls of cracked ice in a highball
+glass; pour over it the plain syrup and the purple grape
+juice; stir with a long handled spoon and add the carbonated
+water, using a syphon. Serve.</p>
+
+<h4>LOGANBERRY HIGHBALL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">pint of loganberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">spray of mint,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Crush the mint, put it in a highball glass with the loganberry
+juice, plain syrup and two tablespoonfuls of cracked
+ice. Fill the glass nearly full with carbonated water, using
+a syphon. Serve immediately.</p>
+
+<p><span class="pagenum" id="Page_48">[48]</span></p>
+
+<h4>APPLE JUICE HIGHBALL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of sparkling apple juice (commercial),</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put two tablespoonfuls of cracked ice in a highball glass,
+pour over it the apple juice and fill with carbonated water.
+Serve immediately.</p>
+
+<h4>GINGER-GRAPE HIGHBALL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put two tablespoonfuls of cracked ice in a highball glass,
+pour the grape juice over it, and add the ginger ale and
+serve.</p>
+
+<h4>CIDER HIGHBALL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sweet cider,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Put two tablespoonfuls of cracked ice in a highball glass,
+add lemon juice and cider and fill nearly full with carbonated
+water, using a syphon. Serve at once.</p>
+
+<h4>GRENADINE HIGHBALL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of grenadine,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of sweet cider,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Put two tablespoonfuls of cracked ice in a highball glass,
+pour over it the grenadine and the cider; fill to within an
+<span class="pagenum" id="Page_49">[49]</span>inch of the top of the glass with carbonated water, using a
+syphon. Serve.</p>
+
+<h3>FRUIT FIZZES</h3>
+
+<p>The glass in which to serve a fizz is straight-sided, in fact
+a tumbler, holding about eight ounces. There are variations
+of these, but it is best to match the rest of the glassware
+used on the table.</p>
+
+<p>One necessary thing to remember about serving a fizz;
+always make it when it is to be drunk, not a minute sooner.
+<i>Serve as soon as finished.</i></p>
+
+<h4>SILVER FRUIT FIZZ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">of a cupful of cracked ice,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">of a cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Put the egg white, ice, sugar, lemon juice and white grape
+juice in a shaker; shake well, strain into a fizz glass and fill
+nearly full with carbonated water. Use a syphon. Serve
+immediately.</p>
+
+<h4>GOLDEN FRUIT FIZZ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lime juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg yolk,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of cracked ice.</td>
+</tr>
+</table>
+
+
+<p>Put the egg yolk, sugar, ice, grape juice and lime in a
+shaker; shake well, strain into a fizz glass and fill to within
+an inch of the top with carbonated water. A syphon is
+best.</p>
+
+<p><span class="pagenum" id="Page_50">[50]</span></p>
+
+<h4>LEMON FIZZ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from half a lemon; strain it into a fizz
+glass with a tablespoonful of powdered sugar and a third
+of a cupful of cracked ice. Stir and fill the glass nearly
+full with carbonated water. A syphon is by far the better
+thing to use.</p>
+
+<h4>PURPLE FIZZ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of purple grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Put the grape juice, sugar, lemon juice and ice in a
+shaker and shake thoroughly; strain into a fizz glass and
+fill to within an inch of the top with carbonated water, using
+a syphon.</p>
+
+<h4>LOGANBERRY FIZZ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lime,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of loganberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+</table>
+  Carbonated water.
+
+
+<p>Put the loganberry juice, sugar, lime juice and ice in a
+fizz glass and fill nearly full with carbonated water. Use a
+syphon. Serve immediately.</p>
+
+<p><span class="pagenum" id="Page_51">[51]</span></p>
+
+<h4>ROYAL FRUIT FIZZ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of sparkling apple juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Put an egg, the apple juice, lemon juice and ice in a
+shaker and shake well; pour into a fizz glass and fill to
+within an inch of the top with carbonated water, using a
+syphon. Serve at once.</p>
+
+<h4>VIOLET FIZZ</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lime,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful sugar,</td>
+</tr>
+<tr>
+<td class="tdl">⅔</td>
+<td class="tdl">cupful shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of sparkling apple juice (commercial),</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of raspberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of sweet cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the lime; pour into the shaker
+with ice, sugar, syrup and apple juice. Shake well; remove
+the top and add the cream, shake again, strain into a straight-sided
+fizz glass and serve. If the glass is not quite full
+enough, fill to within an inch of the top with carbonated
+water, using a syphon.</p>
+
+<h3>FRUIT JUICE SOURS</h3>
+
+<p>Every hostess wishes to vary the drinks she serves and
+I am sure she will find fruit juice sours a nice innovation.</p>
+
+<h4>JACK FROST SOUR</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of sweet cream,</td>
+</tr>
+<tr>
+<td class="tdl"><span class="pagenum" id="Page_52">[52]</span> ½</td>
+<td class="tdl">cupful of apple juice (commercial),</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of cracked ice.</td>
+</tr>
+</table>
+
+
+<p>Pour the cream, sugar, commercial apple juice and ice
+into a shaker and shake thoroughly; strain into a tall, thin,
+stemmed glass and fill up with carbonated water, using a
+syphon.</p>
+
+<h4>SOUR À LA CRÉOLE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lime,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">drops of Jamaica ginger,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">spoonful of ice cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Fruit.</td>
+</tr>
+</table>
+
+
+<p>Put the juice of one lime in a shaker; mix the sugar and
+carbonated water thoroughly; add the grape juice and
+Jamaica ginger; strain into a tall glass and fill to within an
+inch of the top with carbonated water. Add a spoonful of
+ice cream, and any small fruit in season.</p>
+
+<h4>GRAPE JUICE SOUR</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of purple grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lime juice,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of sweet cream,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of shaved ice.</td>
+</tr>
+</table>
+
+
+<p>Pour the grape juice, lime juice, sugar, ice and cream in
+a shaker and shake thoroughly; strain and serve. A large
+claret glass may be used for this, or a tall, narrow, stemmed
+glass. If there should not be liquid enough to reach to
+within an inch of the top of the glass, add carbonated
+water.</p>
+
+<p><span class="pagenum" id="Page_53">[53]</span></p>
+
+<h4>SOUR DELICIOUS</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lime,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of sparkling apple juice,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of peach syrup (2 tablespoonfuls),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the lime, put it with the ice, sugar,
+syrup, egg white and apple juice in a shaker and shake
+well; strain into a serving glass and serve immediately.</p>
+
+<h4>FLORIDA SOUR</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">orange,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of apricot syrup,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the half orange and the half
+lemon; pour it into the shaker with the ice, apricot syrup
+and the grape juice. Shake until thoroughly cold; strain
+into a tall, thin, long stemmed glass and serve.</p>
+
+<h4>LOGANBERRY SOUR</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of loganberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Apollinaris,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cherries,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the loganberry juice, sugar, the juice from half a
+lemon and a half cupful of cracked ice in a shaker; shake
+well, strain into a claret glass, fill up with Apollinaris and
+add several fresh cherries.</p>
+
+<p><span class="pagenum" id="Page_54">[54]</span></p>
+
+<h4>JERSEY SOUR</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of apple juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the lemon juice, apple juice (commercial), sugar and
+ice in a shaker; shake well, strain into a claret glass and add
+two Maraschino cherries and serve.</p>
+
+<h3>RICKEYS FROM FRUIT JUICES</h3>
+
+<p>When one wearies of other mixed drinks, try a rickey
+made of fruit juice, and I am sure the experiment will be
+tried again.</p>
+
+<h4>GINGER RICKEY</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lime,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Vichy,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Use a small, straight-sided tumbler, squeeze the lime juice
+into it, add two or three pieces of ice and the ginger ale;
+fill the glass with vichy.</p>
+
+<h4>WHITE GRAPE RICKEY</h4>
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl"></td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">½ lime,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">¾ cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Vichy,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from a half lime, pour into a medium
+fizz glass, add two tablespoonfuls of cracked ice, pour in the
+grape juice and fill the glass with vichy.</p>
+
+<p><span class="pagenum" id="Page_55">[55]</span></p>
+
+<h4>APPLE JUICE RICKEY</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lime,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of commercial apple juice (sparkling),</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the lime, put in a medium sized
+fizz glass, which is a straight-sided tumbler; add the apple
+juice and ice; fill the glass with carbonated water. Use a
+syphon.</p>
+
+<h4>ROYAL RICKEY</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lime,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of loganberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Vichy.</td>
+</tr>
+</table>
+
+
+<p>Pour the loganberry juice, lime juice, sugar and grape
+juice over the ice in a fizz glass; fill the glass nearly to the
+top with vichy. Serve.</p>
+
+<h3>COBBLERS</h3>
+
+<p>So many pleasant and refreshing drinks may be made of
+fruit juices, and I am quite sure that none are more satisfying
+than fruit juice cobblers. In drinks, as in anything the
+hostess sets before her guests, it is well to remember that
+if the eye be pleased the palate is more readily pleased.
+Cobblers are good to look at as well as refreshing to drink.</p>
+
+<h4>CATAWBA GRAPE COBBLER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of Catawba grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Fruits, ice cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_56">[56]</span></p>
+
+<p>Use a tall, stemmed glass; a dinner goblet is an excellent
+type. Put the sugar in the glass and add the carbonated
+water; enough to dissolve the sugar; add the grape juice;
+fill the glass with shaved ice, add the orange juice, decorate
+with any attractive fruits in season, such as strawberries,
+or cherries, pineapple and orange when strawberries cannot
+be obtained, and top with a spoonful of vanilla ice cream.
+Serve with a straw and a long handled spoon.</p>
+
+<h4>CONCORD GRAPE COBBLER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of Concord grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">inch of preserved ginger,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Fruits in season,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice cream.</td>
+</tr>
+</table>
+
+
+<p>Put the sugar and carbonated water in a tall, thin, long stemmed
+glass and stir: add the grape juice and fill the glass
+with shaved ice. Decorate with shredded pineapple and the
+ginger chopped fine. Top with a spoonful of ice cream.
+Serve with a straw and a long handled spoon.</p>
+
+<h4>MOCK CHAMPAGNE COBBLER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of sparkling cider or apple juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Strawberry ice cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Candied cherries.</td>
+</tr>
+</table>
+
+
+<p>Use a champagne glass, and fill it with shaved ice. Pour
+in all the apple juice or sparkling cider the glass will hold;
+add four candied cherries and top with a spoonful of strawberry
+ice cream.</p>
+
+<p><span class="pagenum" id="Page_57">[57]</span></p>
+
+<h4>WHITE GRAPE JUICE COBBLER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">teaspoonfuls of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of shaved ice.</td>
+</tr>
+</table>
+
+
+<p>Make this cobbler in a tall goblet, placing the sugar in the
+glass first, then the carbonated water, dissolve, using a long
+handled spoon. Add the grape juice, and fill the glass with
+shaved ice. Decorate with skinned and seeded Malaga
+grapes, small pieces of pineapple, oranges or strawberries.
+In fact use such fruits as are in season. Serve with a straw
+and a spoon.</p>
+
+<h3>FLIPS FROM FRUITS</h3>
+
+<p>Even the name sounds cooling and frivolous and just
+the thing to try in warm weather.</p>
+
+<h4>CRÉOLE FLIP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">inch of preserved ginger,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Nutmeg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the sugar and grape juice in a shaker, stir until the
+sugar is dissolved; add one-third cupful of cracked ice, an
+inch of preserved ginger, chopped fine, and one egg. Shake
+this thoroughly, strain into a small, stemmed glass, sprinkle
+with grated nutmeg and serve.</p>
+
+<h4>VANILLA FLIP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of top milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of cracked ice,</td>
+</tr>
+<tr>
+<td class="tdl"><span class="pagenum" id="Page_58">[58]</span></td>
+<td class="tdl">Teaspoonful of vanilla extract,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Nutmeg.</td>
+</tr>
+</table>
+
+
+<p>Pour the milk, sugar, ice and egg into a shaker; shake
+well, strain into a thin, long stemmed glass, sprinkle the top
+with grated nutmeg and serve.</p>
+
+<h4>CHOCOLATE FLIP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of chocolate syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of top milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of cracked ice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of vanilla.</td>
+</tr>
+</table>
+
+
+<p>Pour all the ingredients into a cocktail shaker, and shake
+until thoroughly mixed and very cold. Strain into a tall,
+stemmed glass and serve.</p>
+
+<h4>RASPBERRY FLIP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">tablespoonfuls of raspberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Dissolve the sugar with a little carbonated water, add the
+raspberry syrup, the grape juice, ice and the egg; placing
+all in a shaker, shake well; strain into a long stemmed
+glass and fill with carbonated water.</p>
+
+<h3>JULEPS WHICH CHEER BUT DO NOT
+INEBRIATE</h3>
+
+<p>Try these delightful juleps and let me prove that I am
+right.</p>
+
+<p><span class="pagenum" id="Page_59">[59]</span></p>
+
+<h4>GINGER ALE JULEP</h4>
+
+<p>For each service, use:</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">sprays of mint,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Lemon peeling,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>If there are to be a number served, the lemon juice, lemon
+peel, sugar and a little water may be mixed, crushed with
+the mint, and allowed to stand on ice for half an hour before
+mixing. If one is to make only one or two drinks, it is as
+well to mix in the glasses.</p>
+
+<p>Put one spray of mint in the glass, crush with a spoon;
+add the sugar, a piece of the lemon peel and a little water.
+Continue to mash with the spoon until the juice is extracted
+from the mint and some of the volatile oils are extracted
+from the lemon peeling, then remove the crushed mint and
+peeling. Add the lemon juice, stir and fill the glass, which
+should be a tall goblet, with crushed ice, then pour in the
+ginger ale. Place a fresh spray of mint in the glass and
+top with two or three Maraschino cherries. Serve with a
+straw.</p>
+
+<h4>GEORGIA MINT JULEP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of peach syrup,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">sprays of fresh mint,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Use a tall goblet; crush a spray of mint in the bottom of
+the glass, add the sugar and a very little water, and stir
+until the sugar dissolves; then add the peach syrup. Fill
+the glass nearly full with crushed ice and fill with grape
+juice. Add several fresh sprays of mint and serve.</p>
+
+<p><span class="pagenum" id="Page_60">[60]</span></p>
+
+<h4>TEA JULEP</h4>
+
+<p>This is made best in a quantity large enough to serve
+several people. The amount may be doubled or cut in
+two if the hostess wishes, however.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">quart of tea infusion,</td>
+</tr>
+<tr>
+<td class="tdr">12</td>
+<td class="tdl">sprays of fresh mint,</td>
+</tr>
+<tr>
+<td class="tdr">2</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdr">2</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdr">½</td>
+<td class="tdl">a medium cucumber,</td>
+</tr>
+<tr>
+<td class="tdr">1</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdr"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdr"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Make the tea infusion by pouring a quart of water over
+two teaspoonfuls of tea and allowing it to stand for six
+minutes. When cool pour into a large bowl; add six sprays
+of mint, the oranges sliced thinly, the juice of the lemons,
+the half cucumber, peeled and sliced, and sugar to taste.
+This should stand on ice for an hour. When ready to serve
+remove the cucumber and the mint; pour into a tall glass
+pitcher which has been half filled with crushed ice. Add
+the remaining six sprays of mint and a dozen strawberries
+if in season, and last, add the ginger ale and serve.</p>
+
+<h4>APPLE JUICE JULEP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2½</td>
+<td class="tdl">tablespoonfuls of water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of commercial apple juice,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">sprays of mint,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the sugar, lemon juice and water into a tall goblet
+and stir until the sugar is dissolved; add two sprays of fresh
+mint and crush until the flavor of the mint is extracted;
+remove the mint, fill the glass nearly full of crushed ice and
+fill in with the apple juice; thrust the remaining sprays of
+mint into the ice and serve.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_61">[61]</span></p>
+
+  <h2 class="nobreak" id="IV-FRUIT_VINEGARS_SHRUBS_AND">
+    IV—FRUIT VINEGARS, SHRUBS AND
+    WATERS
+  </h2>
+</div>
+
+<p>A generation or two ago every housewife who prided
+herself upon her ability as a hostess was very sure to have
+in her cellar shrubs and fruit vinegars of many kinds. For
+in this way she could always offer a guest a delightful and
+refreshing drink with the least amount of work and expenditure
+of time.</p>
+
+<p>1 have been fortunate to have found in the family recipes
+for vinegars and shrubs dating back to 1845. Besides these
+I shall give those of later dates, allowing my readers to try
+them and decide for themselves which they shall use.</p>
+
+<h4>RASPBERRY VINEGAR (date 1845)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of raspberries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of cider vinegar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>To two quarts of raspberries use one pint of cider vinegar.
+Allow this to stand for two or three days; then mash and
+put them in a bag to strain. To every pint of juice, when
+strained, add a pound of granulated sugar. Boil this for
+twenty minutes, skim and bottle when cold.</p>
+
+<h4>RASPBERRY VINEGAR (MOTHER’S)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">10</td>
+<td class="tdl">quarts of red raspberries,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cider vinegar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Look over ten quarts of red raspberries and cover with
+cider vinegar. Allow this to stand for two or three days,
+then strain and press the juice from the berries. To every
+<span class="pagenum" id="Page_62">[62]</span>pint of juice add one pound of sugar, and boil until of the
+consistency of syrup. Bottle and store for use. A tablespoonful
+to a glass of iced water is an excellent proportion.</p>
+
+<h4>RASPBERRY VINEGAR (CRÉOLE RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of raspberries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of French vinegar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Put one quart of the berries in a deep crock and pour the
+vinegar over them, allowing this to stand for twenty-four
+hours. Strain through a jelly bag, add the other quart of
+berries and allow them to stand another twenty-four hours.
+Strain again, adding the berries, allow this to stand for a
+third time for twenty-four hours. Then strain through a
+muslin bag and add one pound of granulated sugar for each
+pint of juice. Boil the whole for half an hour, using a
+porcelain kettle. When cold, bottle and seal. Kept in a cool
+place this will keep for years, improving with age.</p>
+
+<p>Créoles use this vinegar by adding a teaspoonful to a
+small glass of iced water, sometimes putting a little more
+sugar with it, as pleases the taste of the guest.</p>
+
+<h4>BLACKBERRY VINEGAR (NEW ENGLAND RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">10</td>
+<td class="tdl">quarts of blackberries,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cider vinegar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Cover ten quarts of blackberries with cider vinegar and
+allow to stand for three days, strain and press all the juice
+possible from the berries, using a jelly bag. To every pint
+of juice add one pound of granulated sugar and boil for
+twenty minutes. Skim, and when cold bottle and seal.</p>
+
+<p>To serve, use a tablespoonful to a glass of iced water.</p>
+
+<p><span class="pagenum" id="Page_63">[63]</span></p>
+
+<h4>BLACKBERRY VINEGAR (CRÉOLE RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of blackberries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of French vinegar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Put one quart of blackberries into a deep jar and pour
+the vinegar over. Allow this to stand for twenty-four
+hours, strain, add the other quart of berries, returning the
+first berries, allow this to again stand for twenty-four hours.
+Strain again, returning the berries, allow it to stand for the
+third twenty-four hours. Strain through a muslin bag, and
+add a pound of sugar for every pint of juice. Boil in a
+porcelain kettle for a half hour. When cold, bottle and
+keep in a cool place. This vinegar will improve with age.
+Use a teaspoonful to a <i>small</i> glass of iced water, when
+serving.</p>
+
+<h4>STRAWBERRY VINEGAR</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">10</td>
+<td class="tdl">quarts of strawberries,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Vinegar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Hull the berries and cover them with a pure cider vinegar,
+allowing them to stand twenty-four hours. Strain, and
+press all the juice possible from the berries, using a jelly
+bag for the straining. Add one pound of granulated sugar
+to each pint of juice and boil for twenty minutes. When
+cold, bottle and seal and keep in a cool place. Use one
+tablespoonful to the glass when ready to serve.</p>
+
+<h4>STRAWBERRY VINEGAR (CRÉOLE RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of strawberries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of French vinegar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Pour a quart of vinegar over one quart of berries, using
+a deep dish; allow this to stand for twenty-four hours,
+<span class="pagenum" id="Page_64">[64]</span>strain, add the second quart of berries and again allow to
+stand for twenty-four hours, repeat the same operation the
+next day, making three times in all, then strain through a
+muslin bag, and add one pound of sugar for each pint of
+juice. Boil the mixture for a half hour using a porcelain
+kettle. When cold, bottle and seal. Use one tablespoonful
+to each small glass of iced water, when serving.</p>
+
+<h4>PINEAPPLE VINEGAR</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">ripe pineapples,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of pure cider vinegar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Peel and slice the pineapples very thin and cover with pure
+cider vinegar, allowing it to stand three days. Mash well,
+and strain through a bag. To every quart of juice allow one
+and three-quarters pounds of granulated sugar. Boil for
+ten minutes, skim carefully and bottle when slightly cool.
+Use a tablespoonful to each glass of iced water when serving.</p>
+
+<h4>ORANGE VINEGAR</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">dozen oranges,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of cider vinegar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Peel the oranges carefully, slice very thin and cover with
+the vinegar, allowing them to stand for three days. Mash
+well, and strain through a jelly bag. To each quart of juice
+allow one and three-quarters pounds of granulated sugar.
+Boil for ten minutes, allow to cool slightly; bottle and seal.
+Keep in a cool place. One tablespoonful of this added to a
+glass of iced water makes a delicious drink.</p>
+
+<h4>CURRANT SHRUB (date of recipe, 1845)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of currants,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_65">[65]</span></p>
+
+<p>Crush the currants and press through a bag; to each
+pint of juice add a pound of granulated sugar, boil five
+minutes, stir constantly while cooling. When cool, bottle
+and seal. Use a teaspoonful of this syrup to a glass of
+iced water.</p>
+
+<h4>RASPBERRY SHRUB</h4>
+
+<p>Put the raspberries in a porcelain utensil and crush with
+a wooden spoon. Cover with cider vinegar and let stand
+over night. Strain the juice through a jelly bag, add three-fourths
+of a pound of sugar for every pint of the juice.
+Heat slowly to the boiling point, skim, allow to boil five
+minutes and then bottle while hot. Seal the corks with
+paraffin or sealing wax.</p>
+
+<h3>FRUIT WATERS</h3>
+
+<p>Fruit waters are prepared shortly before they are to be
+used, are not bottled and stored as are syrups. So it is
+necessary to make these waters only when the fruit to be
+used is in season.</p>
+
+<h4>CHERRY WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">pounds of cherries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of sugar.</td>
+</tr>
+</table>
+
+
+<p>Stone the cherries, mash the pulp well, using a porcelain
+vessel; add a cupful of distilled water (or rain water if it
+is possible to obtain it fresh and clear), and the juice of one
+lemon. Stir well and allow to stand for two hours. Wash
+the cherry stones, crush and add to the cherry pulp; add
+half a pound of granulated sugar and allow to stand for
+another hour. Strain this mixture and filter, using a
+jelly bag. Put into a jar and set on the ice until ready
+for use. Fill glasses nearly full of crushed ice and fill
+with the fruit water.</p>
+
+<p><span class="pagenum" id="Page_66">[66]</span></p>
+
+<h4>ORANGE WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">oranges (preferably Florida oranges),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">ounce of orange flower water (commercial),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of distilled water.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the oranges and the lemon; put
+in an earthen dish, add the orange flower water, distilled
+water, and the sugar. Stir until the sugar is dissolved,
+strain carefully and put on ice until ready to serve. Fill
+the glass nearly full with crushed ice and fill with the orange
+water.</p>
+
+<h4>STRAWBERRY WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ripe strawberries.</td>
+</tr>
+</table>
+
+
+<p>Select ripe strawberries, crush and strain, pressing all
+the juice possible from them. To each pint of juice, add
+one quart of distilled water and a half pound of granulated
+sugar. Stir until the sugar is dissolved and place on ice
+until ready to serve. Fill the serving glass nearly full of
+crushed ice and fill with the strawberry water.</p>
+
+<h4>RASPBERRY WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Raspberries to make ½ pint of juice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water.</td>
+</tr>
+</table>
+
+
+<p>Select ripe berries; look them over carefully, as little
+worms get into raspberries. Crush the berries, add a little
+distilled water, allowing them to stand for an hour. Strain
+through a jelly bag, squeezing all the juice possible from
+them. To a pint of juice add a half pound of granulated
+sugar and the remaining distilled water. Stir well and
+<span class="pagenum" id="Page_67">[67]</span>place on ice until ready to use. A teaspoonful to a small
+glass of crushed ice makes a desirable drink for hot days.</p>
+
+<h4>CURRANT WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Currants to make ½ pint of juice.</td>
+</tr>
+</table>
+
+
+<p>Mash the currants, add a little of the quart of distilled
+water, and put on the ice for an hour. At the end of
+that time, strain through a jelly bag; add the sugar and the
+rest of the distilled water. Stir, and set on the ice until
+time for service. A generous teaspoonful to a small glass
+of crushed ice, or a tablespoonful to a glass of iced water
+is about the amount which will prove pleasing to one’s
+guests.</p>
+
+<h4>PINEAPPLE WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">large ripe pineapple,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of distilled water.</td>
+</tr>
+</table>
+
+
+<p>Peel the pineapple carefully, cut into thin slices, mash and
+allow to stand for ten minutes. Press as much of the juice
+as possible through a sieve, then allow it to drip through a
+jelly bag. Add the sugar and the water, stir and set on
+the ice until ready to serve. Into a claret glass of crushed
+ice put two teaspoonfuls of the juice, or into a small glass
+of iced water, put two tablespoonfuls of the juice.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_68">[68]</span></p>
+
+  <h2 class="nobreak" id="V-SYRUPS-FRUIT_AND_PLAIN">
+    V—SYRUPS—FRUIT AND PLAIN
+  </h2>
+</div>
+
+<p>As many delightful drinks are made with either plain or
+fruit syrup as the foundation, I shall give a number of
+recipes for making these, leaving the housekeeper to decide
+which she prefers.</p>
+
+<h4 id="plain_syr">PLAIN SYRUP</h4>
+
+<p>The following recipe is one used by a man famous for
+his ability in mixing drinks:</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">6½</td>
+<td class="tdl">pounds of loaf sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">gallon of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white.</td>
+</tr>
+</table>
+
+
+<p>Boil the sugar, water and egg white together until the
+sugar is thoroughly dissolved; filter through flannel, bottle
+and seal.</p>
+
+<p>Note: When using a flannel bag, wring it out of very hot
+water before using, being sure that it is as dry as you can
+make it. In this way there will be very little loss of syrup.</p>
+
+<h4>PLAIN SYRUP No. 2</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">quarts of water,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">pounds of loaf sugar.</td>
+</tr>
+</table>
+
+
+<p>This recipe is also one used by a well-known mixer of
+drinks.</p>
+
+<p>Put the sugar and water over the fire in an enameled
+kettle; allow it to boil slowly; stirring occasionally. Skim
+well, and strain into bottles and seal.</p>
+
+<h4>PLAIN SYRUP (CRÉOLE RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">pounds of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pints of water.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_69">[69]</span></p>
+
+<p>Cook the sugar and water until the syrup snaps instantly
+if placed between the fingers and the fingers are immersed
+in cold water. Allow this to become somewhat cool, bottle
+and seal.</p>
+
+<h4>PLAIN SYRUP (OLD RECIPE)</h4>
+
+<p>The recipe reads: “To every large teacupful of water,
+add a pound of sugar.” It would seem wiser in this day
+to use one <i>measuring</i> cupful of water to each pound of
+granulated sugar, if one cares to use this recipe. For what
+one might consider a large cup someone else might think
+rather small.</p>
+
+<p>The recipe directs that “as the sugar and water begins
+to heat, stir it often, and when it rises towards the top of
+the kettle, put in another cupful of water; repeating this
+process two or three times.” If the syrup is not clear, and
+a scum arises, we are told “to skim it carefully, and strain
+into bottles.”</p>
+
+<h4>PLAIN SYRUP (QUICKLY MADE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">pounds of granulated sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of cold water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white.</td>
+</tr>
+</table>
+
+
+<p>Put the sugar in a porcelain kettle, add the stiffly beaten
+white of one egg, and the quart of water; stir until the
+sugar is thoroughly dissolved. Put over the fire and simmer
+for five minutes, skim, strain through a flannel bag, bottle
+and seal. It is always well to make a small quantity, for
+in that way one is assured that there will be no spoilage.</p>
+
+<p>When using a flannel bag, be sure to wring it very dry
+from hot water, by so doing insuring the least loss of syrup.</p>
+
+<h4>GUM SYRUP</h4>
+
+<p>Sometimes one reads a recipe in which “gum” is used,
+and unless one is initiated one is not apt to know what is
+required.</p>
+
+<p><span class="pagenum" id="Page_70">[70]</span></p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3½</td>
+<td class="tdl">pounds of loaf sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of water.</td>
+</tr>
+</table>
+
+
+<p>Boil together for five minutes, strain and bottle.</p>
+
+<h4>APRICOT SYRUP (CRÉOLE RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">pints of apricot juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of plain syrup (use Créole recipe for plain syrup),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of extract of apricot.</td>
+</tr>
+</table>
+
+
+<p>Peel and stone the apricots, cut into small pieces, mash
+well, cover with a linen cloth, and set them on the ice in a
+stone or porcelain jar for thirty-six hours. Then strain
+through a bag, pressing out all the juice possible. Heat the
+plain syrup until the boiling point is reached, add the apricot
+juice and boil hard for five minutes. Take from the fire
+and allow to become nearly cold; add the extract, bottle and
+keep in a cool place.</p>
+
+<h4>APRICOT SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of apricot juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of sugar.</td>
+</tr>
+</table>
+
+
+<p>Peel and cut into pieces as many apricots as one wishes
+to use, put into a porcelain kettle with a little water—enough
+to barely cover the bottom of the kettle; crack a
+few of the apricot stones and add to the fruit and water.
+Boil slowly for fifteen minutes, strain through a flannel
+bag. To each pint of juice use one pound of sugar, return
+to the kettle and boil for five minutes. Pour into hot
+bottles and seal.</p>
+
+<h4>BLACKBERRY SYRUP (CRÉOLE RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">pints of blackberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of plain syrup.</td>
+</tr>
+</table>
+
+
+<p>Look the blackberries over very carefully, wash, stem
+<span class="pagenum" id="Page_71">[71]</span>and mash; cover carefully with a cloth and set on ice for
+thirty-six hours. Strain through a bag, pressing out all the
+juice possible. Heat the plain syrup to the boiling point and
+add the blackberry juice, boil for five minutes, remove from
+the fire and allow to become nearly cool; bottle and seal.
+Put in a cool place when storing.</p>
+
+<h4>BLACKBERRY SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of blackberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of granulated sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">ounce of cider vinegar,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">whole cloves,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">teaspoonful of cinnamon,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">teaspoonful of ground mace.</td>
+</tr>
+</table>
+
+
+<p>Select perfectly ripe blackberries, wash, mash and put on
+the ice in a carefully covered jar for twenty-four hours.
+It is well to cover the berries with a linen cloth. At the
+end of that time, press through a bag, and to each pint of
+juice add one pound of granulated sugar, one ounce of cider
+vinegar, four whole cloves, an eighth teaspoonful of cinnamon
+and an eighth teaspoonful of mace. Bring to the boiling
+point and allow it to boil for five minutes, strain into hot
+bottles and seal. When cold, store in a cool place.</p>
+
+<h4>CHERRY SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of cherry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of granulated sugar.</td>
+</tr>
+</table>
+
+
+<p>Mash enough washed and stemmed cherries to make a
+pint of juice; let the mashed cherries stand on ice for twenty-four
+hours. Strain through a bag, add one pound of sugar
+to each pint of juice, boil five minutes, skim, if necessary
+and pour into hot bottles; seal and store in a cool place.</p>
+
+<h4>CHERRY SYRUP (CRÉOLE RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">pints of cherry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of plain syrup.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_72">[72]</span></p>
+
+<p>Wash, stem and pit the cherries; mash them and place
+on ice for thirty-six hours. Press the juice through a bag,
+measure, and to each 3 pints of juice use one quart of plain
+syrup. Heat the syrup to the boiling point, add the fruit
+juice and boil for five minutes. Allow to become nearly
+cold, bottle and seal. Store in a cool place.</p>
+
+<h4>CHERRY SYRUP (NEW ENGLAND RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of cherry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of sugar.</td>
+</tr>
+</table>
+
+
+<p>Wash, stem and mash enough cherries to make a pint of
+juice, using a porcelain vessel; crush a few pits and add to
+the cherries; allow the fruit to stand on ice for twenty-four
+hours. Strain, and press all the juice possible through
+a bag. To each pint of juice, add one pound of granulated
+sugar, bring to the boiling point and boil for five minutes.
+Skim, if necessary, and put into hot bottles. Seal and store.</p>
+
+<h4>CURRANT SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of currant juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of sugar.</td>
+</tr>
+</table>
+
+
+<p>Stem, wash and mash enough currants to make a pint of
+juice. Cover and stand on ice for twenty-four hours.
+Strain through a bag, squeezing out all the juice possible.
+To each pint add one pound of granulated sugar, and boil
+for five minutes. Skim, if necessary, bottle in hot bottles,
+seal and store in a cool place.</p>
+
+<h4>GRAPE SYRUP (CRÉOLE RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of grape juice (made at home),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of Catawba grape juice (commercial).</td>
+</tr>
+</table>
+
+
+<p>Wash, stem and seed the grapes; crush and set on ice for
+<span class="pagenum" id="Page_73">[73]</span>thirty-six hours. Strain through a bag, add the Catawba
+juice, and add that to the plain syrup, which should have
+been brought to the boiling point. Mix and boil together
+for five minutes. Strain, and when nearly cold, bottle and
+store.</p>
+
+<h4>LEMON SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">pounds of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of lemon juice.</td>
+</tr>
+</table>
+
+
+<p>Boil the water and sugar together for ten minutes, add
+the lemon juice, continue boiling for another five minutes,
+strain into hot bottles and store.</p>
+
+<h4>ORANGE SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of plain syrup (see <a href="#plain_syr">recipe</a>).</td>
+</tr>
+</table>
+
+
+<p>Bring the plain syrup to the boiling point, add the lemon
+and orange juice, continue to boil for five minutes. Strain
+into hot bottles and store in a cool place.</p>
+
+<h4>ORGEAT SYRUP (CRÉOLE RECIPE)</h4>
+
+<p>A very little of this syrup used in drinks where a mixture
+of fruits is used will be found most satisfactory.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of sweet almonds,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">ounces of bitter almonds,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">pounds of granulated sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of soft water (distilled, if preferred),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">ounces of orange flower water.</td>
+</tr>
+</table>
+
+
+<p>Shell the almonds, and throw into <i>cold</i> water, allowing
+them to stand until the skin will come off readily. Mash
+them, using a mortar, if possible, or an earthen dish; continue
+<span class="pagenum" id="Page_74">[74]</span>to crush and mash, adding a few drops of water and
+a little of the zest of the lemon, until the mixture is pastelike.
+Moisten this paste with half of the soft water, and
+squeeze as much as possible through a firm bag. Return the
+paste to the dish and add the rest of the water, stir, put into
+the bag again and again press all through the bag that is
+possible.</p>
+
+<p>Bring the plain syrup to the boiling point; remove from
+the fire, stir the almond milk in thoroughly, return to the
+fire and bring again to the boiling point, allowing it to boil
+for five minutes. When cool, add the orange flower water;
+stir well, being sure that it is well blended. Strain again,
+and place in bottles; seal and store. It is well, however,
+to watch this and shake the bottles once in a while, especially
+if the almond oil has risen to the top.</p>
+
+<h4>ORANGE FLOWER SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of orange flower water,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pounds of granulated sugar.</td>
+</tr>
+</table>
+
+
+<p>Put the sugar into a porcelain kettle with the orange
+flower water, stir until the sugar is dissolved, place on the
+fire and slowly bring to the boiling point. Remove from the
+fire, cool somewhat and bottle. Store in a cool place.</p>
+
+<h4>PEACH SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of peach juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of peach extract.</td>
+</tr>
+</table>
+
+
+<p>Peel the peaches by dropping them into boiling water for
+one minute, then the skin may be rubbed off, wasting none
+of the fruit at all. Cut the peaches in small pieces, crack
+a few peach stones and add to the fruit, placing all in a
+porcelain kettle; cover the bottom of the kettle with water
+and boil slowly for fifteen minutes, strain through a flannel
+<span class="pagenum" id="Page_75">[75]</span>bag, add one pound of sugar to each pint of juice and bring
+to the boiling point again, boil for five minutes; take from
+the fire, add the peach extract and bottle in hot bottles.</p>
+
+<h4>PINEAPPLE SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of pineapple juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">cupful of lemon juice.</td>
+</tr>
+</table>
+
+
+<p>Peel the pineapple, remove the eyes, using a pineapple
+scissors if possible, for in that manner it is possible to
+remove <i>all</i> the eye with the least amount of trouble. Wind
+a towel around the pines, and grate the pineapple on a coarse
+grater. Be sure to hold the pineapple over a porcelain
+kettle or dish while working with it, so saving all the juice.
+Heat a quart of plain syrup until it begins to boil, add the
+pint of pineapple juice, and boil for five minutes; take
+from the fire and add the lemon juice. Bottle while hot,
+using hot bottles. Seal and store in a cool place.</p>
+
+<h4>RASPBERRY SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of raspberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of sugar.</td>
+</tr>
+</table>
+
+
+<p>Pick all the stems from the berries and look them over
+very carefully as there are many little insects which like
+to hide in raspberries. Wash and mash thoroughly. Place
+on ice for twenty-four hours, strain through a bag and add
+one pound of sugar to each pint of juice. Bring this to
+the boiling point and boil for five minutes. Strain into
+hot bottles and seal. Keep in a cool place, preferably a
+dark one.</p>
+
+<h4>RASPBERRY AND CURRANT SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of raspberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of currant juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of sugar.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_76">[76]</span></p>
+
+<p>Remove the stems, and discard any imperfect berries,
+remove the stems and wash the currants; place in a bowl
+or porcelain kettle and mash thoroughly. Place on ice,
+closely covered with a fine cloth, for twenty-four hours.
+Strain through a bag and add one pound of granulated
+sugar to each pint of juice. Boil for five minutes and put
+in hot bottles. Seal the bottles and place in a cool dark place
+until ready to use.</p>
+
+<h4>STRAWBERRY SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of strawberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of sugar.</td>
+</tr>
+</table>
+
+
+<p>Select ripe berries only, but be sure that they are not
+overripe. Hull them, put them in a bowl or porcelain
+kettle, mash well, cover with a cloth and place on ice for
+ten hours. Strain through a bag, pressing out all the juice
+possible. To each pint of juice add one pound of granulated
+sugar, put over a slow fire, stir constantly, and when
+the boiling point is reached, skim and bottle while hot.
+Use hot bottles, seal and store in a cool dark place.</p>
+
+<h4>LIME SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of lime juice (use fresh limes),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of plain syrup.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the limes; bring the plain syrup
+to the boiling point, add the lime juice, continue to boil for
+five minutes longer. Strain into hot bottles and seal. Store
+where it is both dark and cool.</p>
+
+<h3>CHOCOLATE SYRUPS</h3>
+
+<p>If one would be able to serve cold chocolate drinks at
+home which will rival those offered at the soda fountains,
+one must learn how to make chocolate syrups and keep them
+bottled for an emergency.</p>
+
+<p><span class="pagenum" id="Page_77">[77]</span></p>
+
+<h4 id="choc_syr">CHOCOLATE SYRUP (FOR BOTTLING)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pounds of cocoa,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pints of water,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pounds of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of vanilla.</td>
+</tr>
+</table>
+
+
+<p>Heat the water until boiling, and use a little of it to
+moisten the cocoa, mixing it until smooth; add the sugar,
+and the rest of the water, stir carefully, being sure that
+the mixture is smooth, put over the fire and bring to the
+boiling point; boil for five minutes and pour into sterilized
+bottles. Seal and put away in a cool place.</p>
+
+<h4>CHOCOLATE SYRUP (FOR IMMEDIATE USE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of cocoa,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of boiling water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Vanilla.</td>
+</tr>
+</table>
+
+
+<p>Mix the cocoa and sugar, stir in a little of the water,
+mixing well to be sure that the mixture is smooth; then add
+the rest of the water, stir well and boil for five minutes.
+Add a half teaspoonful of vanilla and put into a pint jar
+until needed for the refreshing drink.</p>
+
+<p>Two tablespoonfuls to each glass is about the right proportion
+when ready to serve.</p>
+
+<h4>CHOCOLATE SYRUP (MADE FROM UNSWEETENED CHOCOLATE)</h4>
+
+<p>Because chocolate is somewhat richer than cocoa, many
+prefer it. The following recipe, easily made, will be found
+most satisfactory.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">pound of grated chocolate,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of granulated sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of vanilla.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_78">[78]</span></p>
+
+<p>Grate the chocolate, add the sugar and then the hot water,
+mixing well. Bring to the boiling point, boil for ten minutes,
+and put in a cool place until serving time. A fruit
+jar is a most acceptable receptacle.</p>
+
+<h4>COFFEE SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">pound of Java coffee,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">pound of Mocha coffee,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">gallon of water,</td>
+</tr>
+<tr>
+<td class="tdl">5</td>
+<td class="tdl">pounds of granulated sugar.</td>
+</tr>
+</table>
+
+
+<p>Grind the coffee, add the cold water and boil for five
+minutes; strain and add the sugar; boil up again, strain a
+second time and bottle while hot.</p>
+
+<h4>COFFEE SYRUP No. 2</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of powdered coffee,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">cupfuls of boiling water,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">tablespoonfuls of granulated sugar.</td>
+</tr>
+</table>
+
+
+<p>Use any coffee desired, although a mixture of Java and
+Mocha is recommended. Pulverize the coffee, pack it in
+the bag of a drip pot; pour the boiling water over it slowly,
+allow it to drip until the powdered coffee in the bag seems
+dry. Add the sugar, boil for five minutes and bottle while
+hot. Use hot bottles, and seal immediately.</p>
+
+<h4>CREAM SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of thick cream,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of block sugar.</td>
+</tr>
+</table>
+
+
+<p>Pour enough hot water over the sugar to melt it, add the
+milk, stir until the sugar is dissolved and add the cream;
+mix well and it is ready for use.</p>
+
+<p><span class="pagenum" id="Page_79">[79]</span></p>
+
+<h4>SARSAPARILLA SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdr">10</td>
+<td class="tdl">drops of oil of wintergreen,</td>
+</tr>
+<tr>
+<td class="tdr">10</td>
+<td class="tdl">drops of oil of sassafras,</td>
+</tr>
+<tr>
+<td class="tdr">½</td>
+<td class="tdl">ounce of fluid extract of liquorice,</td>
+</tr>
+<tr>
+<td class="tdr">5</td>
+<td class="tdl">pints of plain syrup.</td>
+</tr>
+</table>
+
+
+<p>Heat the plain syrup until the boiling point is reached,
+and stir in the essential oils. Bottle while hot.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_80">[80]</span></p>
+
+  <h2 class="nobreak" id="VI-GRAPE_JUICE_ROOT_BEERS_AND">
+    VI—GRAPE JUICE, ROOT BEERS AND
+    CIDER
+  </h2>
+</div>
+
+<h3>GRAPE JUICE</h3>
+
+<p>As it is possible to purchase grape juice, either purple or
+white, in bottles, at prices which are not at all beyond
+reason, it is hardly necessary to make it at home, but if
+one has a few grapes which one desires to use for drinks
+and has not the opportunity to obtain the commercial product
+it may be made after the directions issued by the Department
+of Agriculture at Washington.</p>
+
+<p>These directions follow.</p>
+
+<h4>TO MAKE GRAPE JUICE</h4>
+
+<p>Only clean, sound, well ripened, but not overripe, grapes
+should be used. These may be crushed and pressed either
+by hand or in an ordinary cider mill. If light colored juice
+is desired, the crushed grapes are put in a clean, well washed
+cloth sack and either hung up and twisted or grasped by
+two persons, one at either end, and twisted until the greater
+part of the juice is expressed. Then, in a double boiler or its
+equivalent, such as a large stone jar placed in a pan of hot
+water, so that the juice does not come in direct contact
+with the fire, the juice is gradually heated to a temperature
+of 180° to 200°&nbsp;F. The temperature should never be
+allowed to go over 200°&nbsp;F. It is best to use a thermometer;
+if none is available, however, the juice may be heated until
+it steams, but it should not be allowed to boil. It should
+be poured immediately into a glass or enameled vessel and
+allowed to settle for 24 hours; then the juice should be
+drained from the sediment and run through several thicknesses
+of clean flannel or through a conic filter made from
+woolen cloth or felt and fixed to a hoop of iron, so that
+it can be suspended wherever necessary. The juice is then
+<span class="pagenum" id="Page_81">[81]</span>poured into clean bottles, space being left at the top for
+the liquid to expand when heated. A good home substitute
+for the commercial pasteurizer is an ordinary wash boiler
+with a thin board fitted over the bottom on which the filled
+bottles are set. Ordinary glass fruit jars serve the same
+purpose equally well. The tubs should be filled with water
+within an inch or so of the tops of the bottles and heated
+until the water begins to simmer. The bottles should be
+taken out and sealed or corked immediately. Only new
+corks that have just been soaked in a temperature of about
+140°&nbsp;F. should be used. It is well to take the further
+precaution of sealing the corks with paraffin or sealing wax
+to prevent the entrance of mold germs.</p>
+
+<p>When red juice is desired, crushed grapes should first
+be heated to a temperature of not more than 200°&nbsp;F.; then
+strained through a clean cloth or drip bag, no pressure
+being used, and set away to cool and settle. The remaining
+procedure is the same for the red as for the light colored
+juice. Many people do not even take the trouble to let
+the juice settle after it is strained, simply reheating and
+sealing the vessels and setting them away in an upright
+position in a cool place where they will be undisturbed. If
+bottles are used, the corks should be sterilized and the necks
+of the bottles sealed with sealing wax. The juice settles,
+and when desired for use the clear liquid is poured off the
+sediment.</p>
+
+<p>Any person familiar with the process of canning fruit
+can put up grape juice, for the principles involved are the
+same. Care should be taken not to sterilize the juice at a
+temperature higher than 195°&nbsp;F.; or the finished product
+will have a scorched taste. The bottles or jars should not
+be so large that when they are opened the juice will spoil
+before it can be used. Unfermented grape juice, properly
+made and bottled, will keep indefinitely if not exposed to
+the atmosphere or to infection of mold germs; when a bottle
+is once open, however, the contents, like canned goods generally,
+should be used as soon as possible. Unfermented
+<span class="pagenum" id="Page_82">[82]</span>juice may be made not only from all varieties of grapes,
+but also from some other fruits, such as apples, pears and
+cherries. Some berries also yield excellent juices.</p>
+
+<h4>GRAPE JUICE No. 2</h4>
+
+<p>Crush the grapes in a clean kettle with a wooden spoon
+and put them in a cloth sack or jelly bag. Twist the sack
+or press it until the juice has all come out. Put the juice
+in a double boiler over hot water until it steams. If a kettle
+is used, great care must be taken that the juice does not
+boil. Let the juice stand in an enamel kettle for 24 hours
+to settle. Run it through a flannel jelly bag and put into
+clean bottles. Leave space in bottle for the liquid to
+expand. Put the bottle in a sterilizer and fill the sterilizer
+with cold water until within an inch of the top of the bottles.
+Heat the water slowly until it is nearly simmering, take the
+bottles out and insert clean corks, and, as a final precaution
+it is advisable to dip the top of the cork in sealing wax or
+paraffin.</p>
+
+<p>This makes a light colored juice. For a red juice, the
+grapes may be heated until just before the boiling point as
+in the first part of the process. It is not necessary to allow
+the juice to settle but it is much clearer if you do.</p>
+
+<h3 title="ROOT_BEERS"><ins class="corr" title="Transcriber's Note—header added" id="RBh3">ROOT BEERS</ins></h3>
+<h4>GINGER BEER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">ounces of ginger root,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">ounces of cream of tartar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pounds of granulated sugar,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cake of compressed yeast.</td>
+</tr>
+</table>
+
+
+<p>Place the ginger in a large bowl, bruise and pound thoroughly;
+add boiling water, then the grated rind of the lemon
+and when stirred in, add the juice of the lemon. Now mix
+in the cream of tartar and the sugar; stir well, allow to cool
+until lukewarm; add the yeast which should have been
+<span class="pagenum" id="Page_83">[83]</span>dissolved in a little warm water. Mix all together, cover
+tightly and allow to stand for six hours. At the end of
+that time, strain and put into bottles having patent tops,
+unless one has a commercial “topper” which is most desirable.
+Keep in a cool place, for if kept warm or not securely
+corked the beer will effervesce.</p>
+
+<h4>ENGLISH GINGER BEER</h4>
+
+<p>This interesting recipe dates back to about 1840.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">ounces of ginger,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">quarts of boiling water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">ounce of cream of tartar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of yeast.</td>
+</tr>
+</table>
+
+
+<p>Pour the boiling water upon the ginger and the sugar
+(either brown or granulated may be used) add two lemons
+thinly sliced. Into this pour one cupful of good yeast and
+allow it to stand for twenty-four hours. Pour off carefully
+and put into bottles.</p>
+
+<h4>MAPLE BEER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">gallons of boiling water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of pure maple syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of essence of spruce,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of yeast.</td>
+</tr>
+</table>
+
+
+<p>This recipe too, dates back to 1840.</p>
+
+<p>Put in a large container, one quart of pure maple syrup,
+and add one gallon of boiling water and the spruce essence;
+allow this to stand until lukewarm, then add a pint of yeast,
+allowing it to stand twenty-four hours. Pour off carefully
+and bottle and seal.</p>
+
+<p><span class="pagenum" id="Page_84">[84]</span></p>
+
+<h4>ROOT BEER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of commercial root beer extract,</td>
+</tr>
+<tr>
+<td class="tdl">5</td>
+<td class="tdl">pounds of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">5</td>
+<td class="tdl">gallons of rain water,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cake of compressed yeast.</td>
+</tr>
+</table>
+
+
+<p>Dissolve the yeast cake in a little warm water; mix the
+sugar and root beer extract together and add the water,
+which should be hot; allow this to stand until lukewarm and
+add the yeast cake; mix well, allow to settle and pour into
+bottles. If one owns patent top bottles they are easily
+handled. Fasten the stopper and store where it is cool.
+The beer will be ready for use after twenty-four hours.</p>
+
+<p>It is not at all necessary to put this beer up in such quantities;
+just divide or subdivide the recipe.</p>
+
+<h4>SPRUCE BEER (CRÉOLE RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">ounce of hops,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of ginger,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of Louisiana molasses,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">tablespoonfuls of yeast,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sprigs of spruce.</td>
+</tr>
+</table>
+
+
+<p>Gather a handful of spruce sprigs, break and bruise, and
+steep in a little water until a strong essence is made.</p>
+
+<p>Pour the water over the hops and the ginger and allow
+to boil; strain and add the molasses and essence of spruce.
+Cool until lukewarm and add the yeast. Cover tightly and
+stand away for twenty-four hours. Pour off carefully and
+bottle. Seal and store in a cool place. In two days the
+beer is ready for use.</p>
+
+<p>One may gather the spruce sprigs as directed, or purchase
+the extract or essence of spruce, or steep the spruce gum.</p>
+
+<p><span class="pagenum" id="Page_85">[85]</span></p>
+
+<h4>BIRCH BEER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">pound of black birch bark,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">ounce of hops,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of ginger,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">compressed yeast cake,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of corn syrup,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">quarts of water (soft or rain water).</td>
+</tr>
+</table>
+
+
+<p>Boil the birch bark in a quart of water until reduced a
+third; strain and set aside until the hops, syrup and ginger
+has boiled for twenty minutes. Strain and mix with the
+birch extract; when cooled until about lukewarm add the
+yeast cake dissolved in a little warm water. Cover tightly
+and stand away for twenty-four hours. Strain into bottles
+and cork well.</p>
+
+<h3>CIDER</h3>
+
+<p>It would seem unnecessary labor to make cider at home,
+unless, of course one lives on a farm and has many apples
+to dispose of after the selected apples are shipped or stored
+for winter use. And even in that event one is likely to take
+the apples to a community cider mill. But if there should
+be a time when one of my readers cares to try cider making
+at home it may be done with utensils found in every kitchen.</p>
+
+<p>Be sure that there are no bruised or rotted spots on the
+apples to be used and wipe them carefully with a damp
+cloth. Cut them in pieces and run through a food grinder,
+placing a deep dish where it will catch <i>all</i> of the juice.
+Place a fine cloth in a colander; pile the apple pomace (the
+ground apple) in it and pour all the juice in too. Fold
+the cloth over and place a heavy weight on top, pressing
+it often. When the juice or cider is pressed out, bottle and
+use. It should not be kept, as it becomes sour very quickly.</p>
+
+<p>It is probably as economical to purchase the sweet cider
+as to use the time and the necessary apples to make the
+cider.</p>
+
+<p><span class="pagenum" id="Page_86">[86]</span></p>
+
+<h4>TO KEEP CIDER SWEET AND SPARKLING<br>
+(Date of recipe, 1845)</h4>
+
+<p>Let the new sweet cider ferment from one to three weeks
+according to whether the weather is cool or warm, longer
+if cool or one week if warm. When it has attained a lively
+fermentation, add to each gallon, according to its acidity,
+from one half to two pounds of sugar, and allow it to again
+ferment until the desired sweetness is reached. Pour out
+one quart of the cider and add for each gallon one-quarter
+ounce of sulphite of lime (anti-chloride). Stir the powder
+and cider until thoroughly mixed and return to the rest
+of the cider. Agitate well and briskly for a few minutes
+and then let the cider settle. The fermentation will cease
+at once. After a few days draw off the clear cider, bottle
+carefully, and cork well. Bottles with patent stoppers will
+be found most satisfactory.</p>
+
+<h4>TO BOIL CIDER<br>(Old New England recipe)</h4>
+
+<p>Use perfectly sweet cider, preferably not over two days
+old: boil until boiled down about half. Skim often, pour
+into hot bottles and cork tightly. Store in a cool place.</p>
+
+<p>This may be used for drinks, by stirring two tablespoonfuls
+into a glassful of iced water.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_87">[87]</span></p>
+
+  <h2 class="nobreak" id="VII-COLD_MILK_DRINKS_HOT_MILK">
+    VII—COLD MILK DRINKS, HOT MILK
+    AND BUTTERMILK
+  </h2>
+</div>
+
+<h3>SHAKES, NOGGS AND PUNCHES</h3>
+
+<p>While many do not care for milk as a drink, still milk
+in combination with syrups, eggs, malted milk, flavoring
+extracts or fruit juices will be found pleasing even to those
+who would not drink it plain. When one considers the
+amount of nourishment furnished by a glass of milk, it is
+well to serve it when possible, even disguised as a nogg or
+punch.</p>
+
+<h4>CHOCOLATE MILK</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">cupful of chocolate syrup (see <a href="#choc_syr">syrups</a>) (2 tablespoonfuls),</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Use a cocktail shaker, put two tablespoonfuls of cracked
+ice in the shaker, add the chocolate syrup and the milk;
+shake well, strain into a tall glass and serve. It is wise to
+use an iced tea glass, as these glasses hold at least ten
+ounces, and as a measuring cup will hold eight ounces of
+milk, there is room for the ice and syrup.</p>
+
+<h4>CHOCOLATE, EGG AND MILK</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">cupful of chocolate syrup (2 tablespoonfuls),</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Place all the ingredients in a cocktail shaker, shake thoroughly
+and strain into a tall thin glass. There is enough
+nourishment in a drink of this sort to be used as a substitute
+<span class="pagenum" id="Page_88">[88]</span>for luncheon if one is too hurried to take time for a comfortable
+luncheon, slowly eaten.</p>
+
+<h4>COCOA NOGG</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">⅝</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">cupful of cocoa syrup (2 tablespoonfuls),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Separate the white and the yolk of the egg, whip the
+white until dry and stiff, put the yolk, ice, cocoa syrup and
+the milk into a shaker and shake well; pour about three-quarters
+of the mixture into a tall glass, pour the rest
+over the beaten white, stir it swiftly, and add to the mixture
+in the glass.</p>
+
+<h4>CHOCOLATE CREAM FLOAT</h4>
+
+<p>For each service use:</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of chocolate syrup,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of thick cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Vanilla.</td>
+</tr>
+</table>
+
+
+<p>Multiply this recipe by the number of persons to be served,
+making the full amount, serving in glasses as desired.</p>
+
+<p>Select attractive glasses, narrow, tall, stemmed glasses
+are the best; fill them nearly to the top with finely cracked
+ice, put two tablespoonfuls of chocolate syrup into each
+glass, add a half cupful of milk; fill with stiffly whipped
+cream. When whipping the cream add enough powdered
+sugar to make it slightly sweet and stir in a few drops of
+vanilla.</p>
+
+<h4>CHOCOLATE SHAKE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of chocolate syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl"><span class="pagenum" id="Page_89">[89]</span></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Vanilla.</td>
+</tr>
+</table>
+
+
+<p>Whip the white and the yolk of the egg separately. Put
+the yolk, ice, milk, chocolate and a few drops of vanilla in
+a cocktail shaker and shake well for at least two minutes.
+Put the stiffly whipped white in a tall glass, pour the chocolate
+mixture over, stirring it in slightly, and serve. Serve
+with a straw.</p>
+
+<h4>CHOCOLATE PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">cupful of chocolate syrup (2 tablespoonfuls),</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Nutmeg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Few drops of vanilla,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice cream.</td>
+</tr>
+</table>
+
+
+<p>Put the egg, milk, chocolate syrup, vanilla and ice in a
+cocktail shaker, shake for three minutes, strain into a tall
+thin glass and add a generous grating of nutmeg and top
+with a spoonful of vanilla ice cream.</p>
+
+<h4>CHOCOLATE CREAM PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">cupful of chocolate syrup (2 tablespoonfuls),</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of thick cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Whip the cream until stiff, adding a little powdered sugar,
+put the egg, milk, chocolate syrup and a little cracked ice
+in a shaker; shake well, strain into a tall thin glass and top
+with the whipped cream. Serve with a long handled spoon.</p>
+
+<p><span class="pagenum" id="Page_90">[90]</span></p>
+
+<h4>CHOCOLATE SODA</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of top milk,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">cupful of chocolate syrup (2 tablespoonfuls),</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of vanilla ice cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Put the chocolate syrup in a tall glass, then the top milk,
+or milk and cream mixed, add two tablespoonfuls of ice
+cream; fill the glass with carbonated water, using a syphon.
+Serve with a long handled spoon. One may use chocolate
+ice cream if one prefers.</p>
+
+<h4>COFFEE, EGG AND MILK</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of dripped coffee,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of top milk,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the egg, ice, milk, coffee and syrup in a cocktail
+shaker and shake thoroughly for two minutes; strain into
+a tall thin glass and serve at once.</p>
+
+<h4>COFFEE PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of dripped coffee,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of top milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of vanilla ice cream,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">cupful of whipped cream, or marshmallow cream.</td>
+</tr>
+</table>
+
+
+<p>Put the dripped coffee, two pieces of ice, the egg, syrup
+and top milk in a shaker. Shake well, strain into a tall
+thin glass, add the ice cream, top with whipped cream or a
+tablespoonful of marshmallow cream. Serve with a long
+handled spoon.</p>
+
+<p><span class="pagenum" id="Page_91">[91]</span></p>
+
+<h4>COFFEE FOAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">cupful of dripped coffee,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of plain syrup.</td>
+</tr>
+</table>
+
+
+<p>Separate the yolk and the white of the egg; whip the
+white dry and stiff; put the yolk, milk and coffee in a shaker
+and shake well. Pour the mixture into a tall glass, reserving
+about a quarter; mix this with the egg white quickly and
+add to the top of the glass. Serve with a straw or long
+handled spoon.</p>
+
+<h4>COFFEE CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of thick cream,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of dripped coffee,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">tablespoonfuls of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the ice, milk, coffee and the yolk of the egg in the
+shaker and shake well. Beat the egg white until dry and
+whip the cream until stiff. Pour the coffee and milk mixture
+over the egg white, stir swiftly, blending thoroughly; pour
+into a tall glass and add the whipped cream, which should
+be sweetened slightly. Serve with a straw or long handled
+spoon.</p>
+
+<h4>COFFEE MILK<br>(Recipe dated 1845)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">dessert spoonful of ground coffee,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">shavings of isinglass.</td>
+</tr>
+</table>
+
+
+<p>“Boil the coffee, milk and isinglass together for a quarter
+of an hour. Allow this to stand for ten minutes, and pour
+the liquid off.”</p>
+
+<p><span class="pagenum" id="Page_92">[92]</span></p>
+
+<p>It might seem wise to sweeten this slightly, as “isinglass”
+was the name applied to what we now know as
+“gelatine,” would suggest that a teaspoonful of powdered
+gelatine would be a sufficient quantity to use.</p>
+
+<h4>COFFEE-MAPLE PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of strong dripped coffee,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pints of rich milk,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of maple syrup (4 tablespoonfuls),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice cream.</td>
+</tr>
+</table>
+
+
+<p>In making drip coffee, use recipe given under coffee
+recipes. Put the egg, two tablespoonfuls of cracked ice, the
+maple syrup, one cupful of milk and the egg in a shaker,
+shake thoroughly, strain into a pitcher, add the rest of the
+milk, and stir well. Pour into tall glasses, top with a tablespoonful
+of ice cream to each serving. Serve with a straw
+and a long handled spoon.</p>
+
+<h4>COFFEE-ROSE PUNCH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of strong dripped coffee,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of rose extract,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the coffee, ice, egg, syrup and a cupful of milk in
+a shaker. Shake thoroughly, pour into a pitcher, add the
+rest of the milk and the extract, stir well; fill tall thin
+glasses nearly full, add a tablespoonful of vanilla or rose
+ice cream and serve with a long handled spoon.</p>
+
+<h4>COFFEE MARSHMALLOW</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pints of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful coffee,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of plain syrup, <span class="pagenum" id="Page_93">[93]</span></td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of thick cream,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of marshmallow cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put one cupful of strong dripped coffee, one cupful of
+milk, the syrup, egg and ice in a shaker; shake thoroughly
+and pour into a pitcher. Add the rest of the milk, stir and
+pour into tall thin glasses, filling them three-quarters full.
+Whip the cream until stiff, mix with the marshmallow, and
+fill the glasses with the mixture. Top with a candied cherry
+if desired.</p>
+
+<h4>LEFT-OVER COCOA</h4>
+
+<p>Strain any cocoa left from breakfast or luncheon and
+place in the refrigerator until needed, either as a luncheon
+or afternoon drink.</p>
+
+<p>Use parfait glasses, or any tall, narrow, stemmed glass.
+Pour into the glasses until about three-quarters full; add
+two tablespoonfuls of chocolate ice cream, top with marshmallow
+cream and a candied cherry. Serve with a long
+handled spoon and a straw.</p>
+
+<p>If this is used in the afternoon, serve little cakes with it,
+being sure that the cakes do not have chocolate icing.</p>
+
+<h4>LEFT-OVER COFFEE</h4>
+
+<p>If there is one cupful of coffee left from the breakfast,
+put in the refrigerator until luncheon, or later in the
+afternoon.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of coffee,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of plain syrup (see <a href="#plain_syr">syrups</a>),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the egg, syrup, ice and coffee in a shaker, shake for
+<span class="pagenum" id="Page_94">[94]</span>two minutes, pour into a glass pitcher with the milk, stir
+and serve at once.</p>
+
+<h4>EGG NOGG</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">even teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">teaspoonful of vanilla extract,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Nutmeg.</td>
+</tr>
+</table>
+
+
+<p>Break the egg into a cocktail shaker, add two tablespoonfuls
+of cracked ice, the milk, vanilla and sugar: shake
+thoroughly, strain into a tall thin glass, sprinkle with grated
+nutmeg and serve with a straw.</p>
+
+<h4>MILK SHAKE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of top milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">teaspoonful of vanilla,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Nutmeg.</td>
+</tr>
+</table>
+
+
+<p>Put the milk, sugar, vanilla and two tablespoonfuls of
+cracked ice into a cocktail shaker; shake thoroughly and
+strain into a tall thin glass. Sprinkle grated nutmeg on top
+and serve.</p>
+
+<h4>RASPBERRY MILK SHAKE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of top milk,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of raspberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the top milk, or plain milk mixed with a little cream
+into a shaker with the sugar, syrup and two tablespoonfuls
+of cracked ice. Shake well for two minutes, strain into a
+tall thin glass. A tablespoonful of raspberry ice cream
+<span class="pagenum" id="Page_95">[95]</span>is a desirable addition. Serve with a long handled spoon,
+if the ice cream is used, or with a straw if not.</p>
+
+<h4>STRAWBERRY MILK SHAKE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of top milk,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of strawberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the top milk, or plain milk mixed with a small amount
+of cream into a cocktail shaker; add the sugar, strawberry
+syrup, and two tablespoonfuls of cracked ice; shake well and
+strain into a tall glass. If one wishes, a tablespoonful of
+strawberry ice cream makes a delightful addition, as will
+two selected strawberries, if in season.</p>
+
+<h4>CHOCOLATE MALTED MILK</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2½</td>
+<td class="tdl">teaspoonfuls of malted milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of chocolate syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Mix the malted milk with just enough hot water to blend
+well, stirring and mixing with a spoon; add a little cold
+milk to this, and pour it into a shaker. Add to this the
+rest of the milk and the chocolate syrup and two tablespoonfuls
+of cracked ice. Shake well for two minutes.
+Strain into a tall thin glass and serve.</p>
+
+<h4>CHOCOLATE MALTED MILK WITH EGG</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2½</td>
+<td class="tdl">teaspoonfuls of malted milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of chocolate syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Mix the malted milk with only enough hot water to
+<span class="pagenum" id="Page_96">[96]</span>make a paste; then add a little cold milk, enough to be able
+to pour the mixture. Pour into a shaker; add the egg,
+ice and chocolate syrup as well as the rest of the milk.
+Shake well for two minutes, and strain into a tall glass.
+A little sugar may be added if desired, although the syrup
+should make it sufficiently sweet.</p>
+
+<h4>RASPBERRY MALTED MILK</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2½</td>
+<td class="tdl">teaspoonfuls of malted milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of raspberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Mix the malted milk with enough hot water to make a
+paste, stirring carefully to make sure that all the dry milk
+is blended, then add a little cold milk, stir well and pour
+into a cocktail shaker; add the rest of the milk, the raspberry
+syrup and two tablespoonfuls of ice. Shake well,
+strain into a tall glass and serve. If wished for, plain
+syrup or sugar may be added.</p>
+
+<h4>STRAWBERRY MALTED MILK WITH ICE CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2½</td>
+<td class="tdl">teaspoonfuls of malted milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of strawberry syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Mix the malted milk with a little hot water, stirring until
+a smooth paste is made; add a little cold milk, stir again
+and pour into a shaker; add the rest of the milk and the
+strawberry syrup as well as two tablespoonfuls of cracked
+ice. Shake, strain into a tall glass. Top with a tablespoonful
+of ice cream, preferably vanilla.</p>
+
+<h4>VANILLA MALTED MILK WITH CHOCOLATE ICE
+CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2½</td>
+<td class="tdl">teaspoonfuls of malted milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of vanilla extract, <span class="pagenum" id="Page_97">[97]</span></td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of rich milk,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice cream.</td>
+</tr>
+</table>
+
+
+<p>Blend the malted milk with a little hot water, add enough
+cold milk to be able to pour it. Pour into a shaker, add
+the rest of the milk, plain syrup, vanilla and two tablespoonfuls
+of cracked ice. Shake well, strain into a tall thin
+glass and top with two tablespoonfuls of chocolate ice cream.</p>
+
+<h4>COFFEE MALTED MILK, EGG AND ICE CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2½</td>
+<td class="tdl">teaspoonfuls of malted milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of coffee syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of rich milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Blend the malted milk with a little hot water, being sure
+that the milk is well dissolved. Add enough cold milk to
+pour the mixture, and put it in a cocktail shaker with the
+rest of the milk, the coffee syrup, egg and ice. Shake for
+two minutes, and strain into a tall thin glass and top with
+two tablespoonfuls of vanilla ice cream.</p>
+
+<p>There surely is nourishment enough in this for a normal
+luncheon.</p>
+
+<h4>COFFEE MALTED MILK</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">teaspoonfuls of malted milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of coffee syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Mix the malted milk with a little hot water, blending it
+well, add enough cold milk to make thin enough to pour;
+pour into a cocktail shaker and add the rest of the milk,
+the coffee syrup and two tablespoonfuls of cracked ice.
+<span class="pagenum" id="Page_98">[98]</span>Shake hard for two minutes; strain into an attractive glass
+and serve.</p>
+
+<h4>MALTED EGG-MILK</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2½</td>
+<td class="tdl">teaspoonfuls of malted milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of rich milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of ice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of vanilla extract,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg.</td>
+</tr>
+</table>
+
+
+<p>Put the malted milk in a cup, add sugar and mix with
+just enough hot water to dissolve the malted milk, stirring
+and mixing with a spoon. Add a little cold milk, stir well,
+and pour into a cocktail shaker with the rest of the milk,
+the egg, ice and the vanilla. Shake this mixture thoroughly,
+strain into a tall thin glass and serve.</p>
+
+<h4>GRENADINE MILK SHAKE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">cupful of grenadine (2 tablespoonfuls),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of rich milk,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Nutmeg.</td>
+</tr>
+</table>
+
+
+<p>Put the egg, milk, grenadine and ice in a shaker and
+shake thoroughly; shaking hard for at least two minutes.
+Strain into a tall glass, and sprinkle with grated nutmeg.</p>
+
+<h4>MILK APPLEBLOOM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of sparkling apple juice (commercial) (4 tablespoonfuls),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of Florida water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the apple juice, ice, sugar and Florida water in a
+<span class="pagenum" id="Page_99">[99]</span>shaker, shake well; open the shaker and add the milk, again
+shaking well. Strain into an attractive glass and serve at
+once.</p>
+
+<h4>ORANGE MILK</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">orange,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">teaspoonful of orange extract,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Nutmeg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the orange and put it with the
+ice, sugar and orange extract into a shaker and shake well
+for two minutes. Remove the top, add the milk, pouring
+slowly and stirring at the same time, then recap the shaker
+and shake thoroughly again. Strain into a tall glass and
+sprinkle with nutmeg. Serve at once.</p>
+
+<h4>EGG SNOWDRIFT</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of milk (1 cupful),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">teaspoonful of vanilla,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Nutmeg.</td>
+</tr>
+</table>
+
+
+<p>Separate the white and yolk of the egg, whip the white
+until stiff, sweeten slightly with powdered sugar. Put the
+sugar, vanilla and a tablespoonful of milk with the yolks,
+beat this with a whisk until light and lemon colored; stir
+in the rest of the milk; pour this mixture into a tall glass,
+and add the slightly sweetened white, piling it high.
+Sprinkle with grated nutmeg and serve with a straw.</p>
+
+<h4>SILLABUB</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of thick cream,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of raspberry juice.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_100">[100]</span></p>
+
+<p>It is quite possible in most large places to purchase a
+sillabub churn, which is a small tin cylinder, having a small
+dasher which fits loosely.</p>
+
+<p>Whip the cream until frothy, using the churn; sweeten
+to taste with the powdered sugar and add the raspberry
+juice, which should be stirred in swiftly and the drink
+served at once in tall, stemmed glasses. Serve with long
+handled spoons.</p>
+
+<p>If a churn is not obtainable, use a cream whisk, but stop
+beating at the frothy stage.</p>
+
+<h4>SILLABUB WITH GRAPE JUICE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of thick cream,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">egg whites,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1¾</td>
+<td class="tdl">cupfuls of powdered sugar.</td>
+</tr>
+</table>
+
+
+<p>Whip the cream until very stiff, adding half the powdered
+sugar; whip the egg whites until dry, adding remaining
+sugar gradually; when finished, mix the cream and the
+beaten whites thoroughly and add the grape juice. Eat
+with a spoon and serve in low wide glasses.</p>
+
+<h4>CANTON MILK SHAKE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of top milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">inch preserved ginger,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Chop half the ginger very fine; put it with the top
+milk, syrup, ice and the yolk of the egg into a cocktail shaker
+and shake for two minutes. Whip the white of the egg until
+stiff; cut the remaining half inch of ginger into small pieces.
+Strain the milk mixture into a tall glass, reserving a quarter
+cupful; mix this quickly with the beaten white, add to the
+<span class="pagenum" id="Page_101">[101]</span>mixture in the glass and top with the small pieces of ginger.
+Serve with a straw and a long handled spoon.</p>
+
+<h4>VICHY AND MILK</h4>
+
+<table class="recipe">
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of rich milk,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Vichy.</td>
+</tr>
+</table>
+
+
+<p>Pour three-quarters cupful of rich milk in an iced tea
+glass and fill with vichy.</p>
+
+<p>Physicians order this for patients who cannot take, or
+who do not like milk plain, and find that in most cases the
+patient can take it.</p>
+
+<h4>MILK AND VICHY WITH SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of raspberry syrup (home-made or commercial),</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Vichy.</td>
+</tr>
+</table>
+
+
+<p>Pour the syrup into a tall glass (iced tea glass is the right
+size) and add the milk; stir well and fill the glass with
+vichy. The raspberry syrup will disguise both the milk
+taste and the vichy, in case one does not like either.</p>
+
+<h3>HOT MILK DRINKS</h3>
+
+<h4>HOT MILK</h4>
+
+<p>For the person who is tired and who does not like plain
+cold milk, try heating the milk until just below the boiling
+point, adding a goodly sized pinch of salt and a generous
+sprinkling of paprika. Serve with a saltine or a toasted
+cracker.</p>
+
+<h4>HOT MILK WITH CELERY SALT</h4>
+
+<p>Heat the milk until just below the boiling point, add a
+generous pinch of salt and a sprinkling of celery salt;
+stir well and serve with toasted crackers.</p>
+
+<p><span class="pagenum" id="Page_102">[102]</span></p>
+
+<h4>HOT MALTED MILK</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of malted milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">teaspoonful of salt,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk.</td>
+</tr>
+</table>
+
+
+<p>Blend the malted milk with enough hot water to make
+it smooth, add the salt and sugar, stirring thoroughly and
+add the cupful of milk, which should have been heated until
+just below the boiling point.</p>
+
+<h4>HOT MALTED MILK WITH CHOCOLATE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of malted milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of chocolate syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk.</td>
+</tr>
+</table>
+
+
+<p>Blend the malted milk with a little hot water; stir until
+smooth; add the chocolate syrup, stir, and add the milk
+which should be heated until just before the boiling point
+is reached.</p>
+
+<h4>HOT MALTED MILK WITH COFFEE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of malted milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of strong dripped coffee,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk.</td>
+</tr>
+</table>
+
+
+<p>Blend the malted milk with enough hot water to make
+smooth, add the sugar and stir until well mixed, add the
+coffee and the milk heated until the boiling point is reached.</p>
+
+<p>Coffee syrup may be used if desired. Use two tablespoonfuls,
+but do not use sugar with it.</p>
+
+<h3>BUTTERMILK</h3>
+
+<p>Buttermilk as a beverage is to be greatly desired because
+of its food value as well as the fact that it is a most
+refreshing drink.</p>
+
+<p><span class="pagenum" id="Page_103">[103]</span></p>
+
+<p>The food content is very high, having nearly all the food
+materials found in whole milk, excepting, of course, the
+butter fats, which have been removed by churning; still some
+fats do remain; especially is this true of buttermilk obtained
+direct from such farmers as do not use the most advanced
+methods of butter-making.</p>
+
+<p>We find 3 per cent. of protein, nearly 5 per cent. of carbohydrates
+in the form of milk sugar, 0.7 per cent. of mineral
+constituents, and about 0.5 per cent. of fats.</p>
+
+<p>Buttermilk is recommended by many successful physicians
+as an aid in intestinal disorders.</p>
+
+<p>Buttermilk is served at most soda fountains, and may be
+ordered from one’s dairyman, also may be obtained at some
+grocers’ and at all better class hotels.</p>
+
+<h4>BUTTERMILK LEMONADE</h4>
+
+<p>For persons not caring for buttermilk plain, one may make
+a lemonade which is healthful as well as delicious.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of buttermilk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of sugar.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice of the lemons, add the sugar and stir
+until dissolved; add the buttermilk, stirring constantly. If
+a smaller quantity is to be made it were well to use a shaker,
+for then the lemonade will be so thoroughly mixed that the
+results will be most satisfactory.</p>
+
+<h4>“LACTO”</h4>
+
+<p>The following recipe is taken from a bulletin issued by
+the Iowa Agricultural Experiment Station.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of buttermilk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">pounds of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">eggs,</td>
+</tr>
+<tr>
+<td class="tdl">1⅔</td>
+<td class="tdl">cupfuls of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of lemon juice.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_104">[104]</span></p>
+
+<p>Dissolve the sugar in the buttermilk and add the eggs,
+yolks and whites beaten separately. Stir and strain the
+mixture and add the fruit juices. Freeze as for ice cream,
+and pack in ice for an hour before serving.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_105">[105]</span></p>
+
+  <h2 class="nobreak" id="VIII-COFFEE_CHOCOLATE_COCOA">
+    VIII—COFFEE, CHOCOLATE, COCOA
+    AND TEA
+  </h2>
+</div>
+
+<p>A book of beverage recipes which did not give directions
+for making coffee, tea and cocoa would surely fail in its
+mission.</p>
+
+<p>I have given recipes from many countries, and by many
+men famous for coffee making, feeling sure that each reader
+will find the exact one to please the fancy of himself or
+herself and family.</p>
+
+<h3>COFFEE</h3>
+
+<p>Even though we as Americans are coffee drinkers to
+almost an alarming degree, it is not often that we find a
+cook who really makes excellent coffee.</p>
+
+<p>When purchasing coffee one must be influenced by one’s
+taste; whether all Java, whether equal parts of Mocha and
+Java, or whether a blend of one’s own or a commercial blend
+is used.</p>
+
+<p>One thing should be remembered, and that is: good coffee
+is served as soon as it is made.</p>
+
+<p>The pot should always be hot before the coffee is made.</p>
+
+<p>The late Francis B. Thurber, a coffee importer, who made
+coffee a study both as it came to this country and as it was
+grown in its native state, gives the following recipe as his
+idea of unexcelled coffee:</p>
+
+<p>To one cupful of coffee ground moderately fine add one
+egg with shell, and enough cold water to wet the grounds.
+Pour on one pint of boiling water and let it boil for fifteen
+minutes. Remove the pot from the fire and allow it to
+stand for three minutes to settle, then strain into a warm
+coffee pot. Serve in cups half filled with boiling milk, or
+if cream is used dilute with hot water.</p>
+
+<p><span class="pagenum" id="Page_106">[106]</span></p>
+
+<h4>FRENCH DRIP COFFEE</h4>
+
+<p>For <i>cafe noir</i> use two tablespoonfuls of finely ground
+coffee for each cup. Coffee should be packed tightly as
+possible in the upper part of the French pot, and the boiling
+water poured through. When this has dripped through,
+redrip and serve.</p>
+
+<p>Parisian housekeepers, before throwing out the grounds,
+pour boiling water through the coffee again, reserving this
+for use the next time coffee is made.</p>
+
+<p>Much of the flavor of French coffee is said to be due to
+this practice.</p>
+
+<h4>VIENNA COFFEE</h4>
+
+<p>The pot required to make coffee after this method is the
+style with a cloth bag in the top.</p>
+
+<p>Use two level tablespoonfuls of coffee to the cup, and
+place in the bag, pouring the boiling water through.</p>
+
+<p>Serve with hot milk.</p>
+
+<h4>ENGLISH COFFEE</h4>
+
+<p>After the recipe of M. Soyer, a former <i>chef</i> of the Savoy.</p>
+
+<p>Place two ounces of moderately fine ground coffee in a
+stew-pan, and without adding water, hold over the fire,
+stirring with a spoon until the coffee is very hot. Pour over
+the coffee a pint of boiling water and cover closely; remove
+at once from fire and let stand for five minutes, then strain
+through a cloth, heat and serve with or without cream.</p>
+
+<h4>COFFEE, BRAZILIAN STYLE</h4>
+
+<p>In Brazil, whence practically all of the world’s supply of
+coffee comes, the popular method is to place the coffee in
+a <i>woolen</i> bag, which is placed in a pot and boiling water
+poured over it. The coffee is immediately poured off.</p>
+
+<p><span class="pagenum" id="Page_107">[107]</span></p>
+
+<h4>COFFEE, BATAVIA STYLE</h4>
+
+<p class="center">(<i>As made by the Dutch coffee planters in Java</i>)</p>
+
+<p>The coffee is ground fine and packed tightly in the top of
+a French pot. The required amount of <i>cold</i> water is poured
+over it and allowed to drip through. It requires about five
+hours for the process if the coffee is packed as tightly as it
+should be. The coffee is then heated and from three to
+four times its volume of hot milk added.</p>
+
+<h4>TURKISH COFFEE</h4>
+
+<p>A heaping dessertspoonful of powdered coffee is added
+to one small cupful of cold water. This is brought to a boil,
+and the coffee and grounds are poured into the cup.</p>
+
+<p>Turkish coffee is drunk grounds and all, without cream
+or sugar.</p>
+
+<h4>KAFFEE “KULTUR”</h4>
+
+<p>It is the unanimous observation of civilized travelers that
+good coffee is unobtainable in Germany. The foremost
+scientist of that race, the famous Baron von Liebig, nearly
+a hundred years ago wrote an exhaustive treatise on the
+subject of coffee and coffee making, and devised the concoction
+which among Germans now passes for coffee. Was
+it not given them by authority? This is von Liebig’s recipe:</p>
+
+<p>Put three-quarters of the amount of coffee to be used on
+the fire in boiling water; boil from ten to fifteen minutes.
+Then put in the remaining one-quarter of the coffee, cover
+and let it stand for five minutes. Stir, strain and serve
+with an equal amount of milk.</p>
+
+<h4>EXCELLENT COFFEE</h4>
+
+<p>Use a drip pot, one having a cloth bag. Wet the bag,
+place the coffee in this, and pack as tightly as possible around
+the sides and bottom. Pour in slowly three cupfuls of boiling
+<span class="pagenum" id="Page_108">[108]</span>water to each half cupful of powdered coffee. Place the
+pot on the back of the range, or on an asbestos mat with
+only enough flame under to keep it warm, and pour the
+water slowly.</p>
+
+<p>Serve with cream as soon as dripped.</p>
+
+<h3>TEA</h3>
+
+<p>Chin Hung, Chinese scholar and philosopher, to whom
+all the agricultural and medical knowledge of China is
+traced, once said, so I am told: “Tea is better than wine,
+for it leadeth not to intoxication, neither does it cause a
+man to say foolish things. It is better than water, for it
+doth not carry disease, neither doth it act as poison.”</p>
+
+<p>There are really but two kinds of teas on the market:
+green and black. The color of the tea depends on the
+oxidation; black tea being exposed to the air, or oxidized
+before final drying, while green tea is dried immediately
+after rolling.</p>
+
+<p>There are a number of different brands with which we
+are all familiar, such as Formosa, Oolong, Ceylon, English
+Breakfast, Orange Pekoe, and Flowery Pekoe.</p>
+
+<p>Right here I will say that if a spray of orange blossom is
+kept in the tea caddy one need not pay the price for Orange
+Pekoe.</p>
+
+<h4>TEA MAKING</h4>
+
+<p>Be sure that the water is boiling, and use it at once.
+Rinse the pot with hot water. Place the tea in the pot in
+a “ball,” and pour over the freshly boiled water, allowing
+it to stand for five minutes, then the tea-ball and the tea
+should be removed.</p>
+
+<p>Use a level teaspoonful of tea to one and a half cupfuls
+of water. I think most people will want to dilute this, even.</p>
+
+<h4>RUSSIAN TEA</h4>
+
+<p>“Russian tea” has a rather inflated reputation, and is
+not really known in this country as it is used there.</p>
+
+<p><span class="pagenum" id="Page_109">[109]</span></p>
+
+<p>A great amount of tea infusion is used, as the samovar
+is always in evidence, but the water is poured on the tea
+again and again, making a great amount of liquid without
+much strength. Sugar and lemon juice is added and it is
+drunk from a glass.</p>
+
+<h4>ICED TEA</h4>
+
+<p>One may make fresh tea and pour it over cracked ice in
+individual glasses, or one may make a rather strong solution
+of tea, and add cracked ice to it in a large pitcher, or make
+a weaker solution, and pour over cracked ice in glasses. The
+method must depend upon the fancy of one’s family, or the
+hostess.</p>
+
+<h4>ICED TEA WITH MINT</h4>
+
+<p>While iced tea is usually served with sugar and lemon,
+I am quite sure that in addition a spray of mint will be
+found most acceptable. Place the mint in the glass and
+pour the tea over.</p>
+
+<h4>HOT TEA WITH MINT</h4>
+
+<p>I find that a cupful of hot tea into which a few leaves
+of mint have been placed is most refreshing. This may be
+served either with or without sugar.</p>
+
+<h3>COCOA AND CHOCOLATE</h3>
+
+<p>It is very rare for one to serve chocolate these days, as
+cocoa in a perfected form is put up by reliable firms in
+this country, and most hostesses prefer it to chocolate, which
+is more difficult to prepare and rather richer than wise to
+serve to the family generally.</p>
+
+<h4>COCOA</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of cocoa.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_110">[110]</span></p>
+
+<p>Bring the milk to the boiling point and pour in the cocoa
+moistened with a little warm water. Stir and allow to boil,
+beating with a cream whip for a minute or two. Pour
+through a strainer into a cup or individual pot. Multiply
+this amount by the number of cups to be served.</p>
+
+<h4>COCOA No. 2</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of cocoa.</td>
+</tr>
+</table>
+
+
+<p>Use a <i>porcelain</i> kettle; mix the cocoa with enough hot
+water to make a smooth paste, pour the milk over it slowly,
+mixing constantly, so that there will be no lumps left
+undissolved. Bring to the boiling point, and boil for ten
+minutes. Strain, and serve at once. A teaspoonful of
+sweetened whipped cream added to each cup adds perceptibly
+to the acceptability. Sweeten to taste.</p>
+
+<h4>CHOCOLATE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of grated chocolate.</td>
+</tr>
+</table>
+
+
+<p>Grate enough unsweetened chocolate to make two tablespoonfuls,
+mix with a little boiling water, and melt slowly
+over a low fire, then add the milk, pouring carefully, stirring
+while pouring. Allow this to boil for ten minutes and
+strain. Whipped cream added to each serving is delightful,
+although it makes the drink a bit too rich for most people.
+It would be unadvisable for persons given to stoutness to
+drink chocolate.</p>
+
+<h4>CHOCOLATE<BR>(Recipe of 1845)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">inch of a cake of chocolate,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of boiling water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Milk.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_111">[111]</span></p>
+
+<p>Shave the chocolate fine, pour on the boiling water; boil
+for twenty minutes, add milk to please and boil up again.
+Serve.</p>
+
+<h4>CHOCOLATE (CRÉOLE RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cake of French chocolate,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of milk.</td>
+</tr>
+</table>
+
+
+<p>Grate the chocolate; mix with a little hot water, and stir
+into the milk which should have reached the simmering
+stage. Stir until the mixture boils; allow it to boil up once,
+and serve immediately. This may be sweetened after
+serving or allow two tablespoonfuls of sugar to the full
+amount. Add whipped cream if desired.</p>
+
+<h4>COCOA (CRÉOLE RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">tablespoonfuls of cocoa,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of milk.</td>
+</tr>
+</table>
+
+
+<p>Put the milk in a double boiler; moisten the cocoa with
+a little milk, and pour into the milk as it begins to boil,
+stirring constantly. Let it boil up once, only, and serve.
+Whipped cream may be used with it if desired.</p>
+
+<h4>COCOA (OLD NEW ENGLAND RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of cocoa,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of milk.</td>
+</tr>
+</table>
+
+
+<p>Mix the cocoa with a little water and pour into the full
+amount of water and allow to boil for a half hour, skim,
+add the milk and allow it to boil up again. Serve.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_112">[112]</span></p>
+
+  <h2 class="nobreak" id="IX-DRINKS_FOR_INVALIDS_AND">
+    IX—DRINKS FOR INVALIDS AND
+    SMALL CHILDREN
+  </h2>
+</div>
+
+<p>I shall try to give a few helpful suggestions in this chapter
+for the making of drinks which are both appetizing and nutritious.
+Some are offered because of their nutritive value
+and some, like treacle, posset and Iceland moss, because
+they are a real aid in helping to ward off colds and some
+because they please the palate of the invalid or the child
+whose appetite must be catered to.</p>
+
+<h4>APPLE WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">large tart apples,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of boiling water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Lemon peel,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Peel, core and slice the apples; place them in a deep bowl
+with the lemon juice, one strip of rind and as much sugar as
+the nurse or mother thinks wise, and cover with the boiling
+water, allowing this to stand covered tightly until cold.
+Strain, chill and serve in small glasses. Be sure to serve
+on a plate on which a fresh doylie is placed.</p>
+
+<h4>APPLE TEA (FROM ROAST APPLES)<br>(Very old recipe)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">apples,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Pint of water.</td>
+</tr>
+</table>
+
+
+<p>Roast sour apples until tender, pour boiling water over
+them and let them stand until cold. Sweeten a little if the
+patient so desires.</p>
+
+<p><span class="pagenum" id="Page_113">[113]</span></p>
+
+<h4>APPLE TEA (UP-STATE RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">large tart apples,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Peel and slice the apples very thin, pour a pint of boiling
+water over them and boil for five minutes. Allow them to
+stand until cold, then strain off the water. Sweeten it
+slightly, unless the patient prefers the water very tart.</p>
+
+<h4>ARROWROOT WITH MILK</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">dessertspoonful of arrowroot,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar.</td>
+</tr>
+</table>
+
+
+<p>Mix the arrowroot with a little cold milk until a smooth
+paste. Pour a half pint of boiled milk over it, pouring
+slowly and stirring constantly. Bring to the boiling point
+and boil for six minutes. (Arrowroot <i>must</i> be well boiled).
+Strain, add the sugar and serve.</p>
+
+<p>I want to impress upon my readers the necessity of serving
+any drink intended for an invalid in the most attractive
+manner possible.</p>
+
+<h4>ARROWROOT WITH WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">dessertspoonful of arrowroot,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lemon juice.</td>
+</tr>
+</table>
+
+
+<p>Mix the arrowroot with a little cold water, making it
+perfectly smooth. Pour the boiling water over this slowly,
+stirring well; cook until boiling, and continue for six
+minutes. Strain, add sugar and lemon juice. Serve in
+an attractive glass on a pretty plate on which a spotless
+doylie is laid.</p>
+
+<p><span class="pagenum" id="Page_114">[114]</span></p>
+
+<h4>BARLEY WATER</h4>
+
+<p>Many cannot take milk plain, but the addition of barley
+water adds to its digestibility.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">ounces of pearl barley,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Pour the water over the barley and boil slowly until there
+is a third less liquid. Strain and add sugar and serve.
+Barley water may be served alone or with milk. It is more
+palatable with milk.</p>
+
+<h4>BARLEY WATER MADE FROM BARLEY FLOUR</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of barley flour,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pinch of salt.</td>
+</tr>
+</table>
+
+
+<p>Mix the barley flour with a little cold water, making a
+smooth paste; pour the rest of the water on slowly, mixing
+and stirring constantly. Boil for a half hour, boiling fast
+all the time. Strain and add to milk, or add a little sugar,
+or if it is for an infant, it may be given from a nursing
+bottle without the sugar, between feedings, especially if the
+child is not getting sufficient nourishment from its own
+food.</p>
+
+<h4>BLACK CURRANT TEA</h4>
+
+<p>It is said that this tea is excellent to alleviate hoarseness,
+and is a most appetizing beverage.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">dessertspoonful of black currant jam,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of sugar.</td>
+</tr>
+</table>
+
+
+<p>Put jam, sugar and water in an enamel dish and bring
+to the boiling point; simmer for five or six minutes. Strain
+and add lemon juice and serve hot; or chill and add a little
+cracked ice and serve very cold.</p>
+
+<p><span class="pagenum" id="Page_115">[115]</span></p>
+
+<h4>BRAN TEA</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of bran,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">ounce of gum arabic,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of honey.</td>
+</tr>
+</table>
+
+
+<p>Mix water and bran and boil for fifteen minutes. Add
+gum arabic and honey, stir until dissolved. Strain through
+a cloth and serve. This, too, may be served hot or cold.</p>
+
+<h4>EGG WHITE AND MILK (ENGLISH RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Vanilla.</td>
+</tr>
+</table>
+
+
+<p>Boil the milk and let it cool. Whip the egg white until
+dry and put it in a tall glass with the milk, flavor with vanilla
+and serve.</p>
+
+<h4>OLD FASHIONED CAUDLE (ENGLISH)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of fine oatmeal (ground, not rolled),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">strip of lemon rind,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Nutmeg.</td>
+</tr>
+</table>
+
+
+<p>Boil oatmeal, water, milk and lemon rind together for ten
+minutes; remove the rind, add the lemon juice, sugar and a
+sprinkling of grated nutmeg. Serve hot. The beaten yolk
+of an egg may be stirred in if extra nourishment is needed.</p>
+
+<h4>CAUDLE (OLD NEW ENGLAND RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of rice gruel (see <a href="#gruel">gruel</a>),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg yolk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of cold water, <span class="pagenum" id="Page_116">[116]</span></td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Nutmeg.</td>
+</tr>
+</table>
+
+
+<p>When the gruel is boiling, add the following mixture; beat
+the yolk of the egg with the sugar and stir in the water, fruit
+juices and a sprinkling of grated nutmeg. Strain and serve
+very hot.</p>
+
+<h4>CREAM AND CARBONATED WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water.</td>
+</tr>
+</table>
+
+
+<p>There are times when a patient is not allowed milk, but
+cream is permissible; under those conditions, this will be
+found useful as well as nutritious.</p>
+
+<p>Pour the cream in a tumbler or straight-sided, tall glass;
+fill the glass with carbonated water, using a syphon.</p>
+
+<h4>MILK AND CARBONATED WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of carbonated water,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of milk.</td>
+</tr>
+</table>
+
+
+<p>It is a matter of taste just what carbonated water one
+uses: whether seltzer, vichy or club soda; whether poured
+from a bottle or a syphon. Put the milk in a tall glass and
+fill with the carbonated water.</p>
+
+<h4>EGG WHITE, LEMON AND CARBONATED WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Beat the white of the egg until stiff, put it in a tall glass
+and add the lemon juice; fill the glass with the carbonated
+water.</p>
+
+<p><span class="pagenum" id="Page_117">[117]</span></p>
+
+<h4>EGG YOLK, LEMON JUICE AND CARBONATED
+WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg yolk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Beat the yolk until lemon colored, pour into a tumbler
+and stir in the lemon juice. Fill the glass with the carbonated
+water.</p>
+
+<h4>EGG WHITE AND ORANGE JUICE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of orange juice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from enough oranges (two Florida
+oranges will usually prove sufficient); strain into a tall glass;
+whip the egg white until stiff, and stir it into the orange
+juice.</p>
+
+<p>If the patient does not like the taste of the egg white, it
+were well to beat the white until stiff, put it in a cocktail
+shaker with the orange juice, shake well for a minute or
+two and strain into a glass. It will be so blended that it will
+be very difficult to taste anything excepting the orange juice.</p>
+
+<h4>EGG WHITE, ORANGE JUICE AND CARBONATED
+WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">orange,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Carbonated water.</td>
+</tr>
+</table>
+
+
+<p>Beat the white until stiff; extract the juice from the
+orange, stir the egg in carefully and pour into a tall glass.
+Fill the glass with carbonated water.</p>
+
+<h4>EGG WHITE, ORANGE JUICE AND DISTILLED
+WATER
+</h4>
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of distilled water.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_118">[118]</span></p>
+
+<p>If a baby is very ill and cannot retain food, this will tide
+it over until a physician can be called and prescribe.</p>
+
+<p>Beat the egg white until stiff, stir in the orange juice and
+then the water. Feed with a spoon.</p>
+
+<h4>FLAXSEED TEA</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of whole flaxseed,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of granulated sugar.</td>
+</tr>
+</table>
+
+
+<p>Mix the flaxseed with a little water, adding the remainder
+of the pint and boil for fifteen minutes. Slice a lemon in a
+deep bowl and add two tablespoonfuls of granulated sugar.
+Strain the flaxseed tea boiling hot, over this, stir and allow to
+stand until cold. Strain again and use in tablespoonful
+doses. This is used for cold or to relieve an irritated throat.</p>
+
+<h4 id="gruel">GRUEL (ENGLISH RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of milk or water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">dessertspoonful of fine oatmeal (ground, not rolled),</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Salt or sugar.</td>
+</tr>
+</table>
+
+
+<p>Mix the oatmeal with a little cold water in an enameled
+saucepan; add the milk or water boiling hot, and boil for ten
+minutes, stirring constantly. Strain, pressing as much of the
+oatmeal through the sieve as possible. Add either salt or
+sugar as the patient desires. As gruel induces perspiration
+it is best to take it after one is in bed. This is most satisfactory
+as an aid in breaking up a cold.</p>
+
+<h4>INDIAN MEAL GRUEL (YELLOW CORN MEAL)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of ground Indian corn meal,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Nutmeg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cream.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_119">[119]</span></p>
+
+<p>Mix the corn meal with enough cold water to make a
+smooth paste; add a pint of water, bring to the boiling point
+and boil slowly for one half hour,—never less; strain, add
+a little salt, or a little sugar if the patient does not like the
+salt. If sugar is used add a sprinkling of grated nutmeg, if
+salt is preferred, add two tablespoonfuls of cream; stir and
+serve at once.</p>
+
+<h4>OATMEAL GRUEL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">tablespoonfuls of oatmeal (ground, not rolled),</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">pints of water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of raisins,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Salt,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Wet the oatmeal with a little cold water, pour over it
+three pints of boiling water, and boil gently for two hours.
+Strain, add a sprinkle of salt and enough sugar to satisfy the
+patient. A very little mace or nutmeg may be added, and,
+if one wishes, a half cupful of raisins may be put in as soon
+as the boiling point is reached. If raisins are used it is not
+at all necessary to use sugar, for there is plenty of sugar in
+them to make the gruel most palatable.</p>
+
+<h4>RICE GRUEL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of ground rice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Salt,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cream (if allowed).</td>
+</tr>
+</table>
+
+
+<p>Blend the rice with a little cold water, add the half pint of
+boiling water and boil for five minutes. Season with a little
+salt, and if allowed add three tablespoonfuls of thick cream,
+or if milk is preferred use that.</p>
+
+<h4>POTATO GRUEL (ENGLISH RECIPE)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">large potatoes,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Milk.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_120">[120]</span></p>
+
+<p>Steam two large mealy or floury potatoes, press through a
+fine sieve, and add hot milk slowly, stirring and blending
+until the consistency of thin cream. Salt to taste and serve.</p>
+
+<h4>CARROT GRUEL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">large, or 4 small carrots,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Milk.</td>
+</tr>
+</table>
+
+
+<p>Boil the carrots until very tender, press through a fine
+sieve and add hot milk slowly, being sure to mix well and
+smoothly. When the consistency of cream is reached, add
+a little salt and serve.</p>
+
+<p>An English physician recommends this as an aid in treating
+scurvy in children.</p>
+
+<h4>IRISH OR ICELAND MOSS</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">ounce of Irish moss,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Wash the moss, put it in a covered dish and allow it to
+stand in enough water to cover over night. Throw off this
+water and cover with a pint of fresh water; simmer for one
+hour, strain, add a tablespoonful of lemon juice and a little
+sugar, being sure that it is not too sweet.</p>
+
+<p>Irish moss is a sea weed and is rather rich in mucilage,
+iodine and sulphur, and is given as an aid in treatment for
+colds, especially when there is a cough.</p>
+
+<h4>HOME MADE KOUMISS<br>
+(Recipe from an English Physician)</h4>
+
+<p>Boil fresh milk, and when nearly cold put into quart bottles,
+leaving room to shake. Add ½ ounce of crushed lump
+sugar, a very small piece of compressed yeast—about
+<span class="pagenum" id="Page_121">[121]</span>one twenty-fourth of the ordinary yeast cake—cork, tie
+down the cork unless a patent stopper is used; lay the bottles
+on the side, and shake twice daily. If the weather is
+hot this may be used on the fifth day, if cool, on the sixth,
+if very cold, on the seventh.</p>
+
+<h4>LINSEED TEA</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">ounce of whole linseed,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">ounce of liquorice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">ounce of rock candy,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon.</td>
+</tr>
+</table>
+
+
+<p>Wash, the linseed and simmer with the lemon rind and
+water for, a half hour. Take from the fire, add liquorice
+and rock candy and stir until dissolved. Strain and add
+the lemon juice. Useful in treatment of colds.</p>
+
+<h4>PRUNE TEA</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">ounces of prunes,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of boiling water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lemon juice.</td>
+</tr>
+</table>
+
+
+<p>Be sure to select California prunes, for then no sugar will
+be needed.</p>
+
+<p>Wash the prunes and put in a saucepan with the water;
+simmer for an hour, cut the prunes while in the water, then
+strain through a fine sieve, pressing some of the pulp
+through. Add the lemon juice and serve to the patient in a
+wine glass. This is excellent in cases of constipation.</p>
+
+<h4>RICE WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">ounce of best Sea Island rice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Salt.</td>
+</tr>
+</table>
+
+
+<p>There is no better rice grown than that which we get from
+<span class="pagenum" id="Page_122">[122]</span>the islands which lie in the Atlantic off the state of South
+Carolina. This is large full rice and is by far the most
+desirable for use for invalids and children.</p>
+
+<p>Wash the rice in cold water, rubbing it well between the
+hands. Allow water to run over it until the water runs
+clear. Throw the washed rice in a quart of cold water, and
+cook rapidly until it boils hard. Then cook slower over a
+lower fire until rather mushy. Two hours is not too long
+for the boiling. Strain through a fine sieve. Add a little
+salt, or if the patient greatly prefers, and sugar will not
+harm, sweeten slightly.</p>
+
+<p>This is used in cases of dysentery with salt only, as a
+drink.</p>
+
+<h4>RICE MILK</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">ounce of rice (Sea Island),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of milk,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Salt or sugar.</td>
+</tr>
+</table>
+
+
+<p>Wash the rice as directed in the foregoing recipe, and put
+into a saucepan with the milk. Boil for one hour. Add
+salt to taste or a very little sugar. The salt is preferable.
+Do not strain this.</p>
+
+<h4>TOAST WATER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">full sized crust of bread,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water.</td>
+</tr>
+</table>
+
+
+<p>Select the crust of the bread, cut at least an inch thick;
+toast or dry it until brown in the oven, being sure that it does
+not burn or scorch, but is thoroughly brown. Put this in a
+deep bowl and pour one pint of cold water over it, allowing it
+to stand for one hour. Strain and use. One may season
+with a little salt or a sprinkling of celery salt. It may be
+served either hot or cold.</p>
+
+<p><span class="pagenum" id="Page_123">[123]</span></p>
+
+<h4>TREACLE (MOLASSES) POSSET<br>(English recipe)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of molasses,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon.</td>
+</tr>
+</table>
+
+
+<p>Put the milk into a saucepan, and bring to the boiling
+point; add the molasses and lemon juice. This will curdle.
+Strain through a fine cloth. Use hot or cold.</p>
+
+<h4>THICK MILK</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">ounce of baked flour,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of milk,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Put a half ounce of flour in a dish and put into the oven,
+allowing it to brown slightly. Blend it with the milk, stirring
+a few drops of milk into the flour at a time, until all the
+milk is used. Boil for five minutes, stirring constantly.
+Sweeten a trifle and use.</p>
+
+<p>This is given to patients at times when they are on a liquid
+diet and a change is needed. A little nutmeg will again
+change the taste.</p>
+
+<h4>LEMON WHEY</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of milk,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Boil the milk and add the juice from a half lemon. It
+will, of course, curdle. Strain through a fine cloth; sweeten
+slightly and use.</p>
+
+<h4>MILK WHEY<br>(English recipe)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of sweet milk,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of buttermilk.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_124">[124]</span></p>
+
+<p>Bring the milk to the boiling point, add the buttermilk
+and boil for a minute. Strain and use.</p>
+
+<h3>MEAT BROTHS AND TEAS</h3>
+
+<h4>BEEF TEA OR BROTH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of beef,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">teaspoonful of salt,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of water.</td>
+</tr>
+</table>
+
+
+<p>Select a piece of beef which has little or no fat, preferably
+from the top round; remove any fats, and cut into
+strips, then cut across, shredding the meat. Put the
+shredded meat, salt and <i>cold</i> water in an enamel saucepan
+and allow it to soak for fifteen minutes, then place over a
+slow fire. Cook until the meat is white and the juice or
+broth a deep red-brown. Strain through a fine strainer,
+pressing the beef hard. Remove any particles of grease by
+drawing a piece of brown paper over the top. Serve hot.
+Be sure to serve in an attractive cup on a doylie. Please the
+eye and the appetite is more likely to be tempted.</p>
+
+<h4>BEEF TEA (MADE IN A JAR)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of top round,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of cold water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of salt.</td>
+</tr>
+</table>
+
+
+<p>Remove the fat, shred the meat finely and put into a glass
+jar. A two quart glass can such as is used for preserving
+is desirable. Fasten the cover, whether a screw-top or
+patent fastener, and place in a deep pan of boiling water.
+Keep the water simmering for at least three hours. Stir the
+beef occasionally. Strain and remove any fat by drawing a
+paper over the top. Serve.</p>
+
+<p><span class="pagenum" id="Page_125">[125]</span></p>
+
+<h4>BEEF TEA (RAW BEEF)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">ounces of top round,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of cold water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Pinch of salt.</td>
+</tr>
+</table>
+
+
+<p>Cut all the fat and skin from the beef, and cut into shreds;
+place in a glass dish with the water and salt, cover and place
+in a cold place and allow to stand for two hours. Strain
+and press out all the juice possible. Serve a teaspoonful
+or two at a time. This will not keep, so only a very small
+amount should be made at a time.</p>
+
+<h4>BEEF EXTRACT (RAW)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of top round,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Salt.</td>
+</tr>
+</table>
+
+
+<p>This extract is given when nourishment must be pushed
+and can only be given in small quantities. It is invaluable in
+cases of rickets and scurvy in children.</p>
+
+<p>There are small meat presses on the market, which are
+made for the purpose of extracting the blood and may be
+purchased at any large department store where there is a
+housekeeping department.</p>
+
+<p>Put the meat in a pan and sear it quickly; then cut into
+small pieces and place in the meat press; by turning the
+screw-top extract the blood or juice, and pour into a glass.
+After all the blood is extracted, salt slightly and feed with a
+spoon.</p>
+
+<h4>BEEF TEA WITH EGG</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">pint of beef tea,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg yolk,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Salt.</td>
+</tr>
+</table>
+
+
+<p>Beat the egg yolk until a light yellow and stir into a half
+cupful of hot beef tea. Add a trifle of salt if necessary.</p>
+
+<p><span class="pagenum" id="Page_126">[126]</span></p>
+
+<h4>BEEF TEA FOR CONVALESCENTS</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of top round,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">piece of carrot,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">piece of turnip,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">spray of parsley,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tiny pinch of thyme,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Small slice of onion,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Salt.</td>
+</tr>
+</table>
+
+
+<p>Remove all fat from the meat, cut the vegetables into tiny
+pieces, shred the meat and put all in a glass jar with the
+herbs and salt. Fasten the top and place in a deep pan
+nearly full of hot water and cook slowly for three hours.
+Strain and remove any fat which may have been left.</p>
+
+<h4>MUTTON TEA</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of lean mutton,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">teaspoonful of salt.</td>
+</tr>
+</table>
+
+
+<p>Select the juicy part of the neck, remove as much fat as
+possible, cut into tiny pieces, put into a saucepan with cold
+water and salt. Simmer gently until the meat turns white
+and the tea or broth a rich red-brown. Strain, remove all
+fat by passing a paper over the top. If it is not possible to
+remove the fat in this way, cool the broth and remove the fat,
+then reheat. To reheat place the dish holding the broth in a
+pan of hot water. Do not allow broths or teas to boil.</p>
+
+<h4>CHICKEN BROTH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">chicken (small fowl is as desirable as a chicken),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of rice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of chopped parsley,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of salt.</td>
+</tr>
+</table>
+
+
+<p>Cut the chicken into small pieces, and break the bones.
+<span class="pagenum" id="Page_127">[127]</span>Put the meat and bones into a saucepan with the cold water,
+salt and rice. (The rice may be omitted if preferred.)
+Simmer for three hours, strain, sprinkle with parsley and
+serve.</p>
+
+<p>This broth may be made leaving the rice out until cooked,
+then strain, return to the saucepan, reheat to the boiling
+point, add the rice and cook for twenty-five minutes. It
+depends entirely on whether the patient may have the rice
+whole or cooked soft enough to pass through a fine sieve.</p>
+
+<h4>MUTTON BROTH (WITH BARLEY)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of mutton (neck or breast),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of barley (pearl),</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Salt,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Chopped parsley.</td>
+</tr>
+</table>
+
+
+<p>Remove all fats possible and cut the mutton into small
+pieces. Put into the saucepan with the <i>cold</i> water and salt,
+bring to the boiling point, skim, add the barley and simmer
+for three hours. Strain and sprinkle with the chopped
+parsley. If this broth is intended for a convalescent, it need
+not be strained; remove the meat and bones only, leaving
+the well cooked barley.</p>
+
+<h4>OYSTER BROTH</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">selected oysters,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of milk or broth,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of cream.</td>
+</tr>
+</table>
+
+
+<p>Put the oysters, their liquor, and the milk or broth (preferably
+the milk) in a saucepan, and bring to the boiling point.
+Simmer for <i>one minute</i>, and strain. The oysters may be
+chopped finely and returned to the broth or not, as liked. It
+would seem wise in most instances to remove the beards
+and gristle first and chop only the soft parts.</p>
+
+<p><span class="pagenum" id="Page_128">[128]</span></p>
+
+<h4>CLAM BROTH</h4>
+
+<p>Scrub the clams in cold water and place over a hot fire in a
+large kettle and heat until the shells open. Place two thicknesses
+of cheese cloth over a deep dish and strain. Season
+the broth and serve.</p>
+
+<h4>CLAM JUICE (COMMERCIAL)</h4>
+
+<p>There is a clam juice on the market,—a “clam concentrate”—which
+makes a satisfactory broth if it is not
+possible to obtain fresh clams.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of concentrated clam juice,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of boiling water,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Seasoning to suit.</td>
+</tr>
+</table>
+
+
+<p>Put the concentrated juice in a cup and pour the boiling
+water over it, stirring until well mixed. Season to taste.</p>
+
+<p>One may use milk if one wishes instead of water, or may
+use half water and half milk.</p>
+
+<h4>COMMERCIAL BEEF TEA OR BROTH</h4>
+
+<p>There are several manufacturers who put out concentrated
+beef extracts, some in cubes, and some in a sort of paste
+form. If one uses the cubes, one cube is used to each three-quarters
+of a cupful of boiling water. Season with salt, or
+with salt and celery salt.</p>
+
+<p>If one wishes, a drop or two of onion juice may be added
+to this beef tea, as well as salt and celery salt.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_129">[129]</span></p>
+
+  <h2 class="nobreak" id="X-MISCELLANEOUS_DRINKS">
+    X—MISCELLANEOUS DRINKS
+  </h2>
+</div>
+
+<p>I shall give under this heading several drinks which do
+not seem to fit in any other place.</p>
+
+<h4>GENERAL HARRISON’S EGG NOGG</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of crushed ice,</td>
+</tr>
+<tr>
+<td class="tdl">⅔</td>
+<td class="tdl">cupful of sweet cider.</td>
+</tr>
+</table>
+
+
+<p>Place all the ingredients in a cocktail shaker and shake
+well for two minutes. Strain into a tall, straight-sided glass
+and sprinkle with grated nutmeg.</p>
+
+<h4>SARATOGA COOLER</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the sugar and lemon juice in a tall glass, stir until the
+sugar is dissolved; add two or three pieces of ice, and pour
+over this a bottle of ginger ale. Stir and remove the ice.
+Serve.</p>
+
+<h4>SODA NECTAR</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">teaspoonful of bicarbonate of soda,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put a cupful of water in an iced tea glass, strain the juice
+<span class="pagenum" id="Page_130">[130]</span>of a lemon into it; add the sugar and stir well until the
+sugar is dissolved. Put in two tablespoonfuls of cracked
+ice, and stir until very cold, then stir in the soda. As soon
+as it begins to effervesce, serve it.</p>
+
+<h4>NECTAR FOR DOG DAYS<br>(Recipe by a famous mixer of drinks)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">bottle of club soda,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Strain the juice of the lemon into a tall glass, add two
+tablespoonfuls of cracked ice and pour the soda over it.
+Serve at once.</p>
+
+<h4>SNOW BALL</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of powdered sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ginger ale.</td>
+</tr>
+</table>
+
+
+<p>Select a tall, straight-sided glass—an iced tea glass will
+do—and fill it half full with crushed ice. Turn the ice,
+sugar, egg white, and grape juice into a cocktail shaker;
+shake well, strain into the selected glass and fill with ginger
+ale.</p>
+
+<h4>HORSE’S NECK</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">bottle of ginger ale,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon.</td>
+</tr>
+</table>
+
+
+<p>Peel a lemon in one continuous strip; place in a tall,
+straight-sided glass with one end over the edge of the glass,
+and add several pieces of ice. Pour over this the ginger ale.
+If one desires it, a few drops of bitters may be added.</p>
+
+<p><span class="pagenum" id="Page_131">[131]</span></p>
+
+<h4>HAPPY THOUGHT</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of iced tea,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">drops of bitters,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ginger ale.</td>
+</tr>
+</table>
+
+
+<p>Put into a tall glass several pieces of ice and a cupful
+of cold tea; add the lemon juice and the bitters; pour in
+enough ginger ale to fill the glass.</p>
+
+<h4>MARY’S FAVORITE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of crushed ice,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">slice of orange,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cherry,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">spray of mint.</td>
+</tr>
+</table>
+
+
+<p>Mix the orange and lemon juice with the sugar and stir
+until the sugar is dissolved. Put a cupful of crushed ice into
+a tall glass and pour the fruit juice over. Add one cherry, a
+slice of orange and a spray of mint. Serve with a straw.</p>
+
+<h4>ORANGE STREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of shaved ice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of vanilla syrup,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of orange syrup,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">drops of bitters,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of orange extract,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice cream.</td>
+</tr>
+</table>
+
+
+<p>Put the shaved ice into a tall, straight-sided glass, pour
+over it the syrups, extract and the bitters; add a generous
+spoonful of ice cream, and fill the glass with carbonated
+water, using a syphon. Serve with a straw and a spoon.</p>
+
+<p><span class="pagenum" id="Page_132">[132]</span></p>
+
+<h4>HARVEST PUNCH</h4>
+
+<p>Every one who works in the fields at harvest time knows
+the necessity for a cooling drink, whether it be farmer or
+farmerette. When sending the jug to the field try this.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">gallon of spring water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of cider vinegar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of ground ginger.</td>
+</tr>
+</table>
+
+
+<p>Mix the sugar, ginger and vinegar until the sugar is
+dissolved and the ginger blended; pour into the spring water
+and send to the field at once.</p>
+
+<h4>OATMEAL WATER</h4>
+
+<p>This is also an excellent thing for the harvesters.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of oatmeal gruel (see English oatmeal <a href="#gruel">gruel</a>),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">gallon of spring water.</td>
+</tr>
+</table>
+
+
+<p>Mix the oatmeal gruel with a gallon of fresh spring
+water and pour it into a jug and send to the field at once.</p>
+
+<h4>SARSAPARILLA WITH CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">bottle sarsaparilla,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">pint of cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put a tablespoonful of cracked ice in a tall, straight-sided
+glass, add two tablespoonfuls of cream, and fill the glass with
+sarsaparilla. This will be sufficient for two glasses the size
+of iced tea glasses if one uses the sarsaparilla which is put
+up in bottles the size of imported ginger ale bottles. There
+is an excellent brand of domestic make on the market.</p>
+
+<h4>EGG PHOSPHATE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">tablespoonfuls of orange syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Acid phosphate,<span class="pagenum" id="Page_133">[133]</span></td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Soda.</td>
+</tr>
+</table>
+
+
+<p>Use an iced tea glass; put a tablespoonful of cracked ice
+in first, add the syrup, egg and a half teaspoonful of acid
+phosphate. Fill the glass with club soda and shake well.
+One may make this in a cocktail shaker or by using a shaker-top
+with the glass. Sprinkle a little grated nutmeg on top
+before serving.</p>
+
+<p>Acid phosphate may be purchased at any drug store.</p>
+
+<h4>LEMON EGG PHOSPHATE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">tablespoonfuls of lemon syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Acid phosphate,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Soda,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Use a shaker or shaker-top on the tall glass, as one wishes.
+Put a tablespoonful of cracked ice, the egg, syrup and a half
+teaspoonful of acid phosphate in the glass; shake well, fill
+with soda, strain into a straight, tall serving glass and
+sprinkle with grated nutmeg.</p>
+
+<h4>GRAPE EGG PHOSPHATE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Acid phosphate,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put three tablespoonfuls of cracked ice, the plain syrup,
+grape juice, egg and a half teaspoonful of acid phosphate
+in a shaker and shake thoroughly. Strain into a tall serving
+glass and serve.</p>
+
+<p><span class="pagenum" id="Page_134">[134]</span></p>
+
+<h4>LOGANBERRY EGG PHOSPHATE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">tablespoonfuls of plain syrup,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">tablespoonfuls of loganberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Acid phosphate,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Soda,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ice.</td>
+</tr>
+</table>
+
+
+<p>Put the plain syrup, egg, two tablespoonfuls of cracked ice,
+a half teaspoonful of acid phosphate, loganberry juice and
+enough club soda to nearly fill the glass into a shaker. Shake
+thoroughly, strain into a serving glass and serve.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_135">[135]</span></p>
+
+  <h2 class="nobreak" id="XI-SUNDAES">
+    XI—SUNDAES
+  </h2>
+</div>
+
+<p>Because of the popularity of sundaes, and the preference
+shown by many for them instead of sweet or fruit drinks, I
+shall give a goodly number of suggestions for making these
+delightful concoctions.</p>
+
+<p>I shall give recipes for sauces to be used on them, as well
+as suggestions for preserving and drying cherries.</p>
+
+<p>While the recipes given for syrups, both plain and flavored,
+are given primarily for the making of punches, bowls, cups
+and the like, there is no reason why these should not be used
+on sundaes, in fact there is every reason why they should.</p>
+
+<p>It is also possible and most advisable to use the syrup from
+canned or preserved fruits on sundaes, as there is almost
+always more syrup in a jar of fruit than is needed, and it
+may be used to advantage in this way.</p>
+
+<p>One may make marshmallow cream or purchase it ready
+for use. One candy manufacturer in New York puts out an
+excellent article at a very reasonable price.</p>
+
+<p>While one almost invariably sees pecan nuts used for
+topping sundaes, it is not at all essential that they should be;
+walnuts, either domestic or English, may be used with equal
+success. If obtainable, try butternuts broken in pieces.</p>
+
+<p>One may use either the short-stemmed, wide-topped
+sherbet glasses or the wide long stemmed champagne glasses
+for service. These are equally attractive.</p>
+
+<p>Select small plates, place a doylie on each and place the
+glass on that. Lay a small spoon on the plate.</p>
+
+<p>In most instances, a rounded spoonful of ice cream is
+placed in the glass first, then the syrup or sauce is poured
+over that, and nuts, or chopped fruits, or both are then
+added.</p>
+
+<p>One may use any flavor ice cream one desires, and because
+of this I have given a number of recipes for ice creams, not
+<span class="pagenum" id="Page_136">[136]</span>only for making sundaes because they, too, quench the
+thirst.</p>
+
+<p>There is one important thing to remember when making
+sundaes; they must <i>never</i> look mussy! Even though a
+number of different things are used in the making, it is not
+at all necessary to use such haste that they will not look
+appetizing.</p>
+
+<p>After the cream is in the glass, pour the syrup or sauce
+over carefully, being sure not to drip it; add the next thing
+just as carefully as the first, and if nuts are to top the dish,
+add only enough to stay where they are meant to stay—<i>on
+the top</i>. If the nuts fall to the service plate the whole
+service is spoiled in appearance.</p>
+
+<p>An attractive service makes for the success of the hostess.</p>
+
+<hr class="tb">
+
+<p>Use vanilla ice cream as the foundation;</p>
+
+<p>Plain syrup, diced bananas, nuts.</p>
+
+<p>Plain syrup, marshmallow cream, chopped bananas, nuts.</p>
+
+<p>Caramel sauce, diced bananas, nuts.</p>
+
+<p>Caramel sauce, sliced bananas, marshmallow cream, nuts.</p>
+
+<p>Caramel sauce, sliced bananas, whipped cream, nuts.</p>
+
+<p>Caramel sauce, diced bananas, whipped cream, chopped
+cherries.</p>
+
+<p>For a Banana Split use,</p>
+
+<p>1 peeled banana cut in half lengthwise; lay side by side on
+plate, put one spoonful of vanilla ice cream on one end,
+strawberry ice cream on the other; cover with any fresh
+fruit in season, crushed and mixed with plain syrup.
+Sprinkle with chopped nuts, or if one wishes such a variety,
+add whipped cream before the nuts.</p>
+
+<hr class="tb">
+
+<p>Use vanilla ice cream as the foundation;</p>
+
+<p>Cherry syrup, chopped nuts.</p>
+
+<p>Cherry syrup, whole cherries.</p>
+
+<p>Cherry syrup, marshmallow cream, chopped cherries.</p>
+
+<p>Cherry syrup, marshmallow cream, broken nuts, one
+Maraschino cherry.</p>
+
+<p><span class="pagenum" id="Page_137">[137]</span></p>
+
+<p>Cherry syrup, marshmallow cream, chopped cherries.</p>
+
+<hr class="tb">
+
+<p>Use with vanilla ice cream;</p>
+
+<p>Hot chocolate sauce.</p>
+
+<p>Hot chocolate sauce, nuts.</p>
+
+<p>Chocolate sauce.</p>
+
+<p>Chocolate sauce, nuts.</p>
+
+<p>Chocolate sauce, marshmallow cream, nuts.</p>
+
+<p>Chocolate sauce, marshmallow cream, nuts, malted milk
+sprinkled over all.</p>
+
+<p>Chocolate sauce, whipped cream, nuts.</p>
+
+<p>Chocolate sauce, whipped cream, nuts, cherries.</p>
+
+<p>Chocolate sauce, marshmallow, chopped figs.</p>
+
+<p>Chocolate sauce, marshmallow, chopped dates.</p>
+
+<p>Chocolate caramel sauce, nuts.</p>
+
+<p>Chocolate caramel sauce, marshmallow cream, shredded
+cocoanut.</p>
+
+<p>Chocolate fudge sauce.</p>
+
+<p>Chocolate fudge sauce, nuts.</p>
+
+<p>Chocolate fudge sauce, marshmallow cream, nuts.</p>
+
+<p>Chocolate fudge sauce, marshmallow cream, nuts, cherry.</p>
+
+<hr class="tb">
+
+<p>Use with chocolate ice cream;</p>
+
+<p>Chocolate sauce, marshmallow cream, nuts.</p>
+
+<p>Marshmallow cream, nuts, chopped cherries.</p>
+
+<p>Marshmallow cream, chopped raisins, chopped nuts.</p>
+
+<p>Chocolate sauce, chopped raisins.</p>
+
+<hr class="tb">
+
+<p>Use with vanilla ice cream;</p>
+
+<p>Coffee sauce.</p>
+
+<p>Coffee sauce, whipped cream, nuts.</p>
+
+<p>Coffee syrup, marshmallow cream, chopped cherries.</p>
+
+<p>Coffee syrup, marshmallow sauce, nuts.</p>
+
+<hr class="tb">
+
+<p>With coffee ice cream;</p>
+
+<p>Caramel sauce, nuts.</p>
+
+<p>Caramel sauce, whipped cream, nuts.</p>
+
+<p>Caramel sauce, whipped cream, cherries.</p>
+
+<p><span class="pagenum" id="Page_138">[138]</span></p>
+
+<p>Plain syrup, marshmallow cream, cherry.</p>
+
+<p>Plain syrup, marshmallow cream, nuts.</p>
+
+<hr class="tb">
+
+<p>With vanilla ice cream;</p>
+
+<p>Maple fudge sauce.</p>
+
+<p>Maple fudge sauce, nuts.</p>
+
+<p>Maple fudge sauce, nuts, cherries.</p>
+
+<p>Maple fudge sauce, marshmallow cream, nuts.</p>
+
+<p>Hot maple sauce.</p>
+
+<p>Hot maple sauce, nuts.</p>
+
+<p>Berkshire maple sauce (hot) nuts.</p>
+
+<hr class="tb">
+
+<p>With vanilla ice cream;</p>
+
+<p>Honey sauce, whipped cream.</p>
+
+<p>Honey sauce, whipped cream, nuts.</p>
+
+<p>Honey sauce, chopped cherries.</p>
+
+<p>Honey sauce, chopped raisins.</p>
+
+<hr class="tb">
+
+<p>Use with vanilla ice cream;</p>
+
+<p>Orange sauce, nuts.</p>
+
+<p>Orange sauce, small sections of orange pulp, nuts.</p>
+
+<p>Orange sauce, marshmallow cream, nuts.</p>
+
+<p>Orange sauce, marshmallow cream, chopped cherries.</p>
+
+<p>Orange sauce, marshmallow cream, shredded pineapple,
+nuts.</p>
+
+<hr class="tb">
+
+<p>Use with vanilla ice cream;</p>
+
+<p>Prune sauce.</p>
+
+<p>Prune sauce, marshmallow cream.</p>
+
+<p>Prune sauce, marshmallow cream, nuts.</p>
+
+<hr class="tb">
+
+<p>Use with peach ice cream;</p>
+
+<p>Peaches sliced thin, whipped cream, cherries.</p>
+
+<p>Marshmallow cream, peaches crushed and mixed with
+plain syrup.</p>
+
+<p>Crushed peaches, whipped cream, chopped nuts.</p>
+
+<p>Caramel sauce, crushed peaches.</p>
+
+<p>Caramel sauce, marshmallow cream, crushed peaches.</p>
+
+<p>Plain syrup, crushed peaches, whipped cream.</p>
+
+<p><span class="pagenum" id="Page_139">[139]</span></p>
+
+<hr class="tb">
+
+<p>Use with vanilla ice cream;</p>
+
+<p>Place one half peach in the bottom of the glass, one
+spoonful of ice cream, place the second half over this and
+pour raspberry syrup over all.</p>
+
+<p>Crushed peaches mixed with plain syrup.</p>
+
+<p>Crushed peaches, marshmallow cream, nuts.</p>
+
+<p>Half fresh peach over cream, cover with peach syrup,
+whipped cream, nuts.</p>
+
+<hr class="tb">
+
+<p>Use with vanilla ice cream;</p>
+
+<p>Shredded pineapple, plain syrup, whipped cream.</p>
+
+<p>Shredded pineapple, pineapple syrup, nuts.</p>
+
+<p>Caramel sauce, chopped pineapple.</p>
+
+<hr class="tb">
+
+<p>Use with vanilla ice cream;</p>
+
+<p>Caramel sauce, crushed raspberries, nuts.</p>
+
+<p>Caramel sauce, crushed raspberries, whipped cream, whole
+preserved raspberries.</p>
+
+<p>Caramel sauce, raspberries, whipped cream.</p>
+
+<p>Caramel sauce, preserved peaches, sliced, crushed raspberries.</p>
+
+<hr class="tb">
+
+<p>Use with strawberry ice cream;</p>
+
+<p>Crushed strawberries.</p>
+
+<p>Crushed strawberries, whipped cream.</p>
+
+<p>Crushed strawberries, marshmallow cream, whole strawberries.</p>
+
+<hr class="tb">
+
+<p>Use with vanilla ice cream;</p>
+
+<p>Crushed strawberries.</p>
+
+<p>Crushed strawberries, plain syrup.</p>
+
+<p>Crushed strawberries, whipped cream, nuts.</p>
+
+<p>Preserved strawberries.</p>
+
+<p>Preserved strawberries, whipped cream.</p>
+
+<p>Preserved strawberries, marshmallow cream, selected
+strawberries.</p>
+
+<p>Preserved strawberries, whipped cream, a cherry.</p>
+
+<p><span class="pagenum" id="Page_140">[140]</span></p>
+
+<hr class="tb">
+
+<p>With vanilla ice cream;</p>
+
+<p>Crushed raspberries, plain syrup.</p>
+
+<p>Crushed raspberries, whipped cream.</p>
+
+<p>Crushed raspberries, whipped cream, chopped cherries.</p>
+
+<p>Preserved raspberries, chopped nuts.</p>
+
+<p>Preserved raspberries, marshmallow cream.</p>
+
+<p>Preserved raspberries, marshmallow cream, chopped
+cherries.</p>
+
+<hr class="tb">
+
+<p>Use with pistachio ice cream;</p>
+
+<p>Caramel sauce, chopped cherries, nuts.</p>
+
+<p>Marshmallow cream, chopped cherries, pistachio nuts
+finely chopped.</p>
+
+<p>Chocolate sauce, nuts.</p>
+
+<p>Chocolate sauce, marshmallow cream, pistachio nuts.</p>
+
+<hr class="tb">
+
+<p>With vanilla ice cream;</p>
+
+<p>Rose sauce, marshmallow cream, candied rose leaves.</p>
+
+<p>Rose sauce, whipped cream, candied rose leaves, nuts.</p>
+
+<hr class="tb">
+
+<p>With vanilla ice cream;</p>
+
+<p>Caramel sauce, whipped cream, candied violets.</p>
+
+<p>Plain syrup, whipped cream, candied violets.</p>
+
+<hr class="tb">
+
+<p>With vanilla ice cream;</p>
+
+<p>Tutti frutti sauce.</p>
+
+<p>Tutti frutti sauce, whipped cream, nuts.</p>
+
+<p>Fruit sauce.</p>
+
+<p>Fruit sauce, whipped cream.</p>
+
+<p>Fruit sauce, whipped cream, nuts.</p>
+
+<hr class="tb">
+
+<p>Chocolate ice cream;</p>
+
+<p>Tutti frutti sauce.</p>
+
+<p>Rose sauce.</p>
+
+<p>Rose sauce, whipped cream.</p>
+
+<hr class="tb">
+
+<p>With vanilla ice cream;</p>
+
+<p>Raspberry sauce.</p>
+
+<p><span class="pagenum" id="Page_141">[141]</span></p>
+
+<p>Raspberry sauce, marshmallow cream.</p>
+
+<p>Raspberry sauce, marshmallow cream, nuts, chopped cherries.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_142">[142]</span></p>
+
+  <h2 class="nobreak" id="XII-SAUCES_FOR_SUNDAES">
+    XII—SAUCES FOR SUNDAES
+  </h2>
+</div>
+
+<p>Because it would seem folly to give suggestions for sundaes
+without recipes for making the sauces to be served on
+them, I am giving several.</p>
+
+<p>While these sauces are given here to use on sundaes, there
+is no good reason why they may not be used for puddings
+and desserts.</p>
+
+<h4>HEAVY FUDGE SAUCE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">squares of chocolate,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1¼</td>
+<td class="tdl">tablespoonfuls of butter,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of vanilla.</td>
+</tr>
+</table>
+
+
+<p>Melt the chocolate, putting it into a double boiler; add the
+milk and cook directly over the fire until it is well blended;
+add the sugar and cook slowly until smooth. Keep hot in
+the double boiler or in a chafing dish until ready to serve.</p>
+
+<p>This should be the consistency to pour readily.</p>
+
+<h4>MARSHMALLOW SAUCE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of marshmallows,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of water.</td>
+</tr>
+</table>
+
+
+<p>Boil the sugar and milk in a double boiler for about six
+or seven minutes, until it spins a thread. Allow this to
+become luke warm, then beat until thick and white. Put
+the double boiler back on the fire and stir until thin enough to
+pour. Melt the marshmallows and water, pour the syrup
+<span class="pagenum" id="Page_143">[143]</span>over them, beating constantly. Keep warm until ready to
+serve.</p>
+
+<h4>MARSHMALLOW SAUCE NO. 2</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of marshmallows,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of boiling water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of Maraschino cherries.</td>
+</tr>
+</table>
+
+
+<p>Into the upper part of the double boiler turn half a pound
+of marshmallows and melt them slowly until they will pour
+readily. Dissolve one cupful of sugar in one-third of a cupful
+of boiling water and cook without stirring (after it
+begins to bubble hard) for eight minutes. Pour gently on
+to the stiffly whipped white of one egg and beat steadily until
+thick and creamy. Add the marshmallow syrup and a small
+cupful of drained and chopped Maraschino cherries.</p>
+
+<h4>MARSHMALLOW SAUCE WITH SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of marshmallows,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of corn syrup,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of hot water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Chopped cherries.</td>
+</tr>
+</table>
+
+
+<p>Melt the marshmallows in a double boiler. Boil the syrup
+and water together until bubbling hot, then pour slowly on
+the stiffly beaten white of the egg. Beat until creamy and
+thick, then add the marshmallows. Chop a tablespoonful
+of candied Maraschino cherries and add to the sauce.</p>
+
+<h4>MAPLE FUDGE SAUCE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of maple sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pints of rich milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of butter,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">A pinch of soda.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_144">[144]</span></p>
+
+<p>Cook the maple sugar (which should have been grated),
+milk and soda until it boils; continue to boil for five minutes,
+stir in the butter and keep hot over boiling water. A
+double boiler or a chafing dish would be the best means of
+doing so.</p>
+
+<h4>HOT MAPLE SAUCE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of thick maple syrup,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Chopped nuts.</td>
+</tr>
+</table>
+
+
+<p>Butter the inside of a granite saucepan and add a cupful
+of thick maple syrup and one-third of a cupful of cream.
+Then boil until the syrup forms a soft ball when tested in
+cold water. Pour while hot, over each portion of cream
+and sprinkle thickly with chopped nut meats.</p>
+
+<h4>BERKSHIRE HOT MAPLE SAUCE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of maple syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of butter,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of top milk.</td>
+</tr>
+</table>
+
+
+<p>Put the butter in a saucepan and when melted stir in
+the maple syrup. Then when hot add the top milk slowly;
+boil until it begins to thicken slightly, then cool partially and
+serve.</p>
+
+<h4>PRUNE SAUCE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of well cooked prunes,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">or 5 candied green-gage plums,</td>
+</tr>
+<tr>
+<td class="tdl">6</td>
+<td class="tdl">candied cherries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">orange,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of chopped nut meats.</td>
+</tr>
+</table>
+
+
+<p>Cut the prunes in small pieces; peel the orange, separate
+into sections and remove the membrane; then cut into
+<span class="pagenum" id="Page_145">[145]</span>pieces; chop the plums and cherries and mix the fruit. Add
+lemon juice and sugar, stir and allow to stand for a half
+hour. Place a generous spoonful on each serving of cream;
+top with a spoonful of nuts.</p>
+
+<h4>HONEY SAUCE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of butter,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of cornstarch,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of honey,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of hot water.</td>
+</tr>
+</table>
+
+
+<p>Melt the butter and blend with the cornstarch. Add
+honey and hot water. Cook until it thickens and serve hot.</p>
+
+<h4>COFFEE SAUCE WITH SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of strong coffee,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of corn syrup,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">egg yolks,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of cream, sweetened.</td>
+</tr>
+</table>
+
+
+<p>Heat the coffee until the boiling point is reached; add the
+egg yolks beaten light, then the syrup; cook until it begins
+to thicken but do not allow it to boil. Take from the fire,
+add the cream, whipped stiff, and a few drops of vanilla.</p>
+
+<h4>COFFEE SAUCE WITH SUGAR</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">eggs,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of strong coffee,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of whipped cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar (powdered.)</td>
+</tr>
+</table>
+
+
+<p>Beat the yolks of the eggs with one-fourth cupful of
+sugar. Add one cupful of strong coffee (strained) and cook
+slowly over hot water, stirring constantly until well thickened.
+Do not boil. Remove from the fire and, when cold,
+mix 1 cupful of sweetened whipped cream which has been
+flavored with a few drops of vanilla extract.</p>
+
+<p><span class="pagenum" id="Page_146">[146]</span></p>
+
+<h4>CHOCOLATE SAUCE WITH SYRUP</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">squares of chocolate,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of water,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">teaspoonful of vanilla.</td>
+</tr>
+</table>
+
+
+<p>Melt the chocolate and pour on gradually the hot syrup,
+prepared by adding water to corn syrup and boiling for
+three minutes. Cool slightly and flavor with vanilla.</p>
+
+<h4>CHOCOLATE CARAMEL SAUCE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">ounces of unsweetened chocolate,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of dark brown sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of butter,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of rich top milk or cream,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of vanilla extract.</td>
+</tr>
+</table>
+
+
+<p>If an agate boiler is used, and a very little butter heated
+in it, and allowed to run over the surface used, the sauce
+will not stick to the pan.</p>
+
+<p>Shave the chocolate and melt in the buttered upper part
+of the double boiler, and add the sugar gradually; mix well,
+and add the butter; cook until well blended and pour in the
+top milk or cream slowly. Cook over a very low fire until
+it forms a soft ball if tried in cold water. Take from the
+fire, add the vanilla, and use over vanilla ice cream.</p>
+
+<p>If it is not to be used at once keep it hot in the double
+boiler.</p>
+
+<h4>FRUIT SAUCE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of dates,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of Maraschino cherries,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of figs,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of chopped almonds,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of honey,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of syrup from the cherries.</td>
+</tr>
+</table>
+
+
+<p>Remove the pits from the dates and cut into small pieces,
+<span class="pagenum" id="Page_147">[147]</span>chop the cherries, cut the figs into small pieces and chop
+(or break into pieces) the nuts. Mix, and pour the syrup
+of the cherries and the honey over the mixture, allowing to
+stand until thoroughly blended. Keep near the ice if
+possible.</p>
+
+<h4>STRAWBERRY SAUCE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of berries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of powdered sugar.</td>
+</tr>
+</table>
+
+
+<p>Wash and hull the berries, mash with a silver fork, add
+the sugar, stir well, and allow to stand for two hours in a
+cold place.</p>
+
+<h4>ORANGE SAUCE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">egg whites,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of powdered sugar.</td>
+</tr>
+</table>
+
+
+<p>Grate the rind of half an orange and add to it the juice
+of three oranges. Whip the whites of the eggs until dry
+and stiff, add the sugar and then the orange juice.</p>
+
+<p>This, heaped on ice cream, is as delightful as it is unusual.</p>
+
+<h4>TUTTI FRUTTI SAUCE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of chopped candied cherries,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of chopped seeded raisins,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of chopped figs,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of dates,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Mix with maple syrup.</td>
+</tr>
+</table>
+
+
+<p>Chop the different fruits and mix enough maple syrup to
+blend but not enough to make a great deal of liquid.</p>
+
+<p><span class="pagenum" id="Page_148">[148]</span></p>
+
+<h4>CANNED, PRESERVED AND DRIED CHERRIES<br>
+(For use in making sundaes)</h4>
+
+<p>There may be several reasons why one prefers to use
+home-canned or dried cherries instead of using those commercially
+prepared. To can them at home, the first thing
+to remember is; the fruit should be well ripened and the
+cherries will be far better if it is possible to obtain them
+directly from the trees. If one is fortunate enough to be
+able to get them from the trees, see that they hang at least
+four days after they are considered ripe, for they will be
+larger, riper and sweeter.</p>
+
+<p>Another thing to bear in mind, is that cherries should be
+simmered and never boiled.</p>
+
+<p>It is quite possible to use any canned cherries one may
+have, or may purchase, in making sundaes, or those put
+up commercially for this purpose alone.</p>
+
+<h4>CANNED CHERRIES</h4>
+
+<p>The amount of fruit depends upon the desire of the
+<ins class="corr" title="Transcriber's Note—original text: hotesss" id="hostess">hostess</ins>, for she may have a few she wishes to can, or a
+great many; the process is the same.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cherries,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar.</td>
+</tr>
+</table>
+
+
+<p>Wash and pit the cherries, put them in sterilized jars,
+adjust the rubbers (new ones), and pour over the boiling
+syrup, made of the sugar and water boiled. Pour in enough
+syrup to nearly overflow. Partially seal the jar and place
+in a sterilizer, either commercial or home-made, and nearly
+cover with boiling water. It has been found satisfactory by
+the writer to allow the water to reach just <i>below</i> the top.
+Sterilize for sixteen minutes.</p>
+
+<p><span class="pagenum" id="Page_149">[149]</span></p>
+
+<h4>CANNED CHERRIES WITHOUT SYRUP</h4>
+
+<p>If one cares to can the cherries without using syrup, pour
+plain boiling water over the cherries in the jars, in place of
+the syrup and sterilize for a half hour. After sterilization,
+complete the seal, invert to test for leakage, allow to cool,
+wrap in dark paper and store.</p>
+
+<h4>PRESERVED CHERRIES</h4>
+
+<p>Remove the pits from the largest cherries obtainable;
+allow a pound of sugar and one cupful of water to each
+pound of fruit. Melt the sugar in the water, let it come to
+a boil and skim thoroughly. Then add the cherries and
+allow them to simmer for twenty minutes. Take out with
+a skimmer, pack into sterilized hot jars and boil down the
+syrup until quite thick. Fill the jars to overflowing and
+seal air-tight, using new rubbers and hot covers.</p>
+
+<h4>PRESERVES AND SHRUB FROM THE SAME CHERRIES</h4>
+
+<p>Stone the cherries and cover with vinegar. Stand in a
+cool place for twenty-four hours and drain off the fruit
+juice and the vinegar. To each pint of juice add a scant
+pound of sugar, simmer for twenty-five minutes and bottle
+air-tight. Put the drained cherries in a stone crock with
+alternate layers of granulated sugar, allowing three-quarters
+of a pound of sugar for each pint of fruit. Keep the crock
+covered and in a cool place. Every eighteen hours stir the
+fruit and sugar carefully for a period of eight days. The
+uncooked preserves can be put in small jars and paraffined,
+but they need not be sealed air-tight.</p>
+
+<h4>MOCK MARASCHINO CHERRIES</h4>
+
+<p>Select the largest sized cherries one can find and remove
+the pits, saving all the juice. Measure fruit and juice and
+<span class="pagenum" id="Page_150">[150]</span>allow an equal amount of sugar. Drain the cherries and
+set on the ice. Put the juice and sugar into a preserving
+kettle, cook to a thick syrup and add the cherries. Simmer
+for fifteen minutes. Drain off half the cherry syrup, add
+an equal amount of white grape juice, bring quickly to the
+boil and seal as for preserved fruit.</p>
+
+<h4>DRIED CHERRIES</h4>
+
+<p>The larger the cherry the more satisfactory if dried to
+use for sundaes.</p>
+
+<p>Wash, stem and pit the cherries; spread in thin layers
+on a drying tray. (Commercial driers are inexpensive and
+very satisfactory.) Dry from two to four hours, starting
+at 110 degrees F. Condition them by placing in composition
+or paper boxes and pouring them from box to box every day
+for four days. This is to insure even drying. If too moist,
+return to the drier for a short time, and again pour into the
+boxes, and again “condition” them.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_151">[151]</span></p>
+
+  <h2 class="nobreak" id="XIII-ICE_CREAMS_SORBETS_SHERBETS">
+    XIII—ICE CREAMS, SORBETS, SHERBETS,
+    WATER ICES AND GRANITS
+  </h2>
+</div>
+
+<p>Giving recipes for ice creams and the like in a book given
+to telling of beverages would seem a queer conceit, were
+it not for the fact that ice creams, sherbets and water ices
+are often used to quench the thirst; this is my reason and
+my only excuse, should an excuse be needed.</p>
+
+<h4>VANILLA ICE CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of cream,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of honey,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of vanilla extract.</td>
+</tr>
+</table>
+
+
+<p>Heat the milk, add the honey, and stir until melted and
+thoroughly mixed. Allow to cool somewhat; add the cream,
+vanilla and a pinch of salt (a very small pinch), and freeze.</p>
+
+<h4>VANILLA ICE CREAM (French)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of scalded milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">eggs,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">teaspoonful of salt,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of thin cream,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of vanilla.</td>
+</tr>
+</table>
+
+
+<p>Make a custard of the first four ingredients. Strain and
+cool the custard and add to it the cream and vanilla. Freeze
+until firm, then pack in ice and salt.</p>
+
+<p><span class="pagenum" id="Page_152">[152]</span></p>
+
+<h4>INEXPENSIVE ICE CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1¼</td>
+<td class="tdl">cupfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of cornstarch,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">eggs,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Desired extract and a pinch of salt.</td>
+</tr>
+</table>
+
+
+<p>Heat the milk, add the syrup and the cornstarch, which
+should have been moistened with a little cold milk; cook
+until it begins to thicken, add a pinch of salt and the beaten
+eggs. Boil, strain, cool and freeze.</p>
+
+<p>With this as a foundation one may add any flavoring
+desired, or any crushed fruit. Coffee or chocolate may also
+be used. Very strong coffee is needed, but the amount of
+milk should be reduced in proportion.</p>
+
+<h4>PISTACHIO ICE CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of scalded milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of flour,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">teaspoonful of salt,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart thin cream,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of vanilla extract,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of almond extract.</td>
+</tr>
+</table>
+
+
+<p>Mix flour, sugar and milk, add egg, slightly beaten, and
+milk gradually. Cook until it has the consistency of a soft
+custard. Let this custard cool and add cream and flavoring,
+color with leaf green; strain and freeze.</p>
+
+<h4>ORANGE ICE CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of water,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of candied orange peel,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of cream,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">egg yolks, <span class="pagenum" id="Page_153">[153]</span></td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of double cream.</td>
+</tr>
+</table>
+
+
+<p>Boil the water and sugar eight minutes. Add the orange
+juice. Make a custard of the cream and egg yolks. Cool
+and add to the first mixture with the heavy cream beaten
+stiff. Freeze. When nearly frozen add the orange peel.
+The dish is given a “different” look if it is served with
+candied orange peel.</p>
+
+<h4>MARSHMALLOW ICE CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of milk,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of heavy cream,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">junket tablet,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful cold water,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">heaping tablespoonfuls of marshmallow cream,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of vanilla.</td>
+</tr>
+</table>
+
+
+<p>Put milk, cream and sugar into the can of freezer. Set
+in hot water until luke warm, add junket tablet dissolved
+in cold water, and allow to stand until firm. Add vanilla
+and marshmallow cream, mix thoroughly and freeze, using
+three parts ice to one part salt.</p>
+
+<h4>FROZEN PUDDING</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">eggs,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of cornstarch,</td>
+</tr>
+<tr>
+<td class="tdl">⅛</td>
+<td class="tdl">teaspoonful of salt,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint thin cream,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of vanilla,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of diced marshmallows,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of thinly sliced peaches,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of shredded pineapple,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful crystallized cherries.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_154">[154]</span></p>
+
+<p>Beat the yolks of the eggs until very light, add sugar,
+cornstarch and salt. Beat into this the scalded milk, place
+in a double boiler and cook until it will coat the spoon.
+Remove from the fire and when cold add the cream, vanilla
+and stiffly beaten whites of the eggs. Pour into a freezer,
+add the marshmallows and fruit and freeze until firm,
+then pack and allow to stand for several hours.</p>
+
+<h4>COCOANUT ICE CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">cupfuls of milk,</td>
+</tr>
+<tr>
+<td class="tdl">2½</td>
+<td class="tdl">tablespoonfuls of cornstarch,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">eggs,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupfuls of honey,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of vanilla extract,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of chopped fresh cocoanut or shredded cocoanut,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Preserved cherries,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Milk or water.</td>
+</tr>
+</table>
+
+
+<p>Heat the milk in a double boiler. Blend the cornstarch
+with a little milk or water and add to the hot milk and stir
+until it begins to thicken. Add the beaten eggs and honey,
+cook for a minute or two; add vanilla and cocoanut. Freeze,
+serve in attractive tall stemmed goblets; top with cocoanut
+and cherries.</p>
+
+<h4>ROSE ICE CREAM (with condensed milk)</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cans of condensed milk,</td>
+</tr>
+<tr>
+<td class="tdl">3½</td>
+<td class="tdl">cupfuls of water,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">teaspoonfuls of rose extract,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">tablespoonfuls of cornstarch,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">cupful of milk, or water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of vanilla,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of orange extract,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Red vegetable coloring.</td>
+</tr>
+</table>
+
+
+<p>Mix one can of condensed milk with two cupfuls of
+water; add the rose extract and enough red vegetable
+coloring to make the color desired. Strain and freeze.</p>
+
+<p><span class="pagenum" id="Page_155">[155]</span></p>
+
+<p>Boil the remaining water (1½ cupfuls) and stir in the
+other can of condensed milk. Moisten the cornstarch with
+a little milk or water, blend with the milk and water, stirring
+constantly for five or six minutes. Allow to cool, add
+flavoring, strain and freeze. Place these creams in separate
+layers in a wet mold, place the cover on securely, pack and
+freeze. This should stand at least two hours.</p>
+
+<h4>PINEAPPLE ICE CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of hot milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">eggs,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of honey,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of shredded pineapple,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of cream.</td>
+</tr>
+</table>
+
+
+<p>Beat the eggs, mix with the milk and honey; cook until
+smooth, stirring constantly. Allow to cool, add cream and
+freeze. When serving this cream, a generous spoonful of
+sweetened whipped cream is a delightful addition.</p>
+
+<h4>STRAWBERRY ICE CREAM</h4>
+
+<p>This is not difficult to make and approaches the flavor of
+the fresh fruit more nearly than most creams in which fresh
+strawberries are used.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of thick cream,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of cornstarch,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">eggs,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">tablespoonfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of vanilla,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of strawberry jam,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Small pinch of salt.</td>
+</tr>
+</table>
+
+
+<p>Make a boiled custard of the milk, cornstarch, salt and
+the beaten eggs. Add the vanilla, cool and fold in a half
+pint of cream which has been whipped until stiff. Put in
+freezer and freeze slowly for five or six minutes; open
+<span class="pagenum" id="Page_156">[156]</span>the freezer and stir in a full cupful of strawberry jam.
+Re-cover and continue to freeze until firm.</p>
+
+<h4>GREEN TEA ICE CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of green tea,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of cream,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">eggs,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of vanilla.</td>
+</tr>
+</table>
+
+
+<p>Pour one pint of boiling milk over one tablespoonful of
+green tea, and allow to stand on the back of the range or
+on an asbestos mat over a low gas flame for five minutes;
+strain through a double thickness of fine cheesecloth. To
+this add the cream, beaten eggs, sugar and vanilla, and stir
+until it thickens. Add a little green vegetable color. Place
+in a cold dish and allow to cool. Freeze, repack, and allow
+to stand until ready for use.</p>
+
+<h4>EASY PEACH ICE CREAM</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of peach pulp and the juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of cream.</td>
+</tr>
+</table>
+
+
+<p>Crush the peaches, using enough to make a pint of pulp.
+Save all the juice. Add the sugar to the juice and pulp; then
+add the cream, whipped as stiff as possible. Blend and
+freeze.</p>
+
+<h3>SOME UNUSUAL FROZEN DAINTIES</h3>
+
+<h4>COFFEE PARFAIT</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of thick cream,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of confectioner’s sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of strong coffee,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of vanilla,<span class="pagenum" id="Page_157">[157]</span></td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of gelatine,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Milk.</td>
+</tr>
+</table>
+
+
+<p>Dissolve the gelatine in two tablespoonfuls of milk, and
+pour the hot coffee over, stirring well; add sugar and vanilla.
+Fold in the cream, whipped stiff, pour into the freezer, pack
+in ice and salt and allow to stand for at least four hours.</p>
+
+<p>Serve in attractive tall glasses, topped with a generous
+spoonful of sweetened whipped cream.</p>
+
+<h4>APRICOT PARFAIT</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of crushed apricots (canned or fresh),</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of gelatine,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">eggs,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of thick cream.</td>
+</tr>
+</table>
+
+
+<p>Mash the fruit and press through a fine sieve, add the
+lemon juice and sugar and heat until it reaches the boiling
+point, stirring constantly; beat the yolks of the eggs until
+very light and add slowly to the fruit mixture while hot;
+return to the fire and cook until a custard-like consistency.
+Dissolve the gelatine in a very little water and add to the
+fruit and eggs; allow to cool; chill; beat the whites of the
+eggs until stiff, and the cream until firm, and add both to the
+fruit mixture.</p>
+
+<p>Pour into a mold, pack in ice and salt and allow to stand
+for several hours; serve in tall narrow glasses.</p>
+
+<h4>CHERRY PARFAIT</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of thick cream,</td>
+</tr>
+<tr>
+<td class="tdl">⅔</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">⅓</td>
+<td class="tdl">cupful of water,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">egg whites,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of gelatine,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of marshmallows,<span class="pagenum" id="Page_158">[158]</span></td>
+</tr>
+<tr>
+<td class="tdl">1¼</td>
+<td class="tdl">cupfuls of stoned cherries (canned red cherries may be used),</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of cherry juice,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of lemon juice.</td>
+</tr>
+</table>
+
+
+<p>Cut the marshmallows into very small pieces, and cut the
+cherries in halves; combine these with the cherry juice and
+allow to stand for two hours.</p>
+
+<p>Boil the sugar and water until it will “spin a thread”
+and pour slowly over the stiffly beaten whites of the eggs,
+beating constantly. Allow it to become chilled, and stir in
+the stiffly whipped cream. Soak the gelatine in a little
+water and melt over hot water. Strain into the fruit mixture,
+beating briskly, until well blended; allow this to cool
+and when it begins to thicken, beat in the whipped cream.
+Pour into a wet mold, pack in ice, and salt, and allow to
+stand for three hours or more. Serve in parfait glasses,
+topped with whipped cream and a cherry.</p>
+
+<h4>GRAPE AND PINEAPPLE PARFAIT</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">egg whites,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of chopped nut meats,</td>
+</tr>
+<tr>
+<td class="tdl">¼</td>
+<td class="tdl">teaspoonful of powdered nutmeg,</td>
+</tr>
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">cupfuls of pineapple juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Preserved grapes,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Whipped cream,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Rose extract,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Crystallized mint.</td>
+</tr>
+</table>
+
+
+<p>The foundation of this delightful parfait is made in the
+following manner: Scald the two cupfuls of milk and add
+the beaten egg whites; stir in the sugar and chopped nuts.
+Cook until thick, add the nutmeg; cool and add the pineapple
+juice and freeze.</p>
+
+<p><span class="pagenum" id="Page_159">[159]</span></p>
+
+<p>Put a spoonful of frozen mixture in the bottom of a tall
+glass, then a spoonful of preserved grapes, and fill the glass
+with the cream. Top with whipped cream which has been
+sweetened and flavored with rose. A crystallized mint adds
+to the attractiveness of this unusual parfait.</p>
+
+<h4>RASPBERRY PARFAIT</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of cream,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of raspberries,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar.</td>
+</tr>
+</table>
+
+
+<p>Whip a pint of cream until very stiff, and sweeten with
+powdered sugar slightly. Cook the raspberries until broken,
+which should not take more than five or six minutes; press
+out all the juice and pulp possible, and reboil with three-fourths
+as much sugar as juice. Allow this to cool. Spread
+whipped cream in a mold, and pour some of the raspberry
+syrup over, and add more cream, and so fill the mold. Unless
+one prefers, then the syrup and whipped cream may be
+lightly mixed before packing in the mold. Pack in ice and
+salt and allow to stand for several hours.</p>
+
+<h4>MAPLE BISQUE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">eggs,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pint of cream,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of maple syrup,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Vanilla.</td>
+</tr>
+</table>
+
+
+<p>Beat the yolks of the eggs until very light, add the maple
+syrup slowly, and heat over a slow fire, stirring constantly
+until it reaches the boiling point. Boil for one minute only;
+remove from the fire, strain and cool.</p>
+
+<p>Beat the cream until firm and add to the stiffly beaten
+whites of the eggs. Pour the syrup mixture over this slowly,
+beating constantly; add the vanilla. Pour into a mold,
+pack and freeze.</p>
+
+<p><span class="pagenum" id="Page_160">[160]</span></p>
+
+<h4>PEACH MELBA</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of heavy cream,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of milk,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of gelatine,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">teaspoonful of vanilla,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">can of large peaches or ½ dozen selected peaches.</td>
+</tr>
+</table>
+
+
+<p>Heat the milk and sugar, until the sugar is thoroughly
+dissolved; dissolve gelatine in a little cold milk and add to
+the heated milk and sugar.</p>
+
+<p>Allow this to cool, add the cream whipped stiffly, flavor
+and pour into the freezer. Freeze until the crank turns very
+hard; remove the dasher, repack and allow to stand for two
+hours.</p>
+
+<p>When ready to serve, place a half peach on the bottom of
+a long stemmed glass, fill with the cream, put the other half
+of the peach on top and top with raspberry syrup, then the
+whipped cream.</p>
+
+<div class="blockquot">
+<p>SAUCE.—To one cupful of raspberry jam add one
+cupful of boiling water sweetened a bit; boil for five minutes,
+strain, chill and use.</p>
+</div>
+
+<h4>PEACH DELIGHT</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of water,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupful of honey,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of gelatine,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of peach pulp,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">orange,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of cream, whipped.</td>
+</tr>
+</table>
+
+
+<p>Bring the water and honey to the boiling point and continue
+to cook for twenty minutes. Add the gelatine which
+should have been soaked and dissolved in a little cold water;
+strain and allow to cool.</p>
+
+<p>When cold add the peach pulp, orange pulp, orange juice
+<span class="pagenum" id="Page_161">[161]</span>and the juice of half a lemon. Turn into a freezer and
+freeze slowly. Serve in attractive glasses, topped with
+whipped cream.</p>
+
+<h4>FROZEN PEACHES</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">4</td>
+<td class="tdl">cupfuls of mashed peaches,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of lemon juice.</td>
+</tr>
+</table>
+
+
+<p>Wipe the peaches with a damp cloth; pare and put the
+skins and one peach pit in two cupfuls of cold water and
+allow to boil for twenty minutes; strain through a sieve,
+pressing out all the juice; add the sugar, boil until the sugar
+is thoroughly dissolved and set aside to cool.</p>
+
+<p>When cold add the mashed peaches and the lemon juice
+and freeze.</p>
+
+<p>If one wishes, a spoonful of whipped cream added to each
+serving adds perceptibly to this dainty.</p>
+
+<h4>CRUSHED PEACHES</h4>
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl"></td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Peaches,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Cream.</td>
+</tr>
+</table>
+
+
+<p>The housekeeper often finds that peaches are too ripe
+to slice and use with cream; in which case it is wise and
+economical to skin them, remove the stones and mash
+through a coarse sieve, adding sugar, honey or syrup to
+taste. If the peaches are the kind which have little flavor,
+a little lemon juice is desirable. Serve in low stemmed
+sherbet glasses, topped with whipped cream, on which a
+candied cherry may be placed.</p>
+
+<h4>FROSTED BANANA CREAM</h4>
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl"></td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Bananas,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Sugar,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Lemon juice.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_162">[162]</span></p>
+
+<p>Select only very ripe bananas; mash to a paste, sweeten
+with powdered sugar and flavor with a few drops of lemon
+juice. Press through a sieve and to each cupful of banana
+add a half cupful of whipped cream. Mix and serve in
+attractive glasses, and sprinkle with powdered sugar.</p>
+
+<h3>SORBETS, SHERBETS, ICES, GRANITS</h3>
+
+<p>The difference in sorbets, sherbets, ices and granits is
+slight, still each fills its own particular purpose and place.
+Sorbets are supposed to be served after the meat course, and
+while the same ingredients are used they are not frozen
+as long or as smooth as sherbets. Sherbets are smoother
+and firmer, and may well take the place of ice cream as a
+dessert. Water ices are made the same as sherbets, leaving
+out the egg whites. Granits are water ices frozen slightly;
+in fact so they will pour, and may be used as a drink.</p>
+
+<h4>BLACKBERRY SORBET</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of sugar syrup,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">tablespoonfuls of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of rich milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">quarts of blackberries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of gelatine,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">egg whites.</td>
+</tr>
+</table>
+
+
+<p>Press the berries through a sieve fine enough to keep
+the seeds from passing through, but pass the pulp through.
+Add the syrup and lemon juice. Dissolve the gelatine in a
+little water, and add to the berry juice and milk. Pour this
+mixture into the freezer and turn until it begins to thicken.
+Add the stiffly beaten whites of the eggs and continue to
+freeze until fluffy, but not so smooth as for sherbet. This
+is a fine distinction, but still it is considered worth differentiation.</p>
+
+<p>When this “fluffy” stage is reached remove the dasher,
+repack and allow to stand for about two hours.</p>
+
+<p><span class="pagenum" id="Page_163">[163]</span></p>
+
+<h4>PLUM SHERBET</h4>
+
+<p>While any of these recipes may be made into either sherbet
+or sorbet, I will give from now on only the sherbet recipes.</p>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of ripe plums (preferably red)</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of sugar syrup,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">egg whites.</td>
+</tr>
+</table>
+
+
+<p>Select only very ripe plums; wash, remove pits, and press
+through a sieve. There should be a pint of this pulp and
+juice. Add syrup, freeze until well thickened, add the stiffly
+beaten whites of the eggs, and continue to turn until frozen
+smooth and as hard as this sort of thing can well be frozen.</p>
+
+<h4>CRANBERRY SHERBET</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of cranberries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of gelatine,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white.</td>
+</tr>
+</table>
+
+
+<p>Cook the cranberries in water for ten minutes. Press
+through a fine sieve, return to the saucepan and add the
+syrup, cook for five minutes, turn into the freezer, and when
+partly frozen, stir in the stiffly beaten white of an egg (use
+two egg whites if eggs are plentiful), and finish freezing.</p>
+
+<h4>GRAPEFRUIT SHERBET</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of water,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of grapefruit juice,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of gelatine,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of chopped cherries.</td>
+</tr>
+</table>
+
+
+<p>Boil the water and sugar together for ten minutes; soften
+the gelatine with a little water and stir into this syrup.
+<span class="pagenum" id="Page_164">[164]</span>Cool, add the juice of grapefruit and the grape juice. Turn
+into a cold freezer and when the mixture begins to thicken
+well, add the stiffly beaten white of an egg and the cherries
+(two egg whites are better if eggs are not too expensive).
+Cover and freeze until firm and smooth.</p>
+
+<h4>GRAPE SHERBET</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">teaspoonful of gelatine,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupfuls of grape juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of syrup or sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of honey,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white.</td>
+</tr>
+</table>
+
+
+<p>Soak the gelatine in a little cold water; boil the syrup,
+honey and half cupful of water, and add the dissolved
+gelatine. Allow this to cool, add grape juice and the lemon
+juice and freeze. Open the freezer when slightly hard and
+add the stiffly beaten egg white. Re-cover and freeze until
+smooth and hard. (Two egg whites are better if plentiful.)</p>
+
+<h4>CRÉOLE LEMON SHERBET</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white.</td>
+</tr>
+</table>
+
+
+<p>Boil the water and sugar, and add the grated rind of one
+lemon. Cool, add the juice of three lemons, strain through
+a fine cloth, and freeze until partly frozen, remove the cover,
+add the egg white stiffly beaten. Cover again and freeze
+until smooth.</p>
+
+<h4>MILK SHERBET</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of syrup,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">cupfuls of whole milk,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Candied cherries.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_165">[165]</span></p>
+
+<p>Mix the juice of the lemons and the syrup, add the milk
+very slowly, stirring constantly, as it will curdle if poured
+too fast. That will not spoil the sherbet, but it does not
+look so well and one’s appetite is helped by the appearance
+of one’s food.</p>
+
+<p>Freeze the mixture, serve in attractive glasses, with a
+few chopped candied cherries.</p>
+
+<h4>ORANGE SHERBET</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of water,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupfuls of sugar (brown sugar or syrup may be used).</td>
+</tr>
+</table>
+
+
+<p>Put the sugar in a saucepan with the water, bring to the
+boiling point, then cool. Add the orange and lemon juice,
+a pinch of salt and freeze.</p>
+
+<p>Before the freezing is complete, add the egg white beaten
+stiffly; repack and continue to freeze until smooth.</p>
+
+<h4>STRAWBERRY SHERBET</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of strawberries,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">¾</td>
+<td class="tdl">cupfuls of syrup or sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white.</td>
+</tr>
+</table>
+
+
+<p>Wash and hull the strawberries, mash well and press
+through a cheesecloth. Add the syrup, lemon juice and
+water. Mix well, freeze partially, add the stiffly beaten egg
+white, and finish freezing.</p>
+
+<h4>RASPBERRY SHERBET</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of raspberries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">egg white,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">cupfuls of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of syrup or sugar,<span class="pagenum" id="Page_166">[166]</span></td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">tablespoonfuls of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of raspberry juice.</td>
+</tr>
+</table>
+
+
+<p>Mash the berries and press through a cheesecloth; pour
+boiling water over the syrup; add the berry juice and
+lemon juice and freeze. When partially frozen, add the
+stiffly beaten egg white, stir in well, and continue to freeze
+until smooth.</p>
+
+<h4>EMERGENCY PEACH SHERBET</h4>
+
+<p>This might also be called an economical sherbet, for one
+may use just as many peaches as one has. For in this recipe
+one is supposed to use peaches too ripe for slicing.</p>
+
+<p>Mash the peaches, and press through a coarse sieve and
+sweeten to taste. Half fill sherbet glasses with finely shaved
+ice and pour the sweetened peach pulp over. Top each
+serving with a preserved or candied cherry.</p>
+
+<h4>PINEAPPLE SHERBET</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pints of grated pineapple,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of syrup,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of gelatine,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of rich milk,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">egg whites.</td>
+</tr>
+</table>
+
+
+<p>To the grated pineapple (canned may be used if fresh
+pineapple is not in season) add the syrup and the gelatine
+which has been dissolved in a small amount of water. Stir,
+pour into the chilled freezer, and freeze until about half
+frozen; open the freezer and add the milk; again turning
+the freezer until it turns with difficulty. Uncover, add the
+stiffly beaten whites of the eggs, turn until well mixed, and
+thoroughly hard.</p>
+
+<p>If the dasher is removed and the sherbet repacked and
+allowed to stand to “ripen” for two hours, there will be a
+decided improvement in flavor and texture.</p>
+
+<p><span class="pagenum" id="Page_167">[167]</span></p>
+
+<h4>TEA SHERBET</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of tea,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">orange,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of water.</td>
+</tr>
+</table>
+
+
+<p>Melt the sugar in the water and allow to begin to boil;
+take from the fire and add the juice of the lemon and orange;
+stir well, add the tea and freeze.</p>
+
+<h4>APPLE ICE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of tart red apples,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of maple sugar,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">cupfuls of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of lemon juice.</td>
+</tr>
+</table>
+
+
+<p>Wash, quarter and remove the core, but do not pare the
+apples. Put them into a saucepan with the water; boil
+rapidly until soft. Mash and add the maple sugar. When
+cold press through a fine sieve, add the lemon juice and
+freeze.</p>
+
+<h4>LEMON ICE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">3</td>
+<td class="tdl">lemons,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Water.</td>
+</tr>
+</table>
+
+
+<p>Add a cupful of sugar to the zest of one lemon and the
+juice of three; add enough water to make a quart. Allow
+this to come to the boiling point, cool, strain and freeze.</p>
+
+<h4>LOGANBERRY ICE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">cupfuls of loganberry juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of lemon juice.</td>
+</tr>
+</table>
+
+
+<p>Boil the water; add the sugar and when cold add the lemon
+<span class="pagenum" id="Page_168">[168]</span>and loganberry juices. Freeze until smooth and hard. Repack
+and allow to stand for two hours.</p>
+
+<h4>STRAWBERRY ICE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of water,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of strawberries.</td>
+</tr>
+</table>
+
+
+<p>Boil the sugar and water until it bubbles. Wash and hull
+the strawberries; mash and press through a cheesecloth.
+When the syrup is cold, add the strawberry juice and pulp;
+mix well and freeze.</p>
+
+<h4>WATERMELON ICE</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Ripe melon,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">2</td>
+<td class="tdl">oranges,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">lemon,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of white grape juice,</td>
+</tr>
+<tr>
+<td class="tdl"></td>
+<td class="tdl">Pink vegetable coloring.</td>
+</tr>
+</table>
+
+
+<p>Remove the pulp from a ripe melon; press it through a
+fine sieve and add the sugar, lemon juice, orange juice and
+the zest of one orange and the grape juice. Color with
+enough vegetable color to make it a real watermelon pink;
+pack and freeze.</p>
+
+<h3>FRUIT GRANITS</h3>
+
+<p>Granits are really “snow waters,” frozen only enough to
+admit being poured. The granits are frozen in a freezer,
+although the Créoles usually freeze them in the “old fashioned
+water jugs.”</p>
+
+<h4>ORANGE GRANIT</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">cupfuls of orange juice,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_169">[169]</span></p>
+
+<p>Peel six oranges very carefully, removing all the inner
+white part of the skin, and slice very thin. Place this in a
+deep bowl and sprinkle granulated sugar, allowing it to stand
+for five hours. Squeeze the juice from six oranges, and
+press the juice from the sliced ones, straining it and mixing
+the plain juice with this syrup. Add the water, strain and
+pour into a freezer; and freeze until like mush. Serve in
+small punch glasses.</p>
+
+<h4>LEMON GRANIT</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">pound of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">cupful of lemon juice.</td>
+</tr>
+</table>
+
+
+<p>Extract the juice from the lemons, add the sugar and
+stir until dissolved; add the water and freeze until mush-like
+and serve in attractive punch glasses.</p>
+
+<h4>STRAWBERRY GRANIT</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of strawberries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of strawberry extract,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of lemon juice,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">1½</td>
+<td class="tdl">pints of water.</td>
+</tr>
+</table>
+
+
+<p>Crush the berries and cover with the sugar, allowing
+this to stand for five hours. Strain and press through a
+sieve, pressing out all the juice possible. Add the lemon
+juice, water and the extract. Turn this into a freezer and
+freeze until like mush. Serve in punch glasses.</p>
+
+<h4>RASPBERRY GRANIT</h4>
+
+
+<table class="recipe">
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">quart of raspberries,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">tablespoonful of raspberry extract,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pound of sugar,</td>
+</tr>
+<tr>
+<td class="tdl">½</td>
+<td class="tdl">cupful of currants,</td>
+</tr>
+<tr>
+<td class="tdl">1</td>
+<td class="tdl">pint of water.</td>
+</tr>
+</table>
+
+
+<p><span class="pagenum" id="Page_170">[170]</span></p>
+
+<p>Crush the currants and raspberries and cover with the
+sugar, allowing this to stand for five hours. Press through
+a sieve, being sure to leave no juice which can possibly be
+pressed out. Add the extract and water and freeze until
+like mush. Serve in punch glasses.</p>
+
+<p class="p6 center">THE END.</p>
+
+<hr class="chap x-ebookmaker-drop">
+<div class="chapter">
+
+<p><span class="pagenum" id="Page_171">[171]</span></p>
+
+  <h2 class="nobreak" id="INDEX">
+    INDEX
+  </h2>
+</div>
+
+<ul class="index">
+  <li class="ifrst">Apollinaris lemonade, <a href="#Page_7">7</a></li>
+
+  <li class="indx">Applebloom punch, <a href="#Page_18">18</a></li>
+
+  <li class="indx">Appleblow cocktail, <a href="#Page_44">44</a></li>
+
+  <li class="indx">Apple bowl, <a href="#Page_36">36</a></li>
+
+  <li class="indx">Apple ice, <a href="#Page_167">167</a></li>
+
+  <li class="indx">Apple juice highball, <a href="#Page_48">48</a></li>
+
+  <li class="indx">Apple juice, julep, <a href="#Page_60">60</a></li>
+
+  <li class="indx">Apple juice rickey, <a href="#Page_55">55</a></li>
+
+  <li class="indx">Apple tea (old recipe), <a href="#Page_112">112</a></li>
+
+  <li class="indx">Apple tea (up-state recipe), <a href="#Page_113">113</a></li>
+
+  <li class="indx">Apple water, <a href="#Page_112">112</a></li>
+
+  <li class="indx">Apricot parfait, <a href="#Page_157">157</a></li>
+
+  <li class="indx">Apricot syrup, <a href="#Page_70">70</a></li>
+
+  <li class="indx">Apricot syrup (Créole), <a href="#Page_70">70</a></li>
+
+  <li class="indx">Arrowroot with milk, <a href="#Page_113">113</a></li>
+
+  <li class="indx">Arrowroot with water, <a href="#Page_113">113</a></li>
+
+  <li class="indx">Aylesford fruit cup, <a href="#Page_34">34</a></li>
+
+  <li class="ifrst">Badminton bowl, <a href="#Page_37">37</a></li>
+
+  <li class="indx">Barley water, <a href="#Page_114">114</a></li>
+
+  <li class="indx">Barley water made from barley flour, <a href="#Page_114">114</a></li>
+
+  <li class="indx">Baseball lemonade, <a href="#Page_2">2</a></li>
+
+  <li class="indx">Beef extract (raw), <a href="#Page_125">125</a></li>
+
+  <li class="indx">Beef tea for convalescents, <a href="#Page_126">126</a></li>
+
+  <li class="indx">Beef tea (made in jar), <a href="#Page_124">124</a></li>
+
+  <li class="indx">Beef tea or broth, <a href="#Page_124">124</a></li>
+
+  <li class="indx">Beef tea (raw beef), <a href="#Page_125">125</a></li>
+
+  <li class="indx">Beef tea with egg, <a href="#Page_125">125</a></li>
+
+  <li class="indx">Berkshire fruit punch, <a href="#Page_21">21</a></li>
+
+  <li class="indx">Berkshire hot maple sauce, <a href="#Page_144">144</a></li>
+
+  <li class="indx">Birch beer, <a href="#Page_85">85</a></li>
+
+  <li class="indx">Birmingham bowl, <a href="#Page_38">38</a></li>
+
+  <li class="indx">Blackberryade, <a href="#Page_10">10</a></li>
+
+  <li class="indx">Blackberry frappé, <a href="#Page_13">13</a></li>
+
+  <li class="indx">Blackberry sorbet, <a href="#Page_162">162</a></li>
+
+  <li class="indx">Blackberry syrup, <a href="#Page_71">71</a></li>
+
+  <li class="indx">Blackberry syrup (Créole), <a href="#Page_70">70</a></li>
+
+  <li class="indx">Blackberry vinegar (Créole), <a href="#Page_63">63</a></li>
+
+  <li class="indx">Black currant tea, <a href="#Page_114">114</a></li>
+
+  <li class="indx">Bran tea, <a href="#Page_115">115</a></li>
+
+  <li class="indx">Brazilian style coffee, <a href="#Page_106">106</a></li>
+
+  <li class="indx">Bristol punch, <a href="#Page_18">18</a></li>
+
+  <li class="indx">Buttermilk, <a href="#Page_102">102</a></li>
+
+  <li class="indx">Buttermilk lemonade, <a href="#Page_103">103</a></li>
+
+  <li class="ifrst">Canned cherries, <a href="#Page_148">148</a></li>
+
+  <li class="indx">Canned cherries with syrup, <a href="#Page_149">149</a></li>
+
+  <li class="indx">Canned, preserved or dried cherries for sundaes, <a href="#Page_148">148</a></li>
+
+  <li class="indx">Cantaloupe cocktail, <a href="#Page_43">43</a></li>
+
+  <li class="indx">Canton cup, <a href="#Page_34">34</a></li>
+
+  <li class="indx">Canton lemonade, <a href="#Page_6">6</a></li>
+
+  <li class="indx">Canton milk shake, <a href="#Page_100">100</a></li>
+
+  <li class="indx">Cardinal bowl, <a href="#Page_37">37</a></li>
+
+  <li class="indx">Carrot gruel, <a href="#Page_120">120</a></li>
+
+  <li class="indx">Catawba grape cobbler, <a href="#Page_55">55</a></li>
+
+  <li class="indx">Caudle (old New England recipe), <a href="#Page_115">115</a></li>
+
+  <li class="indx">Cerise cocktail, <a href="#Page_45">45</a></li>
+
+  <li class="indx">Cherry frappé, <a href="#Page_17">17</a></li>
+
+  <li class="indx">Cherry parfait, <a href="#Page_157">157</a></li>
+
+  <li class="indx">Cherry syrup, <a href="#Page_71">71</a></li>
+
+  <li class="indx">Cherry syrup (Créole), <a href="#Page_71">71</a></li>
+
+  <li class="indx">Cherry syrup (New England), <a href="#Page_72">72</a></li>
+
+  <li class="indx">Cherry water, <a href="#Page_65">65</a></li>
+
+  <li class="indx">Chicken broth, <a href="#Page_126">126</a></li>
+
+  <li class="indx">Chocolate, <a href="#Page_110">110</a></li>
+
+  <li class="indx">Chocolate caramel sauce, <a href="#Page_146">146</a></li>
+
+  <li class="indx">Chocolate cream float, <a href="#Page_88">88</a></li>
+
+  <li class="indx">Chocolate cream punch, <a href="#Page_89">89</a></li>
+
+  <li class="indx">Chocolate (Créole), in</li>
+
+  <li class="indx">Chocolate, egg and milk, <a href="#Page_87">87</a>
+<span class="pagenum" id="Page_172">[172]</span>
+</li>
+  <li class="indx">Chocolate flip, <a href="#Page_58">58</a></li>
+
+  <li class="indx">Chocolate malted milk, <a href="#Page_95">95</a></li>
+
+  <li class="indx">Chocolate malted milk with egg, <a href="#Page_95">95</a></li>
+
+  <li class="indx">Chocolate milk, <a href="#Page_87">87</a></li>
+
+  <li class="indx">Chocolate punch, <a href="#Page_24">24</a></li>
+
+  <li class="indx">Chocolate punch, <a href="#Page_89">89</a></li>
+
+  <li class="indx">Chocolate (recipe 1845), <a href="#Page_110">110</a></li>
+
+  <li class="indx">Chocolate sauce with syrup, <a href="#Page_146">146</a></li>
+
+  <li class="indx">Chocolate shake, <a href="#Page_88">88</a></li>
+
+  <li class="indx">Chocolate soda, <a href="#Page_90">90</a></li>
+
+  <li class="indx">Chocolate syrups, <a href="#Page_76">76</a></li>
+
+  <li class="indx">Chocolate syrup (for bottling), <a href="#Page_77">77</a></li>
+
+  <li class="indx">Chocolate syrup from unsweetened chocolate, <a href="#Page_77">77</a></li>
+
+  <li class="indx">Chocolate syrup (immediate use), <a href="#Page_77">77</a></li>
+
+  <li class="indx">Cider, <a href="#Page_85">85</a></li>
+
+  <li class="indx">Cider cup, <a href="#Page_32">32</a></li>
+
+  <li class="indx">Cider highball, <a href="#Page_48">48</a></li>
+
+  <li class="indx">Cider punch, <a href="#Page_19">19</a></li>
+
+  <li class="indx">Clam broth, <a href="#Page_128">128</a></li>
+
+  <li class="indx">Clam juice (commercial), <a href="#Page_128">128</a></li>
+
+  <li class="indx">Clover leaf cocktail, <a href="#Page_44">44</a></li>
+
+  <li class="indx">Cobblers, <a href="#Page_55">55</a></li>
+
+  <li class="indx">Cocktails, highballs, fizzes, cobblers, sours and juleps, <a href="#Page_40">40</a></li>
+
+  <li class="indx">Cocktails made from fruit juices, <a href="#Page_44">44</a></li>
+
+  <li class="indx">Cocoa, <a href="#Page_109">109</a></li>
+
+  <li class="indx">Cocoa and chocolate, <a href="#Page_109">109</a></li>
+
+  <li class="indx">Cocoa (Créole), <a href="#Page_111">111</a></li>
+
+  <li class="indx">Cocoa nogg, <a href="#Page_88">88</a></li>
+
+  <li class="indx">Cocoa No. 2, <a href="#Page_110">110</a></li>
+
+  <li class="indx">Cocoa (old New England recipe), <a href="#Page_111">111</a></li>
+
+  <li class="indx">Cocoanut ice cream, <a href="#Page_154">154</a></li>
+
+  <li class="indx">Coffee, <a href="#Page_105">105</a></li>
+
+  <li class="indx">Coffee, Batavia style, <a href="#Page_107">107</a></li>
+
+  <li class="indx">Coffee cream, <a href="#Page_91">91</a></li>
+
+  <li class="indx">Coffee, chocolate, cocoa and tea, <a href="#Page_105">105</a></li>
+
+  <li class="indx">Coffee, egg and milk, <a href="#Page_90">90</a></li>
+
+  <li class="indx">Coffee foam, <a href="#Page_91">91</a></li>
+
+  <li class="indx">Coffee frappé, <a href="#Page_14">14</a></li>
+
+  <li class="indx">Coffee malted milk, <a href="#Page_97">97</a></li>
+
+  <li class="indx">Coffee malted milk, egg and ice cream, <a href="#Page_97">97</a></li>
+
+  <li class="indx">Coffee-maple punch, <a href="#Page_92">92</a></li>
+
+  <li class="indx">Coffee marshmallow, <a href="#Page_92">92</a></li>
+
+  <li class="indx">Coffee milk (date 1845), <a href="#Page_91">91</a></li>
+
+  <li class="indx">Coffee parfait, <a href="#Page_156">156</a></li>
+
+  <li class="indx">Coffee punch, <a href="#Page_90">90</a></li>
+
+  <li class="indx">Coffee-rose punch, <a href="#Page_92">92</a></li>
+
+  <li class="indx">Coffee sauce with sugar, <a href="#Page_145">145</a></li>
+
+  <li class="indx">Coffee sauce with syrup, <a href="#Page_145">145</a></li>
+
+  <li class="indx">Coffee syrup, <a href="#Page_78">78</a></li>
+
+  <li class="indx">Coffee syrup No. 2, <a href="#Page_78">78</a></li>
+
+  <li class="indx">Cold milk drinks, hot milk drinks and buttermilk, <a href="#Page_87">87</a></li>
+
+  <li class="indx">Columbia pineapple punch, <a href="#Page_23">23</a></li>
+
+  <li class="indx">Commercial beef tea or broth, <a href="#Page_128">128</a></li>
+
+  <li class="indx">Concord grape cobbler, <a href="#Page_56">56</a></li>
+
+  <li class="indx">Cranberry sherbet, <a href="#Page_163">163</a></li>
+
+  <li class="indx">Cream and carbonated water, <a href="#Page_116">116</a></li>
+
+  <li class="indx">Cream syrup, <a href="#Page_78">78</a></li>
+
+  <li class="indx">Créole flip, <a href="#Page_57">57</a></li>
+
+  <li class="indx">Créole “frog” lemonade, <a href="#Page_5">5</a></li>
+
+  <li class="indx">Créole lemon sherbet, <a href="#Page_164">164</a></li>
+
+  <li class="indx">Cucumber cocktail, <a href="#Page_40">40</a></li>
+
+  <li class="indx">Cup à la medley, <a href="#Page_35">35</a></li>
+
+  <li class="indx">Cup de luxe, <a href="#Page_31">31</a></li>
+
+  <li class="indx">Crushed peaches, <a href="#Page_161">161</a></li>
+
+  <li class="indx">Currant shrub (date 1845), <a href="#Page_64">64</a></li>
+
+  <li class="indx">Currant syrup, <a href="#Page_72">72</a></li>
+
+  <li class="indx">Currant water, <a href="#Page_67">67</a></li>
+
+  <li class="ifrst">Débutante punch, <a href="#Page_19">19</a></li>
+
+  <li class="indx">Dried cherries, <a href="#Page_150">150</a></li>
+
+  <li class="indx">Drinks for invalids and small children, <a href="#Page_112">112</a><span class="pagenum" id="Page_173">[173]</span>
+</li>
+
+  <li class="ifrst">Easily made frappés, <a href="#Page_15">15</a></li>
+
+  <li class="indx">Easy peach ice cream, <a href="#Page_156">156</a></li>
+
+  <li class="indx">Economical frappés, <a href="#Page_16">16</a></li>
+
+  <li class="indx">Egg lemonade, <a href="#Page_2">2</a></li>
+
+  <li class="indx">Egg nogg, <a href="#Page_94">94</a></li>
+
+  <li class="indx">Egg phosphate, <a href="#Page_132">132</a></li>
+
+  <li class="indx">Egg snowdrift, <a href="#Page_99">99</a></li>
+
+  <li class="indx">Egg white and milk (English recipe), <a href="#Page_115">115</a></li>
+
+  <li class="indx">Egg white, lemon and carbonated water, <a href="#Page_116">116</a></li>
+
+  <li class="indx">Egg white, orange juice and carbonated water, <a href="#Page_117">117</a></li>
+
+  <li class="indx">Egg white, orange juice and distilled water, <a href="#Page_117">117</a></li>
+
+  <li class="indx">Egg yolk, lemon juice and carbonated water, <a href="#Page_117">117</a></li>
+
+  <li class="indx">Emergency peach sherbet, <a href="#Page_166">166</a></li>
+
+  <li class="indx">English cider bowl, <a href="#Page_38">38</a></li>
+
+  <li class="indx">English coffee, <a href="#Page_106">106</a></li>
+
+  <li class="indx">English ginger beer, <a href="#Page_83">83</a></li>
+
+  <li class="indx">Excellent coffee, <a href="#Page_107">107</a></li>
+
+  <li class="ifrst">Fairy punch, <a href="#Page_31">31</a></li>
+
+  <li class="indx">Flaxseed tea, <a href="#Page_118">118</a></li>
+
+  <li class="indx">Flips from fruits, <a href="#Page_57">57</a></li>
+
+  <li class="indx">Florida punch, <a href="#Page_27">27</a></li>
+
+  <li class="indx">Florida sour, <a href="#Page_53">53</a></li>
+
+  <li class="indx">Florida West Coast cup, <a href="#Page_35">35</a></li>
+
+  <li class="indx">Frappés, <a href="#Page_12">12</a></li>
+
+  <li class="indx">French drip coffee, <a href="#Page_106">106</a></li>
+
+  <li class="indx">Fresh mint punch, <a href="#Page_28">28</a></li>
+
+  <li class="indx">Frosted banana cream, <a href="#Page_161">161</a></li>
+
+  <li class="indx">Frozen peaches, <a href="#Page_161">161</a></li>
+
+  <li class="indx">Frozen pudding, <a href="#Page_153">153</a></li>
+
+  <li class="indx">Fruitades, iced, frappéd and hot, <a href="#Page_1">1</a></li>
+
+  <li class="indx">Fruitades and sodas from juices of canned fruits, <a href="#Page_9">9</a></li>
+
+  <li class="indx">Fruit bowl, <a href="#Page_36">36</a></li>
+
+  <li class="indx">Fruit fizzes, <a href="#Page_49">49</a></li>
+
+  <li class="indx">Fruit granits, <a href="#Page_168">168</a></li>
+
+  <li class="indx">Fruit juice sours, <a href="#Page_51">51</a></li>
+
+  <li class="indx">Fruit lemonade, <a href="#Page_2">2</a></li>
+
+  <li class="indx">Fruit punches, fruit cups and fruit bowls, <a href="#Page_18">18</a></li>
+
+  <li class="indx">Fruit sauce, <a href="#Page_146">146</a></li>
+
+  <li class="indx">Fruit vinegars, shrubs and waters, <a href="#Page_61">61</a></li>
+
+  <li class="indx">Fruit waters, <a href="#Page_65">65</a></li>
+
+  <li class="ifrst">General Harrison’s egg nogg, <a href="#Page_129">129</a></li>
+
+  <li class="indx">Georgia mint julep, <a href="#Page_59">59</a></li>
+
+  <li class="indx">Ginger ale highball, <a href="#Page_47">47</a></li>
+
+  <li class="indx">Ginger ale julep, <a href="#Page_59">59</a></li>
+
+  <li class="indx">Ginger ale lemonade, <a href="#Page_3">3</a></li>
+
+  <li class="indx">Ginger ale punch, <a href="#Page_20">20</a></li>
+
+  <li class="indx">Ginger beer, <a href="#Page_82">82</a></li>
+
+  <li class="indx">Ginger-grape highball, <a href="#Page_48">48</a></li>
+
+  <li class="indx">Ginger rickey, <a href="#Page_54">54</a></li>
+
+  <li class="indx">Golden fruit fizz, <a href="#Page_49">49</a></li>
+
+  <li class="indx">Golden mist cocktail, <a href="#Page_44">44</a></li>
+
+  <li class="indx">Grape egg phosphate, <a href="#Page_133">133</a></li>
+
+  <li class="indx">Grape and pineapple parfait, <a href="#Page_158">158</a></li>
+
+  <li class="indx">Grape juice lemonade, <a href="#Page_3">3</a></li>
+
+  <li class="indx">Grape juice No. 2, <a href="#Page_82">82</a></li>
+
+  <li class="indx">Grape juice, root beer and cider, <a href="#Page_80">80</a></li>
+
+  <li class="indx">Grape juice sour, <a href="#Page_52">52</a></li>
+
+  <li class="indx">Grape sherbet, <a href="#Page_164">164</a></li>
+
+  <li class="indx">Grape syrup (Créole), <a href="#Page_72">72</a></li>
+
+  <li class="indx">Grapefruit cocktail, <a href="#Page_43">43</a></li>
+
+  <li class="indx">Grapefruit and orangeade, <a href="#Page_3">3</a></li>
+
+  <li class="indx">Grapefruit sherbet, <a href="#Page_163">163</a></li>
+
+  <li class="indx">Green tea ice cream, <a href="#Page_156">156</a></li>
+
+  <li class="indx">Grenadine frappé, <a href="#Page_16">16</a></li>
+
+  <li class="indx">Grenadine highball, <a href="#Page_48">48</a></li>
+
+  <li class="indx">Grenadine milk shake, <a href="#Page_98">98</a></li>
+
+  <li class="indx">Grenadine punch, <a href="#Page_20">20</a></li>
+
+  <li class="indx">Gruel (English recipe), <a href="#Page_118">118</a></li>
+
+  <li class="indx">Gum syrup, <a href="#Page_69">69</a></li>
+
+  <li class="ifrst">Happy thought, <a href="#Page_131">131</a></li>
+
+  <li class="indx">Harvest punch, <a href="#Page_132">132</a></li>
+
+  <li class="indx">Heavy fudge sauce, <a href="#Page_142">142</a></li>
+
+  <li class="indx">Highballs, non-alcoholic, <a href="#Page_46">46</a></li>
+  <li class="indx">Home-made koumiss, <a href="#Page_120">120</a><span class="pagenum" id="Page_174">[174]</span>
+</li>
+
+  <li class="indx">Honey blossom punch, <a href="#Page_22">22</a></li>
+
+  <li class="indx">Honey sauce, <a href="#Page_145">145</a></li>
+
+  <li class="indx">Horse’s neck, <a href="#Page_130">130</a></li>
+
+  <li class="indx">Hot lemonade, <a href="#Page_11">11</a></li>
+
+  <li class="indx">Hot malted milk, <a href="#Page_102">102</a></li>
+
+  <li class="indx">Hot malted milk with coffee, <a href="#Page_102">102</a></li>
+
+  <li class="indx">Hot maple sauce, <a href="#Page_144">144</a></li>
+
+  <li class="indx">Hot milk, <a href="#Page_101">101</a></li>
+
+  <li class="indx">Hot milk drinks, <a href="#Page_101">101</a></li>
+
+  <li class="indx">Hot milk with celery salt, <a href="#Page_101">101</a></li>
+
+  <li class="indx">Hot spiced lemonade, <a href="#Page_12">12</a></li>
+
+  <li class="indx">Hot tea with mint, <a href="#Page_109">109</a></li>
+
+  <li class="ifrst">Ice cream (inexpensive), <a href="#Page_152">152</a></li>
+
+  <li class="indx">Ice creams, sorbets, sherbets, water ices and granits, <a href="#Page_151">151</a></li>
+
+  <li class="indx">Iced tea, <a href="#Page_109">109</a></li>
+
+  <li class="indx">Iced tea with mint, <a href="#Page_109">109</a></li>
+
+  <li class="indx">Indian meal gruel (yellow corn), <a href="#Page_118">118</a></li>
+
+  <li class="indx">Irish or Iceland moss, <a href="#Page_120">120</a></li>
+
+  <li class="indx">Italian lemonade, <a href="#Page_8">8</a></li>
+
+  <li class="ifrst">Jack frost sour, <a href="#Page_51">51</a></li>
+
+  <li class="indx">Jersey sour, <a href="#Page_54">54</a></li>
+
+  <li class="indx">Juleps which cheer but do not inebriate, <a href="#Page_58">58</a></li>
+
+  <li class="ifrst">Kaaterskill cup, <a href="#Page_33">33</a></li>
+
+  <li class="indx">Kaffee “kultur,” <a href="#Page_107">107</a></li>
+
+  <li class="ifrst">“Lacto,” <a href="#Page_103">103</a></li>
+
+  <li class="indx">Left-over cocoa, <a href="#Page_93">93</a></li>
+
+  <li class="indx">Left-over coffee, <a href="#Page_93">93</a></li>
+
+  <li class="indx">Lemon egg phosphate, <a href="#Page_133">133</a></li>
+
+  <li class="indx">Lemon froth, <a href="#Page_11">11</a></li>
+
+  <li class="indx">Lemon granit, <a href="#Page_169">169</a></li>
+
+  <li class="indx">Lemon ice, <a href="#Page_167">167</a></li>
+
+  <li class="indx">Lemon phizz, <a href="#Page_50">50</a></li>
+
+  <li class="indx">Lemon-raspberry frappé, <a href="#Page_12">12</a></li>
+
+  <li class="indx">Lemon syrup, <a href="#Page_73">73</a></li>
+
+  <li class="indx">Lemon whey, <a href="#Page_123">123</a></li>
+
+  <li class="indx">Limeade, <a href="#Page_4">4</a></li>
+
+  <li class="indx">Limeade with lime syrup, <a href="#Page_5">5</a></li>
+
+  <li class="indx">Lime syrup, <a href="#Page_76">76</a></li>
+
+  <li class="indx">Linseed tea, <a href="#Page_121">121</a></li>
+
+  <li class="indx">Loganberry bowl, <a href="#Page_39">39</a></li>
+
+  <li class="indx">Loganberry cup, <a href="#Page_32">32</a></li>
+
+  <li class="indx">Loganberry egg phosphate, <a href="#Page_134">134</a></li>
+
+  <li class="indx">Loganberry fizz, <a href="#Page_50">50</a></li>
+
+  <li class="indx">Loganberry highball, <a href="#Page_47">47</a></li>
+
+  <li class="indx">Loganberry ice, <a href="#Page_167">167</a></li>
+
+  <li class="indx">Loganberry punch, <a href="#Page_21">21</a></li>
+
+  <li class="indx">Loganberry sour, <a href="#Page_53">53</a></li>
+
+  <li class="ifrst">Malaga cocktail, <a href="#Page_43">43</a></li>
+
+  <li class="indx">Malted egg-milk, <a href="#Page_98">98</a></li>
+
+  <li class="indx">Maple beer, <a href="#Page_83">83</a></li>
+
+  <li class="indx">Maple bisque, <a href="#Page_159">159</a></li>
+
+  <li class="indx">Maple fudge sauce, <a href="#Page_143">143</a></li>
+
+  <li class="indx">Maraschino cocktail, <a href="#Page_45">45</a></li>
+
+  <li class="indx">Marshmallow ice cream, <a href="#Page_153">153</a></li>
+
+  <li class="indx">Marshmallow sauce, <a href="#Page_142">142</a></li>
+
+  <li class="indx">Marshmallow sauce No. 2, <a href="#Page_143">143</a></li>
+
+  <li class="indx">Marshmallow sauce with syrup, <a href="#Page_143">143</a></li>
+
+  <li class="indx">Mary’s favorite, <a href="#Page_131">131</a></li>
+
+  <li class="indx">Meat broths and teas, <a href="#Page_124">124</a></li>
+
+  <li class="indx">Metropolitan raspberry punch, <a href="#Page_30">30</a></li>
+
+  <li class="indx">Milk and carbonated water, <a href="#Page_116">116</a></li>
+
+  <li class="indx">Milk and vichy with syrup, <a href="#Page_101">101</a></li>
+
+  <li class="indx">Milk applebloom, <a href="#Page_98">98</a></li>
+
+  <li class="indx">Milk punch, <a href="#Page_24">24</a></li>
+
+  <li class="indx">Milk shake, <a href="#Page_94">94</a></li>
+
+  <li class="indx">Milk sherbet, <a href="#Page_164">164</a></li>
+
+  <li class="indx">Milk whey, <a href="#Page_123">123</a></li>
+
+  <li class="indx">Mint ginger ale, <a href="#Page_4">4</a></li>
+
+  <li class="indx">Mint-loganberry cup, <a href="#Page_34">34</a></li>
+
+  <li class="indx">Miscellaneous drinks, <a href="#Page_129">129</a></li>
+
+  <li class="indx">Mock champagne cobbler, <a href="#Page_56">56</a></li>
+
+  <li class="indx">Mock champagne frappé, <a href="#Page_16">16</a></li>
+
+  <li class="indx">Mock champagne punch, <a href="#Page_28">28</a></li>
+
+  <li class="indx">Mock claret punch, <a href="#Page_26">26</a></li>
+
+  <li class="indx">Mock Créole claret punch, <a href="#Page_26">26</a></li>
+  <li class="indx">Mock maraschino cherries, <a href="#Page_149">149</a><span class="pagenum" id="Page_175">[175]</span>
+</li>
+
+  <li class="indx">Mutton broth with barley, <a href="#Page_127">127</a></li>
+
+  <li class="indx">Mutton tea, <a href="#Page_126">126</a></li>
+
+  <li class="ifrst">Nectar for dog days, <a href="#Page_130">130</a></li>
+
+  <li class="indx">Non-alcoholic cocktails, <a href="#Page_40">40</a></li>
+
+  <li class="ifrst">Oatmeal gruel, <a href="#Page_119">119</a></li>
+
+  <li class="indx">Oatmeal water, <a href="#Page_132">132</a></li>
+
+  <li class="indx">Old-fashioned caudle (English recipe), <a href="#Page_115">115</a></li>
+
+  <li class="indx">Orange cocktail, <a href="#Page_42">42</a></li>
+
+  <li class="indx">Orange county punch, <a href="#Page_25">25</a></li>
+
+  <li class="indx">Orange flower syrup, <a href="#Page_74">74</a></li>
+
+  <li class="indx">Orange granit, <a href="#Page_168">168</a></li>
+
+  <li class="indx">Orange grapeade, <a href="#Page_4">4</a></li>
+
+  <li class="indx">Orange ice cream, <a href="#Page_152">152</a></li>
+
+  <li class="indx">Orange-lemonade, <a href="#Page_6">6</a></li>
+
+  <li class="indx">Orange milk, <a href="#Page_99">99</a></li>
+
+  <li class="indx">Orange sauce, <a href="#Page_147">147</a></li>
+
+  <li class="indx">Orange sherbet, <a href="#Page_165">165</a></li>
+
+  <li class="indx">Orange stream, <a href="#Page_131">131</a></li>
+
+  <li class="indx">Orange syrup, <a href="#Page_73">73</a></li>
+
+  <li class="indx">Orange vinegar, <a href="#Page_64">64</a></li>
+
+  <li class="indx">Orange water, <a href="#Page_66">66</a></li>
+
+  <li class="indx">Orangeblossom cocktail, <a href="#Page_45">45</a></li>
+
+  <li class="indx">Orchard cocktail, <a href="#Page_46">46</a></li>
+
+  <li class="indx">Orgeat lemonade, <a href="#Page_7">7</a></li>
+
+  <li class="indx">Orgeat syrup, <a href="#Page_73">73</a></li>
+
+  <li class="indx">Oyster broth, <a href="#Page_127">127</a></li>
+
+  <li class="ifrst">Peach cocktail, <a href="#Page_41">41</a></li>
+
+  <li class="indx">Peach delight, <a href="#Page_160">160</a></li>
+
+  <li class="indx">Peach frappé, <a href="#Page_16">16</a></li>
+
+  <li class="indx">Peach melba, <a href="#Page_160">160</a></li>
+
+  <li class="indx">Peach syrup, <a href="#Page_74">74</a></li>
+
+  <li class="indx">Pineapple frappé, <a href="#Page_14">14</a></li>
+
+  <li class="indx">Pineapple ice cream, <a href="#Page_155">155</a></li>
+
+  <li class="indx">Pineapple sherbet, <a href="#Page_166">166</a></li>
+
+  <li class="indx">Pineapple syrup, <a href="#Page_75">75</a></li>
+
+  <li class="indx">Pineapple vinegar, <a href="#Page_64">64</a></li>
+
+  <li class="indx">Pineapple water, <a href="#Page_67">67</a></li>
+
+  <li class="indx">Pistachio ice cream, <a href="#Page_152">152</a></li>
+
+  <li class="indx">Plain lemonade, <a href="#Page_6">6</a></li>
+
+  <li class="indx">Plain syrup, <a href="#Page_68">68</a></li>
+
+  <li class="indx">Plain syrup (Créole), <a href="#Page_68">68</a></li>
+
+  <li class="indx">Plain syrup No. 2, <a href="#Page_68">68</a></li>
+
+  <li class="indx">Plain syrup (old recipe), <a href="#Page_69">69</a></li>
+
+  <li class="indx">Plain syrup (quickly made), <a href="#Page_69">69</a></li>
+
+  <li class="indx">Plum punch, <a href="#Page_30">30</a></li>
+
+  <li class="indx">Plum sorbet, <a href="#Page_163">163</a></li>
+
+  <li class="indx">Potato gruel (English recipe), <a href="#Page_119">119</a></li>
+
+  <li class="indx">Popular pineapple punch, <a href="#Page_25">25</a></li>
+
+  <li class="indx">Preserved cherries, <a href="#Page_149">149</a></li>
+
+  <li class="indx">Prune sauce, <a href="#Page_144">144</a></li>
+
+  <li class="indx">Prune tea, <a href="#Page_121">121</a></li>
+
+  <li class="indx">Punch à la Parisienne, <a href="#Page_23">23</a></li>
+
+  <li class="indx">Punches from syrups, <a href="#Page_29">29</a></li>
+
+  <li class="indx">Purple fizz, <a href="#Page_50">50</a></li>
+
+  <li class="indx">Purple grape juice highball, <a href="#Page_47">47</a></li>
+
+  <li class="ifrst">Raspberryade, <a href="#Page_10">10</a></li>
+
+  <li class="indx">Raspberry and currant syrup, <a href="#Page_75">75</a></li>
+
+  <li class="indx">Raspberry flip, <a href="#Page_58">58</a></li>
+
+  <li class="indx">Raspberry frappé, <a href="#Page_15">15</a></li>
+
+  <li class="indx">Raspberry granit, <a href="#Page_169">169</a></li>
+
+  <li class="indx">Raspberry lemonade, <a href="#Page_8">8</a></li>
+
+  <li class="indx">Raspberry malted milk, <a href="#Page_96">96</a></li>
+
+  <li class="indx">Raspberry milk shake, <a href="#Page_94">94</a></li>
+
+  <li class="indx">Raspberry parfait, <a href="#Page_159">159</a></li>
+
+  <li class="indx">Raspberry sherbet, <a href="#Page_165">165</a></li>
+
+  <li class="indx">Raspberry shrub, <a href="#Page_65">65</a></li>
+
+  <li class="indx">Raspberry syrup, <a href="#Page_75">75</a></li>
+
+  <li class="indx">Raspberry vinegar (Créole), <a href="#Page_62">62</a></li>
+
+  <li class="indx">Raspberry vinegar (date 1845), <a href="#Page_61">61</a></li>
+
+  <li class="indx">Raspberry vinegar (mother’s), <a href="#Page_61">61</a></li>
+
+  <li class="indx">Raspberry vinegar (New England), <a href="#Page_62">62</a></li>
+
+  <li class="indx">Raspberry water, <a href="#Page_66">66</a></li>
+
+  <li class="indx">Rice gruel, <a href="#Page_119">119</a></li>
+
+  <li class="indx">Rice milk, <a href="#Page_122">122</a></li>
+
+  <li class="indx">Rice water, <a href="#Page_121">121</a><span class="pagenum" id="Page_176">[176]</span>
+</li>
+  <li class="indx">Rickeys from fruit juices, <a href="#Page_54">54</a></li>
+
+  <li class="indx">Root beer, <a href="#Page_84">84</a></li>
+
+  <li class="indx">Rose ice cream (with condensed milk), <a href="#Page_154">154</a></li>
+
+  <li class="indx">Rose-mint cup, <a href="#Page_32">32</a></li>
+
+  <li class="indx">Royal fruit fizz, <a href="#Page_51">51</a></li>
+
+  <li class="indx">Royal rickey, <a href="#Page_55">55</a></li>
+
+  <li class="indx">Russian tea, <a href="#Page_108">108</a></li>
+
+  <li class="ifrst">Saratoga cooler, <a href="#Page_129">129</a></li>
+
+  <li class="indx">Sarsaparilla with cream, <a href="#Page_132">132</a></li>
+
+  <li class="indx">Sauces for sundaes, <a href="#Page_142">142</a></li>
+
+  <li class="indx">Shakes, noggs and punches (milk), <a href="#Page_87">87</a></li>
+
+  <li class="indx">Sillabub, <a href="#Page_99">99</a></li>
+
+  <li class="indx">Sillabub with grape juice, <a href="#Page_100">100</a></li>
+
+  <li class="indx">Silver fruit fizz, <a href="#Page_49">49</a></li>
+
+  <li class="indx">Snowball, <a href="#Page_130">130</a></li>
+
+  <li class="indx">Soda cocktail, <a href="#Page_46">46</a></li>
+
+  <li class="indx">Soda lemonade, <a href="#Page_8">8</a></li>
+
+  <li class="indx">Soda nectar, <a href="#Page_129">129</a></li>
+
+  <li class="indx">Some unusual frozen dainties, <a href="#Page_156">156</a></li>
+
+  <li class="indx">Sorbets, sherbets, ices, granits, <a href="#Page_162">162</a></li>
+
+  <li class="indx">Sour à la Créole, <a href="#Page_52">52</a></li>
+
+  <li class="indx">Sour delicious, <a href="#Page_53">53</a></li>
+
+  <li class="indx">Spruce beer, <a href="#Page_84">84</a></li>
+
+  <li class="indx">Sparkling cider bowl, <a href="#Page_39">39</a></li>
+
+  <li class="indx">Staunton fruit punch, <a href="#Page_27">27</a></li>
+
+  <li class="indx">Strawberry cocktail, <a href="#Page_42">42</a></li>
+
+  <li class="indx">Strawberry frappé, <a href="#Page_14">14</a></li>
+
+  <li class="indx">Strawberry frappé, No. 2, <a href="#Page_15">15</a></li>
+
+  <li class="indx">Strawberry granit, <a href="#Page_169">169</a></li>
+
+  <li class="indx">Strawberry ice, <a href="#Page_168">168</a></li>
+
+  <li class="indx">Strawberry ice cream, <a href="#Page_155">155</a></li>
+
+  <li class="indx">Strawberry lemonade, <a href="#Page_9">9</a></li>
+
+  <li class="indx">Strawberry-lemon froth, <a href="#Page_11">11</a></li>
+
+  <li class="indx">Strawberry-lemon punch, <a href="#Page_29">29</a></li>
+
+  <li class="indx">Strawberry malted milk with ice cream, <a href="#Page_96">96</a></li>
+
+  <li class="indx">Strawberry milk shake, <a href="#Page_95">95</a></li>
+
+  <li class="indx">Strawberry punch, <a href="#Page_26">26</a></li>
+
+  <li class="indx">Strawberry sauce, <a href="#Page_147">147</a></li>
+
+  <li class="indx">Strawberry sherbet, <a href="#Page_165">165</a></li>
+
+  <li class="indx">Strawberry soda, <a href="#Page_10">10</a></li>
+
+  <li class="indx">Strawberry syrup, <a href="#Page_76">76</a></li>
+
+  <li class="indx">Strawberry vinegar, <a href="#Page_63">63</a></li>
+
+  <li class="indx">Strawberry vinegar (Créole), <a href="#Page_63">63</a></li>
+
+  <li class="indx">Strawberry water, <a href="#Page_66">66</a></li>
+
+  <li class="indx">Sundaes, <a href="#Page_135">135</a> to 141</li>
+
+  <li class="indx">Syrups, fruit and plain, <a href="#Page_68">68</a></li>
+
+  <li class="ifrst">Tea, <a href="#Page_108">108</a></li>
+
+  <li class="indx">Tea making, <a href="#Page_108">108</a></li>
+
+  <li class="indx">Tea frappé, <a href="#Page_13">13</a></li>
+
+  <li class="indx">Tea julep, <a href="#Page_60">60</a></li>
+
+  <li class="indx">Tea-rhubarbade, <a href="#Page_5">5</a></li>
+
+  <li class="indx">Tea sherbet, <a href="#Page_167">167</a></li>
+
+  <li class="indx">Thick milk, <a href="#Page_123">123</a></li>
+
+  <li class="indx">Toast water, <a href="#Page_122">122</a></li>
+
+  <li class="indx">To make grape juice, <a href="#Page_80">80</a></li>
+
+  <li class="indx">To make preserves and shrub from same cherries, <a href="#Page_149">149</a></li>
+
+  <li class="indx">Tomato cocktail, <a href="#Page_41">41</a></li>
+
+  <li class="indx">To boil cider (old New England recipe), <a href="#Page_86">86</a></li>
+
+  <li class="indx">To keep cider sweet and sparkling (date 1845), <a href="#Page_86">86</a></li>
+
+  <li class="indx">Treacle (molasses) posset, <a href="#Page_123">123</a></li>
+
+  <li class="indx">Turkish coffee, <a href="#Page_107">107</a></li>
+
+  <li class="indx">Tutti frutti sauce, <a href="#Page_147">147</a></li>
+
+  <li class="ifrst">Vanilla flip, <a href="#Page_57">57</a></li>
+
+  <li class="indx">Vanilla ice cream, <a href="#Page_151">151</a></li>
+
+  <li class="indx">Vanilla ice cream (French), <a href="#Page_151">151</a></li>
+
+  <li class="indx">Vanilla malted milk with chocolate ice cream, <a href="#Page_96">96</a></li>
+
+  <li class="indx">Vanilla milk punch, <a href="#Page_24">24</a></li>
+
+  <li class="indx">Vanilla syrup, <a href="#Page_79">79</a></li>
+
+  <li class="indx">Vienna coffee, <a href="#Page_106">106</a></li>
+
+  <li class="indx">Vichy and milk, <a href="#Page_101">101</a></li>
+
+  <li class="indx">Violet fizz, <a href="#Page_51">51</a></li>
+
+  <li class="ifrst">Watermelon cocktail, <a href="#Page_42">42</a></li>
+
+  <li class="indx">Watermelon ice, <a href="#Page_168">168</a><span class="pagenum" id="Page_177">[177]</span>
+</li>
+  <li class="indx">White grape juice cup, <a href="#Page_33">33</a></li>
+
+  <li class="indx">White grape juice cobbler, <a href="#Page_57">57</a></li>
+
+  <li class="indx">White grape juice frappé, <a href="#Page_13">13</a></li>
+
+  <li class="indx">White grape juice highball, <a href="#Page_46">46</a></li>
+
+  <li class="indx">White grape juice lemonade, <a href="#Page_7">7</a></li>
+
+  <li class="indx">White grape rickey, <a href="#Page_54">54</a></li>
+</ul>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<div class="transnote" id="ENDNOTE">
+<strong>TRANSCRIBER’S NOTE</strong>
+
+<p class="noindent">The index was not checked for proper alphabetization or correct page
+references.</p>
+
+<p class="noindent">Obvious typographical errors and punctuation errors have been
+corrected after careful comparison with other occurrences within
+the text and consultation of external sources.</p>
+
+<p class="noindent">Some hyphens in words have been silently removed, some added,
+when a predominant preference was found in the original book.</p>
+
+<p class="noindent">Except for those changes noted below, all misspellings in the text,
+and inconsistent or archaic usage, have been retained.</p>
+
+<table class="toc">
+<tr>
+<td class="tdrt">Page <a href="#RBh3">82</a>:</td>
+<td class="tdl">Added missing section header for ‘ROOT BEERS’</td>
+</tr>
+<tr>
+<td class="tdrt"><a href="#hostess">148</a>:</td>
+<td class="tdl">‘hotesss’ replaced with ‘hostess.’</td>
+</tr>
+</table>
+</div>
+</div>
+
+<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 76921 ***</div>
+</body>
+</html>
+
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+This eBook, including all associated images, markup, improvements,
+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
+
+Procedures for determining public domain status are described in
+the "Copyright How-To" at https://www.gutenberg.org.
+
+No investigation has been made concerning possible copyrights in
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+Project Gutenberg (https://www.gutenberg.org) public repository for eBook #76921
+(https://www.gutenberg.org/ebooks/76921)