,,transcriber',s ,,note ,italic text is denoted by underscores4 ,some minor changes to the text are noted at the end of the book4 ,,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 ,e4 ,l4 ,,stockbridge ,,author ,,of ,,the ,,liberty ,,cook ,,book ,illustration3 ,colophon ,d4 ,,appleton ,,and ,,company ,,new ,,york ,,london #aibj ,,copyright1 #aibj1 ,,by ,d4 ,,appleton ,,and ,,company ,,printed ,,in ,,the ,,united ,,states ,,of ,,america ,,to ,,my ,,little ,,daughter1 ,,janet ,j4 ,o4 ,,stockbridge1 ,,this ,,book ,,is ,,dedicated1 ,,with ,,my ,,deepest ,,love ,,omar ,,up ,,to ,,date ,a box of chocolates underneath a bough1 ,an ice cream cone1 some lemonade1 and thou ,beside me singing in the wilderness ,make prohibition ,paradise enow4 ,,anonymous ,,foreword ,,to ,,the ,,hostess ,,of ,,to-,,day3 ,the hostess of to-day will be called upon to serve drinks in her home more than formerly1 ,i imagine1 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 notice4 ,to do this1 one needs have a stock of syrups1 either home-made or commercial1 as well as a supply of shrubs and vinegars on hand4 ,to-day's hostess does not hold up her hands in horror crying that she knows nothing of preparing these things1 for she has learned a great deal about canning and preserving in the last few years1 so making syrups1 vinegars and shrubs will seem like child's play4 ,if1 however1 she is inclined to think it an arduous task1 let her turn to these recipes1 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 made4 ,there may be the feeling1 if my hostess lives in an apartment1 that there is not room enough to store these syrups and vinegars1 and while that may be true in part1 it is always possible to keep two or three popular syrups in quart bottles1 and at least one bottle of fruit vinegar1 in the refrigerator4 ,as both syrups and vinegars may be made in small quantities1 one may make them oftener and make enough to last a week or two4 ,there are one or two things ,i would impress upon the hostess who would be popular1 and if ,i refer to these things again in the book1 ,i trust ,i may be pardoned1 for they are most imperative4 ,first3 the necessity for selecting attractive glassware1 which need not be expensive1 but should be thin and clear1 and1 when in use1 should always be polished4 ,when purchasing linen1 select it because of its daintiness rather than for its elaborateness4 ,plate doylies and serviettes which are plain and fine may be purchased for a very little money if care is taken4 ,who would not rather use a doylie with a button-holed edge1 spotlessly clean1 than one heavily embroidered which will require three times the labor to launder8 ,if drinks are served by the maid1 it is as essential that her cuffs1 collar1 cap and apron be as spotless as the doylies on the service plates4 ,when cold drinks are served1 be sure that the glasses are chilled4 ,for hot drinks1 heat the cups or glasses before pouring the drinks4 ,place the glass or cup on a doylie on a small plate4 ,when serving an invalid1 be over-particular2 the glass must shine1 the doylie be spotless1 and the plate the most attractive obtainable4 ,if it is possible lay a flower on the plate or tray before it is sent into the ill one's room4 ,the appetite of a very finicky person may be tempted by this over-carefulness4 ,,bertha ,e4 ,l4 ,,stockbridge4 ,,new ,,york ,,contents ,,chapter ,,page ,i ,,fruitades1 ,,iced1 ,,frapp ,,and ,,hot #a ,,ii ,,fruit ,,punches1 ,,fruit ,,cups ,,and ,,fruit ,,bowls #ah ,,iii ,,cocktails1 ,,highballs1 ,,fizzes1 ,,cobblers1 ,,sours ,,and ,,juleps1 ,,non-,,alcoholic ,,cocktails #dj ,,iv ,,fruit ,,vinegars1 ,,shrubs ,,and ,,waters #fa ,v ,,syrups--,,fruit ,,and ,,plain #fh ,,vi ,,grape ,,juice1 ,,root ,,beer ,,and ,,cider #hj ,,vii ,,cold ,,milk ,,drinks1 ,,hot ,,milk ,,and ,,buttermilk #hg ,,viii ,,coffee1 ,,chocolate1 ,,cocoa ,,and ,,tea #aje ,,ix ,,drinks ,,for ,,invalids ,,and ,,small ,,children #aab ,x ,,miscellaneous ,,drinks #abi ,,xi ,,sundaes #ace ,,xii ,,sauces ,,and ,,sundaes #adb ,,xiii ,,ice ,,creams1 ,,sorbets1 ,,sherbets1 ,,water ,,ices ,,and ,,granits #aea ,,measures ,illustration3 ,,measuring ,,spoons ,i wish to emphasize the absolute necessity for accurate measuring2 to be a successful mixer of drinks1 one must measure as carefully as one should when cooking4 ,i use the measures ,i have in my kitchen1 and have used them in making these recipes4 ,surely one has a quart cup1 a half pint1 or one cup1 measure and a set of spoons2 the tablespoon1 dessertspoon1 teaspoon and half teaspoon4 ,some sets have the quarter-teaspoon too4 ,these sets1 made of aluminum1 may be purchased in any hardware store1 or in the housekeeping department in the large shops at very reasonable prices4 ,the glass cup is marked for quarter1 half and three-quarters on one side1 while on the reverse the marking is for one-third and two-thirds4 ,the quart cup is marked for quarter1 half and three-quarters2 each quarter being equal to one cupful4 ,illustration3 ,,glass ,,measuring ,,cups ,illustration3 ,,quart ,,measure ,the housekeeper who becomes accustomed to using exact measurements will never return to the hit-or-miss plan1 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 be4 ,illustration3 ,,household ,,scales ,,what ,,to ,,drink ,i--,,fruitades1 ,,iced1 ,,frapp ,,and ,,hot ,there are a number of things worth considering when serving drinks at home2 first among these is the use of attractive glassware4 ,good looking glasses cost no more than ugly ones1 and clear fine glass polishes better than heavy blurred glass4 ,and surely any drink is more pleasing to the palate if the eye is pleased4 ,be sure that the glasses shine1 and also ascertain that glasses meant to hold cold drinks are chilled4 ,almost all fruitades1 no matter what the name or foundation1 contain lemon juice1 so it is also well to remember that lemons intended for squeezing should be peeled1 and that very carefully4 ,while the lemon peel1 or the zest1 rather1 is an excellent flavor1 it is not satisfactory in lemonade1 as there is a little bitterness when it stands1 which displeases some people4 ,most of the recipes given for these fruitades are for individual drinks1 to make it easier for the hostess to ascertain how much to prepare if she knows the number of people to be served4 ,a cocktail shaker1 an ice shaver and a long handled spoon are almost a necessity in making drinks4 ,they are at least a great aid1 and as none of these things is expensive and all may be obtained in the housekeeping department of any city shop1 or in the hardware store in small towns1 there seems no reason for not owning them4 ,fruitades are delicious1 refreshing and healthful1 and surely not difficult to make1 so that the gracious hostess will serve these cooling drinks often4 ,if syrups are made and bottled one need not worry about serving a delectable drink in a surprisingly short time4 ,,baseball ,,lemonade ,for an individual drink1 use3 #a egg1 #a lemon1 #a spoonful of sugar1 cupful of milk1 cupful of water4 ,put the egg in the bottom of the tall glass2 add the juice of a lemon1 a spoonful of sugar1 a little ice1 shaved fine1 and the milk and water4 ,put into a shaker1 shake well and serve4 ,,egg ,,lemonade cupful of finely shaved ice1 #a egg1 #c teaspoonfuls of powdered sugar1 cupful of water1 ,juice of one lemon1 ,carbonated water4 ,use either a large glass and a shaker-top1 or a cocktail shaker4 ,place all the ingredients in the shaker except the carbonated water1 shake well1 pour into an attractive glass1 add the carbonated water1 and serve4 ,,fruit ,,lemonade #a lemon1 #a slice of orange1 #a cherry1 #a slice of pineapple1 #a ,malaga grape1 #b teaspoonfuls of sugar1 ,shaved ice1 ,water4 ,put the juice of the lemon1 sugar1 shaved or cracked ice1 and water enough to make a glass full in a shaker1 shake well1 pour into a tall glass1 and add the fruit and serve at once4 ,,grape ,,juice ,,lemonade #c lemons1 #a pint of grape juice1 #a pints of water1 #a cupful of sugar4 ,place a small square of ice in a tall glass pitcher2 mix the lemon juice1 sugar1 water and grape juice together1 pour into the pitcher2 allow to become thoroughly chilled and serve4 ,,ginger ,,ale ,,lemonade #c lemons1 #a pint of ginger ale1 #a pints of water1 #a cupful of sugar4 ,place a goodly sized piece of ice in a glass pitcher and pour over it the juice of the lemons1 sugar and water1 which should have been thoroughly mixed4 ,stir and when the sugar is dissolved1 add the ginger ale4 ,this should be served without delay1 while the 8fizz0 is still in the ginger ale4 ,it is not at all necessary to use imported ginger ales1 as there are domestic makes which are equally as good4 ,,grapefruit ,,and ,,orangeade #a grapefruit1 #b oranges1 #a cupful of sugar1 #a pint of ginger ale1 #a pint of water1 #a pint of crushed ice1 #a full spray of mint4 ,cut the grapefruit in half and extract the juice by using a large glass orange juice extractor4 ,extract the orange juice1 add sugar and allow to stand for an hour if possible1 stirring occasionally4 ,when ready to serve1 add crushed ice1 water and ginger ale1 stir and add the spray of mint well crushed4 ,serve while it still has a sparkle4 ,,mint ,,ginger ,,ale #a pint of ginger ale1 #a lemon1 #b sprays of mint4 ,for this refreshing drink1 crush the mint and put into a tall glass pitcher1 add the crushed ice1 the juice of half a lemon and the thinly sliced second half4 ,add the ginger ale1 stir with a long handled spoon and serve at once4 ,,orange ,,grapeade #a orange1 pint of chipped or shaved ice1 pint of grape juice1 ,sugar4 ,extract the juice from the orange and add to the grape juice1 stir and add the shaved ice4 ,if not sweet enough add sugar to taste4 ,,limeade #b fresh limes1 #a teaspoonfuls of sugar1 ,spring or carbonated water1 ,mint1 ,ice4 ,extract the juice from the limes1 put into a tall straight-sided glass and add sugar or plain syrup4 ,if sugar is used1 stir until the sugar is dissolved4 ,add water to fill the glass and stir1 or carbonated water1 and put a spray of mint into each service4 ,serve with a straw4 ,,limeade ,,with ,,lime ,,syrup lemon1 #b tablespoonfuls of lime syrup1 #b tablespoonfuls of plain syrup1 ,carbonated water or spring water1 ,ice4 ,extract the juice from the half lemon1 put into a tall glass1 add lime syrup and plain syrup and stir1 then add the carbonated water1 or spring water1 if desired4 ,mint or a cherry may be added as liked4 ,,tea-,,rhubarbade #f stalks of young rhubarb1 #a lemon1 #b oranges1 #a quart of water1 #a pint of tea1 ,sugar4 ,wash the rhubarb and cut into inch lengths1 add a quart of water and stew until tender2 drain1 and set the juice away to cool4 7,the pulp may be used for tarts or marmalade47 ,add a pint of tea to the strained rhubarb2 extract the lemon juice and add this and the oranges thinly sliced4 ,sweeten to taste and pour over shaved ice in tall thin glasses4 ,,cr,,ole 8,,frog0 ,,lemonade #b dozen lemons1 #a pound of sugar1 #b quarts of water1 #b quarts of ,seltzer1 #a pineapple1 #c dozen strawberries4 ,use a large punch bowl2 put the sugar1 lemon juice and water in it1 and stir well until the sugar is dissolved2 add the juice of one pineapple and the ,seltzer water4 ,mix well again and add the strawberries1 slices of pineapple and very thin slices of lemon4 ,place a large piece of ice in the center of the bowl1 and allow to stand until very cold before serving4 ,,canton ,,lemonade cupful of lemon juice1 #a cupfuls of sugar1 #a pint of water1 teaspoonful of ground ginger4 ,mix the sugar1 ginger and water and boil until slightly syrup-like1 then add the lemon juice4 ,cool and dilute as desired1 or bottle hot for use when needed4 ,use two tablespoonfuls to a small glass of iced water when ready to serve4 ,,orange-,,lemonade #a lemon1 #a quart of water1 #c oranges1 #a cupful of white grape juice1 ,sugar4 ,wash the oranges1 and rub a cube of sugar over the skin of one orange2 cut the oranges and extract the juice1 adding just enough sugar to make slightly sweet4 ,to this add the juice of one lemon1 stir1 add the water1 then the grape juice and serve at once4 ,,plain ,,lemonade cupful of lemon juice1 #a cupfuls of sugar1 #a pint of water4 ,boil the water and sugar together until syrup-like2 take from the fire and add the lemon juice4 ,cool and dilute as desired1 the strength depending upon the taste of those to be served4 ,to dilute one may use cracked ice1 iced water1 or ,apollinaris1 or a mixture of water and ,apollinaris4 ,,apollinaris ,,lemonade #b tablespoonfuls of lemon juice1 teaspoonful of sugar1 ,apollinaris1 ,cracked ice4 ,put the lemon juice1 sugar1 cracked ice and ,apollinaris in a shaker1 shake for a minute1 pour into a tall1 thin glass and serve at once4 ,,white ,,grape ,,juice ,,lemonade #a pint of water1 #a lemon1 #a cupful of white grape juice1 ,sugar1 ,shaved ice4 ,usually the white grape juice is sweet enough to serve with the lemon juice without using sugar1 depending always upon the person to be served4 ,cut a lemon in two1 extract the juice from half1 and slice the other half very thin4 ,mix the lemon juice with the sugar1 if any is to be used1 first trying a teaspoonful1 add the water1 stir until the sugar is dissolved1 add the grape juice and then the thinly sliced half lemon1 stir and serve4 ,,orgeat ,,lemonade #a tablespoonful of powdered sugar1 #a tablespoonful of orgeat syrup 7see syrups7 lemon1 ,ice1 ,berries4 ,fill the shaker about one-third full of shaved ice1 pour over it the syrup and the lemon juice2 fill to three-quarters full with water2 shake1 add any berries in season2 pour into a thin tall glass and serve at once4 ,,raspberry ,,lemonade #a quart of water1 #a lemon1 #a pint of raspberries1 cupful of sugar1 ,ice4 ,select a half cupful of nice firm berries1 and put aside1 then crush the remaining berries1 and press through a fine cloth4 ,extract the juice from the lemon1 add to the berry juice1 add shaved ice1 sugar and water and shake well4 ,pour into a glass pitcher and add the selected whole berries and serve4 ,,italian ,,lemonade lemon1 orange1 #a teaspoonful of powdered sugar1 #a cupful of ice1 #a tablespoonful of white grape juice1 ,fruits in season1 #a spoonful of ice cream4 ,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 melted4 ,pour into a tall thin glass1 fill with iced water1 stir1 add small fruits in season1 and top with a teaspoonful of ice cream4 ,,soda ,,lemonade lemon1 #a teaspoonful of sugar1 cupful of cracked ice1 ,plain soda4 ,put the juice of half a lemon and the sugar into a tall glass with the ice1 stir with a long handled spoon1 using the left hand2 pour in the soda with the right4 ,serve at once4 ,,strawberry ,,lemonade lemon1 #a teaspoonful of sugar1 #a dozen large strawberries1 cupful of shaved ice1 ,milk4 ,fill a shaker about a third full of ice2 7about a half cupful7 add the juice of a half lemon1 the juice from a dozen strawberries1 and the sugar4 ,shake well1 add enough milk to nearly fill the shaker1 and strain into a tall glass4 ,,fruitades ,,and ,,sodas ,,from ,,juices ,,of ,,canned ,,fruits ,so often when a can of strawberries is opened1 we find there is an abundance of juice1 more in fact than we care to use with the berries on the table1 and if the desired amount1 only1 is left with the fruit for table consumption1 and the rest reserved1 many combinations which are tasty and desirable may be made without the extra expense of purchasing fruits or prepared syrups4 ,strawberries are not the only berries from which the juice may be taken1 for blackberries and raspberries1 both red and black1 are equally desirable4 ,besides these berries1 there is no good reason why the juice from plums1 pineapples1 cherries and peaches may not be used to as good advantage4 ,,strawberry ,,soda ,carbonated water1 ,cream1 ,strawberry juice or syrup4 ,we are more likely to have iced tea glasses in our homes than the regulation soda glasses1 and for that reason ,i advise using them in preparing a home-made soda4 ,pour enough strawberry juice into a glass to fill it one-third full1 add three tablespoonfuls of thick cream1 and fill with carbonated water4 ,,blackberryade glass of blackberry juice1 #a teaspoonful of lemon juice1 #a teaspoonful of powdered sugar1 ,cracked ice1 ,water4 ,put the one-fourth glassful 7iced tea glass7 of blackberry juice1 the lemon juice1 sugar and cracked ice into a cocktail shaker and shake well for a minute or two4 ,pour into the glass and add enough water to fill the glass seven-eighths full2 stir well and serve at once4 ,,raspberryade glass of raspberry juice1 teaspoonful of lemon juice1 #a teaspoonful of powdered sugar1 ,cracked ice1 ,water4 ,pour the raspberry juice1 lemon juice1 sugar and cracked ice into a shaker--using an iced tea glass as a measuring medium--and shake well2 pour into the iced tea glass and fill with water4 ,stir and serve4 ,,lemon ,,froth #a egg white1 ,lemon syrup 7see lemonade71 cupful of water1 #a candied cherry4 ,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 served3 shake well for two minutes1 strain into a tall thin glass--an iced tea glass is a desirable type--and stir in the stiffly beaten white of an egg4 ,top with a thin slice of lemon and a candied cherry4 ,,strawberry-,,lemon ,,froth #a egg white1 lemon1 cupful of water1 ,cracked ice1 #b teaspoonfuls of sugar1 dozen strawberries4 ,reserve the largest berry and crush the others2 press through a fine sieve4 ,extract the juice from half a lemon1 add to the strawberry juice and stir in the sugar4 ,continue to stir until the sugar is dissolved4 ,pour this into a cocktail shaker1 adding the finely cracked ice and water4 ,shake hard for two minutes1 strain into a tall glass1 stir in the stiffly beaten white of an egg and top with the selected strawberry4 ,,hot ,,lemonade lemon1 #c teaspoonfuls of sugar1 #a cupfuls of boiling water4 ,extract the juice from the half lemon1 add the sugar and then the hot water4 ,stir until the sugar is dissolved and serve4 ,,hot ,,spiced ,,lemonade lemon1 #c teaspoonfuls of sugar1 #a cupfuls of boiling water1 teaspoonful of ground ginger4 ,extract the juice from the half lemon1 add the sugar and ginger2 strain and add the boiling water4 ,stir until the sugar is dissolved and serve4 ,,frapp,s ,any one of the fruitades may be made into a frapp with so little trouble that in hot weather there is no reason why the hostess should not serve these cooling1 delectable drinks at a moment's notice4 ,there are always syrups which may be kept in the refrigerator and mixed with lemon syrup1 a little water or carbonated water added1 poured over the shaved ice in a sherbet glass1 and presto6 the frapp is ready to serve4 ,it is also possible to freeze the frapp1 and it is advisable if one is to serve a goodly number4 ,remember always that a frapp is only partially frozen4 ,as the liquid begins to thicken1 scrape it from the sides of the freezer1 using a long knife1 preferably a spatula4 ,it would seem impossible to keep house without a spatula1 because of the many uses to which it may be put4 ,,lemon-,,raspberry ,,frapp ,shaved ice1 #a tablespoonful of lemon syrup 7see lemonade71 #a tablespoonful of raspberry juice4 ,this is only enough for one service4 ,fill a sherbet glass three-quarters full of finely shaved ice and pour over it the lemon syrup and raspberry juice4 ,serve at once4 ,this may be served at the beginning of a meal in hot weather1 or served at any time when any cooling drink is wanted4 ,,blackberry ,,frapp ,shaved ice1 #b tablespoonfuls of blackberry juice1 ,sugar4 ,fill the sherbet glasses three-quarters full of shaved ice1 and pour the blackberry juice over after having been mixed with sugar enough to take away the decided acid taste4 ,it is not wise to make any drink which is meant to be cooling1 too sweet4 ,,white ,,grape ,,juice ,,frapp ,shaved ice1 teaspoonful of lemon syrup1 #b tablespoonfuls of white grape juice4 ,fill the glass1--a sherbet or tall champagne glass--with finely shaved ice1 and pour over it the grape juice and lemon syrup 7see lemonade74 ,serve at once4 ,,tea ,,frapp #b teaspoonfuls of tea1 #a pints of boiling water1 #d teaspoonfuls of sugar1 #b tablespoonfuls of lemon juice4 ,use a large teapot1 rinsing it out with boiling water1 then place the tea in the pot and pour a pint and a half of boiling water over4 ,allow to stand for five minutes1 and strain off4 ,cool1 add the sugar and the lemon juice and freeze to a mush4 ,serve in sherbet glasses with a mint leaf1 if mint is in season4 ,,pineapple ,,frapp #a pineapple1 #a cupful of sugar1 #a lemon1 #a quart of water4 ,peel the pineapple1 remove the 8eyes10 and holding the pines in the left hand slash both ways1--up and down1 as well as across1--then cut away from the stalk-like center4 ,one may crush more thoroughly by putting through a food chopper1 or by using a large wooden spoon4 ,extract as much juice as possible1 and add to the sugar and lemon juice4 ,stir1 add the water1 which should be boiling4 ,allow to cool1 freeze until a mush1 and serve4 ,remember always that a frapp is right when it is just at the pouring stage1 and not frozen a bit harder4 ,,strawberry ,,frapp #a quart of strawberries1 #a lemon1 #a quart of water1 #a cupfuls of sugar4 ,crush the strawberries1 press through a fine sieve1 add the sugar and lemon juice2 add the water1 which should be boiling4 ,set aside to cool2 pour into the freezer and freeze1 until a soft pourable mush4 ,serve in tall champagne glasses and top with a selected strawberry4 ,,coffee ,,frapp ,whipped cream1 #b level tablespoonfuls of powdered coffee1 #a cupful of boiling water1 #b teaspoonfuls of sugar1 ,shaved ice4 ,powder the coffee1 put in the bag of a drip pot and pour the cupful of boiling water over it4 ,allow this to drip1 add the sugar and stir until dissolved4 ,put into the refrigerator and when ready to serve1 pour two tablespoonfuls over the shaved ice in the sherbet glass4 ,the glass should be about three-quarters full1 which allows space for the coffee4 ,top with a generous spoonful of whipped cream4 ,,easily ,,made ,,frapp,s ,it may not be known to all housekeepers that fruit syrups may be purchased at very reasonable prices from the better grocers1 but it is true1 and with these syrups and shaved ice a frapp may be made in a minute4 ,,raspberry ,,frapp ,shaved ice1 ,raspberry syrup4 ,fill the sherbet glasses about three-quarters full with finely shaved ice1 and pour over it two tablespoonfuls of raspberry syrup4 ,serve at once4 ,,strawberry ,,frapp ,shaved ice1 ,strawberry syrup4 ,if one owns a supply of attractive glasses1 one can always make drinks look differently at least1 and one's appetite is always grateful for a change1 even a change in the type of glasses used4 ,i would suggest if one has tall thin glasses of the type of parfait glasses1 using them for a change4 ,fill until about a quarter way from the top with shaved ice1 and pour over four tablespoonfuls of strawberry syrup4 ,serve immediately4 ,,grenadine ,,frapp ,shaved ice1 ,grenadine1 teaspoonful of lemon juice4 ,use a long stemmed1 tall glass1 filling it three-quarters full with shaved ice4 ,over this pour four tablespoonfuls of grenadine in which the lemon juice has been mixed4 ,,mock ,,champagne ,,frapp #a quart of sweet cider1 #a pint of carbonated water4 ,pour into a freezer and freeze until about half frozen1 or until a mush4 ,serve in champagne glasses4 ,,economical ,,frapp,s ,there are many times when a small amount of juice from either canned or preserved fruits is left from the table serving1 although all the fruit may have been used1 and there is no reason why this juice should not be used to good advantage in frapps4 ,one should remember always that the syrup from preserved fruits is much heavier1 and in consequence would be somewhat too sweet to use as it came from the fruit unless a little acid were added to it4 ,so1 when using the syrup of preserves add lemon juice and the frapp will be much more acceptable and refreshing4 ,,peach ,,frapp ,shaved ice1 #a teaspoonful of lemon juice1 #b tablespoonfuls of syrup from preserved peaches4 ,use a sherbet glass and fill three-quarters full with shaved ice2 pour over this the syrup from the peaches which should have been mixed with the lemon juice4 ,serve as soon as prepared4 ,,cherry ,,frapp ,if the cherries have been canned with a thin syrup it may be used just as it is taken from the fruit4 ,it will need neither sugar nor lemon juice4 ,shaved ice1 #c tablespoonfuls of cherry juice4 ,fill the sherbet glass three-quarters full of ice and pour over the juice or light syrup from the canned cherries4 ,serve immediately4 ,,ii--,,fruit ,,punches1 ,,fruit ,,cups ,,and ,,fruit ,,bowls ,the art of mixing a satisfying punch is not at all as mystifying as it is often thought to be4 ,to mix enough for a number of guests one should own a punch bowl1 and while one may spend almost any amount of money on such a thing1 there are very inexpensive pressed glass bowls to be purchased4 ,it is always advisable to select the very plainest style one can find4 ,one of the better pressed glass bowls is in the desirable colonial pattern and will be found to be most satisfactory4 ,,applebloom ,,punch #a pint of sweet cider1 #a pint of ,apollinaris1 #a pint of white grape juice1 ,ice4 ,place a square of ice in the punch bowl and pour the sweet cider and white grape juice over it1 allow this to become very cold1 and last pour the ,apollinaris over4 ,serve in low punch glasses4 ,,bristol ,,punch #a quart of boiling water1 #b tablespoonfuls of tea1 #f sprays of fresh mint1 #a cupful of sugar1 #b lemons1 #a quart of sparkling apple juice 7commercial74 ,crush the mint1 add the tea and pour the boiling water over1 allowing it to stand for five minutes4 ,strain and cool1 add the sugar and the lemons1 which should have been washed and sliced very thin4 ,add two cupfuls of cracked ice to this and allow it to chill4 ,when ready to serve place a square of ice in the punch bowl and strain the liquid over2 add a cupful of red raspberries and a quart of commercial cider of the sparkling type4 ,this is readily obtainable at a first class grocer's4 ,serve in tall glasses4 ,d,,butante ,,punch #c lemons1 #b oranges1 #f sprays of mint1 #a quart of grape juice1 #a pint of carbonated water1 pint of tea 7green71 #a cupful of sugar1 #a pint of water4 ,to a half teaspoonful of green tea use a half pint of boiling water2 allow to infuse for five or six minutes1 strain and cool4 ,extract the juice from the lemons1 add the sugar and water and mix with the cooled tea4 ,prepare a punch bowl by placing a piece of ice in the center2 pour the tea and lemon mixture over and add two oranges peeled and cut into halves and slices1 then the mint1 crushing the leaves before using4 ,allow this to stand for a few minutes and pour in the grape juice1 and last1 the carbonated water4 ,the punch should be served as soon as ready4 ,,cider ,,punch #b quarts of sweet cider1 pint of loganberry juice1 #c lemons1 #c oranges1 #b cupfuls of sugar1 #c pints of carbonated water4 ,as loganberry juice is tart more sugar is seemingly needed than when grape juice is used1 but it is far better to err on the other side and serve a punch too tart rather than too sweet4 ,it is always wise to taste any drink one is preparing4 ,peel the lemons and extract the juice1 extract the juice from two of the oranges and mix with the ,loganberry juice and sugar and pour into the punch bowl1 in which a large piece of ice should have been placed4 ,slice the third orange very thin and place in the bowl4 ,pour the carbonated water over all and the punch is ready to serve4 ,,ginger ,,ale ,,punch #a cupful of sugar1 #a cupfuls of tea1 #a cupful of orange juice1 #a pint of ginger ale1 #a pint of ,apollinaris1 cupful of lemon juice1 ,ice4 ,pour one cupful and a half of boiling water over a level teaspoonful of tea and allow to infuse for five minutes2 strain and pour over the sugar1 stir and allow to cool4 ,when cool add the fruit juices2 place a small block of ice in the punch bowl and pour the liquid over4 ,just before serving add the ginger ale and the ,apollinaris and float several thin slices of orange4 ,,grenadine ,,punch #a quart of water1 #a quart of carbonated water1 cupful of grenadine1 #d lemons1 #b oranges1 #ab large strawberries1 #a cupful of sugar1 ,ice4 ,extract the juice from both the lemons and oranges and mix with the sugar2 allow this to stand on the ice until ready to serve1 then mix with the water4 ,place a square of ice in the punch bowl and pour the mixture over it2 stir in the grenadine and add the strawberries1 and last add the carbonated water4 ,serve immediately4 ,,loganberry ,,punch #a pint of loganberry juice1 #a quart of water1 #d lemons1 #a cupfuls of sugar1 #a pint of ,apollinaris4 ,extract the juice from the lemons and add to the loganberry juice and sugar1 stirring well2 add the water and pour over a square of ice in the punch bowl4 ,when ready to serve pour in the ,apollinaris1 and serve at once4 ,,berkshire ,,fruit ,,punch #a quart of ,apollinaris1 #a cupful of lemon juice1 #a cupful of orange juice1 #a pineapple1 grated1 #b cupfuls of selected strawberries1 #b cupfuls of strong tea1 #b cupfuls of sugar1 #a orange cut into very thin slices1 #a cupful of ,maraschino cherries1 ,ice water4 ,boil the sugar and two cupfuls of water until syrup-like1 and add the lemon and orange juice4 ,grate the pineapple and hull the strawberries2 make the tea by pouring two cupfuls of boiling water over one and a half teaspoonfuls of tea1 allowing it to infuse for six minutes4 ,mix the syrup1 fruit juices1 tea and grated pineapple1 and add two quarts of iced water2 stir well and pour over a square of ice in the punch bowl4 ,add the orange1 sliced very thin and cut into halves1 and the strawberries4 ,when ready to serve pour the ,apollinaris over all and serve at once4 ,if strawberries are out of season1 use ,malaga grapes1 cut in two and seeded4 ,an ideal decoration is to use grapes in bunches1 hanging them around the edge of the bowl4 ,use white and blue grapes1 or red and white2 separating them with grape leaves if they are obtainable4 ,,honey ,,blossom ,,punch #a cupful of honey1 #a cupful of sugar1 #a quart of water1 #b lemons1 #ab oranges1 #a pineapple1 #bd strawberries2 ,ice1 ,carbonated water4 ,boil the honey1 sugar1 two cupfuls of water and the grated rind or zest of one orange together for five minutes4 ,allow to cool and add the other two cupfuls of water and the juice of the oranges and lemons2 stir and pour over a block of ice in the punch bowl4 ,add the grated pineapple and the strawberries1 which should have been hulled4 ,when ready for service add the carbonated water1 using a quart4 ,,columbia ,,pineapple ,,punch #a pint of sweet cider1 #a pineapple1 #b oranges1 #d slices of cucumber1 #b cupfuls of selected strawberries1 #a banana1 ,ground cinnamon1 ,apollinaris1 #a cupful of sugar4 ,shred into very small pieces the edible part of a very ripe pineapple and add the oranges sliced very thin1 the cucumber slices and the strawberries cut into halves1 one banana cut into dice and a generous cupful of sugar4 ,stir these together with a pint of iced water and allow to stand for a half hour on the ice4 ,remove the cucumber slices1 add a quarter-teaspoonful of ground cinnamon2 add the cider and last1 the ,apollinaris4 ,serve at once4 ,the most satisfactory glasses to use would be tall slim glasses1 serving a long handled spoon--an iced-tea-spoon will do--with each service so that the fruit may be eaten4 ,,punch ,,la ,,parisienne #a pound of pulverized sugar1 #f lemons1 #f oranges1 #a small pineapple1 pound of malaga grapes1 skinned and seeded1 pint bottle of ,maraschino cherries1 #b quarts of grape juice1 #b quarts of ,apollinaris1 #b quarts of ginger ale1 ,ice4 ,use a large punch bowl2 into which put an eight inch cube of ice2 over which pour the following mixture2 the juice of six lemons1 which should have been peeled before squeezing1 the juice of six oranges1 sugar1 and grape juice2 stir to dissolve the sugar and add the shredded pineapple1 maraschino cherries and the peeled and seeded grapes4 ,do not allow this to stand1 but pour the ginger ale and ,apollinaris over and serve immediately4 ,if the punch seems too thick1 a pint of water or more may be added without detriment4 ,,chocolate ,,punch ,this is an individual punch1 and should be made in a shaker4 cupful of chocolate extract1 #a teaspoonful of sugar1 #a egg1 ,ice1 ,milk to fill glass4 ,place all the ingredients in a cocktail shaker and shake well2 strain into a tall thin glass and serve4 ,,milk ,,punch #a cupful of milk1 cupful of strawberry syrup1 #a teaspoonful of sugar1 #a egg1 ,ice4 ,put all the ingredients into a shaker and shake thoroughly1 strain into a tall glass and serve at once4 ,,vanilla ,,milk ,,punch #a cupfuls of milk1 teaspoonful of vanilla1 #a teaspoonful of sugar1 #a egg1 ,ice4 ,place all the ingredients in a cocktail shaker and shake well2 strain into a tall glass1 sprinkle with a little nutmeg and serve at once4 ,,orange ,,county ,,punch #a egg1 #a lemon1 #a teaspoonful of sugar1 #a cupfuls of sweet cider1 ,cracked ice1 ,carbonated water4 ,put the egg1 juice of the lemon1 sugar1 cider and ice in a cocktail shaker and shake for a minute or two1 strain into a tall glass and fill with carbonated water4 ,it were best to use a syphon4 ,,popular ,,pineapple ,,punch #a pineapple1 #c oranges1 #b lemons1 #a cupful of sugar1 #a cupful of home-made raspberry syrup1 #a quart of white grape juice1 #a quart of ginger ale1 ,ice1 ,cherries1 ,water4 ,extract the juice from the oranges and lemons1 and mix with the raspberry syrup and the sugar2 grate the pineapple and add to the foregoing mixture1 adding enough iced water to make a full pint4 ,allow this to stand for ten minutes1 arrange a square of ice in a punch bowl and pour the mixture over1 adding the grape juice and ginger ale just at serving time4 ,,mock ,,claret ,,punch #a quart of grape juice1 #d lemons1 #a cupful of sugar1 #a stick of cinnamon1 #a quart of water4 ,extract the juice from the lemons and add the sugar and stick of cinnamon1 allowing this to stand on the ice for an hour4 ,at the expiration of that time add the water and grape juice2 pour over a block of ice in the punch bowl and serve4 7,it were well to remove the stick of cinnamon before serving1 however47 ,,mock ,,cr,,ole ,,claret ,,punch #b quarts of grape juice1 #a pint of lemon juice1 #a quarts of ,apollinaris1 #a pound of sugar1 #b sliced lemons1 ,water1 ,ice4 ,mix the grape juice1 lemon juice1 sugar and enough water to thin to please the taste of the hostess4 ,stir until the sugar is dissolved1 and pour over a block of ice in the punch bowl4 ,to this add the thinly sliced lemons and last1 the ,apollinaris4 ,,strawberry ,,punch #c quarts of strawberries1 #b quarts of carbonated water1 #a dozen lemons1 #b pineapples1 #a pound of sugar 7more if desired71 #a quarts of white grape juice1 ,ice1 ,selected strawberries4 ,extract the juice from the lemons1 shred and crush one pineapple and extract the juice1 shred the second pineapple very fine1 crush the strawberries 7reserving a dozen large ones7 and press through a fine sieve2 mix the fruit juices with the sugar and white grape juice and allow to chill on the ice4 ,prepare a square of ice in the punch bowl and pour this mixture over it1 add the second shredded pineapple and the selected strawberries1 and pour over all the carbonated water4 ,serve at once4 ,,staunton ,,fruit ,,punch #a grape fruit1 #a cupful of raspberry syrup 7home-made or commercial71 #d lemons1 #a quart of white grape juice1 #a pint of ginger ale1 #a quart brick of orange ice1 #a cupful of sugar1 ,ice4 ,extract the juice from the grape fruit and lemons and stir in the sugar and the raspberry syrup1 add one quart of iced water and stir until the sugar is dissolved4 ,place a block of ice in the center of the punch bowl2 pour the mixture over1 add the grape juice and ginger ale1 and then just as it is ready to be served place a brick of orange water ice in the center4 ,serve immediately4 ,it might seem that it would be necessary to stir the water ice in1 but it is not1 as quite enough is gathered by the ladle4 ,,florida ,,punch #ab oranges1 #b lemons1 #a pineapple1 #a brick of raspberry water ice1 cupful of sugar 7more if liked71 #a pint of ,apollinaris1 ,water1 ,ice4 ,extract the juice from the oranges and lemons1 grate the pineapple and mix well with the sugar4 ,add a quart and a pint of iced water1 and set on the ice for a half hour4 ,place a square of ice in the punch bowl and pour the mixture over it4 ,allow it to stand for ten minutes1 add the ,apollinaris and then the raspberry ice4 ,serve as soon as the water ice is added4 ,small pieces of thinly sliced orange add to the attractiveness of the punch4 ,,fresh ,,mint ,,punch #ab sprays of fresh mint1 #c lemons1 #f oranges1 cupful of sugar1 #a quarts of ginger ale1 #a pint of sweet cider1 #a pint of iced water1 ,ice1 ,vegetable color4 ,crush the mint1 extract the juice from the oranges and the lemons1 add the sugar and water1 stirring until the sugar is dissolved4 ,place this in a punch bowl and arrange a square of ice in the center4 ,pour over this the cider and ginger ale1 to which add enough green vegetable color to make the punch a good shade of green when stirred in4 ,,mock ,,champagne ,,punch #a quart of sparkling cider1 #a quart of white grape juice1 #d lemons1 cupful of sugar1 #a pint of ginger ale1 #a pint of iced water1 ,ice4 ,there is to be purchased in the market now a commercial apple juice1 which is carbonated1 and this should be used unless one has made the sparkling cider at home4 ,extract the juice from the lemons and add the sugar and water2 stir until the sugar is dissolved3 add the grape juice4 ,place a block of ice in a punch bowl and pour this mixture over it1 and then add the sparkling cider and the ginger ale4 ,,punches ,,from ,,syrups ,delicious punches may be made from syrups1 whether home-made or commercial1 whether made as syrups for this purpose or the fruit syrups from preserves1 or the medium syrups from the cold-pack canning4 ,very often there is more syrup or juice than is needed for table service in a jar of berries1 and this juice may be used at once1 or a little more sugar added1 reheated1 placed in cans1 sealed and put away for later use4 ,for instance2 if a can of strawberries is opened and found to have more juice than usual1 pour off the surplus and use at once1 or add enough sugar to make a thicker syrup1--which amount will have to be determined by the amount of juice1--and re-can and store4 ,,strawberry-,,lemon ,,punch #b cupfuls of strawberry syrup1 #c lemons1 #b teaspoonfuls of strawberry extract1 cupfuls of sugar1 #a pint of water1 #a quart of carbonated water4 ,extract the juice from the lemons by using a glass extractor and add the sugar1 allowing this to stand for a half hour4 ,add the water1 strawberry syrup and extract and pour this over a block of ice in the punch bowl4 ,just before serving add the carbonated water4 ,,metropolitan ,,raspberry ,,punch ,for this punch either the commercial or home-made syrup may be used4 #b cupfuls of raspberry syrup1 #b lemons1 cupful of sugar1 #a pint of water1 #a pint of ginger ale1 #a pint of ,apollinaris4 ,mix the sugar with the lemon juice1 and allow it to stand for a half hour on ice if possible1 then add the water and the raspberry syrup2 stir well and pour over a square of ice in the punch bowl4 ,at serving time add the ginger ale and the ,apollinaris4 ,serve immediately4 ,,plum ,,punch #b cupfuls of plum syrup1 #c lemons1 #a small pineapple1 cupful of sugar1 #a quart of ,apollinaris1 #a pint of grape juice1 #a pint of water4 ,extract the juice from the lemons and add the sugar and the plum syrup2 stand on ice to chill1 and grate the pineapple4 ,mix the lemon juice1 sugar1 plum syrup1 water1 grape juice and the grated pineapple together and pour over a block of ice in the punch bowl4 ,when ready to serve add the ,apollinaris4 ,serve immediately4 ,,fairy ,,punch cupful of lime syrup1 cupful of raspberry syrup1 cupful of strawberry syrup1 cupful of pineapple syrup1 #b oranges1 #b lemons1 cupful of sugar1 #a quart of raspberry water ice1 #a pint of ginger ale1 #a pint of water1 #a quart of carbonated water1 ,ice4 ,extract the juice from the lemons and the oranges and mix with the sugar2 add the lime1 raspberry1 strawberry and pineapple syrups1 and stir in the water2 pour this mixture over a square of ice in the punch bowl and add the ginger ale and the carbonated water4 ,slip the square of raspberry water ice into the center of the bowl and serve at once4 ,,cup ,,de ,,luxe #a pint of white grape juice1 #a pint of cider1 #a pint of ,apollinaris1 cupful of grenadine1 ,ice1 ,mint1 ,strawberries1 ,pineapple1 ,cherries4 ,serve in a tall1 straight glass pitcher and mix in the following manner2 mix the cider1 grape juice and grenadine1 pour into the pitcher1 add a pint of cracked ice1 stir and add the mint1 strawberries1 cherries and half of a small pineapple shredded finely4 ,pour in the ,apollinaris when ready to serve and not before4 ,serve in tall thin glasses4 ,,cider ,,cup #a quart of sweet cider1 pint of white grape juice1 #a pint of carbonated water1 ,mint1 ,skinned and seeded malaga grapes1 ,shredded pineapple4 ,mix the cider and grape juice and pour over a pint of crushed or cracked ice2 add a quarter of a pineapple finely shredded and the malaga grapes1 and when ready to serve pour in the carbonated water4 ,,loganberry ,,cup #a pint of loganberry juice1 #a pint of iced water1 #a pint of cider1 #a pint of carbonated water1 ,cherries1 ,strawberries1 ,mint1 ,sugar4 ,mix the loganberry juice1 water1 and cider and pour into the pitcher over a pint of cracked ice2 add a little sugar if necessary as loganberry juice is very tart1--and then put in the fruit and last1 add the carbonated water4 ,serve in tall straight-sided glasses4 ,,rose-,,mint ,,cup cupful of grenadine1 #c teaspoonfuls of rose extract1 #a quart of white grape juice1 #a pint of ginger ale1 #a pint of water1 #ab sprays of mint1 ,ice4 ,crush the mint slightly and put into the pitcher with a pint of cracked ice2 mix grenadine1 rose extract1 grape juice and water and pour over the mint and ice4 ,add the ginger ale and serve at once4 ,,kaaterskill ,,cup #a pint of tea infusion1 #a pint of ginger ale1 #a pint of carbonated water1 cupful of raspberry syrup1 #a large spray of mint1 small pineapple shredded1 ,ice4 ,make the tea by pouring one pint of boiling water over two teaspoonfuls of tea--green or ,english ,breakfast1 as preferred--and allow it to infuse for six minutes1 then strain4 ,allow to chill1 and add to the raspberry syrup4 ,put a pint of cracked ice in a tall pitcher1 crush the mint1 and place that and the shredded pineapple with the ice1 covering with the tea and raspberry mixture4 ,when ready to serve add the ginger ale and carbonated water4 ,,white ,,grape ,,juice ,,cup #a quart of white grape juice1 #a pint of ginger ale1 #a pint of ,apollinaris1 cupful of pineapple syrup1 ,mint4 ,mix the grape juice and the pineapple syrup and pour over a pint of cracked ice in a tall pitcher4 ,crush the mint slightly and add that to the mixture4 ,at serving time add the ,apollinaris and ginger ale4 ,use tall slim glasses1 or narrow goblets4 ,,mint-,,loganberry ,,cup #a pint of loganberry juice1 #a quart of carbonated water1 #ab sprays of mint well crushed1 #b teaspoonfuls of lime syrup1 ,ice4 ,crush the mint1 and place in a pitcher with a pint of cracked ice4 ,add the loganberry juice1 lime syrup and the carbonated water and serve at once4 ,,aylesford ,,fruit ,,cup #a pint of grape juice1 #a pint of sweet cider1 #a pint of ,apollinaris1 pineapple shredded1 #a cupful of selected strawberries1 #b tablespoonfuls of preserved cherries1 #f sprays of mint1 ,ice4 ,shred the pineapple very fine1 crush the mint slightly and place in a tall glass pitcher with a pint of cracked ice4 ,pour the grape juice and cider over this1 add the strawberries and cherries and last1 pour in the ,apollinaris4 ,serve immediately in tall straight-sided glasses4 ,be sure to serve a generous spoonful of fruit with each service4 ,a long handled spoon will aid in eating the fruit in comfort4 ,,canton ,,cup #a pint of tea infusion1 #a quart of ginger ale1 #b lemons1 #b tablespoonfuls of preserved ginger and the syrup1 #a cupful of pitted cherries 7white1 if possible71 ,ice1 ,sugar4 ,chop the ginger until very fine2 extract the juice from the lemons and mix with the chopped ginger and a tablespoonful of the syrup from the preserves1 and a half cupful of sugar4 ,stand on the ice for a half hour and pour over a pint of cracked ice in a pitcher4 ,when ready to serve add the tea 7either green or ,ceylon7 and the ginger ale4 ,last1 add the cherries and serve4 ,,cup ,,la ,,medley #a pint of rice water1 #a cupful of sugar1 #b lemons1 #b oranges1 #a stick cinnamon1 #d cloves1 #a allspice1 cupful of seeded raisins1 #a pint of ginger ale1 #a quart of carbonated water1 ,grated rind of one lemon1 ,ice4 ,this recipe gives the housekeeper an opportunity to use the water in which rice is boiled1 and which is usually thrown away4 ,make a syrup by boiling one pint of rice water1 one cupful of sugar1 the grated rind of one lemon1 one stick of cinnamon1 four cloves1 and one cupful of raisins together for ten or twelve minutes4 ,strain carefully and chill4 ,when ready to serve pour into a tall pitcher in which a pint of cracked ice has been placed2 add two oranges thinly sliced and pour over this the carbonated water and ginger ale4 ,serve immediately4 ,,florida ,,west ,,coast ,,cup #c oranges1 #a lemon1 small pineapple1 #b kumquats1 #a pint of carbonated water1 #a quart of water1 cupful of sugar1 ,ice4 ,peel and shred the pineapple1 saving all the juice2 extract the juice from the oranges and the lemon4 ,boil one cupful of water and the sugar for six minutes and allow to cool4 ,mix the syrup thus made with the juices of the fruits1 and pour into a tall slim glass pitcher2 add the kumquats thinly sliced and the remaining pint and a half of water4 ,add a pint of cracked ice and the carbonated water4 ,stir well and serve at once4 ,,fruit ,,bowl #a ripe pineapple1 #a pound of powdered sugar1 #d quarts of white grape juice1 #a quart of sparkling cider1 #a pound of block sugar1 ,ice4 ,peel the pineapple and cut into thin slices2 place in a large bowl and cover with the powdered sugar2 cover the bowl and allow to stand for ten or twelve hours4 ,add the grape juice and the block sugar and stand on ice4 ,just before serving add the sparkling cider4 ,,apple ,,bowl #a pound of powdered sugar1 #ab apples1 red and juicy1 cupful of grenadine1 #b quarts of white grape juice1 #a quart of sparkling cider1 #a quart of ginger ale1 ,ice4 ,peel the apples 7winesaps are excellent apples to use7 core them and slice very thin4 ,place in a large bowl and cover with the sugar1 cover and allow to stand on ice for ten hours4 ,pour the grenadine and grape juice over this and allow this to stand for two hours longer4 ,strain through a flannel into a punch bowl and add the cider1 ginger ale and a pint of cracked ice4 ,serve immediately4 ,,badminton ,,bowl a medium sized cucumber1 #f ounces of powdered sugar1 teaspoonful of grated nutmeg1 #a quart of grape juice1 #a quart of ,apollinaris1 ,ice4 ,peel carefully and cut into thin slices the half cucumber2 place in a bowl and sprinkle with the sugar and nutmeg4 ,allow this to stand for ten minutes and add the grape juice4 ,place this on ice for a half hour2 strain1 add the ,apollinaris and serve at once4 ,,cardinal ,,bowl #d oranges1 #a pounds of block sugar1 #a quart of white grape juice1 #a pint of carbonated water1 ,ice4 ,grate the rind of two oranges1 and squeeze the juice of four over the block sugar and add a quart of white grape juice3 allow this to stand on the ice for a half hour1 strain through a flannel and add the carbonated water4 ,serve this in a punch bowl1 being sure to serve it as soon as the carbonated water is added4 ,,birmingham ,,bowl #h oranges1 #a pound of block sugar1 #c quarts of white grape juice1 #a quart of ginger ale1 #a pint of purple grape juice1 #b sticks of cinnamon1 ,ice4 ,peel the outer skin of two of the oranges and add one quart of white grape juice and two sticks of cinnamon1 allowing this to stand on ice for three hours and then strain4 ,extract the juice from eight oranges and pour over the sugar4 ,allow the sugar to melt1 mix with the strained grape juice1 add the remaining grape juice1 both purple and white1 mix and at serving time add the ginger ale4 ,,english ,,cider ,,bowl pint of green tea infusion1 pound of block sugar1 #a quart of sweet cider1 #a pint of ginger ale1 #b slices of fresh cucumber1 #c sprays of thyme1 #a sage leaf1 ,ice4 ,make the tea infusion by pouring a half pint of boiling water over a teaspoonful of green tea allowing it to stand for six minutes2 strain and pour into a bowl with the block sugar1 cider1 cucumber1 thyme and sage4 ,allow this to stand on the ice for a half hour1 strain and add the ginger ale and a pint of shaved ice4 ,serve as soon as the ginger ale is added4 ,,sparkling ,,cider ,,bowl #a orange1 #a lime1 #c slices of cucumber1 #a sage leaf1 #c sprigs of balm1 cupful of grenadine 7#d tablespoonfuls71 #a quart of plain sweet cider1 #a quart of sparkling cider1 pound of block sugar1 ,ice4 ,peel an orange very thin1 reserve the orange and put the peeling into a cupful of boiling water and allow it to remain a half hour4 ,strain this into a bowl and add the grenadine1 sugar1 balm1 sage and sweet cider2 place on ice for a half hour and again strain4 ,add the juice of the orange and lime1 a pint of cracked ice and the sparkling cider2 serve immediately4 ,,loganberry ,,bowl #a orange1 cucumber1 pound of powdered sugar1 #a spray of mint1 #a quart of loganberry juice1 #a quart of iced water1 #a quart of ginger ale1 ,ice4 ,peel the orange1 cut it into thin slices1 slice the half cucumber very thin and place all in a bowl1 including the orange peeling2 add the sugar1 loganberry juice1 and mint1 and allow to stand on ice for a half hour4 ,at the end of that time add the iced water1 stir and strain4 ,when ready to serve add the ginger ale4 ,,iii--,,cocktails1 ,,highballs1 ,,fizzes1 ,,cobblers1 ,,sours ,,and ,,juleps ,,non-,,alcoholic ,,cocktails ,as the mission of a cocktail is to be an appetizer1 it should be served at the beginning of a meal4 ,it may be made of fruits1 of vegetables1 of both fruits and vegetables1 or of liquids1 as one wishes4 ,most cocktails served at the home table will doubtless be made of fresh fruits1 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 guests4 ,there are several things to remember when making a cocktail2 one of which is1 always use attractive glasses and be sure that they shine4 ,have the ingredients quite cold and by no means make them too sweet1 for if they lose the tartness1 the best effect is lost4 ,the more attractive the cocktail looks1 the more appetizing it will prove to be4 ,,cucumber ,,cocktail ,for individual portion use the following3 #b tablespoonfuls of peeled1 chopped cucumber1 teaspoonful of grated horse-radish1 teaspoonful of chopped onion1 #a teaspoonful of chopped celery1 teaspoonful of chopped radish 7not peeled71 ,salt1 ,french dressing1 ,paprika4 ,chop the cucumber1 celery1 onion and radish2 mix with the horse-radish1 and salt to taste4 ,drain and mix with a little ,french dressing1 place in either sherbet or cocktail glasses1 which have been chilled1 and serve very cold4 ,berry forks1 oyster forks1 or small salad forks are best to use for vegetable cocktails4 ,,tomato ,,cocktail ,for individual portion use3 #b tablespoonfuls of minced tomato1 #b tablespoonfuls of aspic jelly1 cut into dice1 teaspoonful of chopped chives1 #b tablespoonfuls of chopped celery1 ,french dressing1 ,green peppers4 ,remove the tops from as many peppers as are needed1 remove the seeds and membrane and place on ice to chill4 ,cut the aspic jelly into dice1 mince the tomato and chop the celery and chives1 mix and drain4 ,use only enough ,french dressing to mix well4 ,serve very cold4 ,,peach ,,cocktail ,for each portion use3 #a peach1 #d drops of lemon juice1 #c ,maraschino cherries1 #c tablespoonfuls of raspberry syrup1 ,ice4 ,drop the ripe peach in hot water for one minute1 remove the skin and chill the peach4 ,cut into small pieces1 add the ,maraschino cherries cut into quarters1 and mix with a tablespoonful of shaved ice and three tablespoonfuls of raspberry syrup1 either home-made or commercial4 ,serve very cold4 ,use a spoon with a fruit cocktail4 ,,orange ,,cocktail ,for each service use3 orange1 banana1 #c ,maraschino cherries1 #f drops of lemon juice1 #c tablespoonfuls of strawberry syrup1 ,ice4 ,after peeling the orange and banana1 cut into small pieces1 quarter the cherries1 mix with a tablespoonful of shaved ice1 the strawberry syrup and lemon juice and serve in sherbet glasses4 ,use a spoon with this cocktail4 ,serve very cold4 ,,strawberry ,,cocktail ,for each service use3 #h selected strawberries1 #f ,malaga grapes1 #a tablespoonful of grenadine1 #a tablespoonful of cherry syrup1 ,ice4 ,hull the strawberries1 peel the grapes and remove the seeds1 cutting the grapes in two2 mix with a tablespoonful of shaved ice1 the grenadine and the cherry syrup4 ,syrup from home-made preserves may be used or one may use commercial syrup4 ,serve thoroughly chilled4 ,a sherbet glass will be found most satisfactory for this cocktail4 ,,watermelon ,,cocktail teaspoonful of chopped mint1 #d tablespoonfuls of white grape juice1 ,watermelon cubes to fill the glass1 ,ice4 ,select the heart of the watermelon and cut it into small cubes2 chop a few leaves of mint 7about an eighth teaspoonful7 and sprinkle over4 ,cover with a tablespoonful of shaved ice and add the white grape juice4 ,serve very cold4 ,,cantaloupe ,,cocktail #c preserved or fresh cherries1 #c tablespoonfuls of orange juice1 #a tablespoonful of shaved ice1 ,rounds of cantaloupe to fill the glass4 ,cut balls from a ripe cantaloupe1 using a vegetable cutter2 place them in the serving glass3 add the cherries1 cut into small pieces1 the ice and the orange juice4 ,serve thoroughly chilled4 ,,malaga ,,cocktail cupful of ,malaga grapes1 #f ,maraschino cherries1 #a tablespoonful of grenadine1 cupful of orange cubes1 #a tablespoonful of cherry syrup1 ,ice4 ,peel the grapes1 cut in two and remove the seeds1 peel and cut the orange into small dice1 mix with the cherries1 grenadine and cherry syrup4 ,add a tablespoonful of shaved ice and serve very cold in tall champagne or sherbet glasses4 ,,grapefruit ,,cocktail ,for individual portion use3 #b sections of a large firm grape fruit1 #d sections of an orange1 #f ,maraschino cherries1 #f ,malaga grapes1 #d tablespoonfuls of raspberry syrup1 ,ice4 ,separate the grape fruit and orange into sections and remove the membrane1 break into small pieces--being sure to reserve the juice of the fruit2 peel and seed the grapes1 cut them in two and cut the cherries into pieces4 ,mix these with a tablespoonful of shaved ice and the raspberry syrup4 ,serve very cold4 ,,cocktails ,,made ,,from ,,fruit ,,juices ,,clover ,,leaf ,,cocktail #a cupful of orange juice1 cupful of grenadine 7#b tablespoonfuls71 #a cupful of cracked ice1 #a egg white4 ,this will be quite enough for four cocktails4 ,place all the ingredients into a cocktail shaker1 and shake vigorously for two or three minutes1 strain into cocktail glasses1 which have been chilled4 ,serve immediately4 ,,golden ,,mist ,,cocktail #a cupful of sparkling cider or apple juice1 cupful of pineapple juice1 #a egg white1 #a cupful of cracked ice4 ,this1 too1 will be enough for four cocktails4 ,place the ingredients into a cocktail shaker1 and shake well for two minutes--actually1 not guessing at the time--and strain into chilled cocktail glasses4 ,,appleblow ,,cocktail #a cupful of sparkling apple juice 7commercial71 cupful of ginger ale1 teaspoonful of lime juice1 ,ice4 ,if fresh limes cannot be procured1 use the commercial lime juice1 but the fresh is greatly to be desired4 ,the amount given will make four cocktails4 ,mix the lime juice1 ice and apple juice and pour into a cocktail shaker1 shaking thoroughly4 ,when ready to serve add the ginger ale1 replace the strainer and strain into cocktail glasses4 ,,orangeblossom ,,cocktail #a cupful of orange juice1 cupful of pineapple juice1 #a teaspoonful of orange flower water1 #a tablespoonful of plain syrup1 #a cupful of cracked ice4 ,place all the ingredients into a cocktail shaker1 shake hard for two minutes1 strain into chilled cocktail glasses and serve at once4 ,this amount should be sufficient for four cocktails4 ,,maraschino ,,cocktail cupful of carbonated water1 #d ,maraschino cherries1 cupful of the syrup from the cherries1 #a cupful of orange juice1 #a cupful of cracked ice4 ,pour the syrup from the cherries1 the orange juice and the ice into a cocktail shaker4 ,shake well1 add the carbonated water1 strain into cocktail glasses1 add a cherry to each glass and serve very cold4 ,,cerise ,,cocktail cupful of cherry juice1 #a cupful of sparkling apple juice 7commercial71 #d preserved cherries1 #a cupful of cracked ice4 ,put the cherry juice1 which may be taken from canned red cherries1 into a cocktail shaker with the cracked ice and the commercial apple juice and shake well4 ,strain into cocktail glasses1 placing a cherry in each glass4 ,serve very cold4 ,,orchard ,,cocktail #a cupful of sweet cider1 cupful of cherry juice1 inch of preserved ginger1 ,ice4 ,chop the ginger1 mix with the cider1 cherry juice 7home-made or commercial71 and ice in the cocktail shaker4 ,shake well and strain into cocktail glasses4 ,,soda ,,cocktail #a teaspoonful of powdered sugar1 #b dashes of ,angostura bitters1 #a bottle club soda1 ,ice4 ,put the ice1 sugar and bitters into a soda glass1 and pour the soda over4 ,stir with a spoon and serve4 ,,highballs 7non-alcoholic7 ,highballs made from fruit juices1 ginger ales and ciders are most delightful and satisfying1 as well as being most cooling and refreshing4 ,the hostess who makes a practice of serving these will find her recipes in great demand4 ,,white ,,grape ,,juice ,,highball #a cupful of white grape juice1 ,carbonated water 7syphon71 ,ice4 ,use a highball glass2 after placing a tablespoonful of cracked ice in the glass1 pour in the grape juice2 fill nearly full with carbonated water1 using a syphon4 ,serve4 ,,ginger ,,ale ,,highball pint of ginger ale1 #a teaspoonful of lime juice1 ,ice4 ,put two tablespoonfuls of cracked ice in a highball glass1 add the lime juice1 which should be from fresh lime1 and fill the glass with ginger ale4 ,serve4 ,,purple ,,grape ,,juice ,,highball pint of grape juice1 #a teaspoonful of plain syrup 7see syrups71 ,carbonated water 7syphon71 ,ice4 ,place two tablespoonfuls of cracked ice in a highball glass2 pour over it the plain syrup and the purple grape juice2 stir with a long handled spoon and add the carbonated water1 using a syphon4 ,serve4 ,,loganberry ,,highball pint of loganberry juice1 #b teaspoonfuls of plain syrup1 #a spray of mint1 ,carbonated water1 ,ice4 ,crush the mint1 put it in a highball glass with the loganberry juice1 plain syrup and two tablespoonfuls of cracked ice4 ,fill the glass nearly full with carbonated water1 using a syphon4 ,serve immediately4 ,,apple ,,juice ,,highball pint of sparkling apple juice 7commercial71 ,carbonated water1 ,ice4 ,put two tablespoonfuls of cracked ice in a highball glass1 pour over it the apple juice and fill with carbonated water4 ,serve immediately4 ,,ginger-,,grape ,,highball pint of white grape juice1 ,ginger ale1 ,ice4 ,put two tablespoonfuls of cracked ice in a highball glass1 pour the grape juice over it1 and add the ginger ale and serve4 ,,cider ,,highball #a cupful of sweet cider1 teaspoonful of lemon juice1 ,ice1 ,carbonated water4 ,put two tablespoonfuls of cracked ice in a highball glass1 add lemon juice and cider and fill nearly full with carbonated water1 using a syphon4 ,serve at once4 ,,grenadine ,,highball cupful of grenadine1 cupful of sweet cider1 ,ice1 ,carbonated water4 ,put two tablespoonfuls of cracked ice in a highball glass1 pour over it the grenadine and the cider2 fill to within an inch of the top of the glass with carbonated water1 using a syphon4 ,serve4 ,,fruit ,,fizzes ,the glass in which to serve a fizz is straight-sided1 in fact a tumbler1 holding about eight ounces4 ,there are variations of these1 but it is best to match the rest of the glassware used on the table4 ,one necessary thing to remember about serving a fizz2 always make it when it is to be drunk1 not a minute sooner4 ,serve as soon as finished4 ,,silver ,,fruit ,,fizz #a tablespoonful of powdered sugar1 #a teaspoonful of lemon juice1 #a egg white1 of a cupful of cracked ice1 of a cupful of white grape juice1 ,carbonated water4 ,put the egg white1 ice1 sugar1 lemon juice and white grape juice in a shaker2 shake well1 strain into a fizz glass and fill nearly full with carbonated water4 ,use a syphon4 ,serve immediately4 ,,golden ,,fruit ,,fizz #a tablespoonful of powdered sugar1 #a teaspoonful of lime juice1 #a egg yolk1 cupful of white grape juice1 cupful of cracked ice4 ,put the egg yolk1 sugar1 ice1 grape juice and lime in a shaker2 shake well1 strain into a fizz glass and fill to within an inch of the top with carbonated water4 ,a syphon is best4 ,,lemon ,,fizz lemon1 #a tablespoonful of powdered sugar1 ,carbonated water1 ,ice4 ,extract the juice from half a lemon2 strain it into a fizz glass with a tablespoonful of powdered sugar and a third of a cupful of cracked ice4 ,stir and fill the glass nearly full with carbonated water4 ,a syphon is by far the better thing to use4 ,,purple ,,fizz cupful of purple grape juice1 teaspoonful of lemon juice1 #a tablespoonful of sugar1 ,ice1 ,carbonated water4 ,put the grape juice1 sugar1 lemon juice and ice in a shaker and shake thoroughly2 strain into a fizz glass and fill to within an inch of the top with carbonated water1 using a syphon4 ,,loganberry ,,fizz lime1 cupful of loganberry juice1 #a tablespoonful of powdered sugar1 ,ice1 ,carbonated water4 ,put the loganberry juice1 sugar1 lime juice and ice in a fizz glass and fill nearly full with carbonated water4 ,use a syphon4 ,serve immediately4 ,,royal ,,fruit ,,fizz lemon1 #a egg1 cupful of sparkling apple juice1 ,ice1 ,carbonated water4 ,put an egg1 the apple juice1 lemon juice and ice in a shaker and shake well2 pour into a fizz glass and fill to within an inch of the top with carbonated water1 using a syphon4 ,serve at once4 ,,violet ,,fizz #a lime1 #a teaspoonful sugar1 cupful shaved ice1 cupful of sparkling apple juice 7commercial71 #b tablespoonfuls of raspberry syrup1 cupful of sweet cream1 ,ice4 ,extract the juice from the lime2 pour into the shaker with ice1 sugar1 syrup and apple juice4 ,shake well2 remove the top and add the cream1 shake again1 strain into a straight-sided fizz glass and serve4 ,if the glass is not quite full enough1 fill to within an inch of the top with carbonated water1 using a syphon4 ,,fruit ,,juice ,,sours ,every hostess wishes to vary the drinks she serves and ,i am sure she will find fruit juice sours a nice innovation4 ,,jack ,,frost ,,sour #a teaspoonful of powdered sugar1 #a egg1 cupful of sweet cream1 cupful of apple juice 7commercial71 cupful of cracked ice4 ,pour the cream1 sugar1 commercial apple juice and ice into a shaker and shake thoroughly2 strain into a tall1 thin1 stemmed glass and fill up with carbonated water1 using a syphon4 ,,sour ,,la ,,cr,,ole #a lime1 #a teaspoonful of powdered sugar1 #a tablespoonful of carbonated water1 cupful of white grape juice1 #f drops of ,jamaica ginger1 #a spoonful of ice cream1 ,fruit4 ,put the juice of one lime in a shaker2 mix the sugar and carbonated water thoroughly2 add the grape juice and ,jamaica ginger2 strain into a tall glass and fill to within an inch of the top with carbonated water4 ,add a spoonful of ice cream1 and any small fruit in season4 ,,grape ,,juice ,,sour cupful of purple grape juice1 #a teaspoonful of lime juice1 #b teaspoonfuls of powdered sugar1 #b teaspoonfuls of sweet cream1 cupful of shaved ice4 ,pour the grape juice1 lime juice1 sugar1 ice and cream in a shaker and shake thoroughly2 strain and serve4 ,a large claret glass may be used for this1 or a tall1 narrow1 stemmed glass4 ,if there should not be liquid enough to reach to within an inch of the top of the glass1 add carbonated water4 ,,sour ,,delicious #a lime1 #a teaspoonful of powdered sugar1 cupful of sparkling apple juice1 cupful of peach syrup 7#b tablespoonfuls71 #a egg white1 ,ice4 ,extract the juice from the lime1 put it with the ice1 sugar1 syrup1 egg white and apple juice in a shaker and shake well2 strain into a serving glass and serve immediately4 ,,florida ,,sour lemon1 orange1 cupful of apricot syrup1 cupful of white grape juice1 ,ice4 ,extract the juice from the half orange and the half lemon2 pour it into the shaker with the ice1 apricot syrup and the grape juice4 ,shake until thoroughly cold2 strain into a tall1 thin1 long stemmed glass and serve4 ,,loganberry ,,sour cupful of loganberry juice1 #b teaspoonfuls of sugar1 lemon1 ,apollinaris1 ,cherries1 ,ice4 ,put the loganberry juice1 sugar1 the juice from half a lemon and a half cupful of cracked ice in a shaker2 shake well1 strain into a claret glass1 fill up with ,apollinaris and add several fresh cherries4 ,,jersey ,,sour #a teaspoonful of powdered sugar1 #a teaspoonful of lemon juice1 cupful of apple juice1 ,ice4 ,put the lemon juice1 apple juice 7commercial71 sugar and ice in a shaker2 shake well1 strain into a claret glass and add two ,maraschino cherries and serve4 ,,rickeys ,,from ,,fruit ,,juices ,when one wearies of other mixed drinks1 try a rickey made of fruit juice1 and ,i am sure the experiment will be tried again4 ,,ginger ,,rickey #a lime1 cupful of ginger ale1 ,vichy1 ,ice4 ,use a small1 straight-sided tumbler1 squeeze the lime juice into it1 add two or three pieces of ice and the ginger ale2 fill the glass with vichy4 ,,white ,,grape ,,rickey lime1 cupful of white grape juice1 ,vichy1 ,ice4 ,extract the juice from a half lime1 pour into a medium fizz glass1 add two tablespoonfuls of cracked ice1 pour in the grape juice and fill the glass with vichy4 ,,apple ,,juice ,,rickey #a lime1 cupful of commercial apple juice 7sparkling71 ,carbonated water1 ,ice4 ,extract the juice from the lime1 put in a medium sized fizz glass1 which is a straight-sided tumbler2 add the apple juice and ice2 fill the glass with carbonated water4 ,use a syphon4 ,,royal ,,rickey lime1 #a teaspoonful of powdered sugar1 cupful of loganberry juice1 cupful of white grape juice1 ,ice1 ,vichy4 ,pour the loganberry juice1 lime juice1 sugar and grape juice over the ice in a fizz glass2 fill the glass nearly to the top with vichy4 ,serve4 ,,cobblers ,so many pleasant and refreshing drinks may be made of fruit juices1 and ,i am quite sure that none are more satisfying than fruit juice cobblers4 ,in drinks1 as in anything the hostess sets before her guests1 it is well to remember that if the eye be pleased the palate is more readily pleased4 ,cobblers are good to look at as well as refreshing to drink4 ,,catawba ,,grape ,,cobbler #a teaspoonful of powdered sugar1 #b tablespoonfuls of carbonated water1 cupful of ,catawba grape juice1 #a tablespoonful of orange juice1 ,fruits1 ice cream1 ,ice4 ,use a tall1 stemmed glass2 a dinner goblet is an excellent type4 ,put the sugar in the glass and add the carbonated water2 enough to dissolve the sugar2 add the grape juice2 fill the glass with shaved ice1 add the orange juice1 decorate with any attractive fruits in season1 such as strawberries1 or cherries1 pineapple and orange when strawberries cannot be obtained1 and top with a spoonful of vanilla ice cream4 ,serve with a straw and a long handled spoon4 ,,concord ,,grape ,,cobbler #a teaspoonful of powdered sugar1 #b tablespoonfuls of carbonated water1 cupful of ,concord grape juice1 inch of preserved ginger1 ,ice1 ,fruits in season1 ,ice cream4 ,put the sugar and carbonated water in a tall1 thin1 long stemmed glass and stir3 add the grape juice and fill the glass with shaved ice4 ,decorate with shredded pineapple and the ginger chopped fine4 ,top with a spoonful of ice cream4 ,serve with a straw and a long handled spoon4 ,,mock ,,champagne ,,cobbler cupful of sparkling cider or apple juice1 ,strawberry ice cream1 ,ice1 ,candied cherries4 ,use a champagne glass1 and fill it with shaved ice4 ,pour in all the apple juice or sparkling cider the glass will hold2 add four candied cherries and top with a spoonful of strawberry ice cream4 ,,white ,,grape ,,juice ,,cobbler #a teaspoonfuls of powdered sugar1 cupful of carbonated water1 cupful of white grape juice1 cupful of shaved ice4 ,make this cobbler in a tall goblet1 placing the sugar in the glass first1 then the carbonated water1 dissolve1 using a long handled spoon4 ,add the grape juice1 and fill the glass with shaved ice4 ,decorate with skinned and seeded ,malaga grapes1 small pieces of pineapple1 oranges or strawberries4 ,in fact use such fruits as are in season4 ,serve with a straw and a spoon4 ,,flips ,,from ,,fruits ,even the name sounds cooling and frivolous and just the thing to try in warm weather4 ,,cr,,ole ,,flip #a teaspoonful of sugar1 cupful of white grape juice1 #a egg1 #a inch of preserved ginger1 ,nutmeg1 ,ice4 ,put the sugar and grape juice in a shaker1 stir until the sugar is dissolved2 add one-third cupful of cracked ice1 an inch of preserved ginger1 chopped fine1 and one egg4 ,shake this thoroughly1 strain into a small1 stemmed glass1 sprinkle with grated nutmeg and serve4 ,,vanilla ,,flip #a teaspoonful of sugar1 #a cupful of top milk1 #a egg1 cupful of cracked ice1 ,teaspoonful of vanilla extract1 ,nutmeg4 ,pour the milk1 sugar1 ice and egg into a shaker2 shake well1 strain into a thin1 long stemmed glass1 sprinkle the top with grated nutmeg and serve4 ,,chocolate ,,flip #a teaspoonful of sugar1 #b tablespoonfuls of chocolate syrup1 #a cupful of top milk1 #a egg1 cupful of cracked ice1 teaspoonful of vanilla4 ,pour all the ingredients into a cocktail shaker1 and shake until thoroughly mixed and very cold4 ,strain into a tall1 stemmed glass and serve4 ,,raspberry ,,flip #a teaspoonful of sugar1 #c tablespoonfuls of raspberry syrup1 #a egg1 cupful of white grape juice1 ,carbonated water1 ,ice4 ,dissolve the sugar with a little carbonated water1 add the raspberry syrup1 the grape juice1 ice and the egg2 placing all in a shaker1 shake well2 strain into a long stemmed glass and fill with carbonated water4 ,,juleps ,,which ,,cheer ,,but ,,do ,,not ,,inebriate ,try these delightful juleps and let me prove that ,i am right4 ,,ginger ,,ale ,,julep ,for each service1 use3 #b sprays of mint1 lemon1 #a teaspoonful of sugar1 pint of ginger ale1 ,lemon peeling1 ,water1 ,ice4 ,if there are to be a number served1 the lemon juice1 lemon peel1 sugar and a little water may be mixed1 crushed with the mint1 and allowed to stand on ice for half an hour before mixing4 ,if one is to make only one or two drinks1 it is as well to mix in the glasses4 ,put one spray of mint in the glass1 crush with a spoon2 add the sugar1 a piece of the lemon peel and a little water4 ,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 peeling1 then remove the crushed mint and peeling4 ,add the lemon juice1 stir and fill the glass1 which should be a tall goblet1 with crushed ice1 then pour in the ginger ale4 ,place a fresh spray of mint in the glass and top with two or three ,maraschino cherries4 ,serve with a straw4 ,,georgia ,,mint ,,julep #a teaspoonful of lemon juice1 #a teaspoonful of powdered sugar1 cupful of peach syrup1 cupful of white grape juice1 #d sprays of fresh mint1 ,ice4 ,use a tall goblet2 crush a spray of mint in the bottom of the glass1 add the sugar and a very little water1 and stir until the sugar dissolves2 then add the peach syrup4 ,fill the glass nearly full with crushed ice and fill with grape juice4 ,add several fresh sprays of mint and serve4 ,,tea ,,julep ,this is made best in a quantity large enough to serve several people4 ,the amount may be doubled or cut in two if the hostess wishes1 however4 #a quart of tea infusion1 #ab sprays of fresh mint1 #b oranges1 #b lemons1 a medium cucumber1 #a pint of ginger ale1 ,ice1 ,sugar4 ,make the tea infusion by pouring a quart of water over two teaspoonfuls of tea and allowing it to stand for six minutes4 ,when cool pour into a large bowl2 add six sprays of mint1 the oranges sliced thinly1 the juice of the lemons1 the half cucumber1 peeled and sliced1 and sugar to taste4 ,this should stand on ice for an hour4 ,when ready to serve remove the cucumber and the mint2 pour into a tall glass pitcher which has been half filled with crushed ice4 ,add the remaining six sprays of mint and a dozen strawberries if in season1 and last1 add the ginger ale and serve4 ,,apple ,,juice ,,julep #a tablespoonful of powdered sugar1 #b tablespoonfuls of water1 cupful of commercial apple juice1 #d sprays of mint1 #a teaspoonful of lemon juice1 ,ice4 ,put the sugar1 lemon juice and water into a tall goblet and stir until the sugar is dissolved2 add two sprays of fresh mint and crush until the flavor of the mint is extracted2 remove the mint1 fill the glass nearly full of crushed ice and fill in with the apple juice2 thrust the remaining sprays of mint into the ice and serve4 ,,iv--,,fruit ,,vinegars1 ,,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 kinds4 ,for in this way she could always offer a guest a delightful and refreshing drink with the least amount of work and expenditure of time4 #a have been fortunate to have found in the family recipes for vinegars and shrubs dating back to #ahde4 ,besides these ,i shall give those of later dates1 allowing my readers to try them and decide for themselves which they shall use4 ,,raspberry ,,vinegar 7date #ahde7 #b quarts of raspberries1 #a pint of cider vinegar1 ,sugar4 ,to two quarts of raspberries use one pint of cider vinegar4 ,allow this to stand for two or three days2 then mash and put them in a bag to strain4 ,to every pint of juice1 when strained1 add a pound of granulated sugar4 ,boil this for twenty minutes1 skim and bottle when cold4 ,,raspberry ,,vinegar 7,,mother',s7 #aj quarts of red raspberries1 ,cider vinegar1 ,sugar4 ,look over ten quarts of red raspberries and cover with cider vinegar4 ,allow this to stand for two or three days1 then strain and press the juice from the berries4 ,to every pint of juice add one pound of sugar1 and boil until of the consistency of syrup4 ,bottle and store for use4 ,a tablespoonful to a glass of iced water is an excellent proportion4 ,,raspberry ,,vinegar 7,,cr,,ole ,,recipe7 #b quarts of raspberries1 #a quart of ,french vinegar1 ,sugar4 ,put one quart of the berries in a deep crock and pour the vinegar over them1 allowing this to stand for twenty-four hours4 ,strain through a jelly bag1 add the other quart of berries and allow them to stand another twenty-four hours4 ,strain again1 adding the berries1 allow this to stand for a third time for twenty-four hours4 ,then strain through a muslin bag and add one pound of granulated sugar for each pint of juice4 ,boil the whole for half an hour1 using a porcelain kettle4 ,when cold1 bottle and seal4 ,kept in a cool place this will keep for years1 improving with age4 ,croles use this vinegar by adding a teaspoonful to a small glass of iced water1 sometimes putting a little more sugar with it1 as pleases the taste of the guest4 ,,blackberry ,,vinegar 7,,new ,,england ,,recipe7 #aj quarts of blackberries1 ,cider vinegar1 ,sugar4 ,cover ten quarts of blackberries with cider vinegar and allow to stand for three days1 strain and press all the juice possible from the berries1 using a jelly bag4 ,to every pint of juice add one pound of granulated sugar and boil for twenty minutes4 ,skim1 and when cold bottle and seal4 ,to serve1 use a tablespoonful to a glass of iced water4 ,,blackberry ,,vinegar 7,,cr,,ole ,,recipe7 #b quarts of blackberries1 #a quart of ,french vinegar1 ,sugar4 ,put one quart of blackberries into a deep jar and pour the vinegar over4 ,allow this to stand for twenty-four hours1 strain1 add the other quart of berries1 returning the first berries1 allow this to again stand for twenty-four hours4 ,strain again1 returning the berries1 allow it to stand for the third twenty-four hours4 ,strain through a muslin bag1 and add a pound of sugar for every pint of juice4 ,boil in a porcelain kettle for a half hour4 ,when cold1 bottle and keep in a cool place4 ,this vinegar will improve with age4 ,use a teaspoonful to a small glass of iced water1 when serving4 ,,strawberry ,,vinegar #aj quarts of strawberries1 ,vinegar1 ,sugar4 ,hull the berries and cover them with a pure cider vinegar1 allowing them to stand twenty-four hours4 ,strain1 and press all the juice possible from the berries1 using a jelly bag for the straining4 ,add one pound of granulated sugar to each pint of juice and boil for twenty minutes4 ,when cold1 bottle and seal and keep in a cool place4 ,use one tablespoonful to the glass when ready to serve4 ,,strawberry ,,vinegar 7,,cr,,ole ,,recipe7 #b quarts of strawberries1 #a quart of ,french vinegar1 ,sugar4 ,pour a quart of vinegar over one quart of berries1 using a deep dish2 allow this to stand for twenty-four hours1 strain1 add the second quart of berries and again allow to stand for twenty-four hours1 repeat the same operation the next day1 making three times in all1 then strain through a muslin bag1 and add one pound of sugar for each pint of juice4 ,boil the mixture for a half hour using a porcelain kettle4 ,when cold1 bottle and seal4 ,use one tablespoonful to each small glass of iced water1 when serving4 ,,pineapple ,,vinegar #c ripe pineapples1 #a quart of pure cider vinegar1 ,sugar4 ,peel and slice the pineapples very thin and cover with pure cider vinegar1 allowing it to stand three days4 ,mash well1 and strain through a bag4 ,to every quart of juice allow one and three-quarters pounds of granulated sugar4 ,boil for ten minutes1 skim carefully and bottle when slightly cool4 ,use a tablespoonful to each glass of iced water when serving4 ,,orange ,,vinegar #c dozen oranges1 #a quart of cider vinegar1 ,sugar4 ,peel the oranges carefully1 slice very thin and cover with the vinegar1 allowing them to stand for three days4 ,mash well1 and strain through a jelly bag4 ,to each quart of juice allow one and three-quarters pounds of granulated sugar4 ,boil for ten minutes1 allow to cool slightly2 bottle and seal4 ,keep in a cool place4 ,one tablespoonful of this added to a glass of iced water makes a delicious drink4 ,,currant ,,shrub 7date of recipe1 #ahde7 #b quarts of currants1 ,sugar4 ,crush the currants and press through a bag2 to each pint of juice add a pound of granulated sugar1 boil five minutes1 stir constantly while cooling4 ,when cool1 bottle and seal4 ,use a teaspoonful of this syrup to a glass of iced water4 ,,raspberry ,,shrub ,put the raspberries in a porcelain utensil and crush with a wooden spoon4 ,cover with cider vinegar and let stand over night4 ,strain the juice through a jelly bag1 add three-fourths of a pound of sugar for every pint of the juice4 ,heat slowly to the boiling point1 skim1 allow to boil five minutes and then bottle while hot4 ,seal the corks with paraffin or sealing wax4 ,,fruit ,,waters ,fruit waters are prepared shortly before they are to be used1 are not bottled and stored as are syrups4 ,so it is necessary to make these waters only when the fruit to be used is in season4 ,,cherry ,,water #b pounds of cherries1 #a lemon1 pound of sugar4 ,stone the cherries1 mash the pulp well1 using a porcelain vessel2 add a cupful of distilled water 7or rain water if it is possible to obtain it fresh and clear71 and the juice of one lemon4 ,stir well and allow to stand for two hours4 ,wash the cherry stones1 crush and add to the cherry pulp2 add half a pound of granulated sugar and allow to stand for another hour4 ,strain this mixture and filter1 using a jelly bag4 ,put into a jar and set on the ice until ready for use4 ,fill glasses nearly full of crushed ice and fill with the fruit water4 ,,orange ,,water #f oranges 7preferably ,florida oranges71 #a ounce of orange flower water 7commercial71 #a lemon1 #a cupful of sugar1 #a pint of distilled water4 ,extract the juice from the oranges and the lemon2 put in an earthen dish1 add the orange flower water1 distilled water1 and the sugar4 ,stir until the sugar is dissolved1 strain carefully and put on ice until ready to serve4 ,fill the glass nearly full with crushed ice and fill with the orange water4 ,,strawberry ,,water #a quart of water1 pound of sugar1 ,ripe strawberries4 ,select ripe strawberries1 crush and strain1 pressing all the juice possible from them4 ,to each pint of juice1 add one quart of distilled water and a half pound of granulated sugar4 ,stir until the sugar is dissolved and place on ice until ready to serve4 ,fill the serving glass nearly full of crushed ice and fill with the strawberry water4 ,,raspberry ,,water ,raspberries to make pint of juice1 pound of sugar1 #a quart of water4 ,select ripe berries2 look them over carefully1 as little worms get into raspberries4 ,crush the berries1 add a little distilled water1 allowing them to stand for an hour4 ,strain through a jelly bag1 squeezing all the juice possible from them4 ,to a pint of juice add a half pound of granulated sugar and the remaining distilled water4 ,stir well and place on ice until ready to use4 ,a teaspoonful to a small glass of crushed ice makes a desirable drink for hot days4 ,,currant ,,water pound of sugar1 #a quart of water1 ,currants to make pint of juice4 ,mash the currants1 add a little of the quart of distilled water1 and put on the ice for an hour4 ,at the end of that time1 strain through a jelly bag2 add the sugar and the rest of the distilled water4 ,stir1 and set on the ice until time for service4 ,a generous teaspoonful to a small glass of crushed ice1 or a tablespoonful to a glass of iced water is about the amount which will prove pleasing to one's guests4 ,,pineapple ,,water #a large ripe pineapple1 pound of sugar1 #a lemon1 #a quart of distilled water4 ,peel the pineapple carefully1 cut into thin slices1 mash and allow to stand for ten minutes4 ,press as much of the juice as possible through a sieve1 then allow it to drip through a jelly bag4 ,add the sugar and the water1 stir and set on the ice until ready to serve4 ,into a claret glass of crushed ice put two teaspoonfuls of the juice1 or into a small glass of iced water1 put two tablespoonfuls of the juice4 ,v--,,syrups--,,fruit ,,and ,,plain ,as many delightful drinks are made with either plain or fruit syrup as the foundation1 ,i shall give a number of recipes for making these1 leaving the housekeeper to decide which she prefers4 ,,plain ,,syrup ,the following recipe is one used by a man famous for his ability in mixing drinks3 #f pounds of loaf sugar1 gallon of water1 #a egg white4 ,boil the sugar1 water and egg white together until the sugar is thoroughly dissolved2 filter through flannel1 bottle and seal4 ,note3 ,when using a flannel bag1 wring it out of very hot water before using1 being sure that it is as dry as you can make it4 ,in this way there will be very little loss of syrup4 ,,plain ,,syrup ,no4 #b #a quarts of water1 #b pounds of loaf sugar4 ,this recipe is also one used by a well-known mixer of drinks4 ,put the sugar and water over the fire in an enameled kettle2 allow it to boil slowly2 stirring occasionally4 ,skim well1 and strain into bottles and seal4 ,,plain ,,syrup 7,,cr,,ole ,,recipe7 #b pounds of sugar1 #a pints of water4 ,cook the sugar and water until the syrup snaps instantly if placed between the fingers and the fingers are immersed in cold water4 ,allow this to become somewhat cool1 bottle and seal4 ,,plain ,,syrup 7,,old ,,recipe7 ,the recipe reads3 8,to every large teacupful of water1 add a pound of sugar40 ,it would seem wiser in this day to use one measuring cupful of water to each pound of granulated sugar1 if one cares to use this recipe4 ,for what one might consider a large cup someone else might think rather small4 ,the recipe directs that 8as the sugar and water begins to heat1 stir it often1 and when it rises towards the top of the kettle1 put in another cupful of water2 repeating this process two or three times40 ,if the syrup is not clear1 and a scum arises1 we are told 8to skim it carefully1 and strain into bottles40 ,,plain ,,syrup 7,,quickly ,,made7 #d pounds of granulated sugar1 #a quart of cold water1 #a egg white4 ,put the sugar in a porcelain kettle1 add the stiffly beaten white of one egg1 and the quart of water2 stir until the sugar is thoroughly dissolved4 ,put over the fire and simmer for five minutes1 skim1 strain through a flannel bag1 bottle and seal4 ,it is always well to make a small quantity1 for in that way one is assured that there will be no spoilage4 ,when using a flannel bag1 be sure to wring it very dry from hot water1 by so doing insuring the least loss of syrup4 ,,gum ,,syrup ,sometimes one reads a recipe in which 8gum0 is used1 and unless one is initiated one is not apt to know what is required4 #c pounds of loaf sugar1 #b quarts of water4 ,boil together for five minutes1 strain and bottle4 ,,apricot ,,syrup 7,,cr,,ole ,,recipe7 #c pints of apricot juice1 #a quart of plain syrup 7use ,crole recipe for plain syrup71 #a teaspoonful of extract of apricot4 ,peel and stone the apricots1 cut into small pieces1 mash well1 cover with a linen cloth1 and set them on the ice in a stone or porcelain jar for thirty-six hours4 ,then strain through a bag1 pressing out all the juice possible4 ,heat the plain syrup until the boiling point is reached1 add the apricot juice and boil hard for five minutes4 ,take from the fire and allow to become nearly cold2 add the extract1 bottle and keep in a cool place4 ,,apricot ,,syrup #a pint of apricot juice1 #a pound of sugar4 ,peel and cut into pieces as many apricots as one wishes to use1 put into a porcelain kettle with a little water--enough to barely cover the bottom of the kettle2 crack a few of the apricot stones and add to the fruit and water4 ,boil slowly for fifteen minutes1 strain through a flannel bag4 ,to each pint of juice use one pound of sugar1 return to the kettle and boil for five minutes4 ,pour into hot bottles and seal4 ,,blackberry ,,syrup 7,,cr,,ole ,,recipe7 #c pints of blackberry juice1 #a quart of plain syrup4 ,look the blackberries over very carefully1 wash1 stem and mash2 cover carefully with a cloth and set on ice for thirty-six hours4 ,strain through a bag1 pressing out all the juice possible4 ,heat the plain syrup to the boiling point and add the blackberry juice1 boil for five minutes1 remove from the fire and allow to become nearly cool2 bottle and seal4 ,put in a cool place when storing4 ,,blackberry ,,syrup #a pint of blackberry juice1 #a pound of granulated sugar1 #a ounce of cider vinegar1 #d whole cloves1 teaspoonful of cinnamon1 teaspoonful of ground mace4 ,select perfectly ripe blackberries1 wash1 mash and put on the ice in a carefully covered jar for twenty-four hours4 ,it is well to cover the berries with a linen cloth4 ,at the end of that time1 press through a bag1 and to each pint of juice add one pound of granulated sugar1 one ounce of cider vinegar1 four whole cloves1 an eighth teaspoonful of cinnamon and an eighth teaspoonful of mace4 ,bring to the boiling point and allow it to boil for five minutes1 strain into hot bottles and seal4 ,when cold1 store in a cool place4 ,,cherry ,,syrup #a pint of cherry juice1 #a pound of granulated sugar4 ,mash enough washed and stemmed cherries to make a pint of juice2 let the mashed cherries stand on ice for twenty-four hours4 ,strain through a bag1 add one pound of sugar to each pint of juice1 boil five minutes1 skim1 if necessary and pour into hot bottles2 seal and store in a cool place4 ,,cherry ,,syrup 7,,cr,,ole ,,recipe7 #c pints of cherry juice1 #a quart of plain syrup4 ,wash1 stem and pit the cherries2 mash them and place on ice for thirty-six hours4 ,press the juice through a bag1 measure1 and to each #c pints of juice use one quart of plain syrup4 ,heat the syrup to the boiling point1 add the fruit juice and boil for five minutes4 ,allow to become nearly cold1 bottle and seal4 ,store in a cool place4 ,,cherry ,,syrup 7,,new ,,england ,,recipe7 #a pint of cherry juice1 #a pound of sugar4 ,wash1 stem and mash enough cherries to make a pint of juice1 using a porcelain vessel2 crush a few pits and add to the cherries2 allow the fruit to stand on ice for twenty-four hours4 ,strain1 and press all the juice possible through a bag4 ,to each pint of juice1 add one pound of granulated sugar1 bring to the boiling point and boil for five minutes4 ,skim1 if necessary1 and put into hot bottles4 ,seal and store4 ,,currant ,,syrup #a pint of currant juice1 #a pound of sugar4 ,stem1 wash and mash enough currants to make a pint of juice4 ,cover and stand on ice for twenty-four hours4 ,strain through a bag1 squeezing out all the juice possible4 ,to each pint add one pound of granulated sugar1 and boil for five minutes4 ,skim1 if necessary1 bottle in hot bottles1 seal and store in a cool place4 ,,grape ,,syrup 7,,cr,,ole ,,recipe7 #a quart of plain syrup1 #a pint of grape juice 7made at home71 #a pint of ,catawba grape juice 7commercial74 ,wash1 stem and seed the grapes2 crush and set on ice for thirty-six hours4 ,strain through a bag1 add the ,catawba juice1 and add that to the plain syrup1 which should have been brought to the boiling point4 ,mix and boil together for five minutes4 ,strain1 and when nearly cold1 bottle and store4 ,,lemon ,,syrup #d pounds of sugar1 #a quart of water1 #b cupfuls of lemon juice4 ,boil the water and sugar together for ten minutes1 add the lemon juice1 continue boiling for another five minutes1 strain into hot bottles and store4 ,,orange ,,syrup #a pint of orange juice1 cupful of lemon juice1 #a quart of plain syrup 7see recipe74 ,bring the plain syrup to the boiling point1 add the lemon and orange juice1 continue to boil for five minutes4 ,strain into hot bottles and store in a cool place4 ,,orgeat ,,syrup 7,,cr,,ole ,,recipe7 ,a very little of this syrup used in drinks where a mixture of fruits is used will be found most satisfactory4 #a pound of sweet almonds1 #d ounces of bitter almonds1 #b pounds of granulated sugar1 #a quart of soft water 7distilled1 if preferred71 #a lemon1 #b ounces of orange flower water4 ,shell the almonds1 and throw into cold water1 allowing them to stand until the skin will come off readily4 ,mash them1 using a mortar1 if possible1 or an earthen dish2 continue to crush and mash1 adding a few drops of water and a little of the zest of the lemon1 until the mixture is pastelike4 ,moisten this paste with half of the soft water1 and squeeze as much as possible through a firm bag4 ,return the paste to the dish and add the rest of the water1 stir1 put into the bag again and again press all through the bag that is possible4 ,bring the plain syrup to the boiling point2 remove from the fire1 stir the almond milk in thoroughly1 return to the fire and bring again to the boiling point1 allowing it to boil for five minutes4 ,when cool1 add the orange flower water2 stir well1 being sure that it is well blended4 ,strain again1 and place in bottles2 seal and store4 ,it is well1 however1 to watch this and shake the bottles once in a while1 especially if the almond oil has risen to the top4 ,,orange ,,flower ,,syrup #a pint of orange flower water1 #a pounds of granulated sugar4 ,put the sugar into a porcelain kettle with the orange flower water1 stir until the sugar is dissolved1 place on the fire and slowly bring to the boiling point4 ,remove from the fire1 cool somewhat and bottle4 ,store in a cool place4 ,,peach ,,syrup #a pint of peach juice1 #a pound of sugar1 teaspoonful of peach extract4 ,peel the peaches by dropping them into boiling water for one minute1 then the skin may be rubbed off1 wasting none of the fruit at all4 ,cut the peaches in small pieces1 crack a few peach stones and add to the fruit1 placing all in a porcelain kettle2 cover the bottom of the kettle with water and boil slowly for fifteen minutes1 strain through a flannel bag1 add one pound of sugar to each pint of juice and bring to the boiling point again1 boil for five minutes2 take from the fire1 add the peach extract and bottle in hot bottles4 ,,pineapple ,,syrup #a pint of pineapple juice1 #a quart of plain syrup1 cupful of lemon juice4 ,peel the pineapple1 remove the eyes1 using a pineapple scissors if possible1 for in that manner it is possible to remove all the eye with the least amount of trouble4 ,wind a towel around the pines1 and grate the pineapple on a coarse grater4 ,be sure to hold the pineapple over a porcelain kettle or dish while working with it1 so saving all the juice4 ,heat a quart of plain syrup until it begins to boil1 add the pint of pineapple juice1 and boil for five minutes2 take from the fire and add the lemon juice4 ,bottle while hot1 using hot bottles4 ,seal and store in a cool place4 ,,raspberry ,,syrup #a pint of raspberry juice1 #a pound of sugar4 ,pick all the stems from the berries and look them over very carefully as there are many little insects which like to hide in raspberries4 ,wash and mash thoroughly4 ,place on ice for twenty-four hours1 strain through a bag and add one pound of sugar to each pint of juice4 ,bring this to the boiling point and boil for five minutes4 ,strain into hot bottles and seal4 ,keep in a cool place1 preferably a dark one4 ,,raspberry ,,and ,,currant ,,syrup pint of raspberry juice1 pint of currant juice1 #a pound of sugar4 ,remove the stems1 and discard any imperfect berries1 remove the stems and wash the currants2 place in a bowl or porcelain kettle and mash thoroughly4 ,place on ice1 closely covered with a fine cloth1 for twenty-four hours4 ,strain through a bag and add one pound of granulated sugar to each pint of juice4 ,boil for five minutes and put in hot bottles4 ,seal the bottles and place in a cool dark place until ready to use4 ,,strawberry ,,syrup #a pint of strawberry juice1 #a pound of sugar4 ,select ripe berries only1 but be sure that they are not overripe4 ,hull them1 put them in a bowl or porcelain kettle1 mash well1 cover with a cloth and place on ice for ten hours4 ,strain through a bag1 pressing out all the juice possible4 ,to each pint of juice add one pound of granulated sugar1 put over a slow fire1 stir constantly1 and when the boiling point is reached1 skim and bottle while hot4 ,use hot bottles1 seal and store in a cool dark place4 ,,lime ,,syrup #a pint of lime juice 7use fresh limes71 #a quart of plain syrup4 ,extract the juice from the limes2 bring the plain syrup to the boiling point1 add the lime juice1 continue to boil for five minutes longer4 ,strain into hot bottles and seal4 ,store where it is both dark and cool4 ,,chocolate ,,syrups ,if one would be able to serve cold chocolate drinks at home which will rival those offered at the soda fountains1 one must learn how to make chocolate syrups and keep them bottled for an emergency4 ,,chocolate ,,syrup 7,,for ,,bottling7 #a pounds of cocoa1 #a pints of water1 #a pounds of sugar1 #a teaspoonful of vanilla4 ,heat the water until boiling1 and use a little of it to moisten the cocoa1 mixing it until smooth2 add the sugar1 and the rest of the water1 stir carefully1 being sure that the mixture is smooth1 put over the fire and bring to the boiling point2 boil for five minutes and pour into sterilized bottles4 ,seal and put away in a cool place4 ,,chocolate ,,syrup 7,,for ,,immediate ,,use7 cupful of cocoa1 #b cupfuls of sugar1 #a cupful of boiling water1 ,vanilla4 ,mix the cocoa and sugar1 stir in a little of the water1 mixing well to be sure that the mixture is smooth2 then add the rest of the water1 stir well and boil for five minutes4 ,add a half teaspoonful of vanilla and put into a pint jar until needed for the refreshing drink4 ,two tablespoonfuls to each glass is about the right proportion when ready to serve4 ,,chocolate ,,syrup 7,,made ,,from ,,unsweetened ,,chocolate7 ,because chocolate is somewhat richer than cocoa1 many prefer it4 ,the following recipe1 easily made1 will be found most satisfactory4 pound of grated chocolate1 #a cupful of granulated sugar1 #a cupful of water1 teaspoonful of vanilla4 ,grate the chocolate1 add the sugar and then the hot water1 mixing well4 ,bring to the boiling point1 boil for ten minutes1 and put in a cool place until serving time4 ,a fruit jar is a most acceptable receptacle4 ,,coffee ,,syrup pound of ,java coffee1 pound of ,mocha coffee1 gallon of water1 #e pounds of granulated sugar4 ,grind the coffee1 add the cold water and boil for five minutes2 strain and add the sugar2 boil up again1 strain a second time and bottle while hot4 ,,coffee ,,syrup ,no4 #b cupful of powdered coffee1 #c cupfuls of boiling water1 #c tablespoonfuls of granulated sugar4 ,use any coffee desired1 although a mixture of ,java and ,mocha is recommended4 ,pulverize the coffee1 pack it in the bag of a drip pot2 pour the boiling water over it slowly1 allow it to drip until the powdered coffee in the bag seems dry4 ,add the sugar1 boil for five minutes and bottle while hot4 ,use hot bottles1 and seal immediately4 ,,cream ,,syrup pint of thick cream1 pint of milk1 #a pound of block sugar4 ,pour enough hot water over the sugar to melt it1 add the milk1 stir until the sugar is dissolved and add the cream2 mix well and it is ready for use4 ,,sarsaparilla ,,syrup #aj drops of oil of wintergreen1 #aj drops of oil of sassafras1 ounce of fluid extract of liquorice1 #e pints of plain syrup4 ,heat the plain syrup until the boiling point is reached1 and stir in the essential oils4 ,bottle while hot4 ,,vi--,,grape ,,juice1 ,,root ,,beers ,,and ,,cider ,,grape ,,juice ,as it is possible to purchase grape juice1 either purple or white1 in bottles1 at prices which are not at all beyond reason1 it is hardly necessary to make it at home1 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 ,washington4 ,these directions follow4 ,,to ,,make ,,grape ,,juice ,only clean1 sound1 well ripened1 but not overripe1 grapes should be used4 ,these may be crushed and pressed either by hand or in an ordinary cider mill4 ,if light colored juice is desired1 the crushed grapes are put in a clean1 well washed cloth sack and either hung up and twisted or grasped by two persons1 one at either end1 and twisted until the greater part of the juice is expressed4 ,then1 in a double boiler or its equivalent1 such as a large stone jar placed in a pan of hot water1 so that the juice does not come in direct contact with the fire1 the juice is gradually heated to a temperature of #ahj to #bjj ,f4 ,the temperature should never be allowed to go over #bjj ,f4 ,it is best to use a thermometer2 if none is available1 however1 the juice may be heated until it steams1 but it should not be allowed to boil4 ,it should be poured immediately into a glass or enameled vessel and allowed to settle for #bd hours2 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 iron1 so that it can be suspended wherever necessary4 ,the juice is then poured into clean bottles1 space being left at the top for the liquid to expand when heated4 ,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 set4 ,ordinary glass fruit jars serve the same purpose equally well4 ,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 simmer4 ,the bottles should be taken out and sealed or corked immediately4 ,only new corks that have just been soaked in a temperature of about #adj ,f4 should be used4 ,it is well to take the further precaution of sealing the corks with paraffin or sealing wax to prevent the entrance of mold germs4 ,when red juice is desired1 crushed grapes should first be heated to a temperature of not more than #bjj ,f42 then strained through a clean cloth or drip bag1 no pressure being used1 and set away to cool and settle4 ,the remaining procedure is the same for the red as for the light colored juice4 ,many people do not even take the trouble to let the juice settle after it is strained1 simply reheating and sealing the vessels and setting them away in an upright position in a cool place where they will be undisturbed4 ,if bottles are used1 the corks should be sterilized and the necks of the bottles sealed with sealing wax4 ,the juice settles1 and when desired for use the clear liquid is poured off the sediment4 ,any person familiar with the process of canning fruit can put up grape juice1 for the principles involved are the same4 ,care should be taken not to sterilize the juice at a temperature higher than #aie ,f42 or the finished product will have a scorched taste4 ,the bottles or jars should not be so large that when they are opened the juice will spoil before it can be used4 ,unfermented grape juice1 properly made and bottled1 will keep indefinitely if not exposed to the atmosphere or to infection of mold germs2 when a bottle is once open1 however1 the contents1 like canned goods generally1 should be used as soon as possible4 ,unfermented juice may be made not only from all varieties of grapes1 but also from some other fruits1 such as apples1 pears and cherries4 ,some berries also yield excellent juices4 ,,grape ,,juice ,no4 #b ,crush the grapes in a clean kettle with a wooden spoon and put them in a cloth sack or jelly bag4 ,twist the sack or press it until the juice has all come out4 ,put the juice in a double boiler over hot water until it steams4 ,if a kettle is used1 great care must be taken that the juice does not boil4 ,let the juice stand in an enamel kettle for #bd hours to settle4 ,run it through a flannel jelly bag and put into clean bottles4 ,leave space in bottle for the liquid to expand4 ,put the bottle in a sterilizer and fill the sterilizer with cold water until within an inch of the top of the bottles4 ,heat the water slowly until it is nearly simmering1 take the bottles out and insert clean corks1 and1 as a final precaution it is advisable to dip the top of the cork in sealing wax or paraffin4 ,this makes a light colored juice4 ,for a red juice1 the grapes may be heated until just before the boiling point as in the first part of the process4 ,it is not necessary to allow the juice to settle but it is much clearer if you do4 ,,root ,,beers ,,ginger ,,beer #b ounces of ginger root1 #b ounces of cream of tartar1 #a lemon1 #a pounds of granulated sugar1 cake of compressed yeast4 ,place the ginger in a large bowl1 bruise and pound thoroughly2 add boiling water1 then the grated rind of the lemon and when stirred in1 add the juice of the lemon4 ,now mix in the cream of tartar and the sugar2 stir well1 allow to cool until lukewarm2 add the yeast which should have been dissolved in a little warm water4 ,mix all together1 cover tightly and allow to stand for six hours4 ,at the end of that time1 strain and put into bottles having patent tops1 unless one has a commercial 8topper0 which is most desirable4 ,keep in a cool place1 for if kept warm or not securely corked the beer will effervesce4 ,,english ,,ginger ,,beer ,this interesting recipe dates back to about #ahdj4 #a ounces of ginger1 #d quarts of boiling water1 #a ounce of cream of tartar1 #a pound of sugar1 #b lemons1 #a cupful of yeast4 ,pour the boiling water upon the ginger and the sugar 7either brown or granulated may be used7 add two lemons thinly sliced4 ,into this pour one cupful of good yeast and allow it to stand for twenty-four hours4 ,pour off carefully and put into bottles4 ,,maple ,,beer #d gallons of boiling water1 #a quart of pure maple syrup1 #a tablespoonful of essence of spruce1 #a pint of yeast4 ,this recipe too1 dates back to #ahdj4 ,put in a large container1 one quart of pure maple syrup1 and add one gallon of boiling water and the spruce essence2 allow this to stand until lukewarm1 then add a pint of yeast1 allowing it to stand twenty-four hours4 ,pour off carefully and bottle and seal4 ,,root ,,beer cupful of commercial root beer extract1 #e pounds of sugar1 #e gallons of rain water1 cake of compressed yeast4 ,dissolve the yeast cake in a little warm water2 mix the sugar and root beer extract together and add the water1 which should be hot2 allow this to stand until lukewarm and add the yeast cake2 mix well1 allow to settle and pour into bottles4 ,if one owns patent top bottles they are easily handled4 ,fasten the stopper and store where it is cool4 ,the beer will be ready for use after twenty-four hours4 ,it is not at all necessary to put this beer up in such quantities2 just divide or subdivide the recipe4 ,,spruce ,,beer 7,,cr,,ole ,,recipe7 #b quarts of water1 ounce of hops1 teaspoonful of ginger1 pint of ,louisiana molasses1 #d tablespoonfuls of yeast1 ,sprigs of spruce4 ,gather a handful of spruce sprigs1 break and bruise1 and steep in a little water until a strong essence is made4 ,pour the water over the hops and the ginger and allow to boil2 strain and add the molasses and essence of spruce4 ,cool until lukewarm and add the yeast4 ,cover tightly and stand away for twenty-four hours4 ,pour off carefully and bottle4 ,seal and store in a cool place4 ,in two days the beer is ready for use4 ,one may gather the spruce sprigs as directed1 or purchase the extract or essence of spruce1 or steep the spruce gum4 ,,birch ,,beer pound of black birch bark1 ounce of hops1 #a teaspoonful of ginger1 compressed yeast cake1 #a pint of corn syrup1 #c quarts of water 7soft or rain water74 ,boil the birch bark in a quart of water until reduced a third2 strain and set aside until the hops1 syrup and ginger has boiled for twenty minutes4 ,strain and mix with the birch extract2 when cooled until about lukewarm add the yeast cake dissolved in a little warm water4 ,cover tightly and stand away for twenty-four hours4 ,strain into bottles and cork well4 ,,cider ,it would seem unnecessary labor to make cider at home1 unless1 of course one lives on a farm and has many apples to dispose of after the selected apples are shipped or stored for winter use4 ,and even in that event one is likely to take the apples to a community cider mill4 ,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 kitchen4 ,be sure that there are no bruised or rotted spots on the apples to be used and wipe them carefully with a damp cloth4 ,cut them in pieces and run through a food grinder1 placing a deep dish where it will catch all of the juice4 ,place a fine cloth in a colander2 pile the apple pomace 7the ground apple7 in it and pour all the juice in too4 ,fold the cloth over and place a heavy weight on top1 pressing it often4 ,when the juice or cider is pressed out1 bottle and use4 ,it should not be kept1 as it becomes sour very quickly4 ,it is probably as economical to purchase the sweet cider as to use the time and the necessary apples to make the cider4 ,,to ,,keep ,,cider ,,sweet ,,and ,,sparkling 7,date of recipe1 #ahde7 ,let the new sweet cider ferment from one to three weeks according to whether the weather is cool or warm1 longer if cool or one week if warm4 ,when it has attained a lively fermentation1 add to each gallon1 according to its acidity1 from one half to two pounds of sugar1 and allow it to again ferment until the desired sweetness is reached4 ,pour out one quart of the cider and add for each gallon one-quarter ounce of sulphite of lime 7anti-chloride74 ,stir the powder and cider until thoroughly mixed and return to the rest of the cider4 ,agitate well and briskly for a few minutes and then let the cider settle4 ,the fermentation will cease at once4 ,after a few days draw off the clear cider1 bottle carefully1 and cork well4 ,bottles with patent stoppers will be found most satisfactory4 ,,to ,,boil ,,cider 7,old ,new ,england recipe7 ,use perfectly sweet cider1 preferably not over two days old3 boil until boiled down about half4 ,skim often1 pour into hot bottles and cork tightly4 ,store in a cool place4 ,this may be used for drinks1 by stirring two tablespoonfuls into a glassful of iced water4 ,,vii--,,cold ,,milk ,,drinks1 ,,hot ,,milk ,,and ,,buttermilk ,,shakes1 ,,noggs ,,and ,,punches ,while many do not care for milk as a drink1 still milk in combination with syrups1 eggs1 malted milk1 flavoring extracts or fruit juices will be found pleasing even to those who would not drink it plain4 ,when one considers the amount of nourishment furnished by a glass of milk1 it is well to serve it when possible1 even disguised as a nogg or punch4 ,,chocolate ,,milk #a cupful of milk1 cupful of chocolate syrup 7see syrups7 7#b tablespoonfuls71 ,ice4 ,use a cocktail shaker1 put two tablespoonfuls of cracked ice in the shaker1 add the chocolate syrup and the milk2 shake well1 strain into a tall glass and serve4 ,it is wise to use an iced tea glass1 as these glasses hold at least ten ounces1 and as a measuring cup will hold eight ounces of milk1 there is room for the ice and syrup4 ,,chocolate1 ,,egg ,,and ,,milk #a cupful of milk1 #a egg1 cupful of chocolate syrup 7#b tablespoonfuls71 ,ice4 ,place all the ingredients in a cocktail shaker1 shake thoroughly and strain into a tall thin glass4 ,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 luncheon1 slowly eaten4 ,,cocoa ,,nogg cupful of milk1 cupful of cocoa syrup 7#b tablespoonfuls71 #a egg1 ,ice4 ,separate the white and the yolk of the egg1 whip the white until dry and stiff1 put the yolk1 ice1 cocoa syrup and the milk into a shaker and shake well2 pour about three-quarters of the mixture into a tall glass1 pour the rest over the beaten white1 stir it swiftly1 and add to the mixture in the glass4 ,,chocolate ,,cream ,,float ,for each service use3 #b tablespoonfuls of chocolate syrup1 cupful of milk1 cupful of thick cream1 ,powdered sugar1 ,vanilla4 ,multiply this recipe by the number of persons to be served1 making the full amount1 serving in glasses as desired4 ,select attractive glasses1 narrow1 tall1 stemmed glasses are the best2 fill them nearly to the top with finely cracked ice1 put two tablespoonfuls of chocolate syrup into each glass1 add a half cupful of milk2 fill with stiffly whipped cream4 ,when whipping the cream add enough powdered sugar to make it slightly sweet and stir in a few drops of vanilla4 ,,chocolate ,,shake #a cupful of milk1 #b tablespoonfuls of chocolate syrup1 #a egg1 ,ice1 ,vanilla4 ,whip the white and the yolk of the egg separately4 ,put the yolk1 ice1 milk1 chocolate and a few drops of vanilla in a cocktail shaker and shake well for at least two minutes4 ,put the stiffly whipped white in a tall glass1 pour the chocolate mixture over1 stirring it in slightly1 and serve4 ,serve with a straw4 ,,chocolate ,,punch #a egg1 #a cupful of milk1 cupful of chocolate syrup 7#b tablespoonfuls71 ,nutmeg1 ,few drops of vanilla1 ,ice1 ,ice cream4 ,put the egg1 milk1 chocolate syrup1 vanilla and ice in a cocktail shaker1 shake for three minutes1 strain into a tall thin glass and add a generous grating of nutmeg and top with a spoonful of vanilla ice cream4 ,,chocolate ,,cream ,,punch #a egg1 #a cupful of milk1 cupful of chocolate syrup 7#b tablespoonfuls71 cupful of thick cream1 ,ice1 ,sugar4 ,whip the cream until stiff1 adding a little powdered sugar1 put the egg1 milk1 chocolate syrup and a little cracked ice in a shaker2 shake well1 strain into a tall thin glass and top with the whipped cream4 ,serve with a long handled spoon4 ,,chocolate ,,soda cupful of top milk1 cupful of chocolate syrup 7#b tablespoonfuls71 #b tablespoonfuls of vanilla ice cream1 ,carbonated water4 ,put the chocolate syrup in a tall glass1 then the top milk1 or milk and cream mixed1 add two tablespoonfuls of ice cream2 fill the glass with carbonated water1 using a syphon4 ,serve with a long handled spoon4 ,one may use chocolate ice cream if one prefers4 ,,coffee1 ,,egg ,,and ,,milk cupful of dripped coffee1 #b tablespoonfuls of plain syrup1 #a egg1 cupful of top milk1 ,ice4 ,put the egg1 ice1 milk1 coffee and syrup in a cocktail shaker and shake thoroughly for two minutes2 strain into a tall thin glass and serve at once4 ,,coffee ,,punch cupful of dripped coffee1 #b tablespoonfuls of plain syrup1 cupful of top milk1 #a egg1 #b tablespoonfuls of vanilla ice cream1 cupful of whipped cream1 or marshmallow cream4 ,put the dripped coffee1 two pieces of ice1 the egg1 syrup and top milk in a shaker4 ,shake well1 strain into a tall thin glass1 add the ice cream1 top with whipped cream or a tablespoonful of marshmallow cream4 ,serve with a long handled spoon4 ,,coffee ,,foam #a cupful of milk1 #a egg1 cupful of dripped coffee1 #b tablespoonfuls of plain syrup4 ,separate the yolk and the white of the egg2 whip the white dry and stiff2 put the yolk1 milk and coffee in a shaker and shake well4 ,pour the mixture into a tall glass1 reserving about a quarter2 mix this with the egg white quickly and add to the top of the glass4 ,serve with a straw or long handled spoon4 ,,coffee ,,cream cupful of milk1 cupful of thick cream1 cupful of dripped coffee1 #a egg1 #a tablespoonfuls of plain syrup1 ,ice4 ,put the ice1 milk1 coffee and the yolk of the egg in the shaker and shake well4 ,beat the egg white until dry and whip the cream until stiff4 ,pour the coffee and milk mixture over the egg white1 stir swiftly1 blending thoroughly2 pour into a tall glass and add the whipped cream1 which should be sweetened slightly4 ,serve with a straw or long handled spoon4 ,,coffee ,,milk 7,recipe dated #ahde7 #a dessert spoonful of ground coffee1 #a pint of milk1 #b shavings of isinglass4 8,boil the coffee1 milk and isinglass together for a quarter of an hour4 ,allow this to stand for ten minutes1 and pour the liquid off40 ,it might seem wise to sweeten this slightly1 as 8isinglass0 was the name applied to what we now know as 8gelatine10 would suggest that a teaspoonful of powdered gelatine would be a sufficient quantity to use4 ,,coffee-,,maple ,,punch #a cupful of strong dripped coffee1 #a pints of rich milk1 cupful of maple syrup 7#d tablespoonfuls71 #a egg1 ,ice cream4 ,in making drip coffee1 use recipe given under coffee recipes4 ,put the egg1 two tablespoonfuls of cracked ice1 the maple syrup1 one cupful of milk and the egg in a shaker1 shake thoroughly1 strain into a pitcher1 add the rest of the milk1 and stir well4 ,pour into tall glasses1 top with a tablespoonful of ice cream to each serving4 ,serve with a straw and a long handled spoon4 ,,coffee-,,rose ,,punch #a quart of milk1 #a cupful of strong dripped coffee1 cupful of plain syrup1 #a egg1 #a teaspoonful of rose extract1 ,ice4 ,put the coffee1 ice1 egg1 syrup and a cupful of milk in a shaker4 ,shake thoroughly1 pour into a pitcher1 add the rest of the milk and the extract1 stir well2 fill tall thin glasses nearly full1 add a tablespoonful of vanilla or rose ice cream and serve with a long handled spoon4 ,,coffee ,,marshmallow #a pints of milk1 #a cupful coffee1 cupful of plain syrup1 #a egg1 #a cupful of thick cream1 #a cupful of marshmallow cream1 ,ice4 ,put one cupful of strong dripped coffee1 one cupful of milk1 the syrup1 egg and ice in a shaker2 shake thoroughly and pour into a pitcher4 ,add the rest of the milk1 stir and pour into tall thin glasses1 filling them three-quarters full4 ,whip the cream until stiff1 mix with the marshmallow1 and fill the glasses with the mixture4 ,top with a candied cherry if desired4 ,,left-,,over ,,cocoa ,strain any cocoa left from breakfast or luncheon and place in the refrigerator until needed1 either as a luncheon or afternoon drink4 ,use parfait glasses1 or any tall1 narrow1 stemmed glass4 ,pour into the glasses until about three-quarters full2 add two tablespoonfuls of chocolate ice cream1 top with marshmallow cream and a candied cherry4 ,serve with a long handled spoon and a straw4 ,if this is used in the afternoon1 serve little cakes with it1 being sure that the cakes do not have chocolate icing4 ,,left-,,over ,,coffee ,if there is one cupful of coffee left from the breakfast1 put in the refrigerator until luncheon1 or later in the afternoon4 #a cupful of coffee1 #a tablespoonful of plain syrup 7see syrups71 #a pint of milk1 #a egg1 ,ice4 ,put the egg1 syrup1 ice and coffee in a shaker1 shake for two minutes1 pour into a glass pitcher with the milk1 stir and serve at once4 ,,egg ,,nogg pint of milk1 #a even teaspoonful of sugar1 #a egg1 teaspoonful of vanilla extract1 ,ice1 ,nutmeg4 ,break the egg into a cocktail shaker1 add two tablespoonfuls of cracked ice1 the milk1 vanilla and sugar3 shake thoroughly1 strain into a tall thin glass1 sprinkle with grated nutmeg and serve with a straw4 ,,milk ,,shake pint of top milk1 #a teaspoonful of sugar1 teaspoonful of vanilla1 ,ice1 ,nutmeg4 ,put the milk1 sugar1 vanilla and two tablespoonfuls of cracked ice into a cocktail shaker2 shake thoroughly and strain into a tall thin glass4 ,sprinkle grated nutmeg on top and serve4 ,,raspberry ,,milk ,,shake pint of top milk1 teaspoonful of sugar1 #b tablespoonfuls of raspberry syrup1 ,ice4 ,put the top milk1 or plain milk mixed with a little cream into a shaker with the sugar1 syrup and two tablespoonfuls of cracked ice4 ,shake well for two minutes1 strain into a tall thin glass4 ,a tablespoonful of raspberry ice cream is a desirable addition4 ,serve with a long handled spoon1 if the ice cream is used1 or with a straw if not4 ,,strawberry ,,milk ,,shake pint of top milk1 teaspoonful of sugar1 #b tablespoonfuls of strawberry syrup1 ,ice4 ,put the top milk1 or plain milk mixed with a small amount of cream into a cocktail shaker2 add the sugar1 strawberry syrup1 and two tablespoonfuls of cracked ice2 shake well and strain into a tall glass4 ,if one wishes1 a tablespoonful of strawberry ice cream makes a delightful addition1 as will two selected strawberries1 if in season4 ,,chocolate ,,malted ,,milk #b teaspoonfuls of malted milk1 #b tablespoonfuls of chocolate syrup1 #a cupful of milk1 ,ice4 ,mix the malted milk with just enough hot water to blend well1 stirring and mixing with a spoon2 add a little cold milk to this1 and pour it into a shaker4 ,add to this the rest of the milk and the chocolate syrup and two tablespoonfuls of cracked ice4 ,shake well for two minutes4 ,strain into a tall thin glass and serve4 ,,chocolate ,,malted ,,milk ,,with ,,egg #b teaspoonfuls of malted milk1 #b tablespoonfuls of chocolate syrup1 #a cupful of milk1 #a egg1 ,ice4 ,mix the malted milk with only enough hot water to make a paste2 then add a little cold milk1 enough to be able to pour the mixture4 ,pour into a shaker2 add the egg1 ice and chocolate syrup as well as the rest of the milk4 ,shake well for two minutes1 and strain into a tall glass4 ,a little sugar may be added if desired1 although the syrup should make it sufficiently sweet4 ,,raspberry ,,malted ,,milk #b teaspoonfuls of malted milk1 #b tablespoonfuls of raspberry syrup1 #a cupful of milk1 ,ice4 ,mix the malted milk with enough hot water to make a paste1 stirring carefully to make sure that all the dry milk is blended1 then add a little cold milk1 stir well and pour into a cocktail shaker2 add the rest of the milk1 the raspberry syrup and two tablespoonfuls of ice4 ,shake well1 strain into a tall glass and serve4 ,if wished for1 plain syrup or sugar may be added4 ,,strawberry ,,malted ,,milk ,,with ,,ice ,,cream #b teaspoonfuls of malted milk1 #b tablespoonfuls of strawberry syrup1 #a cupful of milk1 ,ice4 ,mix the malted milk with a little hot water1 stirring until a smooth paste is made2 add a little cold milk1 stir again and pour into a shaker2 add the rest of the milk and the strawberry syrup as well as two tablespoonfuls of cracked ice4 ,shake1 strain into a tall glass4 ,top with a tablespoonful of ice cream1 preferably vanilla4 ,,vanilla ,,malted ,,milk ,,with ,,chocolate ,,ice ,,cream #b teaspoonfuls of malted milk1 #a tablespoonful of plain syrup1 teaspoonful of vanilla extract1 #a cupful of rich milk1 ,ice1 ,ice cream4 ,blend the malted milk with a little hot water1 add enough cold milk to be able to pour it4 ,pour into a shaker1 add the rest of the milk1 plain syrup1 vanilla and two tablespoonfuls of cracked ice4 ,shake well1 strain into a tall thin glass and top with two tablespoonfuls of chocolate ice cream4 ,,coffee ,,malted ,,milk1 ,,egg ,,and ,,ice ,,cream #b teaspoonfuls of malted milk1 #b tablespoonfuls of coffee syrup1 #a cupful of rich milk1 #a egg1 ,ice4 ,blend the malted milk with a little hot water1 being sure that the milk is well dissolved4 ,add enough cold milk to pour the mixture1 and put it in a cocktail shaker with the rest of the milk1 the coffee syrup1 egg and ice4 ,shake for two minutes1 and strain into a tall thin glass and top with two tablespoonfuls of vanilla ice cream4 ,there surely is nourishment enough in this for a normal luncheon4 ,,coffee ,,malted ,,milk #a teaspoonfuls of malted milk1 #a tablespoonful of plain syrup1 #b tablespoonfuls of coffee syrup1 ,ice4 ,mix the malted milk with a little hot water1 blending it well1 add enough cold milk to make thin enough to pour2 pour into a cocktail shaker and add the rest of the milk1 the coffee syrup and two tablespoonfuls of cracked ice4 ,shake hard for two minutes2 strain into an attractive glass and serve4 ,,malted ,,egg-,,milk #b teaspoonfuls of malted milk1 #a teaspoonful of sugar1 #a cupful of rich milk1 #b tablespoonfuls of ice1 teaspoonful of vanilla extract1 #a egg4 ,put the malted milk in a cup1 add sugar and mix with just enough hot water to dissolve the malted milk1 stirring and mixing with a spoon4 ,add a little cold milk1 stir well1 and pour into a cocktail shaker with the rest of the milk1 the egg1 ice and the vanilla4 ,shake this mixture thoroughly1 strain into a tall thin glass and serve4 ,,grenadine ,,milk ,,shake cupful of grenadine 7#b tablespoonfuls71 #a egg1 #a cupful of rich milk1 ,ice1 ,nutmeg4 ,put the egg1 milk1 grenadine and ice in a shaker and shake thoroughly2 shaking hard for at least two minutes4 ,strain into a tall glass1 and sprinkle with grated nutmeg4 ,,milk ,,applebloom cupful of sparkling apple juice 7commercial7 7#d tablespoonfuls71 #a teaspoonful of sugar1 #a cupful of milk1 teaspoonful of ,florida water1 ,ice4 ,put the apple juice1 ice1 sugar and ,florida water in a shaker1 shake well2 open the shaker and add the milk1 again shaking well4 ,strain into an attractive glass and serve at once4 ,,orange ,,milk #a orange1 #a teaspoonful of sugar1 #a cupful of milk1 teaspoonful of orange extract1 ,nutmeg1 ,ice4 ,extract the juice from the orange and put it with the ice1 sugar and orange extract into a shaker and shake well for two minutes4 ,remove the top1 add the milk1 pouring slowly and stirring at the same time1 then recap the shaker and shake thoroughly again4 ,strain into a tall glass and sprinkle with nutmeg4 ,serve at once4 ,,egg ,,snowdrift #a egg1 pint of milk 7#a cupful71 #a teaspoonful of sugar1 teaspoonful of vanilla1 ,nutmeg4 ,separate the white and yolk of the egg1 whip the white until stiff1 sweeten slightly with powdered sugar4 ,put the sugar1 vanilla and a tablespoonful of milk with the yolks1 beat this with a whisk until light and lemon colored2 stir in the rest of the milk2 pour this mixture into a tall glass1 and add the slightly sweetened white1 piling it high4 ,sprinkle with grated nutmeg and serve with a straw4 ,,sillabub #a pint of thick cream1 #a cupful of powdered sugar1 cupful of raspberry juice4 ,it is quite possible in most large places to purchase a sillabub churn1 which is a small tin cylinder1 having a small dasher which fits loosely4 ,whip the cream until frothy1 using the churn2 sweeten to taste with the powdered sugar and add the raspberry juice1 which should be stirred in swiftly and the drink served at once in tall1 stemmed glasses4 ,serve with long handled spoons4 ,if a churn is not obtainable1 use a cream whisk1 but stop beating at the frothy stage4 ,,sillabub ,,with ,,grape ,,juice #a quart of thick cream1 #d egg whites1 #a cupful of grape juice1 #a cupfuls of powdered sugar4 ,whip the cream until very stiff1 adding half the powdered sugar2 whip the egg whites until dry1 adding remaining sugar gradually2 when finished1 mix the cream and the beaten whites thoroughly and add the grape juice4 ,eat with a spoon and serve in low wide glasses4 ,,canton ,,milk ,,shake pint of top milk1 #a egg1 #a inch preserved ginger1 #a tablespoonful of plain syrup1 ,ice4 ,chop half the ginger very fine2 put it with the top milk1 syrup1 ice and the yolk of the egg into a cocktail shaker and shake for two minutes4 ,whip the white of the egg until stiff2 cut the remaining half inch of ginger into small pieces4 ,strain the milk mixture into a tall glass1 reserving a quarter cupful2 mix this quickly with the beaten white1 add to the mixture in the glass and top with the small pieces of ginger4 ,serve with a straw and a long handled spoon4 ,,vichy ,,and ,,milk cupful of rich milk1 ,vichy4 ,pour three-quarters cupful of rich milk in an iced tea glass and fill with vichy4 ,physicians order this for patients who cannot take1 or who do not like milk plain1 and find that in most cases the patient can take it4 ,,milk ,,and ,,vichy ,,with ,,syrup cupful of milk1 #b tablespoonfuls of raspberry syrup 7home-made or commercial71 ,vichy4 ,pour the syrup into a tall glass 7iced tea glass is the right size7 and add the milk2 stir well and fill the glass with vichy4 ,the raspberry syrup will disguise both the milk taste and the vichy1 in case one does not like either4 ,,hot ,,milk ,,drinks ,,hot ,,milk ,for the person who is tired and who does not like plain cold milk1 try heating the milk until just below the boiling point1 adding a goodly sized pinch of salt and a generous sprinkling of paprika4 ,serve with a saltine or a toasted cracker4 ,,hot ,,milk ,,with ,,celery ,,salt ,heat the milk until just below the boiling point1 add a generous pinch of salt and a sprinkling of celery salt2 stir well and serve with toasted crackers4 ,,hot ,,malted ,,milk #b teaspoonfuls of malted milk1 #a teaspoonful of sugar1 teaspoonful of salt1 #a cupful of milk4 ,blend the malted milk with enough hot water to make it smooth1 add the salt and sugar1 stirring thoroughly and add the cupful of milk1 which should have been heated until just below the boiling point4 ,,hot ,,malted ,,milk ,,with ,,chocolate #b teaspoonfuls of malted milk1 #b tablespoonfuls of chocolate syrup1 #a cupful of milk4 ,blend the malted milk with a little hot water2 stir until smooth2 add the chocolate syrup1 stir1 and add the milk which should be heated until just before the boiling point is reached4 ,,hot ,,malted ,,milk ,,with ,,coffee #b teaspoonfuls of malted milk1 #b tablespoonfuls of strong dripped coffee1 #b teaspoonfuls of sugar1 #a cupful of milk4 ,blend the malted milk with enough hot water to make smooth1 add the sugar and stir until well mixed1 add the coffee and the milk heated until the boiling point is reached4 ,coffee syrup may be used if desired4 ,use two tablespoonfuls1 but do not use sugar with it4 ,,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 drink4 ,the food content is very high1 having nearly all the food materials found in whole milk1 excepting1 of course1 the butter fats1 which have been removed by churning2 still some fats do remain2 especially is this true of buttermilk obtained direct from such farmers as do not use the most advanced methods of butter-making4 ,we find #c per cent4 of protein1 nearly #e per cent4 of carbohydrates in the form of milk sugar1 #j4g per cent4 of mineral constituents1 and about #j4e per cent4 of fats4 ,buttermilk is recommended by many successful physicians as an aid in intestinal disorders4 ,buttermilk is served at most soda fountains1 and may be ordered from one's dairyman1 also may be obtained at some grocers' and at all better class hotels4 ,,buttermilk ,,lemonade ,for persons not caring for buttermilk plain1 one may make a lemonade which is healthful as well as delicious4 #a quart of buttermilk1 #b lemons1 #b tablespoonfuls of sugar4 ,extract the juice of the lemons1 add the sugar and stir until dissolved2 add the buttermilk1 stirring constantly4 ,if a smaller quantity is to be made it were well to use a shaker1 for then the lemonade will be so thoroughly mixed that the results will be most satisfactory4 8,,lacto0 ,the following recipe is taken from a bulletin issued by the ,iowa ,agricultural ,experiment ,station4 #b quarts of buttermilk1 #b pounds of sugar1 #b eggs1 #a cupfuls of orange juice1 cupful of lemon juice4 ,dissolve the sugar in the buttermilk and add the eggs1 yolks and whites beaten separately4 ,stir and strain the mixture and add the fruit juices4 ,freeze as for ice cream1 and pack in ice for an hour before serving4 ,,viii--,,coffee1 ,,chocolate1 ,,cocoa ,,and ,,tea ,a book of beverage recipes which did not give directions for making coffee1 tea and cocoa would surely fail in its mission4 ,i have given recipes from many countries1 and by many men famous for coffee making1 feeling sure that each reader will find the exact one to please the fancy of himself or herself and family4 ,,coffee ,even though we as ,americans are coffee drinkers to almost an alarming degree1 it is not often that we find a cook who really makes excellent coffee4 ,when purchasing coffee one must be influenced by one's taste2 whether all ,java1 whether equal parts of ,mocha and ,java1 or whether a blend of one's own or a commercial blend is used4 ,one thing should be remembered1 and that is3 good coffee is served as soon as it is made4 ,the pot should always be hot before the coffee is made4 ,the late ,francis ,b4 ,thurber1 a coffee importer1 who made coffee a study both as it came to this country and as it was grown in its native state1 gives the following recipe as his idea of unexcelled coffee3 ,to one cupful of coffee ground moderately fine add one egg with shell1 and enough cold water to wet the grounds4 ,pour on one pint of boiling water and let it boil for fifteen minutes4 ,remove the pot from the fire and allow it to stand for three minutes to settle1 then strain into a warm coffee pot4 ,serve in cups half filled with boiling milk1 or if cream is used dilute with hot water4 ,,french ,,drip ,,coffee ,for cafe noir use two tablespoonfuls of finely ground coffee for each cup4 ,coffee should be packed tightly as possible in the upper part of the ,french pot1 and the boiling water poured through4 ,when this has dripped through1 redrip and serve4 ,parisian housekeepers1 before throwing out the grounds1 pour boiling water through the coffee again1 reserving this for use the next time coffee is made4 ,much of the flavor of ,french coffee is said to be due to this practice4 ,,vienna ,,coffee ,the pot required to make coffee after this method is the style with a cloth bag in the top4 ,use two level tablespoonfuls of coffee to the cup1 and place in the bag1 pouring the boiling water through4 ,serve with hot milk4 ,,english ,,coffee ,after the recipe of ,m4 ,soyer1 a former chef of the ,savoy4 99 99 99 99 99 ,place two ounces of moderately fine ground coffee in a stew-pan1 and without adding water1 hold over the fire1 stirring with a spoon until the coffee is very hot4 ,pour over the coffee a pint of boiling water and cover closely2 remove at once from fire and let stand for five minutes1 then strain through a cloth1 heat and serve with or without cream4 ,,coffee1 ,,brazilian ,,style ,in ,brazil1 whence practically all of the world's supply of coffee comes1 the popular method is to place the coffee in a woolen bag1 which is placed in a pot and boiling water poured over it4 ,the coffee is immediately poured off4 ,,coffee1 ,,batavia ,,style 7,as made by the ,dutch coffee planters in ,java7 ,the coffee is ground fine and packed tightly in the top of a ,french pot4 ,the required amount of cold water is poured over it and allowed to drip through4 ,it requires about five hours for the process if the coffee is packed as tightly as it should be4 ,the coffee is then heated and from three to four times its volume of hot milk added4 ,,turkish ,,coffee ,a heaping dessertspoonful of powdered coffee is added to one small cupful of cold water4 ,this is brought to a boil1 and the coffee and grounds are poured into the cup4 ,turkish coffee is drunk grounds and all1 without cream or sugar4 ,,kaffee 8,,kultur0 ,it is the unanimous observation of civilized travelers that good coffee is unobtainable in ,germany4 ,the foremost scientist of that race1 the famous ,baron von ,liebig1 nearly a hundred years ago wrote an exhaustive treatise on the subject of coffee and coffee making1 and devised the concoction which among ,germans now passes for coffee4 ,was it not given them by authority8 ,this is von ,liebig's recipe3 ,put three-quarters of the amount of coffee to be used on the fire in boiling water2 boil from ten to fifteen minutes4 ,then put in the remaining one-quarter of the coffee1 cover and let it stand for five minutes4 ,stir1 strain and serve with an equal amount of milk4 ,,excellent ,,coffee ,use a drip pot1 one having a cloth bag4 ,wet the bag1 place the coffee in this1 and pack as tightly as possible around the sides and bottom4 ,pour in slowly three cupfuls of boiling water to each half cupful of powdered coffee4 ,place the pot on the back of the range1 or on an asbestos mat with only enough flame under to keep it warm1 and pour the water slowly4 ,serve with cream as soon as dripped4 ,,tea ,chin ,hung1 ,chinese scholar and philosopher1 to whom all the agricultural and medical knowledge of ,china is traced1 once said1 so ,i am told3 8,tea is better than wine1 for it leadeth not to intoxication1 neither does it cause a man to say foolish things4 ,it is better than water1 for it doth not carry disease1 neither doth it act as poison40 ,there are really but two kinds of teas on the market3 green and black4 ,the color of the tea depends on the oxidation2 black tea being exposed to the air1 or oxidized before final drying1 while green tea is dried immediately after rolling4 ,there are a number of different brands with which we are all familiar1 such as ,formosa1 ,oolong1 ,ceylon1 ,english ,breakfast1 ,orange ,pekoe1 and ,flowery ,pekoe4 ,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 ,pekoe4 ,,tea ,,making ,be sure that the water is boiling1 and use it at once4 ,rinse the pot with hot water4 ,place the tea in the pot in a 8ball10 and pour over the freshly boiled water1 allowing it to stand for five minutes1 then the tea-ball and the tea should be removed4 ,use a level teaspoonful of tea to one and a half cupfuls of water4 ,i think most people will want to dilute this1 even4 ,,russian ,,tea 8,russian tea0 has a rather inflated reputation1 and is not really known in this country as it is used there4 ,a great amount of tea infusion is used1 as the samovar is always in evidence1 but the water is poured on the tea again and again1 making a great amount of liquid without much strength4 ,sugar and lemon juice is added and it is drunk from a glass4 ,,iced ,,tea ,one may make fresh tea and pour it over cracked ice in individual glasses1 or one may make a rather strong solution of tea1 and add cracked ice to it in a large pitcher1 or make a weaker solution1 and pour over cracked ice in glasses4 ,the method must depend upon the fancy of one's family1 or the hostess4 ,,iced ,,tea ,,with ,,mint ,while iced tea is usually served with sugar and lemon1 ,i am quite sure that in addition a spray of mint will be found most acceptable4 ,place the mint in the glass and pour the tea over4 ,,hot ,,tea ,,with ,,mint ,i find that a cupful of hot tea into which a few leaves of mint have been placed is most refreshing4 ,this may be served either with or without sugar4 ,,cocoa ,,and ,,chocolate ,it is very rare for one to serve chocolate these days1 as cocoa in a perfected form is put up by reliable firms in this country1 and most hostesses prefer it to chocolate1 which is more difficult to prepare and rather richer than wise to serve to the family generally4 ,,cocoa #a cupful of milk1 #a teaspoonful of cocoa4 ,bring the milk to the boiling point and pour in the cocoa moistened with a little warm water4 ,stir and allow to boil1 beating with a cream whip for a minute or two4 ,pour through a strainer into a cup or individual pot4 ,multiply this amount by the number of cups to be served4 ,,cocoa ,no4 #b #a cupful of milk1 #b teaspoonfuls of cocoa4 ,use a porcelain kettle2 mix the cocoa with enough hot water to make a smooth paste1 pour the milk over it slowly1 mixing constantly1 so that there will be no lumps left undissolved4 ,bring to the boiling point1 and boil for ten minutes4 ,strain1 and serve at once4 ,a teaspoonful of sweetened whipped cream added to each cup adds perceptibly to the acceptability4 ,sweeten to taste4 ,,chocolate #b cupfuls of milk1 #b tablespoonfuls of grated chocolate4 ,grate enough unsweetened chocolate to make two tablespoonfuls1 mix with a little boiling water1 and melt slowly over a low fire1 then add the milk1 pouring carefully1 stirring while pouring4 ,allow this to boil for ten minutes and strain4 ,whipped cream added to each serving is delightful1 although it makes the drink a bit too rich for most people4 ,it would be unadvisable for persons given to stoutness to drink chocolate4 ,,chocolate 7,recipe of #ahde7 #a inch of a cake of chocolate1 #a quart of boiling water1 ,milk4 ,shave the chocolate fine1 pour on the boiling water2 boil for twenty minutes1 add milk to please and boil up again4 ,serve4 ,,chocolate 7,,cr,,ole ,,recipe7 #a cake of ,french chocolate1 #a quart of milk4 ,grate the chocolate2 mix with a little hot water1 and stir into the milk which should have reached the simmering stage4 ,stir until the mixture boils2 allow it to boil up once1 and serve immediately4 ,this may be sweetened after serving or allow two tablespoonfuls of sugar to the full amount4 ,add whipped cream if desired4 ,,cocoa 7,,cr,,ole ,,recipe7 #d tablespoonfuls of cocoa1 #a quart of milk4 ,put the milk in a double boiler2 moisten the cocoa with a little milk1 and pour into the milk as it begins to boil1 stirring constantly4 ,let it boil up once1 only1 and serve4 ,whipped cream may be used with it if desired4 ,,cocoa 7,,old ,,new ,,england ,,recipe7 #b tablespoonfuls of cocoa1 #a quart of water1 #a cupfuls of milk4 ,mix the cocoa with a little water and pour into the full amount of water and allow to boil for a half hour1 skim1 add the milk and allow it to boil up again4 ,serve4 ,,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 nutritious4 ,some are offered because of their nutritive value and some1 like treacle1 posset and ,iceland moss1 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 to4 ,,apple ,,water #b large tart apples1 #a tablespoonful of lemon juice1 #a pint of boiling water1 ,lemon peel1 ,sugar4 ,peel1 core and slice the apples2 place them in a deep bowl with the lemon juice1 one strip of rind and as much sugar as the nurse or mother thinks wise1 and cover with the boiling water1 allowing this to stand covered tightly until cold4 ,strain1 chill and serve in small glasses4 ,be sure to serve on a plate on which a fresh doylie is placed4 ,,apple ,,tea 7,,from ,,roast ,,apples7 7,very old recipe7 #c apples1 ,pint of water4 ,roast sour apples until tender1 pour boiling water over them and let them stand until cold4 ,sweeten a little if the patient so desires4 ,,apple ,,tea 7,,up-,,state ,,recipe7 #c large tart apples1 #a pint of water1 ,sugar4 ,peel and slice the apples very thin1 pour a pint of boiling water over them and boil for five minutes4 ,allow them to stand until cold1 then strain off the water4 ,sweeten it slightly1 unless the patient prefers the water very tart4 ,,arrowroot ,,with ,,milk pint of milk1 #a dessertspoonful of arrowroot1 #a teaspoonful of sugar4 ,mix the arrowroot with a little cold milk until a smooth paste4 ,pour a half pint of boiled milk over it1 pouring slowly and stirring constantly4 ,bring to the boiling point and boil for six minutes4 7,arrowroot must be well boiled74 ,strain1 add the sugar and serve4 ,i want to impress upon my readers the necessity of serving any drink intended for an invalid in the most attractive manner possible4 ,,arrowroot ,,with ,,water pint of water1 #a dessertspoonful of arrowroot1 #a teaspoonful of sugar1 #a teaspoonful of lemon juice4 ,mix the arrowroot with a little cold water1 making it perfectly smooth4 ,pour the boiling water over this slowly1 stirring well2 cook until boiling1 and continue for six minutes4 ,strain1 add sugar and lemon juice4 ,serve in an attractive glass on a pretty plate on which a spotless doylie is laid4 ,,barley ,,water ,many cannot take milk plain1 but the addition of barley water adds to its digestibility4 #b ounces of pearl barley1 #a pint of water1 ,sugar4 ,pour the water over the barley and boil slowly until there is a third less liquid4 ,strain and add sugar and serve4 ,barley water may be served alone or with milk4 ,it is more palatable with milk4 ,,barley ,,water ,,made ,,from ,,barley ,,flour #a teaspoonful of barley flour1 pint of water1 #a pinch of salt4 ,mix the barley flour with a little cold water1 making a smooth paste2 pour the rest of the water on slowly1 mixing and stirring constantly4 ,boil for a half hour1 boiling fast all the time4 ,strain and add to milk1 or add a little sugar1 or if it is for an infant1 it may be given from a nursing bottle without the sugar1 between feedings1 especially if the child is not getting sufficient nourishment from its own food4 ,,black ,,currant ,,tea ,it is said that this tea is excellent to alleviate hoarseness1 and is a most appetizing beverage4 #a dessertspoonful of black currant jam1 pint of water1 #a teaspoonful of sugar4 ,put jam1 sugar and water in an enamel dish and bring to the boiling point2 simmer for five or six minutes4 ,strain and add lemon juice and serve hot2 or chill and add a little cracked ice and serve very cold4 ,,bran ,,tea #b tablespoonfuls of bran1 #a pint of water1 ounce of gum arabic1 #a tablespoonful of honey4 ,mix water and bran and boil for fifteen minutes4 ,add gum arabic and honey1 stir until dissolved4 ,strain through a cloth and serve4 ,this1 too1 may be served hot or cold4 ,,egg ,,white ,,and ,,milk 7,,english ,,recipe7 #a egg white1 #a cupful of milk1 ,vanilla4 ,boil the milk and let it cool4 ,whip the egg white until dry and put it in a tall glass with the milk1 flavor with vanilla and serve4 ,,old ,,fashioned ,,caudle 7,,english7 #a tablespoonful of fine oatmeal 7ground1 not rolled71 #a cupful of water1 #a cupful of milk1 #a tablespoonful of lemon juice1 #a strip of lemon rind1 #a tablespoonful of sugar1 ,nutmeg4 ,boil oatmeal1 water1 milk and lemon rind together for ten minutes2 remove the rind1 add the lemon juice1 sugar and a sprinkling of grated nutmeg4 ,serve hot4 ,the beaten yolk of an egg may be stirred in if extra nourishment is needed4 ,,caudle 7,,old ,,new ,,england ,,recipe7 #a pint of rice gruel 7see gruel71 #a egg yolk1 #a tablespoonful of sugar1 cupful of cold water1 #b tablespoonfuls of orange juice1 #a teaspoonful of lemon juice1 ,nutmeg4 ,when the gruel is boiling1 add the following mixture2 beat the yolk of the egg with the sugar and stir in the water1 fruit juices and a sprinkling of grated nutmeg4 ,strain and serve very hot4 ,,cream ,,and ,,carbonated ,,water cupful of cream1 ,carbonated water4 ,there are times when a patient is not allowed milk1 but cream is permissible2 under those conditions1 this will be found useful as well as nutritious4 ,pour the cream in a tumbler or straight-sided1 tall glass2 fill the glass with carbonated water1 using a syphon4 ,,milk ,,and ,,carbonated ,,water cupful of carbonated water1 cupful of milk4 ,it is a matter of taste just what carbonated water one uses3 whether seltzer1 vichy or club soda2 whether poured from a bottle or a syphon4 ,put the milk in a tall glass and fill with the carbonated water4 ,,egg ,,white1 ,,lemon ,,and ,,carbonated ,,water #a egg white1 #a tablespoonful of lemon juice1 ,carbonated water4 ,beat the white of the egg until stiff1 put it in a tall glass and add the lemon juice2 fill the glass with the carbonated water4 ,,egg ,,yolk1 ,,lemon ,,juice ,,and ,,carbonated ,,water #a egg yolk1 #a tablespoonful of lemon juice1 ,carbonated water4 ,beat the yolk until lemon colored1 pour into a tumbler and stir in the lemon juice4 ,fill the glass with the carbonated water4 ,,egg ,,white ,,and ,,orange ,,juice #a egg white1 #a cupful of orange juice4 ,extract the juice from enough oranges 7two ,florida oranges will usually prove sufficient72 strain into a tall glass2 whip the egg white until stiff1 and stir it into the orange juice4 ,if the patient does not like the taste of the egg white1 it were well to beat the white until stiff1 put it in a cocktail shaker with the orange juice1 shake well for a minute or two and strain into a glass4 ,it will be so blended that it will be very difficult to taste anything excepting the orange juice4 ,,egg ,,white1 ,,orange ,,juice ,,and ,,carbonated ,,water #a egg white1 #a orange1 ,carbonated water4 ,beat the white until stiff2 extract the juice from the orange1 stir the egg in carefully and pour into a tall glass4 ,fill the glass with carbonated water4 ,,egg ,,white1 ,,orange ,,juice ,,and ,,distilled ,,water #a egg white1 #a tablespoonful of orange juice1 #b tablespoonfuls of distilled water4 ,if a baby is very ill and cannot retain food1 this will tide it over until a physician can be called and prescribe4 ,beat the egg white until stiff1 stir in the orange juice and then the water4 ,feed with a spoon4 ,,flaxseed ,,tea #b tablespoonfuls of whole flaxseed1 #a pint of water1 #a lemon1 #b tablespoonfuls of granulated sugar4 ,mix the flaxseed with a little water1 adding the remainder of the pint and boil for fifteen minutes4 ,slice a lemon in a deep bowl and add two tablespoonfuls of granulated sugar4 ,strain the flaxseed tea boiling hot1 over this1 stir and allow to stand until cold4 ,strain again and use in tablespoonful doses4 ,this is used for cold or to relieve an irritated throat4 ,,gruel 7,,english ,,recipe7 pint of milk or water1 #a dessertspoonful of fine oatmeal 7ground1 not rolled71 ,salt or sugar4 ,mix the oatmeal with a little cold water in an enameled saucepan2 add the milk or water boiling hot1 and boil for ten minutes1 stirring constantly4 ,strain1 pressing as much of the oatmeal through the sieve as possible4 ,add either salt or sugar as the patient desires4 ,as gruel induces perspiration it is best to take it after one is in bed4 ,this is most satisfactory as an aid in breaking up a cold4 ,,indian ,,meal ,,gruel 7,,yellow ,,corn ,,meal7 #b teaspoonfuls of ground ,indian corn meal1 pint of water1 ,sugar1 ,nutmeg1 ,cream4 ,mix the corn meal with enough cold water to make a smooth paste2 add a pint of water1 bring to the boiling point and boil slowly for one half hour1--never less2 strain1 add a little salt1 or a little sugar if the patient does not like the salt4 ,if sugar is used add a sprinkling of grated nutmeg1 if salt is preferred1 add two tablespoonfuls of cream2 stir and serve at once4 ,,oatmeal ,,gruel #d tablespoonfuls of oatmeal 7ground1 not rolled71 #c pints of water1 cupful of raisins1 ,salt1 ,sugar4 ,wet the oatmeal with a little cold water1 pour over it three pints of boiling water1 and boil gently for two hours4 ,strain1 add a sprinkle of salt and enough sugar to satisfy the patient4 ,a very little mace or nutmeg may be added1 and1 if one wishes1 a half cupful of raisins may be put in as soon as the boiling point is reached4 ,if raisins are used it is not at all necessary to use sugar1 for there is plenty of sugar in them to make the gruel most palatable4 ,,rice ,,gruel #b teaspoonfuls of ground rice1 pint of water1 ,salt1 ,cream 7if allowed74 ,blend the rice with a little cold water1 add the half pint of boiling water and boil for five minutes4 ,season with a little salt1 and if allowed add three tablespoonfuls of thick cream1 or if milk is preferred use that4 ,,potato ,,gruel 7,,english ,,recipe7 #b large potatoes1 ,milk4 ,steam two large mealy or floury potatoes1 press through a fine sieve1 and add hot milk slowly1 stirring and blending until the consistency of thin cream4 ,salt to taste and serve4 ,,carrot ,,gruel #b large1 or #d small carrots1 ,milk4 ,boil the carrots until very tender1 press through a fine sieve and add hot milk slowly1 being sure to mix well and smoothly4 ,when the consistency of cream is reached1 add a little salt and serve4 ,an ,english physician recommends this as an aid in treating scurvy in children4 ,,irish ,,or ,,iceland ,,moss ounce of ,irish moss1 #a pint of water1 ,lemon juice1 ,sugar4 ,wash the moss1 put it in a covered dish and allow it to stand in enough water to cover over night4 ,throw off this water and cover with a pint of fresh water2 simmer for one hour1 strain1 add a tablespoonful of lemon juice and a little sugar1 being sure that it is not too sweet4 ,irish moss is a sea weed and is rather rich in mucilage1 iodine and sulphur1 and is given as an aid in treatment for colds1 especially when there is a cough4 ,,home ,,made ,,koumiss 7,recipe from an ,english ,physician7 ,boil fresh milk1 and when nearly cold put into quart bottles1 leaving room to shake4 ,add ounce of crushed lump sugar1 a very small piece of compressed yeast--about one twenty-fourth of the ordinary yeast cake--cork1 tie down the cork unless a patent stopper is used2 lay the bottles on the side1 and shake twice daily4 ,if the weather is hot this may be used on the fifth day1 if cool1 on the sixth1 if very cold1 on the seventh4 ,,linseed ,,tea #a ounce of whole linseed1 #a pint of water1 ounce of liquorice1 ounce of rock candy1 lemon4 ,wash1 the linseed and simmer with the lemon rind and water for1 a half hour4 ,take from the fire1 add liquorice and rock candy and stir until dissolved4 ,strain and add the lemon juice4 ,useful in treatment of colds4 ,,prune ,,tea #b ounces of prunes1 #a pint of boiling water1 #a teaspoonful of lemon juice4 ,be sure to select ,california prunes1 for then no sugar will be needed4 ,wash the prunes and put in a saucepan with the water2 simmer for an hour1 cut the prunes while in the water1 then strain through a fine sieve1 pressing some of the pulp through4 ,add the lemon juice and serve to the patient in a wine glass4 ,this is excellent in cases of constipation4 ,,rice ,,water #a ounce of best ,sea ,island rice1 #a quart of water1 ,salt4 ,there is no better rice grown than that which we get from the islands which lie in the ,atlantic off the state of ,south ,carolina4 ,this is large full rice and is by far the most desirable for use for invalids and children4 ,wash the rice in cold water1 rubbing it well between the hands4 ,allow water to run over it until the water runs clear4 ,throw the washed rice in a quart of cold water1 and cook rapidly until it boils hard4 ,then cook slower over a lower fire until rather mushy4 ,two hours is not too long for the boiling4 ,strain through a fine sieve4 ,add a little salt1 or if the patient greatly prefers1 and sugar will not harm1 sweeten slightly4 ,this is used in cases of dysentery with salt only1 as a drink4 ,,rice ,,milk #a ounce of rice 7,sea ,island71 #a pint of milk1 ,salt or sugar4 ,wash the rice as directed in the foregoing recipe1 and put into a saucepan with the milk4 ,boil for one hour4 ,add salt to taste or a very little sugar4 ,the salt is preferable4 ,do not strain this4 ,,toast ,,water #a full sized crust of bread1 #a pint of water4 ,select the crust of the bread1 cut at least an inch thick2 toast or dry it until brown in the oven1 being sure that it does not burn or scorch1 but is thoroughly brown4 ,put this in a deep bowl and pour one pint of cold water over it1 allowing it to stand for one hour4 ,strain and use4 ,one may season with a little salt or a sprinkling of celery salt4 ,it may be served either hot or cold4 ,,treacle 7,,molasses7 ,,posset 7,english recipe7 pint of milk1 #b tablespoonfuls of molasses1 lemon4 ,put the milk into a saucepan1 and bring to the boiling point2 add the molasses and lemon juice4 ,this will curdle4 ,strain through a fine cloth4 ,use hot or cold4 ,,thick ,,milk ounce of baked flour1 pint of milk1 ,sugar4 ,put a half ounce of flour in a dish and put into the oven1 allowing it to brown slightly4 ,blend it with the milk1 stirring a few drops of milk into the flour at a time1 until all the milk is used4 ,boil for five minutes1 stirring constantly4 ,sweeten a trifle and use4 ,this is given to patients at times when they are on a liquid diet and a change is needed4 ,a little nutmeg will again change the taste4 ,,lemon ,,whey pint of milk1 lemon1 ,sugar4 ,boil the milk and add the juice from a half lemon4 ,it will1 of course1 curdle4 ,strain through a fine cloth2 sweeten slightly and use4 ,,milk ,,whey 7,english recipe7 #a pint of sweet milk1 pint of buttermilk4 ,bring the milk to the boiling point1 add the buttermilk and boil for a minute4 ,strain and use4 ,,meat ,,broths ,,and ,,teas ,,beef ,,tea ,,or ,,broth pound of beef1 teaspoonful of salt1 pint of water4 ,select a piece of beef which has little or no fat1 preferably from the top round2 remove any fats1 and cut into strips1 then cut across1 shredding the meat4 ,put the shredded meat1 salt and cold water in an enamel saucepan and allow it to soak for fifteen minutes1 then place over a slow fire4 ,cook until the meat is white and the juice or broth a deep red-brown4 ,strain through a fine strainer1 pressing the beef hard4 ,remove any particles of grease by drawing a piece of brown paper over the top4 ,serve hot4 ,be sure to serve in an attractive cup on a doylie4 ,please the eye and the appetite is more likely to be tempted4 ,,beef ,,tea 7,,made ,,in ,a ,,jar7 #a pound of top round1 #a pint of cold water1 teaspoonful of salt4 ,remove the fat1 shred the meat finely and put into a glass jar4 ,a two quart glass can such as is used for preserving is desirable4 ,fasten the cover1 whether a screw-top or patent fastener1 and place in a deep pan of boiling water4 ,keep the water simmering for at least three hours4 ,stir the beef occasionally4 ,strain and remove any fat by drawing a paper over the top4 ,serve4 ,,beef ,,tea 7,,raw ,,beef7 #b ounces of top round1 #b tablespoonfuls of cold water1 ,pinch of salt4 ,cut all the fat and skin from the beef1 and cut into shreds2 place in a glass dish with the water and salt1 cover and place in a cold place and allow to stand for two hours4 ,strain and press out all the juice possible4 ,serve a teaspoonful or two at a time4 ,this will not keep1 so only a very small amount should be made at a time4 ,,beef ,,extract 7,,raw7 pound of top round1 ,salt4 ,this extract is given when nourishment must be pushed and can only be given in small quantities4 ,it is invaluable in cases of rickets and scurvy in children4 ,there are small meat presses on the market1 which are made for the purpose of extracting the blood and may be purchased at any large department store where there is a housekeeping department4 ,put the meat in a pan and sear it quickly2 then cut into small pieces and place in the meat press2 by turning the screw-top extract the blood or juice1 and pour into a glass4 ,after all the blood is extracted1 salt slightly and feed with a spoon4 ,,beef ,,tea ,,with ,,egg pint of beef tea1 #a egg yolk1 ,salt4 ,beat the egg yolk until a light yellow and stir into a half cupful of hot beef tea4 ,add a trifle of salt if necessary4 ,,beef ,,tea ,,for ,,convalescents #a pound of top round1 #a pint of water1 #a piece of carrot1 #a piece of turnip1 #a spray of parsley1 #a tiny pinch of thyme1 ,small slice of onion1 ,salt4 ,remove all fat from the meat1 cut the vegetables into tiny pieces1 shred the meat and put all in a glass jar with the herbs and salt4 ,fasten the top and place in a deep pan nearly full of hot water and cook slowly for three hours4 ,strain and remove any fat which may have been left4 ,,mutton ,,tea pound of lean mutton1 pint of water1 teaspoonful of salt4 ,select the juicy part of the neck1 remove as much fat as possible1 cut into tiny pieces1 put into a saucepan with cold water and salt4 ,simmer gently until the meat turns white and the tea or broth a rich red-brown4 ,strain1 remove all fat by passing a paper over the top4 ,if it is not possible to remove the fat in this way1 cool the broth and remove the fat1 then reheat4 ,to reheat place the dish holding the broth in a pan of hot water4 ,do not allow broths or teas to boil4 ,,chicken ,,broth chicken 7small fowl is as desirable as a chicken71 #a quart of water1 #a tablespoonful of rice1 teaspoonful of chopped parsley1 teaspoonful of salt4 ,cut the chicken into small pieces1 and break the bones4 ,put the meat and bones into a saucepan with the cold water1 salt and rice4 7,the rice may be omitted if preferred47 ,simmer for three hours1 strain1 sprinkle with parsley and serve4 ,this broth may be made leaving the rice out until cooked1 then strain1 return to the saucepan1 reheat to the boiling point1 add the rice and cook for twenty-five minutes4 ,it depends entirely on whether the patient may have the rice whole or cooked soft enough to pass through a fine sieve4 ,,mutton ,,broth 7,,with ,,barley7 #a pound of mutton 7neck or breast71 #a quart of water1 #a tablespoonful of barley 7pearl71 ,salt1 ,chopped parsley4 ,remove all fats possible and cut the mutton into small pieces4 ,put into the saucepan with the cold water and salt1 bring to the boiling point1 skim1 add the barley and simmer for three hours4 ,strain and sprinkle with the chopped parsley4 ,if this broth is intended for a convalescent1 it need not be strained2 remove the meat and bones only1 leaving the well cooked barley4 ,,oyster ,,broth #f selected oysters1 cupful of milk or broth1 #a tablespoonful of cream4 ,put the oysters1 their liquor1 and the milk or broth 7preferably the milk7 in a saucepan1 and bring to the boiling point4 ,simmer for one minute1 and strain4 ,the oysters may be chopped finely and returned to the broth or not1 as liked4 ,it would seem wise in most instances to remove the beards and gristle first and chop only the soft parts4 ,,clam ,,broth ,scrub the clams in cold water and place over a hot fire in a large kettle and heat until the shells open4 ,place two thicknesses of cheese cloth over a deep dish and strain4 ,season the broth and serve4 ,,clam ,,juice 7,,commercial7 ,there is a clam juice on the market1--a 8clam concentrate0--which makes a satisfactory broth if it is not possible to obtain fresh clams4 #a teaspoonful of concentrated clam juice1 cupful of boiling water1 ,seasoning to suit4 ,put the concentrated juice in a cup and pour the boiling water over it1 stirring until well mixed4 ,season to taste4 ,one may use milk if one wishes instead of water1 or may use half water and half milk4 ,,commercial ,,beef ,,tea ,,or ,,broth ,there are several manufacturers who put out concentrated beef extracts1 some in cubes1 and some in a sort of paste form4 ,if one uses the cubes1 one cube is used to each three-quarters of a cupful of boiling water4 ,season with salt1 or with salt and celery salt4 ,if one wishes1 a drop or two of onion juice may be added to this beef tea1 as well as salt and celery salt4 ,x--,,miscellaneous ,,drinks ,i shall give under this heading several drinks which do not seem to fit in any other place4 ,,general ,,harrison',s ,,egg ,,nogg #a egg1 teaspoonful of sugar1 cupful of crushed ice1 cupful of sweet cider4 ,place all the ingredients in a cocktail shaker and shake well for two minutes4 ,strain into a tall1 straight-sided glass and sprinkle with grated nutmeg4 ,,saratoga ,,cooler #a teaspoonful of powdered sugar1 lemon1 pint of ginger ale1 ,ice4 ,put the sugar and lemon juice in a tall glass1 stir until the sugar is dissolved2 add two or three pieces of ice1 and pour over this a bottle of ginger ale4 ,stir and remove the ice4 ,serve4 ,,soda ,,nectar #a lemon1 #a cupful of water1 #a teaspoonful of powdered sugar1 teaspoonful of bicarbonate of soda1 ,ice4 ,put a cupful of water in an iced tea glass1 strain the juice of a lemon into it2 add the sugar and stir well until the sugar is dissolved4 ,put in two tablespoonfuls of cracked ice1 and stir until very cold1 then stir in the soda4 ,as soon as it begins to effervesce1 serve it4 ,,nectar ,,for ,,dog ,,days 7,recipe by a famous mixer of drinks7 #a lemon1 #a bottle of club soda1 ,ice4 ,strain the juice of the lemon into a tall glass1 add two tablespoonfuls of cracked ice and pour the soda over it4 ,serve at once4 ,,snow ,,ball teaspoonful of powdered sugar1 #a egg white1 cupful of white grape juice1 ,shaved ice1 ,ginger ale4 ,select a tall1 straight-sided glass--an iced tea glass will do--and fill it half full with crushed ice4 ,turn the ice1 sugar1 egg white1 and grape juice into a cocktail shaker2 shake well1 strain into the selected glass and fill with ginger ale4 ,,horse',s ,,neck #a bottle of ginger ale1 #a lemon4 ,peel a lemon in one continuous strip2 place in a tall1 straight-sided glass with one end over the edge of the glass1 and add several pieces of ice4 ,pour over this the ginger ale4 ,if one desires it1 a few drops of bitters may be added4 ,,happy ,,thought #a cupful of iced tea1 #a teaspoonful of lemon juice1 #c drops of bitters1 ,ginger ale4 ,put into a tall glass several pieces of ice and a cupful of cold tea2 add the lemon juice and the bitters2 pour in enough ginger ale to fill the glass4 ,,mary',s ,,favorite #a cupful of crushed ice1 cupful of lemon juice1 cupful of orange juice1 #b teaspoonfuls of sugar1 #a slice of orange1 #a cherry1 #a spray of mint4 ,mix the orange and lemon juice with the sugar and stir until the sugar is dissolved4 ,put a cupful of crushed ice into a tall glass and pour the fruit juice over4 ,add one cherry1 a slice of orange and a spray of mint4 ,serve with a straw4 ,,orange ,,stream cupful of shaved ice1 #a egg1 #b tablespoonfuls of vanilla syrup1 #b tablespoonfuls of orange syrup1 #c drops of bitters1 teaspoonful of orange extract1 ,ice cream4 ,put the shaved ice into a tall1 straight-sided glass1 pour over it the syrups1 extract and the bitters2 add a generous spoonful of ice cream1 and fill the glass with carbonated water1 using a syphon4 ,serve with a straw and a spoon4 ,,harvest ,,punch ,every one who works in the fields at harvest time knows the necessity for a cooling drink1 whether it be farmer or farmerette4 ,when sending the jug to the field try this4 #a gallon of spring water1 cupful of sugar1 cupful of cider vinegar1 #a teaspoonful of ground ginger4 ,mix the sugar1 ginger and vinegar until the sugar is dissolved and the ginger blended2 pour into the spring water and send to the field at once4 ,,oatmeal ,,water ,this is also an excellent thing for the harvesters4 #a quart of oatmeal gruel 7see ,english oatmeal gruel71 #a gallon of spring water4 ,mix the oatmeal gruel with a gallon of fresh spring water and pour it into a jug and send to the field at once4 ,,sarsaparilla ,,with ,,cream #a bottle sarsaparilla1 pint of cream1 ,ice4 ,put a tablespoonful of cracked ice in a tall1 straight-sided glass1 add two tablespoonfuls of cream1 and fill the glass with sarsaparilla4 ,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 bottles4 ,there is an excellent brand of domestic make on the market4 ,,egg ,,phosphate #d tablespoonfuls of orange syrup1 #a egg1 ,acid phosphate1 ,ice1 ,soda4 ,use an iced tea glass2 put a tablespoonful of cracked ice in first1 add the syrup1 egg and a half teaspoonful of acid phosphate4 ,fill the glass with club soda and shake well4 ,one may make this in a cocktail shaker or by using a shaker-top with the glass4 ,sprinkle a little grated nutmeg on top before serving4 ,acid phosphate may be purchased at any drug store4 ,,lemon ,,egg ,,phosphate #c tablespoonfuls of lemon syrup1 #a egg1 ,acid phosphate1 ,soda1 ,ice4 ,use a shaker or shaker-top on the tall glass1 as one wishes4 ,put a tablespoonful of cracked ice1 the egg1 syrup and a half teaspoonful of acid phosphate in the glass2 shake well1 fill with soda1 strain into a straight1 tall serving glass and sprinkle with grated nutmeg4 ,,grape ,,egg ,,phosphate #a tablespoonful of plain syrup1 #a cupful of grape juice1 #a egg1 ,acid phosphate1 ,ice4 ,put three tablespoonfuls of cracked ice1 the plain syrup1 grape juice1 egg and a half teaspoonful of acid phosphate in a shaker and shake thoroughly4 ,strain into a tall serving glass and serve4 ,,loganberry ,,egg ,,phosphate #c tablespoonfuls of plain syrup1 #d tablespoonfuls of loganberry juice1 #a egg1 ,acid phosphate1 ,soda1 ,ice4 ,put the plain syrup1 egg1 two tablespoonfuls of cracked ice1 a half teaspoonful of acid phosphate1 loganberry juice and enough club soda to nearly fill the glass into a shaker4 ,shake thoroughly1 strain into a serving glass and serve4 ,,xi--,,sundaes ,because of the popularity of sundaes1 and the preference shown by many for them instead of sweet or fruit drinks1 ,i shall give a goodly number of suggestions for making these delightful concoctions4 ,i shall give recipes for sauces to be used on them1 as well as suggestions for preserving and drying cherries4 ,while the recipes given for syrups1 both plain and flavored1 are given primarily for the making of punches1 bowls1 cups and the like1 there is no reason why these should not be used on sundaes1 in fact there is every reason why they should4 ,it is also possible and most advisable to use the syrup from canned or preserved fruits on sundaes1 as there is almost always more syrup in a jar of fruit than is needed1 and it may be used to advantage in this way4 ,one may make marshmallow cream or purchase it ready for use4 ,one candy manufacturer in ,new ,york puts out an excellent article at a very reasonable price4 ,while one almost invariably sees pecan nuts used for topping sundaes1 it is not at all essential that they should be2 walnuts1 either domestic or ,english1 may be used with equal success4 ,if obtainable1 try butternuts broken in pieces4 ,one may use either the short-stemmed1 wide-topped sherbet glasses or the wide long stemmed champagne glasses for service4 ,these are equally attractive4 ,select small plates1 place a doylie on each and place the glass on that4 ,lay a small spoon on the plate4 ,in most instances1 a rounded spoonful of ice cream is placed in the glass first1 then the syrup or sauce is poured over that1 and nuts1 or chopped fruits1 or both are then added4 ,one may use any flavor ice cream one desires1 and because of this ,i have given a number of recipes for ice creams1 not only for making sundaes because they1 too1 quench the thirst4 ,there is one important thing to remember when making sundaes2 they must never look mussy6 ,even though a number of different things are used in the making1 it is not at all necessary to use such haste that they will not look appetizing4 ,after the cream is in the glass1 pour the syrup or sauce over carefully1 being sure not to drip it2 add the next thing just as carefully as the first1 and if nuts are to top the dish1 add only enough to stay where they are meant to stay--on the top4 ,if the nuts fall to the service plate the whole service is spoiled in appearance4 ,an attractive service makes for the success of the hostess4 99 99 99 99 99 ,use vanilla ice cream as the foundation2 ,plain syrup1 diced bananas1 nuts4 ,plain syrup1 marshmallow cream1 chopped bananas1 nuts4 ,caramel sauce1 diced bananas1 nuts4 ,caramel sauce1 sliced bananas1 marshmallow cream1 nuts4 ,caramel sauce1 sliced bananas1 whipped cream1 nuts4 ,caramel sauce1 diced bananas1 whipped cream1 chopped cherries4 ,for a ,banana ,split use1 #a peeled banana cut in half lengthwise2 lay side by side on plate1 put one spoonful of vanilla ice cream on one end1 strawberry ice cream on the other2 cover with any fresh fruit in season1 crushed and mixed with plain syrup4 ,sprinkle with chopped nuts1 or if one wishes such a variety1 add whipped cream before the nuts4 99 99 99 99 99 ,use vanilla ice cream as the foundation2 ,cherry syrup1 chopped nuts4 ,cherry syrup1 whole cherries4 ,cherry syrup1 marshmallow cream1 chopped cherries4 ,cherry syrup1 marshmallow cream1 broken nuts1 one ,maraschino cherry4 ,cherry syrup1 marshmallow cream1 chopped cherries4 99 99 99 99 99 ,use with vanilla ice cream2 ,hot chocolate sauce4 ,hot chocolate sauce1 nuts4 ,chocolate sauce4 ,chocolate sauce1 nuts4 ,chocolate sauce1 marshmallow cream1 nuts4 ,chocolate sauce1 marshmallow cream1 nuts1 malted milk sprinkled over all4 ,chocolate sauce1 whipped cream1 nuts4 ,chocolate sauce1 whipped cream1 nuts1 cherries4 ,chocolate sauce1 marshmallow1 chopped figs4 ,chocolate sauce1 marshmallow1 chopped dates4 ,chocolate caramel sauce1 nuts4 ,chocolate caramel sauce1 marshmallow cream1 shredded cocoanut4 ,chocolate fudge sauce4 ,chocolate fudge sauce1 nuts4 ,chocolate fudge sauce1 marshmallow cream1 nuts4 ,chocolate fudge sauce1 marshmallow cream1 nuts1 cherry4 99 99 99 99 99 ,use with chocolate ice cream2 ,chocolate sauce1 marshmallow cream1 nuts4 ,marshmallow cream1 nuts1 chopped cherries4 ,marshmallow cream1 chopped raisins1 chopped nuts4 ,chocolate sauce1 chopped raisins4 99 99 99 99 99 ,use with vanilla ice cream2 ,coffee sauce4 ,coffee sauce1 whipped cream1 nuts4 ,coffee syrup1 marshmallow cream1 chopped cherries4 ,coffee syrup1 marshmallow sauce1 nuts4 99 99 99 99 99 ,with coffee ice cream2 ,caramel sauce1 nuts4 ,caramel sauce1 whipped cream1 nuts4 ,caramel sauce1 whipped cream1 cherries4 ,plain syrup1 marshmallow cream1 cherry4 ,plain syrup1 marshmallow cream1 nuts4 99 99 99 99 99 ,with vanilla ice cream2 ,maple fudge sauce4 ,maple fudge sauce1 nuts4 ,maple fudge sauce1 nuts1 cherries4 ,maple fudge sauce1 marshmallow cream1 nuts4 ,hot maple sauce4 ,hot maple sauce1 nuts4 ,berkshire maple sauce 7hot7 nuts4 99 99 99 99 99 ,with vanilla ice cream2 ,honey sauce1 whipped cream4 ,honey sauce1 whipped cream1 nuts4 ,honey sauce1 chopped cherries4 ,honey sauce1 chopped raisins4 99 99 99 99 99 ,use with vanilla ice cream2 ,orange sauce1 nuts4 ,orange sauce1 small sections of orange pulp1 nuts4 ,orange sauce1 marshmallow cream1 nuts4 ,orange sauce1 marshmallow cream1 chopped cherries4 ,orange sauce1 marshmallow cream1 shredded pineapple1 nuts4 99 99 99 99 99 ,use with vanilla ice cream2 ,prune sauce4 ,prune sauce1 marshmallow cream4 ,prune sauce1 marshmallow cream1 nuts4 99 99 99 99 99 ,use with peach ice cream2 ,peaches sliced thin1 whipped cream1 cherries4 ,marshmallow cream1 peaches crushed and mixed with plain syrup4 ,crushed peaches1 whipped cream1 chopped nuts4 ,caramel sauce1 crushed peaches4 ,caramel sauce1 marshmallow cream1 crushed peaches4 ,plain syrup1 crushed peaches1 whipped cream4 99 99 99 99 99 ,use with vanilla ice cream2 ,place one half peach in the bottom of the glass1 one spoonful of ice cream1 place the second half over this and pour raspberry syrup over all4 ,crushed peaches mixed with plain syrup4 ,crushed peaches1 marshmallow cream1 nuts4 ,half fresh peach over cream1 cover with peach syrup1 whipped cream1 nuts4 99 99 99 99 99 ,use with vanilla ice cream2 ,shredded pineapple1 plain syrup1 whipped cream4 ,shredded pineapple1 pineapple syrup1 nuts4 ,caramel sauce1 chopped pineapple4 99 99 99 99 99 ,use with vanilla ice cream2 ,caramel sauce1 crushed raspberries1 nuts4 ,caramel sauce1 crushed raspberries1 whipped cream1 whole preserved raspberries4 ,caramel sauce1 raspberries1 whipped cream4 ,caramel sauce1 preserved peaches1 sliced1 crushed raspberries4 99 99 99 99 99 ,use with strawberry ice cream2 ,crushed strawberries4 ,crushed strawberries1 whipped cream4 ,crushed strawberries1 marshmallow cream1 whole strawberries4 99 99 99 99 99 ,use with vanilla ice cream2 ,crushed strawberries4 ,crushed strawberries1 plain syrup4 ,crushed strawberries1 whipped cream1 nuts4 ,preserved strawberries4 ,preserved strawberries1 whipped cream4 ,preserved strawberries1 marshmallow cream1 selected strawberries4 ,preserved strawberries1 whipped cream1 a cherry4 99 99 99 99 99 ,with vanilla ice cream2 ,crushed raspberries1 plain syrup4 ,crushed raspberries1 whipped cream4 ,crushed raspberries1 whipped cream1 chopped cherries4 ,preserved raspberries1 chopped nuts4 ,preserved raspberries1 marshmallow cream4 ,preserved raspberries1 marshmallow cream1 chopped cherries4 99 99 99 99 99 ,use with pistachio ice cream2 ,caramel sauce1 chopped cherries1 nuts4 ,marshmallow cream1 chopped cherries1 pistachio nuts finely chopped4 ,chocolate sauce1 nuts4 ,chocolate sauce1 marshmallow cream1 pistachio nuts4 99 99 99 99 99 ,with vanilla ice cream2 ,rose sauce1 marshmallow cream1 candied rose leaves4 ,rose sauce1 whipped cream1 candied rose leaves1 nuts4 99 99 99 99 99 ,with vanilla ice cream2 ,caramel sauce1 whipped cream1 candied violets4 ,plain syrup1 whipped cream1 candied violets4 99 99 99 99 99 ,with vanilla ice cream2 ,tutti frutti sauce4 ,tutti frutti sauce1 whipped cream1 nuts4 ,fruit sauce4 ,fruit sauce1 whipped cream4 ,fruit sauce1 whipped cream1 nuts4 99 99 99 99 99 ,chocolate ice cream2 ,tutti frutti sauce4 ,rose sauce4 ,rose sauce1 whipped cream4 99 99 99 99 99 ,with vanilla ice cream2 ,raspberry sauce4 ,raspberry sauce1 marshmallow cream4 ,raspberry sauce1 marshmallow cream1 nuts1 chopped cherries4 ,,xii--,,sauces ,,for ,,sundaes ,because it would seem folly to give suggestions for sundaes without recipes for making the sauces to be served on them1 ,i am giving several4 ,while these sauces are given here to use on sundaes1 there is no good reason why they may not be used for puddings and desserts4 ,,heavy ,,fudge ,,sauce #b cupfuls of sugar1 #b squares of chocolate1 #a cupful of milk1 #a tablespoonfuls of butter1 teaspoonful of vanilla4 ,melt the chocolate1 putting it into a double boiler2 add the milk and cook directly over the fire until it is well blended2 add the sugar and cook slowly until smooth4 ,keep hot in the double boiler or in a chafing dish until ready to serve4 ,this should be the consistency to pour readily4 ,,marshmallow ,,sauce cupful of sugar1 cupful of milk1 pound of marshmallows1 #b tablespoonfuls of water4 ,boil the sugar and milk in a double boiler for about six or seven minutes1 until it spins a thread4 ,allow this to become luke warm1 then beat until thick and white4 ,put the double boiler back on the fire and stir until thin enough to pour4 ,melt the marshmallows and water1 pour the syrup over them1 beating constantly4 ,keep warm until ready to serve4 ,,marshmallow ,,sauce ,,no4 #b pound of marshmallows1 #a cupful of sugar1 cupful of boiling water1 #a egg white1 cupful of ,maraschino cherries4 ,into the upper part of the double boiler turn half a pound of marshmallows and melt them slowly until they will pour readily4 ,dissolve one cupful of sugar in one-third of a cupful of boiling water and cook without stirring 7after it begins to bubble hard7 for eight minutes4 ,pour gently on to the stiffly whipped white of one egg and beat steadily until thick and creamy4 ,add the marshmallow syrup and a small cupful of drained and chopped ,maraschino cherries4 ,,marshmallow ,,sauce ,,with ,,syrup pound of marshmallows1 #a cupful of corn syrup1 cupful of hot water1 #a egg white1 ,chopped cherries4 ,melt the marshmallows in a double boiler4 ,boil the syrup and water together until bubbling hot1 then pour slowly on the stiffly beaten white of the egg4 ,beat until creamy and thick1 then add the marshmallows4 ,chop a tablespoonful of candied ,maraschino cherries and add to the sauce4 ,,maple ,,fudge ,,sauce #a pound of maple sugar1 #a pints of rich milk1 #a tablespoonful of butter1 ,a pinch of soda4 ,cook the maple sugar 7which should have been grated71 milk and soda until it boils2 continue to boil for five minutes1 stir in the butter and keep hot over boiling water4 ,a double boiler or a chafing dish would be the best means of doing so4 ,,hot ,,maple ,,sauce #a cupful of thick maple syrup1 cupful of cream1 ,chopped nuts4 ,butter the inside of a granite saucepan and add a cupful of thick maple syrup and one-third of a cupful of cream4 ,then boil until the syrup forms a soft ball when tested in cold water4 ,pour while hot1 over each portion of cream and sprinkle thickly with chopped nut meats4 ,,berkshire ,,hot ,,maple ,,sauce #a cupful of maple syrup1 #a tablespoonful of butter1 cupful of top milk4 ,put the butter in a saucepan and when melted stir in the maple syrup4 ,then when hot add the top milk slowly2 boil until it begins to thicken slightly1 then cool partially and serve4 ,,prune ,,sauce #a cupful of well cooked prunes1 #d or #e candied green-gage plums1 #f candied cherries1 #a orange1 #a tablespoonful of lemon juice1 cupful of sugar1 cupful of chopped nut meats4 ,cut the prunes in small pieces2 peel the orange1 separate into sections and remove the membrane2 then cut into pieces2 chop the plums and cherries and mix the fruit4 ,add lemon juice and sugar1 stir and allow to stand for a half hour4 ,place a generous spoonful on each serving of cream2 top with a spoonful of nuts4 ,,honey ,,sauce #b tablespoonfuls of butter1 #a tablespoonful of cornstarch1 cupful of honey1 cupful of hot water4 ,melt the butter and blend with the cornstarch4 ,add honey and hot water4 ,cook until it thickens and serve hot4 ,,coffee ,,sauce ,,with ,,syrup #a cupful of strong coffee1 #a cupful of corn syrup1 #b egg yolks1 #a cupful of cream1 sweetened4 ,heat the coffee until the boiling point is reached2 add the egg yolks beaten light1 then the syrup2 cook until it begins to thicken but do not allow it to boil4 ,take from the fire1 add the cream1 whipped stiff1 and a few drops of vanilla4 ,,coffee ,,sauce ,,with ,,sugar #b eggs1 cupful of sugar1 #a cupful of strong coffee1 #a cupful of whipped cream1 ,sugar 7powdered47 ,beat the yolks of the eggs with one-fourth cupful of sugar4 ,add one cupful of strong coffee 7strained7 and cook slowly over hot water1 stirring constantly until well thickened4 ,do not boil4 ,remove from the fire and1 when cold1 mix #a cupful of sweetened whipped cream which has been flavored with a few drops of vanilla extract4 ,,chocolate ,,sauce ,,with ,,syrup #a cupful of syrup1 #a squares of chocolate1 cupful of water1 teaspoonful of vanilla4 ,melt the chocolate and pour on gradually the hot syrup1 prepared by adding water to corn syrup and boiling for three minutes4 ,cool slightly and flavor with vanilla4 ,,chocolate ,,caramel ,,sauce #b ounces of unsweetened chocolate1 #b cupfuls of dark brown sugar1 #a tablespoonful of butter1 cupful of rich top milk or cream1 teaspoonful of vanilla extract4 ,if an agate boiler is used1 and a very little butter heated in it1 and allowed to run over the surface used1 the sauce will not stick to the pan4 ,shave the chocolate and melt in the buttered upper part of the double boiler1 and add the sugar gradually2 mix well1 and add the butter2 cook until well blended and pour in the top milk or cream slowly4 ,cook over a very low fire until it forms a soft ball if tried in cold water4 ,take from the fire1 add the vanilla1 and use over vanilla ice cream4 ,if it is not to be used at once keep it hot in the double boiler4 ,,fruit ,,sauce cupful of dates1 cupful of ,maraschino cherries1 cupful of figs1 cupful of chopped almonds1 cupful of honey1 cupful of syrup from the cherries4 ,remove the pits from the dates and cut into small pieces1 chop the cherries1 cut the figs into small pieces and chop 7or break into pieces7 the nuts4 ,mix1 and pour the syrup of the cherries and the honey over the mixture1 allowing to stand until thoroughly blended4 ,keep near the ice if possible4 ,,strawberry ,,sauce #a quart of berries1 #a cupful of powdered sugar4 ,wash and hull the berries1 mash with a silver fork1 add the sugar1 stir well1 and allow to stand for two hours in a cold place4 ,,orange ,,sauce #c oranges1 #b egg whites1 #a cupful of powdered sugar4 ,grate the rind of half an orange and add to it the juice of three oranges4 ,whip the whites of the eggs until dry and stiff1 add the sugar and then the orange juice4 ,this1 heaped on ice cream1 is as delightful as it is unusual4 ,,tutti ,,frutti ,,sauce cupful of chopped candied cherries1 cupful of chopped seeded raisins1 cupful of chopped figs1 cupful of dates1 ,mix with maple syrup4 ,chop the different fruits and mix enough maple syrup to blend but not enough to make a great deal of liquid4 ,,canned1 ,,preserved ,,and ,,dried ,,cherries 7,for use in making sundaes7 ,there may be several reasons why one prefers to use home-canned or dried cherries instead of using those commercially prepared4 ,to can them at home1 the first thing to remember is2 the fruit should be well ripened and the cherries will be far better if it is possible to obtain them directly from the trees4 ,if one is fortunate enough to be able to get them from the trees1 see that they hang at least four days after they are considered ripe1 for they will be larger1 riper and sweeter4 ,another thing to bear in mind1 is that cherries should be simmered and never boiled4 ,it is quite possible to use any canned cherries one may have1 or may purchase1 in making sundaes1 or those put up commercially for this purpose alone4 ,,canned ,,cherries ,the amount of fruit depends upon the desire of the hostess1 for she may have a few she wishes to can1 or a great many2 the process is the same4 ,cherries1 #b cupfuls of water1 #a cupful of sugar4 ,wash and pit the cherries1 put them in sterilized jars1 adjust the rubbers 7new ones71 and pour over the boiling syrup1 made of the sugar and water boiled4 ,pour in enough syrup to nearly overflow4 ,partially seal the jar and place in a sterilizer1 either commercial or home-made1 and nearly cover with boiling water4 ,it has been found satisfactory by the writer to allow the water to reach just below the top4 ,sterilize for sixteen minutes4 ,,canned ,,cherries ,,without ,,syrup ,if one cares to can the cherries without using syrup1 pour plain boiling water over the cherries in the jars1 in place of the syrup and sterilize for a half hour4 ,after sterilization1 complete the seal1 invert to test for leakage1 allow to cool1 wrap in dark paper and store4 ,,preserved ,,cherries ,remove the pits from the largest cherries obtainable2 allow a pound of sugar and one cupful of water to each pound of fruit4 ,melt the sugar in the water1 let it come to a boil and skim thoroughly4 ,then add the cherries and allow them to simmer for twenty minutes4 ,take out with a skimmer1 pack into sterilized hot jars and boil down the syrup until quite thick4 ,fill the jars to overflowing and seal air-tight1 using new rubbers and hot covers4 ,,preserves ,,and ,,shrub ,,from ,,the ,,same ,,cherries ,stone the cherries and cover with vinegar4 ,stand in a cool place for twenty-four hours and drain off the fruit juice and the vinegar4 ,to each pint of juice add a scant pound of sugar1 simmer for twenty-five minutes and bottle air-tight4 ,put the drained cherries in a stone crock with alternate layers of granulated sugar1 allowing three-quarters of a pound of sugar for each pint of fruit4 ,keep the crock covered and in a cool place4 ,every eighteen hours stir the fruit and sugar carefully for a period of eight days4 ,the uncooked preserves can be put in small jars and paraffined1 but they need not be sealed air-tight4 ,,mock ,,maraschino ,,cherries ,select the largest sized cherries one can find and remove the pits1 saving all the juice4 ,measure fruit and juice and allow an equal amount of sugar4 ,drain the cherries and set on the ice4 ,put the juice and sugar into a preserving kettle1 cook to a thick syrup and add the cherries4 ,simmer for fifteen minutes4 ,drain off half the cherry syrup1 add an equal amount of white grape juice1 bring quickly to the boil and seal as for preserved fruit4 ,,dried ,,cherries ,the larger the cherry the more satisfactory if dried to use for sundaes4 ,wash1 stem and pit the cherries2 spread in thin layers on a drying tray4 7,commercial driers are inexpensive and very satisfactory47 ,dry from two to four hours1 starting at #aaj degrees ,f4 ,condition them by placing in composition or paper boxes and pouring them from box to box every day for four days4 ,this is to insure even drying4 ,if too moist1 return to the drier for a short time1 and again pour into the boxes1 and again 8condition0 them4 ,,xiii--,,ice ,,creams1 ,,sorbets1 ,,sherbets1 ,,water ,,ices ,,and ,,granits ,giving recipes for ice creams and the like in a book given to telling of beverages would seem a queer conceit1 were it not for the fact that ice creams1 sherbets and water ices are often used to quench the thirst2 this is my reason and my only excuse1 should an excuse be needed4 ,,vanilla ,,ice ,,cream #a quart of cream1 cupful of honey1 #a cupful of milk1 #a tablespoonful of vanilla extract4 ,heat the milk1 add the honey1 and stir until melted and thoroughly mixed4 ,allow to cool somewhat2 add the cream1 vanilla and a pinch of salt 7a very small pinch71 and freeze4 ,,vanilla ,,ice ,,cream 7,french7 #b cupfuls of scalded milk1 #a cupful of sugar1 #c eggs1 teaspoonful of salt1 #a quart of thin cream1 #b tablespoonfuls of vanilla4 ,make a custard of the first four ingredients4 ,strain and cool the custard and add to it the cream and vanilla4 ,freeze until firm1 then pack in ice and salt4 ,,inexpensive ,,ice ,,cream #a cupfuls of sugar1 #a quart of milk1 #b tablespoonfuls of cornstarch1 #c eggs1 ,desired extract and a pinch of salt4 ,heat the milk1 add the syrup and the cornstarch1 which should have been moistened with a little cold milk2 cook until it begins to thicken1 add a pinch of salt and the beaten eggs4 ,boil1 strain1 cool and freeze4 ,with this as a foundation one may add any flavoring desired1 or any crushed fruit4 ,coffee or chocolate may also be used4 ,very strong coffee is needed1 but the amount of milk should be reduced in proportion4 ,,pistachio ,,ice ,,cream #b cupfuls of scalded milk1 #a tablespoonful of flour1 #a cupful of sugar1 #a egg1 teaspoonful of salt1 #a quart thin cream1 #a tablespoonful of vanilla extract1 #a teaspoonful of almond extract4 ,mix flour1 sugar and milk1 add egg1 slightly beaten1 and milk gradually4 ,cook until it has the consistency of a soft custard4 ,let this custard cool and add cream and flavoring1 color with leaf green2 strain and freeze4 ,,orange ,,ice ,,cream #b cupfuls of sugar1 #a cupful of water1 #b cupfuls of orange juice1 cupful of candied orange peel1 #a cupful of cream1 #b egg yolks1 #a cupful of double cream4 ,boil the water and sugar eight minutes4 ,add the orange juice4 ,make a custard of the cream and egg yolks4 ,cool and add to the first mixture with the heavy cream beaten stiff4 ,freeze4 ,when nearly frozen add the orange peel4 ,the dish is given a 8different0 look if it is served with candied orange peel4 ,,marshmallow ,,ice ,,cream #a cupfuls of milk1 cupful of heavy cream1 cupful of sugar1 #a junket tablet1 #a tablespoonful cold water1 #b heaping tablespoonfuls of marshmallow cream1 #a tablespoonful of vanilla4 ,put milk1 cream and sugar into the can of freezer4 ,set in hot water until luke warm1 add junket tablet dissolved in cold water1 and allow to stand until firm4 ,add vanilla and marshmallow cream1 mix thoroughly and freeze1 using three parts ice to one part salt4 ,,frozen ,,pudding #a pint of milk1 #a cupful of sugar1 #c eggs1 #a teaspoonful of cornstarch1 teaspoonful of salt1 #a pint thin cream1 teaspoonful of vanilla1 #a cupful of diced marshmallows1 #a cupful of thinly sliced peaches1 #a cupful of shredded pineapple1 #a cupful crystallized cherries4 ,beat the yolks of the eggs until very light1 add sugar1 cornstarch and salt4 ,beat into this the scalded milk1 place in a double boiler and cook until it will coat the spoon4 ,remove from the fire and when cold add the cream1 vanilla and stiffly beaten whites of the eggs4 ,pour into a freezer1 add the marshmallows and fruit and freeze until firm1 then pack and allow to stand for several hours4 ,,cocoanut ,,ice ,,cream #d cupfuls of milk1 #b tablespoonfuls of cornstarch1 #b eggs1 cupfuls of honey1 #a teaspoonful of vanilla extract1 #a cupful of chopped fresh cocoanut or shredded cocoanut1 ,preserved cherries1 ,milk or water4 ,heat the milk in a double boiler4 ,blend the cornstarch with a little milk or water and add to the hot milk and stir until it begins to thicken4 ,add the beaten eggs and honey1 cook for a minute or two2 add vanilla and cocoanut4 ,freeze1 serve in attractive tall stemmed goblets2 top with cocoanut and cherries4 ,,rose ,,ice ,,cream 7with condensed milk7 #b cans of condensed milk1 #c cupfuls of water1 #b teaspoonfuls of rose extract1 #c tablespoonfuls of cornstarch1 cupful of milk1 or water1 #a teaspoonful of vanilla1 #a teaspoonful of orange extract1 ,red vegetable coloring4 ,mix one can of condensed milk with two cupfuls of water2 add the rose extract and enough red vegetable coloring to make the color desired4 ,strain and freeze4 ,boil the remaining water 7#a cupfuls7 and stir in the other can of condensed milk4 ,moisten the cornstarch with a little milk or water1 blend with the milk and water1 stirring constantly for five or six minutes4 ,allow to cool1 add flavoring1 strain and freeze4 ,place these creams in separate layers in a wet mold1 place the cover on securely1 pack and freeze4 ,this should stand at least two hours4 ,,pineapple ,,ice ,,cream #a cupfuls of hot milk1 #b eggs1 cupful of honey1 #b cupfuls of shredded pineapple1 #a cupful of cream4 ,beat the eggs1 mix with the milk and honey2 cook until smooth1 stirring constantly4 ,allow to cool1 add cream and freeze4 ,when serving this cream1 a generous spoonful of sweetened whipped cream is a delightful addition4 ,,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 used4 pint of thick cream1 #a pint of milk1 #b tablespoonfuls of cornstarch1 #b eggs1 #c tablespoonfuls of sugar1 teaspoonful of vanilla1 #a cupful of strawberry jam1 ,small pinch of salt4 ,make a boiled custard of the milk1 cornstarch1 salt and the beaten eggs4 ,add the vanilla1 cool and fold in a half pint of cream which has been whipped until stiff4 ,put in freezer and freeze slowly for five or six minutes2 open the freezer and stir in a full cupful of strawberry jam4 ,re-cover and continue to freeze until firm4 ,,green ,,tea ,,ice ,,cream #a pint of milk1 #a tablespoonful of green tea1 #a pint of cream1 cupful of sugar1 #c eggs1 teaspoonful of vanilla4 ,pour one pint of boiling milk over one tablespoonful of green tea1 and allow to stand on the back of the range or on an asbestos mat over a low gas flame for five minutes2 strain through a double thickness of fine cheesecloth4 ,to this add the cream1 beaten eggs1 sugar and vanilla1 and stir until it thickens4 ,add a little green vegetable color4 ,place in a cold dish and allow to cool4 ,freeze1 repack1 and allow to stand until ready for use4 ,,easy ,,peach ,,ice ,,cream #a pint of peach pulp and the juice1 #a cupful of sugar1 #a quart of cream4 ,crush the peaches1 using enough to make a pint of pulp4 ,save all the juice4 ,add the sugar to the juice and pulp2 then add the cream1 whipped as stiff as possible4 ,blend and freeze4 ,,some ,,unusual ,,frozen ,,dainties ,,coffee ,,parfait #a pint of thick cream1 #a cupfuls of confectioner's sugar1 cupful of strong coffee1 teaspoonful of vanilla1 teaspoonful of gelatine1 ,milk4 ,dissolve the gelatine in two tablespoonfuls of milk1 and pour the hot coffee over1 stirring well2 add sugar and vanilla4 ,fold in the cream1 whipped stiff1 pour into the freezer1 pack in ice and salt and allow to stand for at least four hours4 ,serve in attractive tall glasses1 topped with a generous spoonful of sweetened whipped cream4 ,,apricot ,,parfait #a cupfuls of crushed apricots 7canned or fresh71 #b tablespoonfuls of lemon juice1 cupful of sugar1 #a teaspoonful of gelatine1 #b eggs1 #a cupful of thick cream4 ,mash the fruit and press through a fine sieve1 add the lemon juice and sugar and heat until it reaches the boiling point1 stirring constantly2 beat the yolks of the eggs until very light and add slowly to the fruit mixture while hot2 return to the fire and cook until a custard-like consistency4 ,dissolve the gelatine in a very little water and add to the fruit and eggs2 allow to cool2 chill2 beat the whites of the eggs until stiff1 and the cream until firm1 and add both to the fruit mixture4 ,pour into a mold1 pack in ice and salt and allow to stand for several hours2 serve in tall narrow glasses4 ,,cherry ,,parfait #a cupful of thick cream1 cupful of sugar1 cupful of water1 #b egg whites1 #a tablespoonful of gelatine1 cupful of marshmallows1 #a cupfuls of stoned cherries 7canned red cherries may be used71 #a cupful of cherry juice1 #b tablespoonfuls of lemon juice4 ,cut the marshmallows into very small pieces1 and cut the cherries in halves2 combine these with the cherry juice and allow to stand for two hours4 ,boil the sugar and water until it will 8spin a thread0 and pour slowly over the stiffly beaten whites of the eggs1 beating constantly4 ,allow it to become chilled1 and stir in the stiffly whipped cream4 ,soak the gelatine in a little water and melt over hot water4 ,strain into the fruit mixture1 beating briskly1 until well blended2 allow this to cool and when it begins to thicken1 beat in the whipped cream4 ,pour into a wet mold1 pack in ice1 and salt1 and allow to stand for three hours or more4 ,serve in parfait glasses1 topped with whipped cream and a cherry4 ,,grape ,,and ,,pineapple ,,parfait #b cupfuls of milk1 #b egg whites1 #a cupful of sugar1 cupful of chopped nut meats1 teaspoonful of powdered nutmeg1 #d cupfuls of pineapple juice1 ,preserved grapes1 ,whipped cream1 ,rose extract1 ,crystallized mint4 ,the foundation of this delightful parfait is made in the following manner3 ,scald the two cupfuls of milk and add the beaten egg whites2 stir in the sugar and chopped nuts4 ,cook until thick1 add the nutmeg2 cool and add the pineapple juice and freeze4 ,put a spoonful of frozen mixture in the bottom of a tall glass1 then a spoonful of preserved grapes1 and fill the glass with the cream4 ,top with whipped cream which has been sweetened and flavored with rose4 ,a crystallized mint adds to the attractiveness of this unusual parfait4 ,,raspberry ,,parfait #a pint of cream1 #a pint of raspberries1 ,sugar4 ,whip a pint of cream until very stiff1 and sweeten with powdered sugar slightly4 ,cook the raspberries until broken1 which should not take more than five or six minutes2 press out all the juice and pulp possible1 and reboil with three-fourths as much sugar as juice4 ,allow this to cool4 ,spread whipped cream in a mold1 and pour some of the raspberry syrup over1 and add more cream1 and so fill the mold4 ,unless one prefers1 then the syrup and whipped cream may be lightly mixed before packing in the mold4 ,pack in ice and salt and allow to stand for several hours4 ,,maple ,,bisque #b eggs1 pint of cream1 cupful of maple syrup1 ,vanilla4 ,beat the yolks of the eggs until very light1 add the maple syrup slowly1 and heat over a slow fire1 stirring constantly until it reaches the boiling point4 ,boil for one minute only2 remove from the fire1 strain and cool4 ,beat the cream until firm and add to the stiffly beaten whites of the eggs4 ,pour the syrup mixture over this slowly1 beating constantly2 add the vanilla4 ,pour into a mold1 pack and freeze4 ,,peach ,,melba #a pint of heavy cream1 #a pint of milk1 #a cupful of sugar1 #a tablespoonful of gelatine1 teaspoonful of vanilla1 #a can of large peaches or dozen selected peaches4 ,heat the milk and sugar1 until the sugar is thoroughly dissolved2 dissolve gelatine in a little cold milk and add to the heated milk and sugar4 ,allow this to cool1 add the cream whipped stiffly1 flavor and pour into the freezer4 ,freeze until the crank turns very hard2 remove the dasher1 repack and allow to stand for two hours4 ,when ready to serve1 place a half peach on the bottom of a long stemmed glass1 fill with the cream1 put the other half of the peach on top and top with raspberry syrup1 then the whipped cream4 ,,sauce4--,to one cupful of raspberry jam add one cupful of boiling water sweetened a bit2 boil for five minutes1 strain1 chill and use4 ,,peach ,,delight #b cupfuls of water1 cupful of honey1 #a teaspoonful of gelatine1 #a cupful of peach pulp1 #a lemon1 #a orange1 #a cupful of cream1 whipped4 ,bring the water and honey to the boiling point and continue to cook for twenty minutes4 ,add the gelatine which should have been soaked and dissolved in a little cold water2 strain and allow to cool4 ,when cold add the peach pulp1 orange pulp1 orange juice and the juice of half a lemon4 ,turn into a freezer and freeze slowly4 ,serve in attractive glasses1 topped with whipped cream4 ,,frozen ,,peaches #d cupfuls of mashed peaches1 #a cupfuls of sugar1 #a teaspoonful of lemon juice4 ,wipe the peaches with a damp cloth2 pare and put the skins and one peach pit in two cupfuls of cold water and allow to boil for twenty minutes2 strain through a sieve1 pressing out all the juice2 add the sugar1 boil until the sugar is thoroughly dissolved and set aside to cool4 ,when cold add the mashed peaches and the lemon juice and freeze4 ,if one wishes1 a spoonful of whipped cream added to each serving adds perceptibly to this dainty4 ,,crushed ,,peaches ,peaches1 ,sugar1 ,cream4 ,the housekeeper often finds that peaches are too ripe to slice and use with cream2 in which case it is wise and economical to skin them1 remove the stones and mash through a coarse sieve1 adding sugar1 honey or syrup to taste4 ,if the peaches are the kind which have little flavor1 a little lemon juice is desirable4 ,serve in low stemmed sherbet glasses1 topped with whipped cream1 on which a candied cherry may be placed4 ,,frosted ,,banana ,,cream ,bananas1 ,sugar1 ,lemon juice4 ,select only very ripe bananas2 mash to a paste1 sweeten with powdered sugar and flavor with a few drops of lemon juice4 ,press through a sieve and to each cupful of banana add a half cupful of whipped cream4 ,mix and serve in attractive glasses1 and sprinkle with powdered sugar4 ,,sorbets1 ,,sherbets1 ,,ices1 ,,granits ,the difference in sorbets1 sherbets1 ices and granits is slight1 still each fills its own particular purpose and place4 ,sorbets are supposed to be served after the meat course1 and while the same ingredients are used they are not frozen as long or as smooth as sherbets4 ,sherbets are smoother and firmer1 and may well take the place of ice cream as a dessert4 ,water ices are made the same as sherbets1 leaving out the egg whites4 ,granits are water ices frozen slightly2 in fact so they will pour1 and may be used as a drink4 ,,blackberry ,,sorbet #b cupfuls of sugar syrup1 #c tablespoonfuls of lemon juice1 #a cupful of rich milk1 #b quarts of blackberries1 #a tablespoonful of gelatine1 #b egg whites4 ,press the berries through a sieve fine enough to keep the seeds from passing through1 but pass the pulp through4 ,add the syrup and lemon juice4 ,dissolve the gelatine in a little water1 and add to the berry juice and milk4 ,pour this mixture into the freezer and turn until it begins to thicken4 ,add the stiffly beaten whites of the eggs and continue to freeze until fluffy1 but not so smooth as for sherbet4 ,this is a fine distinction1 but still it is considered worth differentiation4 ,when this 8fluffy0 stage is reached remove the dasher1 repack and allow to stand for about two hours4 ,,plum ,,sherbet ,while any of these recipes may be made into either sherbet or sorbet1 ,i will give from now on only the sherbet recipes4 #a quart of ripe plums 7preferably red7 #b cupfuls of sugar syrup1 #b egg whites4 ,select only very ripe plums2 wash1 remove pits1 and press through a sieve4 ,there should be a pint of this pulp and juice4 ,add syrup1 freeze until well thickened1 add the stiffly beaten whites of the eggs1 and continue to turn until frozen smooth and as hard as this sort of thing can well be frozen4 ,,cranberry ,,sherbet #a quart of cranberries1 #a quart of water1 #a tablespoonful of gelatine1 #a cupfuls of syrup1 #a egg white4 ,cook the cranberries in water for ten minutes4 ,press through a fine sieve1 return to the saucepan and add the syrup1 cook for five minutes1 turn into the freezer1 and when partly frozen1 stir in the stiffly beaten white of an egg 7use two egg whites if eggs are plentiful71 and finish freezing4 ,,grapefruit ,,sherbet #b cupfuls of water1 #b cupfuls of grapefruit juice1 #a cupfuls of sugar1 #a teaspoonful of gelatine1 cupful of white grape juice1 #a egg white1 #b tablespoonfuls of chopped cherries4 ,boil the water and sugar together for ten minutes2 soften the gelatine with a little water and stir into this syrup4 ,cool1 add the juice of grapefruit and the grape juice4 ,turn into a cold freezer and when the mixture begins to thicken well1 add the stiffly beaten white of an egg and the cherries 7two egg whites are better if eggs are not too expensive74 ,cover and freeze until firm and smooth4 ,,grape ,,sherbet #a teaspoonful of gelatine1 cupfuls of grape juice1 #a cupful of syrup or sugar1 cupful of honey1 #b tablespoonfuls of lemon juice1 cupful of water1 #a egg white4 ,soak the gelatine in a little cold water2 boil the syrup1 honey and half cupful of water1 and add the dissolved gelatine4 ,allow this to cool1 add grape juice and the lemon juice and freeze4 ,open the freezer when slightly hard and add the stiffly beaten egg white4 ,re-cover and freeze until smooth and hard4 7,two egg whites are better if plentiful47 ,,cr,,ole ,,lemon ,,sherbet #c lemons1 #a cupful of sugar1 #b cupfuls of water1 #a egg white4 ,boil the water and sugar1 and add the grated rind of one lemon4 ,cool1 add the juice of three lemons1 strain through a fine cloth1 and freeze until partly frozen1 remove the cover1 add the egg white stiffly beaten4 ,cover again and freeze until smooth4 ,,milk ,,sherbet #b lemons1 #a cupful of syrup1 #c cupfuls of whole milk1 ,candied cherries4 ,mix the juice of the lemons and the syrup1 add the milk very slowly1 stirring constantly1 as it will curdle if poured too fast4 ,that will not spoil the sherbet1 but it does not look so well and one's appetite is helped by the appearance of one's food4 ,freeze the mixture1 serve in attractive glasses1 with a few chopped candied cherries4 ,,orange ,,sherbet #a egg white1 #b cupfuls of orange juice1 #b tablespoonfuls of lemon juice1 #a cupful of water1 cupfuls of sugar 7brown sugar or syrup may be used74 ,put the sugar in a saucepan with the water1 bring to the boiling point1 then cool4 ,add the orange and lemon juice1 a pinch of salt and freeze4 ,before the freezing is complete1 add the egg white beaten stiffly2 repack and continue to freeze until smooth4 ,,strawberry ,,sherbet #a quart of strawberries1 #b cupfuls of water1 #a tablespoonful of lemon juice1 cupfuls of syrup or sugar1 #a egg white4 ,wash and hull the strawberries1 mash well and press through a cheesecloth4 ,add the syrup1 lemon juice and water4 ,mix well1 freeze partially1 add the stiffly beaten egg white1 and finish freezing4 ,,raspberry ,,sherbet #a quart of raspberries1 #a egg white1 #c cupfuls of water1 #a cupful of syrup or sugar1 #b tablespoonfuls of lemon juice1 #b cupfuls of raspberry juice4 ,mash the berries and press through a cheesecloth2 pour boiling water over the syrup2 add the berry juice and lemon juice and freeze4 ,when partially frozen1 add the stiffly beaten egg white1 stir in well1 and continue to freeze until smooth4 ,,emergency ,,peach ,,sherbet ,this might also be called an economical sherbet1 for one may use just as many peaches as one has4 ,for in this recipe one is supposed to use peaches too ripe for slicing4 ,mash the peaches1 and press through a coarse sieve and sweeten to taste4 ,half fill sherbet glasses with finely shaved ice and pour the sweetened peach pulp over4 ,top each serving with a preserved or candied cherry4 ,,pineapple ,,sherbet #a pints of grated pineapple1 #a cupfuls of syrup1 #a tablespoonful of gelatine1 #a pint of rich milk1 #b egg whites4 ,to the grated pineapple 7canned may be used if fresh pineapple is not in season7 add the syrup and the gelatine which has been dissolved in a small amount of water4 ,stir1 pour into the chilled freezer1 and freeze until about half frozen2 open the freezer and add the milk2 again turning the freezer until it turns with difficulty4 ,uncover1 add the stiffly beaten whites of the eggs1 turn until well mixed1 and thoroughly hard4 ,if the dasher is removed and the sherbet repacked and allowed to stand to 8ripen0 for two hours1 there will be a decided improvement in flavor and texture4 ,,tea ,,sherbet #b cupfuls of tea1 #a cupful of sugar1 #a lemon1 #a orange1 cupful of water4 ,melt the sugar in the water and allow to begin to boil2 take from the fire and add the juice of the lemon and orange2 stir well1 add the tea and freeze4 ,,apple ,,ice #a quart of tart red apples1 #a cupfuls of maple sugar1 #c cupfuls of water1 #a tablespoonful of lemon juice4 ,wash1 quarter and remove the core1 but do not pare the apples4 ,put them into a saucepan with the water2 boil rapidly until soft4 ,mash and add the maple sugar4 ,when cold press through a fine sieve1 add the lemon juice and freeze4 ,,lemon ,,ice #a cupful of sugar1 #c lemons1 ,water4 ,add a cupful of sugar to the zest of one lemon and the juice of three2 add enough water to make a quart4 ,allow this to come to the boiling point1 cool1 strain and freeze4 ,,loganberry ,,ice #b cupfuls of loganberry juice1 #a cupful of sugar1 #a tablespoonful of lemon juice4 ,boil the water2 add the sugar and when cold add the lemon and loganberry juices4 ,freeze until smooth and hard4 ,repack and allow to stand for two hours4 ,,strawberry ,,ice #a cupful of sugar1 #a cupful of water1 #a quart of strawberries4 ,boil the sugar and water until it bubbles4 ,wash and hull the strawberries2 mash and press through a cheesecloth4 ,when the syrup is cold1 add the strawberry juice and pulp2 mix well and freeze4 ,,watermelon ,,ice ,ripe melon1 #a cupfuls of sugar1 #b oranges1 #a lemon1 cupful of white grape juice1 ,pink vegetable coloring4 ,remove the pulp from a ripe melon2 press it through a fine sieve and add the sugar1 lemon juice1 orange juice and the zest of one orange and the grape juice4 ,color with enough vegetable color to make it a real watermelon pink2 pack and freeze4 ,,fruit ,,granits ,granits are really 8snow waters10 frozen only enough to admit being poured4 ,the granits are frozen in a freezer1 although the ,croles usually freeze them in the 8old fashioned water jugs40 ,,orange ,,granit #a cupfuls of orange juice1 pound of sugar1 #a pint of water4 ,peel six oranges very carefully1 removing all the inner white part of the skin1 and slice very thin4 ,place this in a deep bowl and sprinkle granulated sugar1 allowing it to stand for five hours4 ,squeeze the juice from six oranges1 and press the juice from the sliced ones1 straining it and mixing the plain juice with this syrup4 ,add the water1 strain and pour into a freezer2 and freeze until like mush4 ,serve in small punch glasses4 ,,lemon ,,granit #a pint of water1 pound of sugar1 #a cupful of lemon juice4 ,extract the juice from the lemons1 add the sugar and stir until dissolved2 add the water and freeze until mush-like and serve in attractive punch glasses4 ,,strawberry ,,granit #a quart of strawberries1 #a tablespoonful of strawberry extract1 #a tablespoonful of lemon juice1 #a pound of sugar1 #a pints of water4 ,crush the berries and cover with the sugar1 allowing this to stand for five hours4 ,strain and press through a sieve1 pressing out all the juice possible4 ,add the lemon juice1 water and the extract4 ,turn this into a freezer and freeze until like mush4 ,serve in punch glasses4 ,,raspberry ,,granit #a quart of raspberries1 #a tablespoonful of raspberry extract1 #a pound of sugar1 cupful of currants1 #a pint of water4 ,crush the currants and raspberries and cover with the sugar1 allowing this to stand for five hours4 ,press through a sieve1 being sure to leave no juice which can possibly be pressed out4 ,add the extract and water and freeze until like mush4 ,serve in punch glasses4 ,,the ,,end4 ,,index ,apollinaris lemonade1 #g ,applebloom punch1 #ah ,appleblow cocktail1 #dd ,apple bowl1 #cf ,apple ice1 #afg ,apple juice highball1 #dh ,apple juice1 julep1 #fj ,apple juice rickey1 #ee ,apple tea 7old recipe71 #aab ,apple tea 7up-state recipe71 #aac ,apple water1 #aab ,apricot parfait1 #aeg ,apricot syrup1 #gj ,apricot syrup 7,crole71 #gj ,arrowroot with milk1 #aac ,arrowroot with water1 #aac ,aylesford fruit cup1 #cd ,badminton bowl1 #cg ,barley water1 #aad ,barley water made from barley flour1 #aad ,baseball lemonade1 #b ,beef extract 7raw71 #abe ,beef tea for convalescents1 #abf ,beef tea 7made in jar71 #abd ,beef tea or broth1 #abd ,beef tea 7raw beef71 #abe ,beef tea with egg1 #abe ,berkshire fruit punch1 #ba ,berkshire hot maple sauce1 #add ,birch beer1 #he ,birmingham bowl1 #ch ,blackberryade1 #aj ,blackberry frapp1 #ac ,blackberry sorbet1 #afb ,blackberry syrup1 #ga ,blackberry syrup 7,crole71 #gj ,blackberry vinegar 7,crole71 #fc ,black currant tea1 #aad ,bran tea1 #aae ,brazilian style coffee1 #ajf ,bristol punch1 #ah ,buttermilk1 #ajb ,buttermilk lemonade1 #ajc ,canned cherries1 #adh ,canned cherries with syrup1 #adi ,canned1 preserved or dried cherries for sundaes1 #adh ,cantaloupe cocktail1 #dc ,canton cup1 #cd ,canton lemonade1 #f ,canton milk shake1 #ajj ,cardinal bowl1 #cg ,carrot gruel1 #abj ,catawba grape cobbler1 #ee ,caudle 7old ,new ,england recipe71 #aae ,cerise cocktail1 #de ,cherry frapp1 #ag ,cherry parfait1 #aeg ,cherry syrup1 #ga ,cherry syrup 7,crole71 #ga ,cherry syrup 7,new ,england71 #gb ,cherry water1 #fe ,chicken broth1 #abf ,chocolate1 #aaj ,chocolate caramel sauce1 #adf ,chocolate cream float1 #hh ,chocolate cream punch1 #hi ,chocolate 7,crole71 in ,chocolate1 egg and milk1 #hg ,chocolate flip1 #eh ,chocolate malted milk1 #ie ,chocolate malted milk with egg1 #ie ,chocolate milk1 #hg ,chocolate punch1 #bd ,chocolate punch1 #hi ,chocolate 7recipe #ahde71 #aaj ,chocolate sauce with syrup1 #adf ,chocolate shake1 #hh ,chocolate soda1 #ij ,chocolate syrups1 #gf ,chocolate syrup 7for bottling71 #gg ,chocolate syrup from unsweetened chocolate1 #gg ,chocolate syrup 7immediate use71 #gg ,cider1 #he ,cider cup1 #cb ,cider highball1 #dh ,cider punch1 #ai ,clam broth1 #abh ,clam juice 7commercial71 #abh ,clover leaf cocktail1 #dd ,cobblers1 #ee ,cocktails1 highballs1 fizzes1 cobblers1 sours and juleps1 #dj ,cocktails made from fruit juices1 #dd ,cocoa1 #aji ,cocoa and chocolate1 #aji ,cocoa 7,crole71 #aaa ,cocoa nogg1 #hh ,cocoa ,no4 #b1 #aaj ,cocoa 7old ,new ,england recipe71 #aaa ,cocoanut ice cream1 #aed ,coffee1 #aje ,coffee1 ,batavia style1 #ajg ,coffee cream1 #ia ,coffee1 chocolate1 cocoa and tea1 #aje ,coffee1 egg and milk1 #ij ,coffee foam1 #ia ,coffee frapp1 #ad ,coffee malted milk1 #ig ,coffee malted milk1 egg and ice cream1 #ig ,coffee-maple punch1 #ib ,coffee marshmallow1 #ib ,coffee milk 7date #ahde71 #ia ,coffee parfait1 #aef ,coffee punch1 #ij ,coffee-rose punch1 #ib ,coffee sauce with sugar1 #ade ,coffee sauce with syrup1 #ade ,coffee syrup1 #gh ,coffee syrup ,no4 #b1 #gh ,cold milk drinks1 hot milk drinks and buttermilk1 #hg ,columbia pineapple punch1 #bc ,commercial beef tea or broth1 #abh ,concord grape cobbler1 #ef ,cranberry sherbet1 #afc ,cream and carbonated water1 #aaf ,cream syrup1 #gh ,crole flip1 #eg ,crole 8frog0 lemonade1 #e ,crole lemon sherbet1 #afd ,cucumber cocktail1 #dj ,cup la medley1 #ce ,cup de luxe1 #ca ,crushed peaches1 #afa ,currant shrub 7date #ahde71 #fd ,currant syrup1 #gb ,currant water1 #fg ,dbutante punch1 #ai ,dried cherries1 #aej ,drinks for invalids and small children1 #aab ,easily made frapps1 #ae ,easy peach ice cream1 #aef ,economical frapps1 #af ,egg lemonade1 #b ,egg nogg1 #id ,egg phosphate1 #acb ,egg snowdrift1 #ii ,egg white and milk 7,english recipe71 #aae ,egg white1 lemon and carbonated water1 #aaf ,egg white1 orange juice and carbonated water1 #aag ,egg white1 orange juice and distilled water1 #aag ,egg yolk1 lemon juice and carbonated water1 #aag ,emergency peach sherbet1 #aff ,english cider bowl1 #ch ,english coffee1 #ajf ,english ginger beer1 #hc ,excellent coffee1 #ajg ,fairy punch1 #ca ,flaxseed tea1 #aah ,flips from fruits1 #eg ,florida punch1 #bg ,florida sour1 #ec ,florida ,west ,coast cup1 #ce ,frapps1 #ab ,french drip coffee1 #ajf ,fresh mint punch1 #bh ,frosted banana cream1 #afa ,frozen peaches1 #afa ,frozen pudding1 #aec ,fruitades1 iced1 frappd and hot1 #a ,fruitades and sodas from juices of canned fruits1 #i ,fruit bowl1 #cf ,fruit fizzes1 #di ,fruit granits1 #afh ,fruit juice sours1 #ea ,fruit lemonade1 #b ,fruit punches1 fruit cups and fruit bowls1 #ah ,fruit sauce1 #adf ,fruit vinegars1 shrubs and waters1 #fa ,fruit waters1 #fe ,general ,harrison's egg nogg1 #abi ,georgia mint julep1 #ei ,ginger ale highball1 #dg ,ginger ale julep1 #ei ,ginger ale lemonade1 #c ,ginger ale punch1 #bj ,ginger beer1 #hb ,ginger-grape highball1 #dh ,ginger rickey1 #ed ,golden fruit fizz1 #di ,golden mist cocktail1 #dd ,grape egg phosphate1 #acc ,grape and pineapple parfait1 #aeh ,grape juice lemonade1 #c ,grape juice ,no4 #b1 #hb ,grape juice1 root beer and cider1 #hj ,grape juice sour1 #eb ,grape sherbet1 #afd ,grape syrup 7,crole71 #gb ,grapefruit cocktail1 #dc ,grapefruit and orangeade1 #c ,grapefruit sherbet1 #afc ,green tea ice cream1 #aef ,grenadine frapp1 #af ,grenadine highball1 #dh ,grenadine milk shake1 #ih ,grenadine punch1 #bj ,gruel 7,english recipe71 #aah ,gum syrup1 #fi ,happy thought1 #aca ,harvest punch1 #acb ,heavy fudge sauce1 #adb ,highballs1 non-alcoholic1 #df ,home-made koumiss1 #abj ,honey blossom punch1 #bb ,honey sauce1 #ade ,horse's neck1 #acj ,hot lemonade1 #aa ,hot malted milk1 #ajb ,hot malted milk with coffee1 #ajb ,hot maple sauce1 #add ,hot milk1 #aja ,hot milk drinks1 #aja ,hot milk with celery salt1 #aja ,hot spiced lemonade1 #ab ,hot tea with mint1 #aji ,ice cream 7inexpensive71 #aeb ,ice creams1 sorbets1 sherbets1 water ices and granits1 #aea ,iced tea1 #aji ,iced tea with mint1 #aji ,indian meal gruel 7yellow corn71 #aah ,irish or ,iceland moss1 #abj ,italian lemonade1 #h ,jack frost sour1 #ea ,jersey sour1 #ed ,juleps which cheer but do not inebriate1 #eh ,kaaterskill cup1 #cc ,kaffee 8kultur10 #ajg 8,lacto10 #ajc ,left-over cocoa1 #ic ,left-over coffee1 #ic ,lemon egg phosphate1 #acc ,lemon froth1 #aa ,lemon granit1 #afi ,lemon ice1 #afg ,lemon phizz1 #ej ,lemon-raspberry frapp1 #ab ,lemon syrup1 #gc ,lemon whey1 #abc ,limeade1 #d ,limeade with lime syrup1 #e ,lime syrup1 #gf ,linseed tea1 #aba ,loganberry bowl1 #ci ,loganberry cup1 #cb ,loganberry egg phosphate1 #acd ,loganberry fizz1 #ej ,loganberry highball1 #dg ,loganberry ice1 #afg ,loganberry punch1 #ba ,loganberry sour1 #ec ,malaga cocktail1 #dc ,malted egg-milk1 #ih ,maple beer1 #hc ,maple bisque1 #aei ,maple fudge sauce1 #adc ,maraschino cocktail1 #de ,marshmallow ice cream1 #aec ,marshmallow sauce1 #adb ,marshmallow sauce ,no4 #b1 #adc ,marshmallow sauce with syrup1 #adc ,mary's favorite1 #aca ,meat broths and teas1 #abd ,metropolitan raspberry punch1 #cj ,milk and carbonated water1 #aaf ,milk and vichy with syrup1 #aja ,milk applebloom1 #ih ,milk punch1 #bd ,milk shake1 #id ,milk sherbet1 #afd ,milk whey1 #abc ,mint ginger ale1 #d ,mint-loganberry cup1 #cd ,miscellaneous drinks1 #abi ,mock champagne cobbler1 #ef ,mock champagne frapp1 #af ,mock champagne punch1 #bh ,mock claret punch1 #bf ,mock ,crole claret punch1 #bf ,mock maraschino cherries1 #adi ,mutton broth with barley1 #abg ,mutton tea1 #abf ,nectar for dog days1 #acj ,non-alcoholic cocktails1 #dj ,oatmeal gruel1 #aai ,oatmeal water1 #acb ,old-fashioned caudle 7,english recipe71 #aae ,orange cocktail1 #db ,orange county punch1 #be ,orange flower syrup1 #gd ,orange granit1 #afh ,orange grapeade1 #d ,orange ice cream1 #aeb ,orange-lemonade1 #f ,orange milk1 #ii ,orange sauce1 #adg ,orange sherbet1 #afe ,orange stream1 #aca ,orange syrup1 #gc ,orange vinegar1 #fd ,orange water1 #ff ,orangeblossom cocktail1 #de ,orchard cocktail1 #df ,orgeat lemonade1 #g ,orgeat syrup1 #gc ,oyster broth1 #abg ,peach cocktail1 #da ,peach delight1 #afj ,peach frapp1 #af ,peach melba1 #afj ,peach syrup1 #gd ,pineapple frapp1 #ad ,pineapple ice cream1 #aee ,pineapple sherbet1 #aff ,pineapple syrup1 #ge ,pineapple vinegar1 #fd ,pineapple water1 #fg ,pistachio ice cream1 #aeb ,plain lemonade1 #f ,plain syrup1 #fh ,plain syrup 7,crole71 #fh ,plain syrup ,no4 #b1 #fh ,plain syrup 7old recipe71 #fi ,plain syrup 7quickly made71 #fi ,plum punch1 #cj ,plum sorbet1 #afc ,potato gruel 7,english recipe71 #aai ,popular pineapple punch1 #be ,preserved cherries1 #adi ,prune sauce1 #add ,prune tea1 #aba ,punch la ,parisienne1 #bc ,punches from syrups1 #bi ,purple fizz1 #ej ,purple grape juice highball1 #dg ,raspberryade1 #aj ,raspberry and currant syrup1 #ge ,raspberry flip1 #eh ,raspberry frapp1 #ae ,raspberry granit1 #afi ,raspberry lemonade1 #h ,raspberry malted milk1 #if ,raspberry milk shake1 #id ,raspberry parfait1 #aei ,raspberry sherbet1 #afe ,raspberry shrub1 #fe ,raspberry syrup1 #ge ,raspberry vinegar 7,crole71 #fb ,raspberry vinegar 7date #ahde71 #fa ,raspberry vinegar 7mother's71 #fa ,raspberry vinegar 7,new ,england71 #fb ,raspberry water1 #ff ,rice gruel1 #aai ,rice milk1 #abb ,rice water1 #aba ,rickeys from fruit juices1 #ed ,root beer1 #hd ,rose ice cream 7with condensed milk71 #aed ,rose-mint cup1 #cb ,royal fruit fizz1 #ea ,royal rickey1 #ee ,russian tea1 #ajh ,saratoga cooler1 #abi ,sarsaparilla with cream1 #acb ,sauces for sundaes1 #adb ,shakes1 noggs and punches 7milk71 #hg ,sillabub1 #ii ,sillabub with grape juice1 #ajj ,silver fruit fizz1 #di ,snowball1 #acj ,soda cocktail1 #df ,soda lemonade1 #h ,soda nectar1 #abi ,some unusual frozen dainties1 #aef ,sorbets1 sherbets1 ices1 granits1 #afb ,sour la ,crole1 #eb ,sour delicious1 #ec ,spruce beer1 #hd ,sparkling cider bowl1 #ci ,staunton fruit punch1 #bg ,strawberry cocktail1 #db ,strawberry frapp1 #ad ,strawberry frapp1 ,no4 #b1 #ae ,strawberry granit1 #afi ,strawberry ice1 #afh ,strawberry ice cream1 #aee ,strawberry lemonade1 #i ,strawberry-lemon froth1 #aa ,strawberry-lemon punch1 #bi ,strawberry malted milk with ice cream1 #if ,strawberry milk shake1 #ie ,strawberry punch1 #bf ,strawberry sauce1 #adg ,strawberry sherbet1 #afe ,strawberry soda1 #aj ,strawberry syrup1 #gf ,strawberry vinegar1 #fc ,strawberry vinegar 7,crole71 #fc ,strawberry water1 #ff ,sundaes1 #ace to #ada ,syrups1 fruit and plain1 #fh ,tea1 #ajh ,tea making1 #ajh ,tea frapp1 #ac ,tea julep1 #fj ,tea-rhubarbade1 #e ,tea sherbet1 #afg ,thick milk1 #abc ,toast water1 #abb ,to make grape juice1 #hj ,to make preserves and shrub from same cherries1 #adi ,tomato cocktail1 #da ,to boil cider 7old ,new ,england recipe71 #hf ,to keep cider sweet and sparkling 7date #ahde71 #hf ,treacle 7molasses7 posset1 #abc ,turkish coffee1 #ajg ,tutti frutti sauce1 #adg ,vanilla flip1 #eg ,vanilla ice cream1 #aea ,vanilla ice cream 7,french71 #aea ,vanilla malted milk with chocolate ice cream1 #if ,vanilla milk punch1 #bd ,vanilla syrup1 #gi ,vienna coffee1 #ajf ,vichy and milk1 #aja ,violet fizz1 #ea ,watermelon cocktail1 #db ,watermelon ice1 #afh ,white grape juice cup1 #cc ,white grape juice cobbler1 #eg ,white grape juice frapp1 #ac ,white grape juice highball1 #df ,white grape juice lemonade1 #g ,white grape rickey1 #ed ,,transcriber',s ,,note ,the index was not checked for proper alphabetization or correct page references4 ,obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources4 ,some hyphens in words have been silently removed1 some added1 when a predominant preference was found in the original book4 ,except for those changes noted below1 all misspellings in the text1 and inconsistent or archaic usage1 have been retained4 ,page #hb3 ,added missing section header for #8,,root ,,beers' #adh3 #8hotesss' replaced with #8hostess4'