Press enter after choosing selection

Egg-Nog

Egg-Nog image

Egg-nog can be made with scalded or plain milk, as it agrees with the patient. Beat thoroughly the yolk of a fresh egg in a glass with one heaping teaspoonful of white sugar, nearly fill the glass with sweet milk and add the white of the egg beaten to a froth, mix gently and drink. Some like the addition of a dessertspoonful of brandy. Made still richer by the addition of a little sweet cream. A very nutritous drink.

Rice Water

Rice Water image

Take a large tablespoonful of rice and cook it in a quart of water slowly for two hours or even longer. Stir frequently. Strain and flavor with nutmeg, lemon or what is desired. Always wash rice very thoroughly before using. Or the rice can be soaked a couple of hours in warm water and then boiled until it is very soft.

Koumiss, or Fermented Milk

Koumiss, or Fermented Milk image

Fill about two-thirds full cans or bottles with nearly cold boiled milk and a small piece of lump sugar, and a quarter of a cake of Vienna yeast. Securely cover the tops of the cans, shake twice a day. Will be ready in a week to use.

Nutritious Coffee. (Ringer.)

Nutritious Coffee. (Ringer.) image

Dissolve a little isinglass in water, then put an ounce of freshly ground coffee into a saucepan with one pint of new milk, which should be nearly boiling before the coffee is added; boil together for three minutes; clear it by pouring some of it into a cup and dashing it back again, add the isinglass, and leave it to settle on the back of the stove for a few minutes. Beat up an egg in a breakfast cup, and pour the coffee upon it; if preferred, drink without the egg.

Grape Wine

Grape Wine image

Wash and pick over the grapes with care, drain and mash carefully so as not to mash the seeds; strain through a jelly bàg and let stand until it begins to ferment, then to every 4 quarts of juice add 1 quart of water and 3 pounds of the best cane sugar. Allow to ferment for one week, carefully skimming each day. Put into a cask, allow to stand open for 1 or 2 days and then seal up. Do not bottle for 5 months.

Grape Cordial

Grape Cordial image

To 1 quart of ripe grape juice add 1 1/2 pounds of white sugar and
1 tablespoonful of cinnamon. Simmer for 1/2 hour. Bottle and seal while hot.

Unfermented Grape Juice

Unfermented Grape Juice image

1 peck of grapes which have been carefully picked over, washed and taken from the stems. Almost cover with cold water and heat slowly, mashing them a little, until all the juice is freed from the skins and pulp. Strain through a jelly bag made of cheesecloth, put the juice in a kettle and to each quart of juice add 1/3 cupful of best cane sugar. Heat the juice and stir to dissolve the sugar, boil 5 minutes, bottle and seal.

Grape Sherbet

Grape Sherbet image

Cover an earthen bowl with a piece of cheesecloth; place in this 1 lb. of ripe Concord grapes, mash thoroughly with a wooden potato masher. Squeeze out all the juice and an equal amount of cold water, the juice of 1 lemon and sufficient granulated sugar to make very sweet. Freeze as other sherbet.

Iced Cocoa (For Teas, Etc.)

Iced Cocoa (For Teas, Etc.) image

Mix 1/2 cup each of cocoa and sugar. Add a piece of cinamon bark and a pint of boiling water. Stir, until the boiling-point is reached. Let boil
5 minutes, then set aside on ice to become thoroughly chilled. When ready to serve, remove the cinnamon, add 1 pint of rich cold milk, and a teaspoonful or more of vanilla. A pint of soda water may take the place of the milk.

Strawberry Lemonade or Punch

Strawberry Lemonade or Punch image

Drain the juice from a pint of canned or preserved strawberries. Add the juice of 6 lemons, 2 quarts of water, and as much sugar syrup as is needed to sweeten to taste. To make the syrup, boil together a quart of water and a pint of sugar 20 minutes. The color may be accentuated by using a little pink vegetable color-paste. If the strawberry juice be not at hand, use the juice of 6 oranges and three lemons, 2 quarts of water, and syrup as before. Then tint to the desired shade with rose-colored vegetable color-paste. In the recipe containing strawberry juice more water may be needed, if the juice from the preserved rather than canned strawberries be used. An ordinary lemonade may be tinted pink. The beverage will, however, be
more satisfactory if syrup rather than sugar be used for sweetening.