Ceylon Cocoa

Scald a two-inch piece of paper-bark cinnamon with the milk to be used in making the cocoa.

Sultana Cocoa

Stem and wash half a pound of sultana raisins; let them stand, covered with one quart of boiling water, upon the back of the range an hour or more; filter the water through folds of cheese-cloth and use in making cocoa or chocolate.

Egg Lemonade

Ingredients

1 egg.

4 tablespoonfuls of sugar.

Juice of 2 lemons. 2 cups of water.

Method

Beat the egg until white and yolk are well mixed; then beat in the sugar, the lemon juice and the water.

Fruit Punch

Ingredients

I pineapple.

4 cups of sugar.

3 cups of boiling water. 1 cup of tea, freshly made.

5 lemons.

6 oranges.

1 pint of strawberry or grape juice.

1/2 a pint of maraschino cherries.

1 bottle of Apollinaris water.

6 quarts of water.

Method

Grate the pineapple, add the boiling water and the sugar, and boil fifteen minutes; add the tea and strain into the punch-bowl. When cold add the fruit juice, the cherries and the cold water. A short time before serving, add a piece of ice, and, on serving, the Apollinaris water. Strawberries, mint leaves, or slices of banana may be used in the place of the cherries.

Punch à La Nantes

Ingredients

2 pounds of rhubarb. I pint of water. I bay leaf.

I cup of sugar.

1 cup of orange juice.

1/4 a cup of lemon juice.

1/4 a cup of ginger syrup.

Method

Cut the rhubarb into pieces without peeling; add the bay leaf and water, and let simmer until the rhubarb is tender; strain through a cheese-cloth. Boil the juice with the sugar five minutes. "When cold add the orange and lemon juice, with one-fourth a cup of syrup from a jar of preserved ginger, and a piece of ice. Add water as needed.

Home-Made Soda Water

Ingredients

2 1/4 pounds of granulated sugar. 1 3/4 ounces of tartaric acid. 1 pint of water. Whites of 3 eggs.

1/2 an ounce of ginger extract.

1/4 a teaspoonful of bicarbonate of soda for each glass.

Method

Boil the sugar, water and tartaric acid five minutes. When nearly cold beat into the syrup the whites of the eggs, beaten until foamy, and the flavoring extract. Store in a fruit jar, closely covered. To use, put three tablespoonfuls into a glass half full of cold water, stir in one-fourth a teaspoonful of soda, and drink while effervescing. A pint of any kind of fruit juice may displace the water, when a teaspoonful of lemon juice should be added to the contents of each glass before stirring in the soda.

Spanish Chocolate. (To Serve 60)

Ingredients

6 quarts of milk.

3 blades of mace.

I five-inch stick of cinnamon.

12 cloves.

20 pounded almonds. 1 pound of chocolate. 3 cups of sugar. 2 quarts of boiling water.

Yolks of three eggs.

Method

Scald the milk with the spices and nuts. Break up the chocolate and melt over hot water; add the sugar, mix thoroughly, then gradually stir in the boiling water; let cook two or three minutes after all the water has been added, then turn into the hot milk; let stand over hot water until ready to serve, then add the beaten yolks of eggs, diluted with half a cup of water, milk or cream, and strain through a cheese-cloth. Keep hot over hot water.

Claret Cup

Ingredients

2 quarts of claret, 1 cup of sugar. 1 cup of water. 5 lemons cut in slices.

1 dozen whole cloves.

2 qts. of charged Apollinaris or soda water.

1/4 a cup of brandy, sherry or maraschino.

Ice.

Boil the sugar and water about six minutes; let cool, then add the lemon slices, with seeds removed, and the cloves; let stand some hours in a cold place. When ready to serve, add the claret, water and liqueur, all chilled on ice. Put a piece of ice in the pitcher and pour over it the mixture. The beverage should not be sweet.