Beverages

"They never taste, who always drink."

Hot Chocolate

Two squares Baker's chocolate, 1 scant teacup granulated sugar, pinch of salt, 1 tablespoon cold water, dissolve in double boiler, then add 1 pint boiling water, 1 pint hot milk, 1 scant teaspoon cornstarch which has been dissolved in cold water. Let come to a boil.

Unfermented Grape Juice

Ten pounds grapes, 1 cup water, 2 pounds sugar. Put grapes in granite pan, heat until pulp and stones separate, strain through jelly bag; add sugar; heat to boiling; bottle. This will make 2 quarts. When served, dilute 1/2 with water.

Fruit Punch

Make a syrup by boiling 1 cup of water and 2 cups of sugar 10 minutes, add 1 cup tea in fusion, 2 cups strawberry syrup, and the juice of 5 lemons, the juice of 5 oranges and 1 can grated pineapple. Let stand 30 minutes, strain, and add ice water to make 1 1/2 gallon of liquid. Add 1 cup maraschino cherries.

Ambrosia

One quart lemon juice, 1 pint orange juice, 1 pineapple grated or 1 pint can of same; add sugar and water to taste. This is a fine drink.

Lemonade

Three lemons to a pint of water makes a strong lemonade; sweeten to your taste.

Mint Lemonade

The juice of 5 lemons, 1 1/2 cup sugar, 6 stocks of bruised mint, 1 quart water and 1 quart ginger ale.

Raspberry Shrub

Pour over ten quarts of raspberries 1 1/2 pint of vinegar, and let stand over night; scald berries till soft; squeeze well; to a pint of juice add 1 pound of sugar and boil 15 minutes; bottle.

Currant Shrub

Stem a quantity of red currants, place in a stone jar, set in a pot of hot water and let cook till juice is well extracted. Drain in flannel bag; for every pint of juice allow a pound of granulated sugar and boil for 5 minutes. Skim, stir until cold and bottle, sealing well with wax. Serve 2 tablespoons in glass of water.