Anson County cook book

oranges and lemons and add juice. Lastly, ginger ale and apollinaris water. Put in large piece of ice, and serve with cherries. This serves thirty people. — Mrs. J. D. Home. PUNCH. Juice of 5 lemons V2 cup cold water V2 bunch mint leaves, chopped 2 pints ginger ale \XA cups sugar 1 pint grape juice. Mix lemon juice, sugar, mint and water together, cover and let stand 30 minutes. Strain and pour into punch bowl over lump of ice. Garnish with thin slices of lemon and sprigs of mint. — Mrs. B. F. Bray. RUSSIAN TEA. 5 teaspoons of tea, steeped in 8 cups boiling water. To this add the mixture composed of the following ingredients: 8 cups of water Peel of 3 oranges and 1 lemon 2 cups sugar 5 whole cloves. Boil 20 minutes, Cool and add juice of 8 oranges and 2 lemons. Serve ice-cold. — Mrs. C. N. Ingram, Darlington. GINGER CUP. Four oranges, three lemons, twenty-four lumps sugar, one cup shredded pineapple, one quart ginger ale, one dozen cloves, one-half teaspoon cinnamon, one-third grated nutmeg, one pint water. Push the cloves into the oranges and let them stand an hour to extract flavor. Rub the sugar over the rind of oranges and lemons, then add juice of these to sugar; add the spices and pineapple and let stand two hours. At the time of serving, put in the water and ginger ale and pour over cracked ice. ICED COFFEE IN PERFECTION. One pint cold coffee, one-fifth teaspoon ground cinnamon, one pint milk, whipped cream, cracked ice. Have both coffee and milk thoroughly chilled; mix well, add cracked ice and when serving, put the whipped cream on top of each glass and dust over with cinnamon. CHOCOLATE Two ounces chocolate, two tablespoons sugar, one quart milk, one cup water, pinch of salt. Dissolve the sugar, chocolate and salt in a little water and add one cup boiling water. Boil. In the meantime, heat milk in double boiler. When the milk is hot, pour in the syrup and whip with an egg beater. Serve with or without whipped cream. A marshmallow served on each cup of chocolate adds a pleasant flavor. TEA. One teaspoon tea, one cup boiling water. Scald pot, put in tea, pour boiling water over it and serve at once. Tea should never be boiled. The water should be freshly boiling. TEA PUNCH One cup strong tea, one sliced lemon, one cup stoned cherries, one quart water, one-half cup maraschino cordial, one cup sugar, cracked ice. Pour the tea (hot) over the sugar; then when cold, add fruit, water and cordial. Chill thoroughly before serving. BLACKBERRY ACID, 3 gallons of berries 3 pints cold water 5 oz. tartaric acid Dissolve tartaric acid in water, cover berries and let stand for 48 hours. Do not squeeze but strain carefully through a bag. For each pint of juice use % pound of sugar, let stand for two weeks not air tight. Then bottle, put corks in tightly and let stand until working has stopped and then cork tightly. When serving use 1 cup juice to 4 cups water, add more sugar if needed.— Mrs. T. L. Caudle. SCUPPERNONG GRAPE JUICE. Rinse grapes, pack layer of grapes, then layer of sugar, until jar is filled. Seal and the natural juices will be extracted, resulting in delicious grape juice. Cherries excellent prepared in similar way, with spices added. — Mrs. Geo. Howard. COFFEE.