FoodNetArchive

Around-the-world cook book

1913

Page 95 · 9 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Lemon-juice, 1 quart (very sweet). Whisky, 1 quart. Brandy, 1 pint. Claret, 1 quart. Champagne, 1 quart and 1 pint, Oranges, bananas, etc., sliced. Sweeten to taste✪ Congressional Punch. REGENT PUNCH Strong green tea, li/^ pints, Jamaica rum, 1 pint. Brandy, 1 pint, Batavia arrack, 1 pint, Curasao, 1 pint, Champagne, 1 quart. Lemon- juice, II/2 pints, Capillaire, IV2 pints, Pineapple, 1, sliced. Oranges, 2, sliced✪ Regent Punch. Mix all in a punch-bowl, and add ice and the champagne, just before serving. Sweeten further with sugar, if so de- sired. 279 BEVERAGES AROUND-THE-WORLD COOK BOOK Capillaire is a simple syrup made of sugar, or honey, and flavored with, orange-flowers, or with orange-flower water. • CLARET PUNCH Claret, 1 quart, Sherry, 1/2 pint, Maraschino, 1 liqueur-glass, Pulverized sugar, 1^4 pound, Seltzer (siphon), 1 quart. Ice, and the peel of 1 lemon✪ Claret Punch. Mix well, strain the punch, and add the ice and seltzer just before serving. MADE DRINKS APPLE TODDY VIRGINIA Old apple-brandy, 1 gallon, Water, 1 gallon. Loaf-sugar, 2 pounds. Apples, large and sour, 8✪ Apple Toddy (Virginia). Bake the apples thoroughly without burning, and pour the gallon of scalding hot water over them. Let them stand in the water until cold, then put them through a colander, to remove the skins, seeds, and cores. Add the sugar, and when dissolved pour in the brandy, and cover the crock or bowl tightly. When this is cold it may be served at once, or it may be placed in tightly corked bottles for future use. 280 AROUND-THE-WORLD COOK BOOK BEVERAGES APPLE TODDY MARYLAND Sour apples, well roasted, 18, Boiling water, 1 gallon. Sugar, 2 quarts, Brandy, 1 quart, Rum, Medford or Jamaica, 1 quart, Sherry, 1 quart, Madeira, 1 pint. Arrack, y<y pint. Peach brandy, i/^ pint, Orange bitters, i/^ pint. Grated nutmeg, 1, Pineapple preserves, 2 tablespoons✪ Apple Toddy (Maryland). Pour the hot water over the apples, let it stand till it is cold, then put the apples through a colander, to take out the seeds, skins, and cores. Then add the other ingredients, and mix well together by stirring. EGG-NOG CHAMBERLIN Pulverized sugar, li/4 pounds. Eggs, strictly fresh-laid, 12, Best cognac, 1 quart. Champagne, y^ pint, Powdered nutmeg, 1 even tablespoon. Fresh sweet milk, 2 quarts, Sweet cream, 1 quart✪ Egg-Nog. Thoroughly beat up the yolks of the eggs and incorporate them with the other ingredients by repeated stirring. Make the whites of the eggs into light snowy foamy whiteness, and place on top. This receipt makes about 1 gallon of egg-nog. 281 BEVERAGES AROUND-THE-WORLD COOK BOOK CHERRY BOUNCE Wild cherries, 6 quarts, Medford rum, II/2 gallons. Loaf-sugar, 1 pound. Water, 2 quarts✪ Cherry Bounce. Put all into a 3-gallon demijohn. Shake well together, let stand for at least 3 months, sampling once in awhile, for it may need more sugar. The longer it stands the better it becomes. MIXED SINGLE DRINKS MILK PUNCH Brandy, 1 liqueur-glass, Jamaica rum, 1 liqueur-glass, Powdered sugar, 1 teaspoon. Milk, 2 gills (1 tumblerful), Nutmeg and lemon-peel✪ Milk Punch. Pour the liquors into the mixer first, then pour in the milk and sugar. Shake well, and strain into a large glass. Sprinkle the nutmeg over the top, and squeeze in the lemon- peel. GIN FIZZ Powdered sugar, 1 teaspoon. Lemon- juice, 4 dashes. Gin, 1 liqueur-glass. Carbonated water, and fine ice✪ Gin Fizz.