The Blue grass cook book

Roast (not bake) thoroughly 1 dozen mediumsized juicy apples. (Winesaps, pippins, or other sub-acid juicy varieties preferred.) Scrape the pulp and juice (free from skin, core, and seeds). Put into a bowl, add 1 pound of granulated or pulverized sugar and stir thoroughly. Add 1 quart best whisky and ^ pint Jamaica rum. Stir again thoroughly. This is the pug and may be kept for almost any time. Serve steaming hot (from chafing-dish) in glass punch cups with handles, adding as served boiling water 4 or ^ the amount of pug. (Use tea or bouillon spoons, not after-dinner coffee-spoons, ) The water should be added with extreme caution. OLD-FASHIONED KENTUCKY TODDY ^ glass of water, ^ glass of good whisky, . 2 lumps of loaf sugar. Dissolve sugar in water thoroughly, add whisky and 1 lump of ice, not crushed, as it melts rapidly and spoils proportions of drink. BOURBON WHISKY PUNCH Squeeze 10 lemons and stir the juice in 3 pints of water. Add 1 quart of Jamaica rum and 1 gallon of Bourbon whisky and sweeten to taste. Let it simmer slowly for 20 minutes. Cover till cold and then bottle. Drink either cold or hot, and add water if too strong. CHERRY SHRUB To 1 pint of juice add ^ pound sugar, Brandy to taste. Put the cherries in a stone jar and set in kettle of cold water. Let the water boil till the cherries burst, strain, sweeten, and add the brandy. Bottle till ready to use. CHOCOLATE (No. 1) In making chocolate, put a little warm water over the broken pieces of chocolate and let it stand till soft. Boil 1 pint of milk and 1 pint of cream, and add to the chocolate. Use 4 or 5 squares, according to taste. Boil well for 10 minutes and beat well till frothy. Serve immediately. If cream can not be had, use all new milk. CHOCOLATE (No. 2) Mrs. J. W. Fox To 6 cups of chocolate allow a tablespoon of pulverized chocolate to each cup. Put the chocolate in a cup of hot water and let it come to a boil and skim off the oil that rises. Put 6 cups of cream or rich milk on and boil (1 cup to a tablespoon of chocolate) and when it boils add chocolate and 2 tablespoons of sugar. Serve with whipped cream and add sugar to taste. HOT CHOCOLATE (No. 3) Miss Virginia Croxton 8 ounces chocolate, 2 teaspoons cornstarch, 1 quart milk, 1 quart water, ^ pound sugar. Melt chocolate and starch and add sugar and 1 pint milk. Let it boil up once, then add rest of milk and water and boil 20 minutes. If wanted very good and rich, add 2 beaten eggs with last milk. CLARET CUP Mrs. Campbell Carrington Cochram 3 quarts of claret, 3 bottles of soda water, 6 lemons, cut very thin, 1 cup of sugar. Just before serving, add large piece of ice to cool it. COFFEE (No. 1) Mrs. J. W. Fox Allow a tablespoonful of ground coffee for each cup, and 1 extra spoonful for good measure. For 6 cups take 7 tablespoons of coffee and stir into it the white of 1 egg and ^ cup of cold water. To each spoonful add 1 cup of boiling water and let all boil 10 minutes. Pour off and serve. Use only the best fresh-roasted coffee; 1 pound of Java to ^ of Mocha make a good combination. COFFEE (No. 2) ^ Mocha, § Java, Roast well.