Buckeye cookery

The utmost neatness is necessary throughout the process. Press and strain juice as it comes from the press through a woollen cloth inte a perfectly clean barrel; let stand two or three days if cool, if. warm not more than a day; rack once a week for four weeks, put — in bottles and cork tightly. This will make perfect unfermented cider. Do not put any thing in it to preserve it, as all so-called preservatives are humbugs. Lay the bottles away on their sides in sawdust.—C. T. Carson, Mt. Pleasant Farm. BorrLeD CIDER. Take good sweet cider (if a tart flavor is wished, iet it just begin to ferment), put on stove, skim thoroughly (as the great secret is to remove all pumice from the cider), heat to boiling point, but do — not allow it to boil, and then pour in bottles or jugs and seal while _ hot. Some put two or three raisins in each bottle or jug. This | _ keeps all winter. It certainly makes a richer drink than when | - fresh, and as cider is pronounced a.great remedy for colds, all ‘should know this simple way of keeping it. GRANDMOTHER'S HARVEST DRINK. One quart of water, table-spoon sifted ginger, three heaping table-spoons sugar, half pint vinegar. Eggnog. | Stir half a cup of sugar (white), yolks of six eggs well beaten, into one quart of rich cream; add half a pint of brandy, flavor with _ nutmeg, and lastly add whites of the eggs well whipped.—M. He eee oe 3 P Place red raspberries in a stone jar, cover them with wood cider - vinegar, let stand over night; next morning strain, and to one pint of juice add one pint of sugar, boil ten minutes, and bottle while hot. —Mrs. Judge West. fi SHERBET. : One pine apple, four lemons, two quarts water, two tea-cups sugar; steep the pine-apple in the water for two hours; strain and add the juice of the lemons and sugar; whip the whites of five eggs, add to them three table-spoons of sugar; place all in freezer, freeze at once. Adding the sugar to the whites gives body to the sherbet ; it is excellent.— Mrs. M. B. Sperry, Nashville, Tenn. Sopa BEER. _ Two pounds white sugar, whites of two eggs, two ounces tartaric acid, two table-spoons flour, two quarts water and juice of one lemon; boil two or three minutes, and flavor to taste. When wanted for use, take a half tea-spoon soda, dissolve in half a glass of water, pour into it about two tablespoons of the acid, and it will - foam to the top of the glass.— hs. Geo. W. Sampson. . Lemon Syrup. Take the j juice of twelve lemons, grate the rind of six in it, let it stand over night, then take six pounds of white sugar, and make a thick syrup. When it is quite cool, strain the juice into it, and squeeze as much cil from the grated rind as will suit the taste. A - table- spoonful ina goblet of water will make a delicious drink on a hot day, far superior to that prepared from the stuff commonly . sold as lemon syrup.—Miss Abbie G'. Backus, Wess Killingly, Conn. Iced Tea. Prepare tea in the morning, making it stronger and sweeter than ~ usual; strain and pour into a clean stone jug or glass bottle, and set, aside in the ice-chest until ready to use. Drink from goblets without cream. Serve ice broken in small pieces on a platter nicely garnished with well-washed grape-leaves. Iced tea may be pre-. pared from either green or black alone, but it is considered an imi: 2 ee to mix the two. Tea made like that for iced tea (or that Jeft in the tea-pot after a meal), with sugar to taste, a slice or two | of lemon, a little of the juice, and some pieces of cracked ice makes a delightful drink. Serve i in glesses. : EGGS.