The bride's cook book

Follow recipe for making tea. Russian Tea may be served hot or cold, but always without milk. A thin slice of lemon, from which seeds have been removed, or a few drops of lemon juice, is allowed for each cup. Sugar is added according to taste. In Russia a preserved strawberry, or a candied cherry to each cup is considered an improvement. DE JOHN'S TEA Follow recipe for making tea and serve hot, allowing three whole cloves to each cup. Sugar is added according to taste. WELLESLEY TEA Make same as Iced Tea, having three crushed mint leaves in each glass into which the hot infusion is strained. ROMAN TEA Follow tea recipe. Add one teaspoon rum to each cup of tea. FRUIT PUNCH 1 Quart Grape Juice 2 Cups Yellow Corn Syrup 6 Lemons 2 Oranges 2 Quarts Mineral Water Mix the grape juice, syrup and juice of lemons and oranges. Chill. Just before serving add the mineral water and thin slices of orange and pineapple cut into dice. 1 Cup Rich Milk 1 Tablespoon Sherry, Brandy, or Whiskey Mix in the order given, beating all the time. Dust the top with grated nutmeg and serve very cold. TEMPERANCE PUNCH 1 Gallon Water 4 Cups Yellow Corn Syrup 1 Dozen Lemons Vz Dozen Oranges 1 Can Pineapple Cut pineapple into dice and pour syrup made from water, corn syrup and fruit juice over it. Fill bowl about half full of cracked ice, and add punch. DRINKS SUMMER DRINK 1 Tea or Tablespoon Fruit Juice Vz Glass Water X Tea or Tablespoon Honey Soda, Tartaric Acid Stir in as much soda as will He on a dime, and then stir in half as much tartaric acid, and drink at once. 1 Level Teaspoon Cream of Tartar 1 Tablespoon l-ioney Water Dissolve the cream of tartar in a little bioiling water, add the honey, and fill up the glass with cold water, or hot water where a hot drink is preferred. Wholesome and refreshing. Especially good in case of a feverish cold. TEA PUNCH 1 Quart Moderately Strong Tea 3/4 Can Pineapple 1 Dozen Lemons 2 Sliced Oranges 2 Cups Yellow Corn Syrup Water to Make 1 Gallon Mineral Water may be used in place of part of the water, or a quart of claret may be added. MULLED GRAPE JUICE 1 Cup Water 1 Quart Unsweetened Grape Juice 1/4 Cup Cassia Buds 1/2 Cup of Yellow Corn Syrup Put in double boiler and cook one-half hour. Serve very hot in bouillon cups. EGGNOG White of 1 Egg Beaten Stiff Yolk of 1 Egg 1 Tablespoon Yellow Corn Syrup ORANGE EGG FLIP 1 Egg 1 Orange 2 Tablespoons Corn Syrup Vz Lemon 1/4 Teaspoon Salt Combine the ingredients according to the directions for egg flip, or heat the yolk and the white separately, folding the white into the other ingredients after they have been mixed thoroughly. Serve the flip very cold. EGG FLIP 1 Egg Vz Cup Milk 2 Tablespoons Corn Syrup Vz Teaspoon Vanilla Salt Add the corn syrup to the egg and beat the mixture with an egg beater until it is light. Add the milk and the flavoring. Stir the mixture thoroughly, and serve it ice cold. Confections MAPLE CREAMS 3 Cups Maple Syrup 1 Pound Grated Maple Sugar 1 Cup Thick, Sweet Cream Boil the sugar and cream to "soft ball" stage; beat with a silver fork until of the consistency of very thick cream. Pour into greased tins and when cool, cut into squares. A cup of chopped nuts may be added, when the mixture begins to thicken. POPCORN YELLOW JACK