The complete cook book

Now that cold weather is coming on the following cocktail, which has a great deal of popularity in England, would not be amiss in this country. It is made as follows: One-half ginger wine; one-half Scotch whisky. Ginger wine is but little used in this country but it can be procured from any export house. The popular brand used on the other side is Crabbe's. KLONDIKE HIGH BALL. The above is a very popular drink in Cincinnati, and is made the same as any regular high ball with a few dashes of orange bitters on top. It makes a very nice drink. GINGER PUFF. Take a large glass one-third full of ice; add a spoonful sugar, one jigger old Tom gin or phosphate gin ; fill with good milk, shake well, and put into a tall thin glass; squeeze a little lemon peel on top; straw, and serve. PEACHES IN BRANDY. Soak fine peaches in lye until you can remove the fuzzy outside; wipe them, and turn them into cold water. When you have prepared as many as you desire, weigh them, and to every pound of fruit, put threequarters of a pound of white sugar. Make a syrup like that for preserves, only using less water; boil the peaches in the syrup until they are tender ; then take them out of the kettle, and place them in jars ; fill the jars with a brandy syrup, made of a pint of brandy to a pint of the sugar syrup from the peaches. Cook them very carefully, and dip the mouths of the jars in rosin melted, and keep them in a cool dark place. CREME A LA JARDINIERE. Take one pound of almond paste and mix with one dozen eggs, three ounces of powdered sugar and two ounces of flour, melt six ounces of butter and add to the mixture; mix well and spread on pan about one quarter of an inch thick ; bake. 314 The Complete Cook Book. Filling for Cbeme a la Jardiniere. — Half pound of sugar, four ounces bread flour and the yolks of eight eggs, mix; put in one quart of milk and let it come to a boil, then mix one- half pound of fresh butter, flavor with vanilla and cool before putting the filling in ; the cake should be sprinkled with maraschino. Frost the top with fonda and decorate with green pistache, cherries and pignolia. BLACKBERRY CORDIAL. Two quarts blackberry juice, one pound loaf sugar, four grated nutmegs, one-quarter ounce ground cloves, one-quarter ounce ground allspice, one-quarter ounce ground cinnamon. Simmer all together, for thirty minutes, in a stewpan closely covered, to prevent evaporation. Strain through a cloth when cold and add a pint of the best French brandy. Soothing and efficacious in the summer complaints of children. Dose, one teaspoonful poured on a little pounded ice; one for several times a day, as the case may require. Whortleberry cordial may be made by the same recipe. Good old whisky may be used for either, in the absence of brandy. BLACKBERRY CORDIAL. Half a bushel of berries, well mashed, one-quarter pound of allspice (pulverized), two ounces cloves (pulverized). Mix and boil slowly till done. Then strain through homespun or flannel, and add one pound white sugar to each pint of juice. Boil again, and, when cool, add half a gallon best brandy. Good for diarrhoea or dystentery. Dose, one teaspoonful or more, according to age. DEWBERRY CORDIAL. To one quart juice put one pound loaf sugar and boil these together fifteen minutes. When cool, add one gill brandy, one tablespoonful mace, cloves, and allspice powdered. Bottle and cork tightly. The Complete Cook Book. 315 BLACKBEREY CORDIAL. To one quart of blackberry juioe add one pound of granulated sugar, one tablespoonful each of cloves, allspice, cinnamon and nutmeg; boil all together fifteen minutes; remove vessel from stove, add in one wineglassful of brandy, whisky or rum ; bottle while hot and seal jars air-tight; use only one of the liquors mentioned and see that it is of the best quality. STRAWBERRY ACID.