Delicate dishes

Pour I quart best whiskey upon i pound bruised currants and I ounce white ginger root, bruised; let it stand 24 hours, then strain through a flannel bag; add i^ pounds loaf sugar, and bottle when the sugar is dissolved; excellent for a chill. Mrs. G. A. Soden. CLARET PUNCH. Juice of 3 lemons, i teacup of sugar, i coffee cup of made black tea, drawn cold, i orange peeled and sliced thin, one lemon peeled and sliced thin, 2 strips of cucumber rind added, for 30 minutes before serving and then removed; i quart best claret, i quart of Apollinaris water or champagne; ice. Mrs. C. M. Pepper. [illustration: Valentine & Company Coach and Car Varnishes and Colors] CIDER PUNCH. Mix I cup of sugar, Y^ of water and i of sherry wine; slice in 2 lemons, stir until the sugar is dissolved and add J quart best cider. H. M. W. RASPBERRY SHRUB. This should be made of very ripe berries. Soak 3 quarts of berries in i of pure cider vinegar for 24 hours; strain, and add to liquid 3 quarts fresh berries; after 12 hours strain again and boil 20 minutes, adding i pound sugar to each pint of the liquid. Bottle, and when using, put one tablespoonful in each glass of water. Mrs. J. W. Harrison. CHOCOLATE. Put into the double boiler 3 pints rich milk; when it comes to a boil stir in ^ pound grated chocolate; continue stirring constantly for five minutes at least; beat the yolks of 3 eggs thoroughly and pour the boiling chocolate upon upon them, stirring all the time; add i teaspoonful whipped cream to each cup when served. Mrs. H. [illustration: Valentine & Company] Coacb and Car Varnisbes and Colors. VIRGINIA EGG NOG. Beat thoroughly the yolks of 8 eggs with i pound granulated sugar; add ^ gal. fresh, rich milk, pour upon it very slowly, and stirring briskly, i% pints best Jamaica rum; beat the whites of the eggs with a little pulverized sugar to a stiff froth; stir into the whole and finish with a finely grated nutmeg. CREAM BEER. Boil together for five minutes 2 ounces tartaric acid, 3 cups white sugar, juice of i lemon and i quart of water; when nearly cold add the whites of 3 eggs, well beaten, ^ cup of flour and ^ ounce wintergreen essence; bottle and keep cool; when served, put 3 tablespoonfuls in a glass of ice water; add a little baking soda and drink while foaming F. W. GINGER BEER. Slice a lemon, bruise % ounce ginger root, i^ pounds white sugar, i ounce tartaric acid, 2^ gallons water, boiled and poured over the ingredients; when cool add a yeast cake and let it stand in a warm place for twelve hours; bottle and tie down the corks; use in two days. Mrs. Lockwood. [illustration: Valentine & Company Coach and Car Varnishes and Colors] LOWLE. One hal£ dozen lemons, y^. dozen oranges, i pint of claret, i gill of brandy, sugar to -taste. Cut the oranges in slices and squeeze the lemons and put in sugar, then I quart of chopped ice; let stand in cold place until ready for use, and then add claret and brandy. Mrs. C. a. Williams. FRUIT PUNCH. Juice of 6 lemons, juice of 3 oranges, j4 oi sl pineapple, chopped very fine, ^4 cup of strawberries, chopped ice, sugar to taste. STEAMED BATTER PUDDING.