Dora's cook book

and seal. APPLE JAM. Peel and core the apples, cut in thin slices and put | them in a preserving kettle, with three-quarters of a — aw pound of white sugar to every pound of fruit (tied ni - Sup in muslin) a few cloves, a small piece of ginger and a a ; | Hin rind of lemon; stir with a wooden spoon on a quick — = “7 TRARED PRACHES. = os. <8 Mash ripe peaches, place in a deep dish, sprinkle with : en i sugar, cover and bake until tender. Serve with rich ~ eream. ye red : i ae Pe ee O BAKED QUINCES. a = oe - Mash and core ripe quinces, fill with sugar, ans bake — z in a case dish with a little water. | 3 DRINKS. COFFEE. One-half pint of ground coffee, one quart of boiling water, the white and crushed shell of one egg, one-half cup cold water to settle it. Stir up the egg shell and the white with the coffee, and a very little cold water, and mix gradually with the boiling water in the coffee boiler. Boil fifteen minutes; pour in the cold water and set off the stove to settle for five minutes before using. TEA. Four tablespoons of tea to one quart of boiling water. Scald the teapot well, put in the tea, and, covering close, set it on the stove one minute to warm; pour on enough boiling water to cover it well, and let it “draw” ten minutes. Set the teapot ina warm place but donot let it boil. . CHOCOLATE. To one quart of water add twelve tablespoons grated chocolate, and one quart of milk ; sweeten to taste. Put on the water boiling hot, rub the chocolate smooth in a little cold water, and stir into the boiling water. Boil twenty minutes; add the milk and sugar and boil ten minutes more, stirring often. ; 255 fe BM.’ SAT NE Og TSS SI shat ie Mey RG ay ot On ime an Ream, LM al ADS | MAL fk lo a aoe i Toh ates aie oe PANNE Ne ‘i Ta at cf Re Nae ae Rs Me COCOA. Two ounces prepared cocoa to one quart of boiling water, and one quart of milk. Make as you do chocolate, only boil one hour before adding the sugar and milk, _ afterwards heating almost to boiling. ‘« RASPBERRY VINEGAR. To eight quarts red raspberries, put enough vinegar to cover, and let them stand twenty-four hours ; scald and strain it; add one pound of sugar to each pint of juice; boil it twenty minutes, and bottle. It is then ready for use. CREAM NECTAR. Two ounces tartaric acid, two pounds white sugar, juice of half a lemon, three pints water ; boil them together five minutes, and when nearly cold, add the whites of three well beaten eggs, with half cup flour, and one-half ounce vanilla. Bottle and keep in a cool place; take two tablespoons of this syrup for a tumbler of water and onequarter teaspoon soda. Stir it and drink. LEMON SYRUP. Two pounds of loaf sugar, one quart water, one ounce citric acid, and half a drachm essence of lemon. First boil the water and sugar together, and put it into a basin to cool. Beat the acid to a powder, mix the essence of lemon with it, then put them to the syrup ; mix well and bottle. Two tablespoons to a tumbler of water. DRINKS. erly CURRANT WINE. One quart of currant juice, three pounds white sugar, sufficient water to make a gallon. GINGER BEER. One gallon cold water, one pound white sugar, one-half ounce ginger, one sliced lemon, one teacup yeast; let it stand all night to ferment; then pour it off without stirring, bottle it, and add one raisin to each bottle. EGG NOG. The whites and yolks of six eggs, beaten separately ; add to a quart of rich milk one-half cup sugar, and stir in the yolks; then add one gill of rum and one and one-half gill of brandy ; flavor with nutmeg, and whip in the whites of three eggs. ALMOND WATER.