Dora's cook book

Eight quarts of berries, four quarts of boiling water poured over the berries. Let it stand twelve hours, stirring now and then. Strain well, pressing out all the juice. Add three pounds of sugar to four quarts of juice, one ounce powdered cinnamon, one-half ounce. powdered cloves. Boil five minutes, and set away to ferment in a stone jar with a cloth thrown lightly over it. When it has done fermenting rack it off carefully and bottle, and cork down well. | CABINET PUNCH. Pour three quarts of boiling water over three pounds of sugar ; add one pint of lemon juice, one pint of brandy or one quart of Jamaica rum. Mix well together, and before using stir in one pint of peach brandy or cordial. This quantity makes one and three-quarter gallons of punch. MRS. GEN. SHERMAN’S RECIPE FOR “ CLA- RET PUNCH.” The thin rind of three lemons mixed with three pounds of sugar, one tablespoonful of ground cinnamon, and one- half tablespoonful of ground cloves. Into this mixture grate two nutmegs and pour over all two quarts of boil- ing water. Let this stand one hour, and before serving yo it add one-half pint of rum and three bottles of claret. This makes one gallon of punch. Put slices of three or four oranges on top of your punch bowl, and it will add to its beauty and flavor. NOVEL MODE OF MAKING COFFEE. Put two ounces of ground coffee into a stew-pan, which set upon the fire, stirring the coffee around with a spoon until quite hot, then pour over a pint of boiling water ; cover over closely for five minutes, strain it through a cloth, rinse out the stew-pan, pour the coffee, which will be quite clear, back into it, place it on the fire, and when near boiling, serve with hot cream. CONFECTIONERY. Granulated sugar is preferable. Candy should not be stirred while boiling. Cream of tartar should not be added until the syrup begins to boil. Butter should be put in when the candy is almost done. Flavors are more delicate when not boiled in the candy. FRUIT CANDY. One and one-half pounds of granulated sugar, wet with the milk of a cocoanut ; put in a saucepan and let it heat slowly ; boil rapidly five minutes, then add one cocoanut grated very fine, and boil ten minutes longer, stirring constantly. Try a little on a cold plate, and if it forms a firm paste when cool, take from the fire. Pour part of it - out on to a large tin lined with greased paper, then add to the remaining cream one-fourth pound of stoned raisins one-half pound of blanched almonds, one pint of pecans, one-half cup of chopped walnuts. Pour over the other -eream, and when cool cut into squares. BACHELOR BUTTONS. Rub two ounces of butter into five ounces of flour ; add five ounces of white sugar, one beaten egg ; flavor ; roll into balls with the hands ; sprinkle with sugar. Bake _ on tins covered with paper well buttered, : 265 at hi aa We PEANUT CANDY, One scant pint of molasses, four quarts of peanuts, measured before they are shelled, two tablespoonfuls of vanilla, one teaspoonful of soda. Boil the molasses until it hardens in cold water, when dropped from the spoon. Stir in the vanilla, then the soda dry, lastly the shelled peanuts. Turn out into shallow pans, well buttered, and press it down smooth with a wooden spoon. The molasses should be good, and the peanuts freshly roasted. TAFFY. Melt in a stewpan three ounces of butter and one pound of moist sugar. Stir well over aslow fire, boil fifteen minutes, pour out on a buttered plate and mark in squares, CHOCOLATE CARAMELS. Boil one quart of molasses, and when nearly done, add one-half cake of chocolate finely shaved and a piece of butter the size of an ege. MOLASSES CANDY.