GINGER ALE PUNCH. Make three quarts of tea (not very strong), add
some sugar while it is hot. When cold add juice of twelve lemons. Dilute the
mixture with water, until the proper taste is obtained, also add more sugar, to
suit the taste. When ready to serve add three bottles of ginger ale. Serve with
crushed ice in glasses. — Mrs. M. S. Whitted.
BRANDIED FIGS. Four pounds figs, two cups water, four pounds sugar,
two ounces vanilla bean✪ Brandied Figs. Wash, soak and steam the figs for twenty minutes.
Make a syrup by boiling together the sugar and water, and when the sugar
is dissolved add the figs and cook until transparent. Set aside for twenty-four
hours; then drain off the liquid and boil it down until thick. Add the vanilla
bean to it while cooking. When cold remove the vanilla bean and measure, add
an equal quantity of good brandy. Put the figs in cans, fill to overflowing with
the syrup and seal at once. — Mrs. W. P. Clements.
A TEMPERATE MINT JULEP. Thoroughly crush a bunch of mint, then
soak it for half an hour in the strained juice of tAvo lemons, adding the grated
rind of one, being careful not to get in any of the white skin. Boil a pint of
water with a pound of granulated sugar until the syrup spins a thread. Take
it from the fire and stir in the lemon and mint, the juice of an orange, and the
same amount of pineapple juice. Strain and cool and serve with crushed ice.
LEMONADE. Wash the lemons well before using, scrubbing them lightly
with a small brush, rinse and dry. Boil them until soft, grate off the yellow
rind, being careful not to get in any of the bitter white skin. Cut the lemons
in two and scjueeze out the juice, add two ounces of granulated sugar and a
quart or more of water to three lemons. Let stand for half and hour, strain
and add a freshly cut slice of lemon to each glass. The water may be poured
boiling hot over the lemon and sugar, and then cooled if wished. — Mrs. M. F.
Markham.
MINT COCKTAIL. Cut the pulp from six oranges into small pieces and
cut one ripe pineapple into small cubes. Break a half pound after-dinner mints
into small pieces and allow to set on the ice for one hour before serving. Serve
in tall sherbet glasses. — Mrs. M. F. Markham.
BLACKBERRY ACID. One gallon fresh blackberries, one quart vinegar.
Let stand twenty-four hours, strain, then add to this one gallon fresh black-
berries. Let this stand another twenty-four hours. Then strain, and to one
quart of juice add one pint of sugar. Let it boil ten minutes. Bottle while
hot and seal. This is a delightful beverage, using tAvo tablespoons of juice to a
glass of ice cold water. You can use the juice in sauce for puddings. — Mrs. Ella
Boone Dickson.
BLACKBERRY ACID. Twelve pounds berries, five ounces tartaric acid,
two quarts water, one and one-half pounds sugar to one quart of juice. Dis-
solve the acid in boiling water and pour over the berries. Let stand twenty-
four hours, then strain, without bruising the berries. To one quart of juice add
one and one-half pounds sugar. Let this remain in a jar or open vessel for
three days, stirring every few hours till sugar has dissolved, when it is ready to
bottle. To use as a refreshing drink, put half glass each of water and acid,
adding crushed ice. — Mrs. M. F. Markham.
Page 68 · 1 recipe record on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
GINGER ALE PUNCH. Make three quarts of tea (not very strong), add some sugar while it is hot. When cold add juice of twelve lemons. Dilute the mixture with water, until the proper taste is obtained, also add more sugar, to suit the taste. When ready to serve add three bottles of ginger ale. Serve with crushed ice in glasses. — Mrs. M. S. Whitted.
BRANDIED FIGS. Four pounds figs, two cups water, four pounds sugar, two ounces vanilla bean. Wash, soak and steam the figs for twenty minutes. Make a syrup by boiling together the sugar and water, and when the sugar is dissolved add the figs and cook until transparent. Set aside for twenty-four hours; then drain off the liquid and boil it down until thick. Add the vanilla bean to it while cooking. When cold remove the vanilla bean and measure, add an equal quantity of good brandy. Put the figs in cans, fill to overflowing with the syrup and seal at once. — Mrs. W. P. Clements.
A TEMPERATE MINT JULEP. Thoroughly crush a bunch of mint, then soak it for half an hour in the strained juice of two lemons, adding the grated rind of one, being careful not to get in any of the white skin. Boil a pint of water with a pound of granulated sugar until the syrup spins a thread. Take it from the fire and stir in the lemon and mint, the juice of an orange, and the same amount of pineapple juice. Strain and cool and serve with crushed ice.
LEMONADE. Wash the lemons well before using, scrubbing them lightly with a small brush, rinse and dry. Boil them until soft, grate off the yellow rind, being careful not to get in any of the bitter white skin. Cut the lemons in two and squeeze out the juice, add two ounces of granulated sugar and a quart or more of water to three lemons. Let stand for half and hour, strain and add a freshly cut slice of lemon to each glass. The water may be poured boiling hot over the lemon and sugar, and then cooled if wished. — Mrs. M. F. Markham.
MINT COCKTAIL. Cut the pulp from six oranges into small pieces and cut one ripe pineapple into small cubes. Break a half pound after-dinner mints into small pieces and allow to set on the ice for one hour before serving. Serve in tall sherbet glasses. — Mrs. M. F. Markham.
BLACKBERRY ACID. One gallon fresh blackberries, one quart vinegar. Let stand twenty-four hours, strain, then add to this one gallon fresh blackberries. Let this stand another twenty-four hours. Then strain, and to one quart of juice add one pint of sugar. Let it boil ten minutes. Bottle while hot and seal. This is a delightful beverage, using two tablespoons of juice to a glass of ice cold water. You can use the juice in sauce for puddings. — Mrs. Ella Boone Dickson.
BLACKBERRY ACID. Twelve pounds berries, five ounces tartaric acid, two quarts water, one and one-half pounds sugar to one quart of juice. Dissolve the acid in boiling water and pour over the berries. Let stand twentyfour hours, then strain, without bruising the berries. To one quart of juice add one and one-half pounds sugar. Let this remain in a jar or open vessel for three days, stirring every few hours till sugar has dissolved, when it is ready to bottle. To use as a refreshing drink, put half glass each of water and acid, adding crushed ice. — Mrs. M. F. Markham.
Records on this page
Brandied Figs