The Edwardsville cook book

To the expressed juice of a large lemon add a lump or two of sugar previously lightly rubbed on the rind. Pour on it half a pint of cold or iced water. To cause it to effervesce put it into a large tumbler and add half a teaspoon of bicarbonate of soda. Stir and drink while effervescing. HOME-MADE KOUMISS. Boil fresh milk and when nearly cold put into quart bottles, leaving room to shake. Add half an ounce of crushed lump sugar and a piece of Vienna yeast the size of a hazelnut; cork with new corks, tie down, keep cool, lay the bottles horizontal but shake twice daily. Ready to drink on the sixth day, or earlier, in hot, later in cold weather. LEMON EGG-NOG. Mary D. Brown. Separate white from yolk of a fresh egg. Add to yolk i teaspoon of cold water, juice of i lemon and i tablespoon of white sugar; beat thoroughly. Whip white to a stiff froth, adding a few grains of salt ; when firm, mix with yolk, beating together until thoroughly incorporated. Heap in a glass and serve with a spoon. EGG-NOG No. 2. Mrs. H. S. Oyler. 1 egg. 2 tablespoons cracked ice. 1 cup rich milk. Any flavoring desired. V2 teaspoon sugar. Beat white and yolk separately. Put all the ingredients in a shaker and shake until ice is melted. GRAPE JUICE. Myrtle E. Duff. Stem and wash a kettle of grapes. Pour water to level with top of grapes. Let heat slowly, then boil 10 minutes. Strain carefully. Place over fire, sweeten to taste, and when sugar is well dissolved, bottle and seal. PEACH FOAM. A Trained Nurse. Peel and cut into small pieces 3 or 4 choice and very ripe peaches, enough to make a cupful. Put into a bowl with yi cup of sugar and white of i egg. Beat with a fork for half an hour, when it will be a thick, perfectly smooth, velvety cream. This may be eaten ad libitum by the patient. Any ripe fruit may be used in place of peaches. ARROW ROOT BLANC MANGE. Take 2 tablespoons of arrowroot, ^ of a pint of milk, lemon and sugar to taste. Mix the arrowroot with a little milk to a smooth batter; put the rest of the milk on the fire and let it come to a boil ; sweeten it, flavor it, stirring it all the time till it thickens sufficiently. Put into a mold until quite cold. EGG CREAM. A Trained Nurse. 2 eggs. Juice and grated rind of half a 2 tablespoons sugar. lemon. Separate yolks and whites of eggs. To beaten yolks add sugar, lemon Juice and rind, mixing well. Place bowl in boiling water on fire. Stir slowly until mixture begins to thicken. Add beaten whites of eggs, stir 2 minutes. Pour into a small pudding dish and set away to cool, when it will be ready to serve. CUP CUSTARD. Sister Freda. 3 eggs. 1 pint new milk. 1/4 cup sugar. Beat eggs, add sugar and milk and any extract liked. Fill custard cups, sift a little nutmeg over top and set them in a moderate oven in a shallow pan, half full of hot water. In 20 minutes try with handle of teaspoon to see if firm. If left in oven too long, or fire is too hot, milk will whey. CORN STARCH PUDDING. Graduate Nurse. 1V2 tablespoons corn starch. 2 tablespoons cold water. 1 tablespoon sugar. 1 pint milk. 1 saltspoon salt. Put milk on stove to heat. Mix in a saucepan the corn starch, sugar and salt, with cold water. When milk begins to boil, pour it in, slowly at first, stirring all the while. The corn