Harper's cook book encyclopædia

Orangeade. — Impregnate a few lumps of loaf-sugar with the oil of orange, by rubbing into them as much as you can readily from the rind of four oranges. Roll as many oranges as you design to use, squeeze the juice, allowing eight to one quart of water. Throw the skins into half a pint of water as you squeeze them, let them stand a short time, press them a little, and add this water to the other juice. The very highest flavored oranges should be .selected, and if not found sour enough to impart an agreeable acid, lemon -juice may be added, with the caution that it must not be used freely enough to impair the distinct flavor of the orange. The oil should only be slightly rubbed from the oranges. Allow about Yz lb. of sugar to the quart of orangeade. Peach Liqueur. — Take very ripe, full-flavored peaches, wash but do not peel them, cut in slices, put in a stone jar, and set the jar for six hours in a kettle of boiling water. Cover the peach-kernels with brandy, and let stand till next day. Strain off the juice from the peaches, taking care not to squeeze the fruit hard enough to make the liquid muddy. Measure the juice, and for each pint take a generous pound of the best refined sugar. Put sugar and juice together, and let stand until next day, then bring the mixture to a boil, skim it very thoroughly, and strain it again through a bag of double cheese-cloth. When it is cool add to it the brandy in which the kernels have soaked, putting one pint of spirit to two of syrup. Let it settle, and if not perfectly clear strain again. It ought to be either a clear pink, a bright pale yellow, or white, according to the fruit used. Use clear glass bottles. Put in the bottom of each half a dozen peach kernels, also a blade of mace tied to a bit of yellow lemon-peel, and a fragment of stick cinnamon. Cork, seal, and keep in a dark place. The liqueur improves with age. Punch, Hot (French fashion). — Pour in a clean saucepan one quart of California claret, Y\ lb. of sugar, a piece cf cinnamon (half a fingerlength), the strained juice of two lemons and of three oranges. Let it come to the boiling-point. Have a glass pitcher warmed to prevent its cracking when you pour in the hot punch. After it is poured into the pitcher, add two slices of orange and two of lemon cut in small pieces, place a small bunch of mint on the top of the pitcher, ‘sprinkled with powdered sugar. Serve hot. Punch, Milk. — Put the thin rind of half a small lemon into a pint of new milk, with twelve or fourteen good-sized lumps of sugar. Let it boil very slowly to draw out the flavor of the lemon, then take it from the fire, remove the rind, and stir into it the yolk of an egg mixed with a table-spoonful of cold milk, two tablespoonfuls of brandy, and four of rum. Beat these thoroughly together, and when the mixture is frothed it is ready to serve. Time to prepare, half an hour. Punch, Pineapple. — Cook 1 lb. of sugar in one quart of water until the sugar is dissolved, and then take from the fire and cool. Peel one large pineapple and grate it into a good-sized bowl* Add the juice of Quince Wine BEVERAGES Sherbet, Raspberry