High living

You're safe only with Club, or with water from Shasta. Then the garnishing comes, that deft finishing touch Which completes the good work and of little makes much, — A handful of berries adorns just the place, And a bouquet of mint is the last crowning grace. TEA PUNCH (twelve glasses) — Squeeze one-half a dozen lemons and grate the rind of three. Add three quarts of water and sugar enough to make palatable lemonade, and boil. When boiling pour it over twelve teaspoonfuls of tea. Let this steep for five minutes, strain, cool and pour it into glasses filled with cracked ice. PUNCHES CAROLINA PINEAPPLE PUNCH — Pull to pieces with a fork one pineapple and soak in one quart of French brandy for twenty-four hours in a covered bowl, then strain. Make a rich syrup of one pound of sugar and one cupful of water. Mix with the brandy and dilute it with one quart of freshly drawn cold tea. When ready to serve add one syphon of Soda water, a few cubes of pineapple, and a block of ice. Sprinkle a large handful of wild rose leaves on top. This can be bottled, and if corked tightly will keep indefinitely. EGG-NOG — Separate twelve eggs and beat the yolks fifteen minutes, then add twelve scant tablespoonfuls of very fine sugar, and beat until the grains are quite dissolved (from fifteen to twenty minutes). Beat in twelve tablespoonfuls of fine French brandy and twelve of fine old rum. Grate half a nutmeg in six cupfuls of milk, and add very slowly to the mixture ; then add twelve tablespoonfuls of thick cream whipped stiff. Last of all, add the whites of the eggs beaten to a froth and give a last hard beating. The art of making good egg-nog lies entirely in the beating. If it is made in any quantity the labor should be divided between two or more. PUNCH — Boil for ten minutes the peel of three lemons, one handful of allspice and one of cloves, in one and one-half pints of water. Strain into a large bowl and add one pint of strong black tea, two bottles of whiskey, two bottles of brandy, and sugar to taste. When ready to use add one bottle of champagne, maraschino and ice. Table of Weights and Measures Four teaspoonfuls of liquid equal to one tablespoonful Four tablespoonfuls of liquid equal to one-half gill, one-quarter cupful One tablespoonful of liquid equal to one wineglassful One tablespoonful of liquid equal to one-half ounce One pint of liquid equal to one pound Two gills of liquid equal to one-half pint, one cupful One kitchen cupful of liquid equal to one-half pint One heaping quart of sifted flour equal to one pound Four cupfuls of flour equal to one quart or one pound One rounded tablespoonful of flour equal to one-half ounce Three cupfuls of commeal equal to one pound One cupful of butter equal to one-half pound One pint of butter equal to one pound One tablespoonful of butter equal to one ounce Butter the size of an egg equal to two ounces Butter the size of a walnut equal to one ounce One solid pint of chopped meat equal to one pound Ten eggs equal to one pound A dash of pepper equal to one-eighth teaspoonful or three shakes Two cupfuls of granulated sugar equal to one pound One pint of granulated sugar equal to one pound Two and a half cupfuls of powdered sugar equal to one pound Soups Barcelona OUa 1 Bisque d'Ecrevisses 2 Bouillabaisse 1 Casuela 3 Chestnut 2 Chicken Sambayon 3