The home cook book

GRAPE PUNCH Boil together one pound of sugar and half a pint of water until it spins a thread. Take from the fire and when cool add the juice of six lemons and a quart of grape- juice. Stand aside overnight. Serve with plain water, apollinaris, or soda water. GRAPE WINE Stem the grapes, mash thoroughly, and set away for twenty-four hours. Then squeeze through a bag. To each quart of juice add one quart of water. To every quart of the mixture put three pounds of sugar. Set all away in stone jars and skim daily till it stops bubbling. Then bottle. MY LADY'S WINE Take fine grapes of any good variety — the common Concord, the musky Delaware, the Muscatel, or Diana. Lay them in a dampened, strong straining cloth, then fold up the cloth in bag shape, lay the bag in an earthen bowl or jar, and break the grapes by mashing with a wooden pestle or masher. Hang up the bag to drain, and squeeze out all the juice. The colored part next the skin carries a pretty color and also has much of the fine aroma of the grape. In the matter of sweetening be careful not to take too much sugar, but keep the juice so it wall retain quite a degree of acidity. Instead of putting the sugar directly in the grape- juice, melt it in fresh cold water before adding, and let the proportion be one glass of sweetened water to two parts grape-juice. Stir all together and set on ice. Serve in a pitcher with pieces of ice in the pitcher, and pour into small glasses, for instance, lemonade glasses. CIDER CUP Have in a pitcher cracked ice. Over the ice pour a quart of sweet cider and a bottle of club soda. Drop in a few pieces of mint, and if you have them a few thin slices of such fruit as bananas, apples, pears, etc. Serve at once. DANDELION WINE Put four quarts of dandelion flowers in a jar, pour over them a gallon of boiling water, cover, and let stand for three days. Then put over the fire, add the juice and grated yellow of the peel of three oranges and one lemon. Simmer all together fifteen minutes. Strain through a thin bag and pour over three pounds of sugar in an earthen crock. When lukewarm, add three tablespoons of yeast, cover and set away in an airy, clean place for from seven to ten days. Then skim, strain, and bottle. EGGNOG Beat the yolk of one egg very light. Add one wineglass of whiskey, drop by drop, until the egg is cooked. Next put in one tablespoon of rum, one glass of rich milk or cream, and lastly the white of the egg beaten to a stiff froth. Nutmeg to taste. A CHILD'S EGGNOG Beat an egg till foamy, add two tablespoons of milk, one tablespoon of sugar, a pinch of salt, and a dust of nutmeg, and serve in a small wineglass. EGG WINE In a tumbler break a perfectly fresh egg. Beat till smooth and thick. Add a tablespoon of pulverized sugar and then a wineglass of port wine. If wine is not allowed, fill up the glass with fresh milk and put a dash of nutmeg on top. GINGER PUNCH Chop one pound of Canton ginger, then add two cups of sugar and one pint of water. Boil together fifteen minutes. When cool add a cup of orange- juice and strain. This will flavor eight or ten cups of water,