Table Talk.
Boil together for ten minutes one quart of water and
three cupfuls of granulated sugar, then set aside to
chill. Add the strained juice of six lemons, two oranges
and one pint of claret. Just before serving add a bottle
of plain soda, and serve with chopped ice in the glasses
or place a large piece of ice in the punch bowl.
HINT JULEP.
Tested.
Strip tender leaves of mint into a tumbler and add
to them as much wine, brandy, or other spirit as you
wish to use. Put pounded ice into a second tumbler,
pour over it the mint and wine, and continue to pour
the mixture from one tumbler to the other until it is
flavored with the mint to your taste. The oily flavor
of the mint is extracted by the particles of ice striking
the leaves as they pass from one tumbler to the other.
BEVERAGES. 451
Finally pack the glass with the julep in a large glass
with pounded ice. Serve with care not to destroy
the frost work on the glass.
SHEBBY GOBBLER.
Tested.
Put in a glass five scant tablespoons of Sherry with
a half a tablespoon of powdered sugar^ one thin slice
of lemon, and two thin slices of orange, and fill scantily
with crushed ice. Place the shaker over the glass and
shake it hard. Garnish with any small fruits in season.
Candied dierries may be used if fresh fruits are not
at hand. Serve with two straws. Any still wine may
be used if preferred to Sherry.
TO HAKE CHAMPAGNE^ GLABET AND GIDEB GUP.
Mrs, Charlotte Appleton, Bayside, L. L
One bottle (quart) of champagne, claret, or other
wine, one bottle plain soda water, rind of one lemon,
rind of medium sized cucumber✪ Southern Claret Punch, two small sherry-
glasses of Curacoa, Chartreuse or Maraschino, sugar
to taste, and plenty of ice and mint
Put in lemon and cucumber and rind and powdered
or granulated sugar, bottle of wine. Stir thorughly and
add ice. Pour in soda; stir again; add mint.
MAY WINE PUNCH.
Miss Lily Spies.
Binse three bunches of freshy picked woodruflf
(known in Oerman as Waldmeister) from which all
dried particles and grasses have been removed and add
it to a quart of white wine, allowing it to draw
from thirty to forty minutes. Then remove it and
strain the wine. Dissolve three quarters of a glass
452 KIRMESS COOK BOOK,
of granulated sugar in half a glass of water, and add
it to the wine; also another quart of white wine, one
glass of red wine and one pint of champagne. About
half an hour before serving, add one half box (quart)
of ripe strawberries to the punch, which impart a
fine flavor. This punch is best when made from fresh
woodruff, which is procurable only during the months
of April and May; however an extract may be made
from white wine, in which the fresh woodruflE has been
steeped, and removed. This corked up tighly in a bot-
tle, without adding anything else, will keep almost any
length of time and will serve just as well for making a
good punch any time of the year. When strawberries
are out of season, pineapple or oranges in slices may be
substituted.
PLAIN MILK PUNCH.
Mrs. T. K. Egbert, New York.
Put one wineglassful of brandy or whiskey in a
tumbler, add a scant tablespoonful of powdered sugar,
also a little cracked ice. Fill the tumbler with milk,
shake well, grate over the top a little nutmeg✪ Plain Milk Punch, and
serve.
MILK PUNOH.
Page 193 · 4 recipe records on this page
Presented as published in 1907. 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
Table Talk. Boil together for ten minutes one quart of water and three cupfuls of granulated sugar, then set aside to chill. Add the strained juice of six lemons, two oranges and one pint of claret. Just before serving add a bottle of plain soda, and serve with chopped ice in the glasses or place a large piece of ice in the punch bowl.
MINT JULEP.
Tested. Strip tender leaves of mint into a tumbler and add to them as much wine, brandy, or other spirit as you wish to use. Put pounded ice into a second tumbler, pour over it the mint and wine, and continue to pour the mixture from one tumbler to the other until it is flavored with the mint to your taste. The oily flavor of the mint is extracted by the particles of ice striking the leaves as they pass from one tumbler to the other.
Finally pack the glass with the julep in a large glass with pounded ice. Serve with care not to destroy the frost work on the glass.
SHERRY COBBLER.
Tested. Put in a glass five scant tablespoons of Sherry with a half a tablespoon of powdered sugar, one thin slice of lemon, and two thin slices of orange, and fill scantily with crushed ice. Place the shaker over the glass and shake it hard. Garnish with any small fruits in season. Candied cherries may be used if fresh fruits are not at hand. Serve with two straws. Any still wine may be used if preferred to Sherry.
TO MAKE CHAMPAGNE, CLARET AND CIDER CUP.
Mrs. Charlotte Appleton, Bayside, L. I. One bottle (quart) of champagne, claret, or other wine, one bottle plain soda water, rind of one lemon, rind of medium sized cucumber, two small sherryglasses of Curacoa, Chartreuse or Maraschino, sugar to taste, and plenty of ice and mint
Put in lemon and cucumber and rind and powdered or granulated sugar, bottle of wine. Stir thoroughly and add ice. Pour in soda; stir again; add mint.
MAY WINE PUNCH.
Miss Lily Spies. Rinse three bunches of freshly picked woodruff (known in Oerman as Waldmeister) from which all dried particles and grasses have been removed and add it to a quart of white wine, allowing it to draw from thirty to forty minutes. Then remove it and strain the wine. Dissolve three quarters of a glass
of granulated sugar in half a glass of water, and add it to the wine; also another quart of white wine, one glass of red wine and one pint of champagne. About half an hour before serving, add one half box (quart) of ripe strawberries to the punch, which impart a fine flavor. This punch is best when made from fresh woodruff, which is procurable only during the months of April and May; however an extract may be made from white wine, in which the fresh woodruflE has been steeped, and removed. This corked up tighly in a bottle, without adding anything else, will keep almost any length of time and will serve just as well for making a good punch any time of the year. When strawberries are out of season, pineapple or oranges in slices may be substituted.
PLAIN MILK PUNCH.
Mrs. T. K. Egbert, New York. Put one wineglassful of brandy or whiskey in a tumbler, add a scant tablespoonful of powdered sugar, also a little cracked ice. Fill the tumbler with milk, shake well, grate over the top a little nutmeg, and serve.
MILK PUNOH.
Records on this page
Southern Claret PunchPlain Milk PunchPlain Milk PunchMilk Punch