Kirmess cook book

This wholesome drink, which was made every spring in the households of our American forebears, is delicious as well as healthful, and it is a pity that the use of genuine root beer is dying out. The sarsaparilla, yellow dock, dandelion, burdock, and hops used for its making were all products of the near-by woods and fields. Bark of the wild cherry was sometimes put in, birch bark also, and elecampane, and the aromatic spikenard. In springtime children went out with trowel and basket, and their intimate knowledge of the growths about them helped to their brewing. The roots should be all thoroughly washed and then bruised. To two gallons of water take an ounce each of the ingredients. Put the roots in the cold water and set them over the fire so that the heating will draw all the essences and flavors of the growths. Let them steep about half an hour and then strain. Add a pound of sugar and about twenty-five drops of the oil of sassafras or spruce, and, when the brew is cool enough not to kill the yeast, add say six or eight tablespoons to the above quantity of water, or a dry yeast-cake or two dissolved in a little tepid water. Stir the yeast in well and set the brew away in an earthen jar and give it some hours to work. After three or four hours it may be bottled or kept in the jar for immediate drinking without bottling. CIDER CUP. Miss Orenier, New York, Fill a pitcher with cracked ice and over it pour one quart of cider, add one small spoonful of sugar, and one bottle of club soda. Decorate the top with different kinds of thinly sliced fruits and a bunch of young mint. Serve at once. BASPBERRT CORDIAL. Contributed. Sweeten the berries a little sweeter than for table use, and let them stand overnight. In the morning lay in a hair sieve over a bowl ; let them remain until evening, so as to thoroughly drain; then put the juice into a thick flannel bag; let it drain overnight, being careful not to squeeze it, as it takes out the brightness and clearness. Do all this in a cool cellar or it may sour. To two pints of juice add one pint of French brandy and sweeten to taste. GINGER COBDIAL. Contributed. Extract the juice from five pounds of currants; add a quarter of a pound of green ginger, not broken up and bruised, four lemons sliced with seeds taken out; one gallon of whiskey; put this in an earthen jar, cover with muslin and a plate or cover ; let stand three weeks, stirring occasionally; strain twice, then add four pounds of granulated sugar. When dissolved, bottle. It takes about three days to dissolve, with stirring occasionally. BLACKBEBBY COBDIAL. Mrs. Walter H. Jones. A layer of berries and a layer of granulated sugar, until a gallon dish is full. Cover with brandy and let it stand overnight. Empty into a cheese-cloth bag and let it drip without pressing, then bottle the liquid. This will keep for years. CANDES AND SALTED NUTS. CHAPTER XXII DELICIOUS CREAM TAFFY. Mrs. T. K. Egbert, New York. One capful of granulated sugar, one-half a teacupf ul of molasses, one teacup of cream or milk and a piece of batter the size of an egg. Boil over a brisk fire, stirring all the time "to crack.'* This may be poured over nuts or not, as desired; it may possibly curdle in cooking, but it is not spoiled by that. COFFEE CBEAMS.