The Monmouth Baptist ladies' cook book

Dried fruits should be soaked over night and cooked slowly for three or four hours. "Anon, we'll drink a measure the table 'round." —Macbeth. GOOD COFFEE. Mrs. John C. Allen. Scald coffee pot well, add a heaping teaspoon of coffee to each person, the white of an egg well mixed with coffee and a cup of boiling water to each person well mixed with coffee cup of boiling water to each person. Let boil from 3 to 5 minutes, then stand on back of stove when it will keep hot for ten minutes. Then serve. For after dinner coffee use twice the amount of coffee. Make in usual way. It is better served soon after making. For coffee with scalded milk : Bring equal amount of milk to boiling* point and mix with coffee, also at boiling point. Mix about five minutes before serving. FROZEN AFTER DINNER COFFEE. Strain till clear one quart of strong coffee. Add eight ounces of sugar, when cold, add the white of an egg and one-half pint of sweet cream, both unbeaten. Freeze and serve in sherbet glasses. COFFEE FRAPPE. Half freeze strong coffee in which there is plenty of cream and sugar. Serve in cups with whipped cream on top. CHOCOLATE OR COCOA. Dissolve three tablespoons of either or both in a pint of hot water, add a pint rich cream. Scald and serve hot. Vanilla, whipped cream or beaten white of egg may be added. PINEAPPLE FRAPPE. Mrs. Eliza Smith. Three oranges, one quart cherry juice, one can of grated pineapple, juice of six lemons ; add water to make one gallon. Sweeten to taste. GINGERADE. Isabelle C. Stewart. One quart water, one cup sugar, one-fourth ounce white ginger root. Boil sugar, water, and ginger root together, twenty-five minutes, remove from the fire and add one cup orange juice and juice of one lemon, strain and set away to cool. At serving time dilute with ice water. GRAPE JUICE. Put just enough water on the grapes to keep them from burning. Cook until soft, strain, bottle and seal Use one-half cup of sugar to one quart of juice. KOUMISS. Mrs. Fanny Graham Herbert. To three quarts of new milk add three pints of scalding water, one-half cup sugar and two small cakes of compressed yeast (five cents worth). Let stand about three hours in warm place, then bottle. Tie down corks well. Use champagne tap to draw out. If bottled before it becomes foamy and yeasty, do not fill bottles over three-quarters full. KOUMISS. Mrs. Frank Hubbard. Two quarts and one-half pint new milk, one and one-half pint hot water, one 2^ cent cake compressed yeast, three-quarters cup granulated sugar. Dissolve sugar in water and add to milk ; add yeast which has been dissolved in a little cold water. Let stand three hours, then bottle in very strong bottles. Put one pint in a quart bottle. Corks must be boiled and left soaking while koumiss is standing. A cooker is necessary. Lay bottles on side in a dark, cool place. Next day place on ice. Ready for use in few hours. Use champagne tap. This quanity for six bottles. EGG LEMONADE. Thoroughly beat the egg, sweeten to taste, add juice of lemon, water and cracked ice. Beat thoroughly or use shaker. Pineapple juice or grated pineapple added to ordinary lemonade is delicious. ICED ORANGE JUICE.