Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Take half a pound of loaf-sugar and reduce it to a syrup with one pint of water; add the rind of five lemons and let stand an hour; remove the rinds and add the strained juice of the lemons; add one bottle of " ApolUnaris" water, and a block of ice in centre of bowl. Peel one lemon and cut it up into thin slices, divide each slice in two, and put in lemonade. Claret or fine cordials may be added if desired. Serve with a piece of lemon in each glass. EGG-NOG. Whip the whites and yolks of six eggs into a stiff cream, adding a half cupful of sugar. Pour into a quart of rich milk, adding a half pint of good brandy, and a little flavoring of nutmeg. Stir up and thoroughly mix the ingredients, and add the whites of three additional eggs well whipped. RAISIN WINE. Take two pounds of raisins, seed and chop them, a, lemon, a pound of white sugar, and about two gallons of 236 Mother' a Cook Book. boiling water. Pour into a stone jar, and stir daily for six or eight days. Strain, bottle, and not in a cool place for ten days or so, when the wine will be ready for use. CURRANT WINE. The currants should be quite ripe. Stem, mash, and strain them, adding a half pint of water, and less than a pound of sugar, to a quart of the mashed fruit. Stir well up together and pour into a clean cask, leaving the bung-hole open, or covered with a piece of lace. It should stand for a month to ferment, when it will be ready for bottling. GINGER WINE. One-half pound of cinnamon bark, four ounces of pimento, two ounces of mace, three-quarters of an ounce of capsicum, three-quarters of a pound of ginger root, five gallons of alcohol; macerate and strain' or filter, after standing fifteen days. Now make syrup, thirty pounds of white sugar, half pound of tartaric acid, one and a half pounds of cream tartar, dissolved with warm water, clarify with whites of two eggs, and add soft water to make forty gallons. Color with cochineal and let it stand six months before use. PINE MILK PUNCH. Pare off the yellow rind of four large lemons, and steep it for twenty-four hours in a quart of brandy or ram. Then mix with it the juice of the lemons, a pound and a half of loaf-sugar; two grated nutmegs, and a quart of water. Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jelly-bag. You may either use it as soon as it is cold, or make a larger quantity (in the above proportion), and bottle it. It will keep several months. Mother's Cook Book. CLARET CUP. One quart bottle of claret, one bottle of soda water, one lemon cut very thin, four tablespoons of powdered sugar* quarter of a teaspoon of grated nutmeg, one liquor glass of brandy, one wineglass of sherry wine. Half an hour before it is to be used, put in a large piece of ice, so that it may get perfectly cold. ROMAN PUNCH. Grate the yellow rinds of four lemons and two oranges npon two pounds of loaf-sugar. Squeeze on the juice of the lemons and oranges; cover it, and let it stand till next. day. Then strain it through a sieve, add a bottle of champagne, and the whites of eight eggs beaten to a froth. You may freeze it or not. CREAM NECTAR. Dissolve two pounds of crushed sugar in three quarts of water; boil down to two quarts; drop in the white of an egg while boiling; then strain, and put in the tartaric acid;, when cold drop in the lemon to your taste; then bottle and cork. Shake two or three times a day.