The yolk of an ^gg must be well beaten with one teaspoonful of sugar,
a trifle of salt, two-thirds glassful of milk; one-half teaspoonful of rum and
one of brandy. Lastly add the white of the egg well beaten and stir
lightly. Add speck of nutmeg✪ Egg-Nog for flavoring. This will only make one
tumblerful. Mrs. A. M. Garland.
346 COFFEE, TEA, COCOA AND BEVERAGES.
KOUMISS.
(Excellent for Invalids.)
One quart of new milk, two tablespoonfuls of sugar-syrup, one-half
cupful of fresh buttermilk✪ Koumiss. Mix until the sugar dissolves. Let stand in
a warm place ten hours, then pour from one dish into another until it is
smooth and thick. Bottle and keep in a warm place for from twenty-four
to twenty-eight hours. Cork the bottles and tie down or use the patent
fasteners. Shake for a few minutes before using. Inis Smith.
A REFRESHING SUHMER DRAUGHT.
Squeeze the juice of one lemon into one cupful of cold water, sweeten
to taste. When well mixed put in one small teaspoonful of carbonate of
soda✪ A Refreshing Summer Draught; stir well, and drink while the mixture is in an effervescing state.
Anna Percival.
RASPBERRY VINEGAR.
Fill a stone jar that is not glazed, with raspberries; pour vmegar over
them till the jar is full. Let it stand nine days, stirring it every day.
Strain it off and to every pint of juice add three-quarters of a pound of
white sugar✪ Raspberry Vinegar. Boil it as long as any scum rises, and bottle up for use. A
dessert-spoonful of this in a glassful of water will prove a refreshing
drink. Mina Wester.
LEMON SYRUP.
A syrup that is nice for bottling for future use is made by boiling the
juice from one dozen lemons till clear, with two pounds of white sugar to
each pint. A pint of water✪ Lemon Syrup should be added to the pulps, and this strained
with the juice of the lemons. Boil ten minutes, stirring all the time. This
makes a nice drink. Mrs. M. Harper.
CURRANT WATER.
Take one cupful of ripe crushed currants, mix with one-quarter of a
pound of pulverized sugar and one-half pint of cold water. Pour the mix-
ture through a fine sieve, add the juice of one lemon and one and one-half
pints of cold water✪ Currant Water; mix thoroughly, strain again and set on ice till
wanted. This is a nice, cool drink on a warm day and easily made in
currant season. Miss C.
GRAPE JUICE.
Stew one-half gallon of ripe grapes in a quart of water. Strain
through cheese-cloth. Add one cupful of sugar✪ Grape Juice to each quart of juice.
Boil twenty minutes, skim and seal up. Celestia Veck.
COFFEE, TEA, COCOA AND BEVERAGES. 34?
ACIDULATED ALKALI.
Blend thoroughly two ounces of carbonate of soda, two ounces of
tartaric acid and one-quarter of a pound of powdered loaf sugar. Flavor
with essence of lemon✪ Acidulated Alkali. Keep the mixture in a bottle, well corked. Stir
a teacupful briskly into a tumbler three parts full of water and drink dur-
ing effervescence. Beulah Townsend.
A SUMMER DRINK— No. 2.
Take one-half bottle of Hire's Extract, three cupfuls of sugar, one-
half tablespoonful of ginger, one cent's worth of yeast, two and one-half
gallons of water✪ A Summer Drink—No. 2, or enough to make it lukewarm. Put the sugar and
ginger in a bowl, pour boiling water on to dissolve. Then remove them
to a large pan and add the rest of the water. Make it cool enough so
that the extract and the yeast may be added. The yeast should have
been dissolved in a cupful of warm water. Then bottle and let it stand a
day before placing it on ice. Mrs. Maggie Black.
ROMAN PUNCH. ✪ Roman Punch
Page 245 · 11 recipe records on this page
Presented as published in 1917. 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
The yolk of an egg must be well beaten with one teaspoonful of sugar, a trifle of salt, two-thirds glassful of milk; one-half teaspoonful of rum and one of brandy. Lastly add the white of the egg well beaten and stir lightly. Add speck of nutmeg for flavoring. This will only make one tumblerful. Mrs. A. M. Garland.
KOUMISS.
(Excellent for Invalids.)
One quart of new milk, two tablespoonfuls of sugar-syrup, one-half cupful of fresh buttermilk. Mix until the sugar dissolves. Let stand in a warm place ten hours, then pour from one dish into another until it is smooth and thick. Bottle and keep in a warm place for from twenty-four to twenty-eight hours. Cork the bottles and tie down or use the patent fasteners. Shake for a few minutes before using. Inis Smith.
A REFRESHING SUMMER DRAUGHT.
Squeeze the juice of one lemon into one cupful of cold water, sweeten to taste. When well mixed put in one small teaspoonful of carbonate of soda; stir well, and drink while the mixture is in an effervescing state.
Anna Percival. RASPBERRY VINEGAR.
Fill a stone jar that is not glazed, with raspberries; pour vinegar over them till the jar is full. Let it stand nine days, stirring it every day. Strain it off and to every pint of juice add three-quarters of a pound of white sugar. Boil it as long as any scum rises, and bottle up for use. A dessert-spoonful of this in a glassful of water will prove a refreshing drink. Mina Wester.
LEMON SYRUP.
A syrup that is nice for bottling for future use is made by boiling the juice from one dozen lemons till clear, with two pounds of white sugar to each pint. A pint of water should be added to the pulps, and this strained with the juice of the lemons. Boil ten minutes, stirring all the time. This makes a nice drink. Mrs. M. Harper.
CURRANT WATER.
Take one cupful of ripe crushed currants, mix with one-quarter of a pound of pulverized sugar and one-half pint of cold water. Pour the mixture through a fine sieve, add the juice of one lemon and one and one-half pints of cold water; mix thoroughly, strain again and set on ice till wanted. This is a nice, cool drink on a warm day and easily made in currant season. Miss C.
GRAPE JUICE.
Stew one-half gallon of ripe grapes in a quart of water. Strain through cheese-cloth. Add one cupful of sugar to each quart of juice. Boil twenty minutes, skim and seal up. Celestia Veck.
ACIDULATED ALKALI.
Blend thoroughly two ounces of carbonate of soda, two ounces of tartaric acid and one-quarter of a pound of powdered loaf sugar. Flavor with essence of lemon. Keep the mixture in a bottle, well corked. Stir a teacupful briskly into a tumbler three parts full of water and drink during effervescence. Beulah Townsend.
A SUMMER DRINK— No. 2.
Take one-half bottle of Hire's Extract, three cupfuls of sugar, onehalf tablespoonful of ginger, one cent's worth of yeast, two and one-half gallons of water, or enough to make it lukewarm. Put the sugar and ginger in a bowl, pour boiling water on to dissolve. Then remove them to a large pan and add the rest of the water. Make it cool enough so that the extract and the yeast may be added. The yeast should have been dissolved in a cupful of warm water. Then bottle and let it stand a day before placing it on ice. Mrs. Maggie Black.
ROMAN PUNCH.
Records on this page
Egg-NogKoumissA Refreshing Summer DraughtRaspberry VinegarLemon SyrupCurrant WaterGrape JuiceAcidulated AlkaliAcidulated AlkaliA Summer Drink—No. 2Roman Punch