The new Kentucky home cook book

To one pint of milk and one pint of cold water add three table-spoonfuls of cocoa. Boil fifteen or twenty minutes. Make as sweet as you like. COCOA PASTE. Put two tea-spoonfuls of paste into a tea-cup, pour upon it two table-spoonfuls of boiling water and stir until dissolved, then fill the cup with boiling water and stir again. Add cream or milk, if agreeable. Two or three minutes' boiling improves it. COCOA SHELLS. Take two ounces of cocoa-shells, pour upon them three pints of boiling water, boil rapidly thirty or forty minutes, let it settle and add cream or boiled milk, and sugar at pleasure. WINES, CORDIALS, ETC. From the many contributions to the ensuing department we have selected those which have been tested, and are believed to be the most simple and easily made, and the least hurtful or injurious. We have not given them for, nor do we advocate their daily use, upon the table or as a beverage; but most persons consider a bottle of good pure wine or cordial a necessity in the house — to be used as a medicine in times of urgent need in the absence of medical aid; and they are often prescribed by physicians for the weak and feeble to sustain and prolong life. Thus we give them, praying that they may be blessed in their use, and not abused. [illustration: The New Kentucky Home Cook Book. 313] GRAPE WINE. Take all the grapes from the bunches, leaving out all imperfect ones, bruise them in any sufficiently large wooden or stone vessel without mashing the seeds. Let this remain twenty-four hours, then press out all the juice, put it into open jars, remove all the scum that rises, have a clean cask, pour in the juice, adding two pounds of sugar to each gallon of juice — add a little more sugar if the juice is very sour. Put the bung in loosely, and let it remain three weeks, then tighten and let it stand six months. Drain off carefully, bottle and seal, and keep in a cool place. GRAPE WINE. Take the white grape when fully ripe, pick from the stems, pound to a pulp, put them into large stone jars, pour over them half as much water as there are grapes, cover and let stand until next day, then squeeze out and strain the juice. Mix three pounds of white sugar and the whites of. two eggs to each gallon of juice, boil a few moments and skim. When cold, put into a keg until through fermenting. Bottle it, putting a lump of sugar in each bottle. Seal the corks, keep in a cool place, or bury them in sawdust, turning them over occasionally. GRAPE WINE. Bruise the grapes, press and strain the juice. Put three pounds of sugar to one gallon of juice. Put into jugs, and set away without stoppers until it ceases to foam, then tie a cloth over the mouth and let it stand until October. Then strain again, and put into clean jugs or bottles in a dark place. Add more sugar, if necessary. Mrs. David Wilson. BLACKBERRY WINE. To every gallon of berries add one quart of water. Let them stand twenty-four hours, then press out the juice and 314 The New Kentucky Home Cook Book.