The new Kentucky home cook book

Pour one quart of vinegar over six quarts of raspberries mashed. Let them stand twenty-four hours; then strain off the vinegar into another jar, and add to that two quarts of fresh berries ; let them remain twenty-four hours, and strain again. This may be repeated the third time, until the vinegar almost jellies. To each pint of juice put one pound of white sugar, one wine-glassful of French brandy or good Bourbon whisky. Bottle, and seal it. When to be used, take one-eighth of a glassful of the vinegar, and fill the glass with water. A delicious summer drink. Mrs. Charles E. Tabb. 320 The New Kentucky Home Cook Book. CHERRY BOUNCE. Take four pounds of sour cherries and the same quantity of sweet cherries. Put them into a wooden vessel, and crush with a wooden mallet, being sure to break all the stones. Put into a deep stone jar, add two and one-half pounds of granulated sugar, then cover with one gallon of best whisky. Stir well, and pour into a demijohn. Cork tightly, and let it stand a month, shaking every day; then another month without shaking; then strain off, and bottle. It is good in six months, but better in a year. EGG-NOG. Take one egg — the yelk in one bowl and the white in another — a table-spoonful of sugar beaten well with the yelk ; to this add gradually a small wine-glassful of whisky. Put one table-spoonful of sugar with the white and half a pint of whipped cream — whipped with a Dover egg-beater until stiff. Add it gradually to the yellow. Mrs. Charlie Tabb. EGG-NOG. Take the yelks of five eggs thoroughly beaten, add threefourths of a pint of whisky; mix well, and then stir in one tea-cupful of granulated sugar. Beat the whites well, and add one quart of whipped cream. Mix this gradually with the yelks, whisky, and sugar. Mrs. L. C. Dimmitt. ROMAN PUNCH. Take one dozen lemons and two oranges, roll them well on a table under your hands, pare off the yellow rinds, put them into a gallon of water, and boil until reduced to three quarts; then take out the parings, dissolve in the water three pounds of white sugar, and let it cool. Mix in the whites of two eggs, and boil up again ; let it simmer awhile, strain, and cool it; then mix in the juice of the oranges and lemons, and gradually one quart of rum or whisky. The Neiv Kentucky Home Cook Book. LEMON PUNCH. Dissolve oue pound of sugar with one quart of water; add two wine-glassfuls of lemon juice, two of old whisky, one of rum, and the lemons sliced. A GOOD SUMMER DRINK. Take two pounds of ripe Catawba grapes picked from the stem, squeeze them in a coarse cloth, wringing out every drop of juice; add three table-spoonfuls of white sugar; when dissolved, add one cupful of water. Surround with ice until very cold. Put a lump of ice into a pitcher, pour the mixture upon it, and drink. Add more sugar, if not sweet enough. EGG LEMONADE. Take the juice of half a lemon, one heaping table-spoonful of granulated sugar, and one very fresh egg; put all into a goblet, and fill it up with pieces of broken ice and water. Have a tin shaker to fit the goblet, and shake it up thoroughly until the egg is well beaten. This makes a cooling and nutritious drink. LEMONADE.