Popular cook book

Beat the yolk of one egg and a tablespoonful sugar to a light cream; whip the white of the egg to a stiff froth; mix them together, turn them into a glass, add one tablespoonful rum, or brandy and as much milk as the glass will hold, stir or shake it well together; add more sugar and rum if desired; grate a dash of nutmeg over the top. Whipped cream may be used instead of milk. Mrs. F. L. FULLER. [ 106 ] GRANDMA’S PEACH COBBLER. Make pastry as for good buttermilk buiscuit, roll out for thick pastry, line a deep pan, fill with nice cut peaches cover with water, put on top crust, (leaving hole in middle) bake until done, take off top crust, sweeten with white sugar, add (while hot) one tablespoonful butter wine-glass of good brandy, serve hot. It is good without brandy. Mrs. JAMES DAy. FILTERED COFFEE. Use either a French coffee pot or one with some kind of a bag or biggin. Allow four heaping tablespoonfuls of very | fine ground coffee to one pint of water. Have the water freshly boiling and pour it slowly over the coffee. If it passes through very quickly it may be well to pour it over the coffee a second time in order to extract the full strength. If the water drips through slowly it is well to set the pot in a pan of boiling water that it may keep hot without any danger of boiling. | SCUPPERNONG WINE. Wash and mash, perfectly ripe grapes. To every gallon of grapes add one pint of boiling water; let set all night and in the morning strain through a coarse cloth and add two pounds crushed sugar to every gallon of juice; set away in a jar, with cloth tied over the top and do not disturb in five or six weeks. ‘Then strain very carefully and bottle air-tight. NANNIE SPEED MANGUM. RECIPE FOR MAKING GRAPE WINE. (ON THE BASIS OF TEN GALLONS. ) To twenty pounds sugar, well dissolved in six gallons of water, add half bushel well-mashed grapes. This makes moderately sweet wines. A. H. STOKES. [ 107 ] BLACKBERRY VINEGAR. Put the berries in a jar, and cover with a good strong vinegar and let stand for two days. ‘Then squeeze out the juice and to every pint of juice put one pound sugar, and let it boil fifteen minutes, skim well; pour off and cool and then bottle. Mrs. W. L. WALL. CELERY VINEGAR. Celery vinegar is useful for flavoring salad, etc., and can be made by cutting celery in small pieces and covered with pure cider vinegar, or in absence of green celery, the celery seed can be used by pouring one quart of pure vinegar over one ounce of celery seed. Let it stand two weeks, shaking the mixture every day. It will then be ready for use. Mrs. TOMLINSON. BLACKBERRY CORDIAL. Two quarts blackberry juice, two pounds loaf sugar, four grated nutmegs, one-quarter ounce ground cloves, one-quarter ounce ground allspice, one-quarter pound ground cinnamon; simmer all together in a saucepan tightly closed to prevent evaporation; strain through a cloth when cold and add a pint of the best French brandy. Nothing more efficacious in the summer complaint of children. Mrs. A. W. GRAHAM. TO MAKE SOUR WINE. To sixteen pounds of sugar and four gallons water add half bushel well mashed grapes. Let stand, positively undisturbed, in a rum or apple brandy barrel with a small bag of sand over the bung, for ninety days before drawing off to bottle. This proportion must be observed in making larger quantities. A.-H. STOKES. [ 109 ] PICKLES. YELLOW CABBAGE PICKLE. Quarter the cabbage; pour strong boiling brine over them; let it remain two days; make a fresh brine and boil cabbage iu it for fifteen minutes; then drain them well two hours. Prepare the vinegar, horse-radish, pepper, onions or garlic, white and black mustard seed, and small quantity of turmeric, sugar and ground mustard; put them all together, boil the cabbage in the vinegar five or ten minutes according to size.