Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Five pints boiling milk. Three pounds loaf sugar. Twenty-four lemons. Two nutmegs. Cut thin slices, or only the yellow part of the rinds of the twenty-four lemons. Let these thin parings and the two grated nutmegs infuse for twenty-four hours in one quart of the rum. It should be put in a warm place. At the end of the twenty-four hours add to the juice twenty-four lemons (freed from seeds), the water, sugar, rum, and also the rum containing the lemon peel and nutmeg. Put all into a large vessel. When the sugar is dissolved, add the five pints of boiling milk while the mixture is being stirred all the time. It will curdle, of course. Then cover it, and let it stand still one hour, when filter it through a bag until it is as clear and bright as a crystal. It may take three or four hours. Pale rum should be used. This quantity will make enough to fill about one dozen quart bottles. Cork them well and keep them standing. It may be used at once, but it will not be in perfection until it is a year or two old. It will keep forever. The bag may be made threecornered with a yard square of rather coarse canton flannel. GRAPE JUICE: Twenty pounds of Concord grapes, three quarts of water, three pounds of white sugar. Crush the grapes, then add water, put in porcelain kettle, heat to a boiling point, stirring well, from bottom. Boil twenty minutes, then strain. Return again to the fire, add the sugar, stir well, boil again and strain through flannel bag and bottle immediately. Have bottles hot, use new corks, seal very tight. The grape juice will not keep after it has been opened. When ready for use, reduce the juice with a little water and add lemon, pineapple or any flavor desired. . YANKEE EGG NOG. MRS. Cc. H. V. Take the yolks of eight eggs and six tablespoonfuls of pulverized loaf sugar, and beat them to the consistency of cream. To this add one-half of a nut- © meg grated and well beaten. Then mix one-third of a pint of good Jamaica rum, and a wine glass of brandy or Madeira wine. Have ready the whites of the eggs beaten to a stiff froth, and add them to the above mixture. When this is done, stir in three pints of rich milk. Egg nog made in this way is digestible and will not cause headache, and is excellent for debilitated persons. GAS STOVE TIPS 205 GAS STOVE “TIPS” When a hot oven is required, for baking cakes, muffins, pop-overs, etc.,-always slip out the bottom sheet of the stove and replace it just before you put your cake in. Gas is saved by this method. When you light the gas for baking, leave the oven doors open five minutes, so as not to steam or rust oven and to let any grease out there may be in it. Wipe out gas stoves with greasy cloth. BAKING BISCUIT—Place in hot oven, light both burners and heat oven seven minutes. Bake ten minutes before opening oven door, then turn out the burners. BAKING BREAD—Place it in hot oven. As soon as it begins to brown, turn out front burner. Bake in a moderate oven for twenty-five minutes to an hour. Turn off gas five minutes before bread is done. CAKE BAKING—Hot oven, and both burners for layer cake and only one for loaf cake. Layer cakes on higher shelf, loaf on middle slide. Pastry requires a hot oven. In cake baking by gas, watch clock. Divide time into quarters. First quarter beginning to raise. Second quarter, continue to raise. Third, beginning to brown. Fourth, shrink from -pan. Put coffee cake in gas oven to raise, turn gas on three minutes, then turn off. For baking, heat oven five to seven minutes before using—one or both burners may be used. At the start, light both burners in oven, seven minutes in advance. 206 SUNDRIES Broiling—Heat oven five minutes before using. Toasting—Five minutes before using, heat the broiler, put rack about two inches from flame. Give the bread undivided attention.