Soyer's standard cookery

juice of half a lemon; add to it one quart of calves' foot jelly, well sweetened and boiling hot, and serve immediately. Marmalade Water. Take two tablespoonfuls of orange marmalade, place in a jug and pour on half a pint of boiling water. Stir well together. Now add a further one and a half pints of boiling water, stir and allow to cool. When cold, strain through muslin and serve. A most refreshing drink on a hot summer's day. Individual taste must decide as to whether more or less marmalade should be mixed with the given quantity of water. No sugar should be added, but the juice of half a lemon, freshly expressed, adds a very agreeable flavor. The slightly bitter taste of this marmalade drink is a rare appetizer. Hot Orange Drink. Squeeze, free from pips the juice of two oranges and one lemon into a half-pint tumbler. Add one piece of lump sugar, and fill up with hot water. This is a hot beverage for all occasions, but is particularly efficacious in warding off a severe cold. Persons feeling the premonitions of a cold should sip a tumblerful of this liquid, as hot as possible, upon retiring to bed, and, if warmly wrapped, will find in the morning that the cold has been averted. The stimulating and strengthening effect of orange juice in the case of influenza patients, has now been recognized for a considerable time. , Pineapple Lemonade. One pint of water, one cup of sugar, one quart ice-water, one can of grated pineapple, juice of three lemons. Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool, strain, and add ice-water. Orangeade. Make syrup as for lemonade. Sweeten orange juice with syrup, and dilute by pouring over crushed ice. Mint Julep. One quart of water, two cups of sugar, one pint of claret wine, one cup of strawberry juice, one cup of orange juice, juice of eight lemons, one and a half cups of boiling water, twelve sprigs of fresh mint. Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices and cool. Pour into punch-bowl, add claret, and chill with large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries. Claret Punch. One quart of cold water, half a cup of raisins, two cups of sugar, two-inch piece stick cinnamon, few shavings of lemon rind, one and one-third cups of orange juice, one-third cup of lemon juice, one pint of claret wine. Put raisins in cold water, bring slowly to boiling-point, and boil twenty minutes; strain, add sugar, cinnamon, lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice-water. Fruit Punch. One quart of cold water, two cups of sugar, half a cup of lemon juice, two cups chopped pineapple, one cup of orange juice. Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice-water. Fruit Punch. (Another Method.) One cup of water, two cups of sugar, one cup of tea infusion, one quart Apollinaris, two cups of strawberry syrup, juice of five lemons, juice of five oranges, one can grated pineapple, one cup of Maraschino cherries.