To make 1 i|l.. di'(i|> ". s(|uares of baking cbocolate into 2 cups of warm water.
!•(. cup sugar, place on stove and stif occasionally for 15 minutes. Have a pt. of
milk hot on tbe stove: wben the cliocolate has cooked 15 minutes, dissolve y^ tea-
spoon of cornstarch in a little Avater. add a pinch of salt and stir into it. add % of
the hot milk and a teaspoon vanilla. Let it cook well that cornstarcb may be thoi'-
oughly done. Put tbe yolk- of 1 <'gg wilb the I'emaining !,•{. of mill< into the pitcher
for serving. Sliake well and })our the hot chocolate into it.
]\Irs. Edward 1). Nelson^.
Regent's Punch.
One lb. loaf sugar. 1 large cup strong black tea (madi-)' ''> wineglasses of
brandy, 3 wineglasses of rum, 1 C|t. champagne, juice of 2 oranges, juice of 3 lemons,
1 large lump of ice. Dit. J. Yandeventer.
Punch.
Eub loaf sugar over the peels of (i lemons; then squeeze the juice of 1 doz.
lemons and 1 doz. oranges: add to it 1 pt. of best brandy, 1 pt. of Jamaica rum, 1 <[t.
of claret, and 1 qt. of cold tea. Sweeten to taste. (One ounce of Maraschino or
Curacoa improves it.) Dr. Andrus.
Fruit Punch.
Put 1 pt. of water and 1 lb. of sugar and the chopped yellow rind of 1 lemon
on to l)oil. Boil 5 minutes, strain, and Avhile hot slice into it 2 bananas, 1 grated
pineapple, and i/L' a bottle ]\Iaraschino cherries ami tlieii' li(iuor. When ready to
serve put in the center of your punch l)owl a scpiare block of ice: pour over it 2 qts.
of Apollinaris; add to the fruit tbe juice of (i lemons, and put it all into the l)Owl.
Serve in thin, tall tumblers.
Claret Punch.
To the juice of 12 lemons add ;> ll)S. of white sugar, 3 qts. of water, and stir
well until thoroughly mixed ; strain through a sieve, adding at the moment of .serv-
ing, 1 r|t. bottle of good claret and a pt. bottle of cham])agne. Sugar can be added
after the claret is put in, if it is not sweet enough. Serve with a large piece of ice
in the punch bowl. A lemon sliced is a pretty addition. ^Irs. M. W. Wightman.
Egg and Milk Punch.
Stir well a heaping teaspoonful of sugar and the yolk of an egg✪ Chocolate together in a
glass; add a tablespoonful of best brandy. Fill the glass with milk until it is %
full, then stir well into the mixture the white of the egg beaten to a stiff froth. Add
a grating of nutmeg over the toj). Mrs. J. H. Andrus.
Milk Punch.
Six fresh eggs, 1 lb. sugar ( |)ulverized ». 1 ])t. whiskey, 1 pt. ci-eam whipped,
not stiff, 1 qt. new milk. Beat yolks of eggs and sugar together, add liquor next,
add Avhites beaten stiff, then add cream just before serving. This will serve about 30.
Mrs, John Power.
SrPIOKIOK COOK lU)OK 1^5
PETER WHITE'S PUNCH.
"We'll drink to-nlgrlit with hearts as lig-ht.
To loves' as gay and fleeting.
As l.uhbles that float on the beaker's hriiii
And die on the lips while meeti'ig.'
166 SUPKKMOR COOK BOOK
Grape Cordial.
'I'akc ;> l)ask('ts hluc .uTaprs and Ixiil in just ciioiiiilt watri- to i-ovcr tliem; boil
until the seeds all fall out. strain same as ['or j«'ll.\-. add enongli sujiar to snit the
taste. (About 1 cup to a basket is aood.) Boil apiiii 'iO minutes. Bottle and seal.
Mrs. a. H. Green.
Blackberry Cordial.
Page 123 · 7 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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To make 1 i|l.. di'(i|> ". s(|uares of baking cbocolate into 2 cups of warm water.
!•(. cup sugar, place on stove and stif occasionally for 15 minutes. Have a pt. of
milk hot on tbe stove: wben the cliocolate has cooked 15 minutes, dissolve y^ tea-
spoon of cornstarch in a little Avater. add a pinch of salt and stir into it. add % of
the hot milk and a teaspoon vanilla. Let it cook well that cornstarcb may be thoi'-
oughly done. Put tbe yolk- of 1 <'gg wilb the I'emaining !,•{. of mill< into the pitcher
for serving. Sliake well and })our the hot chocolate into it.
]\Irs. Edward 1). Nelson^.
Regent's Punch.
One lb. loaf sugar. 1 large cup strong black tea (madi-)' ''> wineglasses of
brandy, 3 wineglasses of rum, 1 C|t. champagne, juice of 2 oranges, juice of 3 lemons,
1 large lump of ice. Dit. J. Yandeventer.
Punch.
Eub loaf sugar over the peels of (i lemons; then squeeze the juice of 1 doz.
lemons and 1 doz. oranges: add to it 1 pt. of best brandy, 1 pt. of Jamaica rum, 1 <[t.
of claret, and 1 qt. of cold tea. Sweeten to taste. (One ounce of Maraschino or
Curacoa improves it.) Dr. Andrus.
Fruit Punch.
Put 1 pt. of water and 1 lb. of sugar and the chopped yellow rind of 1 lemon
on to l)oil. Boil 5 minutes, strain, and Avhile hot slice into it 2 bananas, 1 grated
pineapple, and i/L' a bottle ]\Iaraschino cherries ami tlieii' li(iuor. When ready to
serve put in the center of your punch l)owl a scpiare block of ice: pour over it 2 qts.
of Apollinaris; add to the fruit tbe juice of (i lemons, and put it all into the l)Owl.
Serve in thin, tall tumblers.
Claret Punch.
To the juice of 12 lemons add ;> ll)S. of white sugar, 3 qts. of water, and stir
well until thoroughly mixed ; strain through a sieve, adding at the moment of .serv-
ing, 1 r|t. bottle of good claret and a pt. bottle of cham])agne. Sugar can be added
after the claret is put in, if it is not sweet enough. Serve with a large piece of ice
in the punch bowl. A lemon sliced is a pretty addition. ^Irs. M. W. Wightman.
Egg and Milk Punch.
Stir well a heaping teaspoonful of sugar and the yolk of an egg together in a
glass; add a tablespoonful of best brandy. Fill the glass with milk until it is %
full, then stir well into the mixture the white of the egg beaten to a stiff froth. Add
a grating of nutmeg over the toj). Mrs. J. H. Andrus.
Milk Punch.
Six fresh eggs, 1 lb. sugar ( |)ulverized ». 1 ])t. whiskey, 1 pt. ci-eam whipped,
not stiff, 1 qt. new milk. Beat yolks of eggs and sugar together, add liquor next,
add Avhites beaten stiff, then add cream just before serving. This will serve about 30.
Mrs, John Power.
SrPIOKIOK COOK lU)OK 1^5
PETER WHITE'S PUNCH.
"We'll drink to-nlgrlit with hearts as lig-ht.
To loves' as gay and fleeting.
As l.uhbles that float on the beaker's hriiii
And die on the lips while meeti'ig.'
166 SUPKKMOR COOK BOOK
Grape Cordial.
'I'akc ;> l)ask('ts hluc .uTaprs and Ixiil in just ciioiiiilt watri- to i-ovcr tliem; boil
until the seeds all fall out. strain same as ['or j«'ll.\-. add enongli sujiar to snit the
taste. (About 1 cup to a basket is aood.) Boil apiiii 'iO minutes. Bottle and seal.
Mrs. a. H. Green.
Blackberry Cordial.