Temperance cook book

Prepare the tea in the morning, making it stronger than usual; strain, and pour into a clean, stone jug, or glass bottle, and set in the ice chest until ready for use. Drink from goblets, without cream. Serve ice, broken in small pieces, on a plate nicely garnished with well washed grape leaves. Iced tea may be prepared from either green or black, alone, but it is considered an improvement to mix the two. CREAM NECTAR. Two ounces of tartaric acid, four quarts of boiling water, six pounds of white sugar, whites of six eggs, two teaspoonfuls each of lemon, pineapple, essence of wintergreen, vanilla, ginger, or any other flavoring extract one chooses. Boil all together in a porcelain kettle, for ten minutes; take from the fire, add the whites of the eggs, stirring them in while you count three hundred, slowly; strain, add the essence, when taken from the fire, and bottle tightly. When desired for drink, measure two tablespoonfuls of it into half a tumbler of ice water, add to it one- 218 DEINKS. third of a teaspoonful of soda, stir up, and drink as soon as it foams. This makes a delicious drink, and is not expensive. All farmers should have it on hand. LEMONADE. Roll six lemons well, slice thin, in an earthen vessel, put over them two teacupfuls of white sugar; let it stand fifteen minutes, add one gallon of water, and lumps of ice, pour into a pitcher, and serve. CURRANT ICE WATER. Press the juice from ripe currants, strain it, and put a pound of sugar to each pint of juice. Put it into bottles, cork and seal it, and keep it in a cool, dry place. When wanted, mix it with ice water for a drink. Or put water with it, make it very sweet, and freeze it. Freezing always takes away much of the sweetness. The juice of other acid fruits can be used in the same way. SARSAPARILLA MEAD. One pound of Spanish sarsaparilla. Boil it in four gallons of water for five hours, and then add enough water to make two gallons. Add sixteen pounds of sugar, and ten ounces of tartaric acid. To make a tumblerful of it, take half a wineglass of the above, and then fill with water, and put in half a teaspoonful of soda. TEMPERANCE GINGER WINE. Two drachms of essence of ginger, two drachms essence of capsicum, one and one-half pounds of loaf sugar, three-fourths ounce tartaric acid. Pour five quarts boiling water over the sugar and acid; when cold, add the essences, and stir well before bottling. HARVEST DRINKS. "Very fine drinks for summer are prepared by putting strawberries, raspberries, or blackberries into good vinegar and then straining it off, and adding a new supply of fruit till enough flavor is secured. Keep the vinegar bottled, and in hot weather use it thus. Dissolve half a teaspoonful or less of saleratus, or soda in a tumbler, very little water, till the lumps are all out. Then fill the tumbler two-thirds full of water, then add the fruit vinegar. If several are to drink, put the soda, or saleratus into the pitcher, and then put the fruit vinegar into each tumbler, and pour the alkali water from the pitcher into each tumbler, as each person is all ready to drink, as delay spoils it. JELLY DRINKS. When jams or jellies are too old to be good for table use, mix them with good vinegar, and then use them with soda or saleratus, as directed above. SUMMER BEVERAGE.