The Toronto Cook Book

Serve from large crystal bowl, one cup granulated sugar put into punch bowl. Add juice of six lemons and stir until sugar is dissolved. Slice three peeled lemons very thin and bruise a half dozen sprays of green mint. Stir this mixture well and add shaved ice. Finally pour from a height three bottles of ginger ale. A wonderfully refreshing drink to serve on the porch. Raisin Wine Two pounds seeded and chopped raisins, one lemon, one pound white sugar and about two gallons of boiling water. Pour into a stone jar and stir daily for six or eight days. Strain, bottle and put into a cool place for ten days more or so, when the wine will be ready for use. Beverages Dandelion Wine Take three quarts dandelion flowers; press them hard into the measure so as to give the wine a wholesome bitter; pour over the flowers four gallons boiling water, and let stand over night. Next day boil fifteen to twenty minutes; add three pounds sugar one orange and one lemon, sliced; then boil few minutes longer, take from the fire and when lukewarm, strain and add yeast which has been prepared; when quite thoroughly worked, bottle and keep in a cool place. Gather the flowers when they are in blossom. Mead Three pounds white sugar. Pour three pints boiling water over it, one pint of molasses, one quarter pound tartaric acid, one ounce sassafras. To be boiled and used as a syrup with soda. Ginger Pop Beer Put into a stone jar two gallons (eight quarts) boiling water two pounds sugar (brown), two ounces best (bruised) ginger, two ounces cream tartar, and one lemon sliced. Stir until the sugar is dissolved. Let it rest until warm as new milk, then add two tablespoons yeast, and put a piece of bread to float in it. Cover over with a cloth, and let it rest twenty-four hours; then strain and bottle. Do not fill bottles but half full, less they burst. CANDIES Chocolate Fudge Two squares sweetened chocolate, half a cup milk, two cups brown sugar, butter size of a walnut; let melt together and boil about seven minutes; then add vanilla and beat; when hard, pour into pan and set away to cool. Butterscotch Good butterscotch is as rare as it is simply made. Here is an excellent recipe. Boil, without stirring, two cups of sugar, butter size of an egg and two tablespoons of water until the mixture hardens when dropped from a spoon into cool water; remove from the fire and pour on buttered plates to cool. Turkish Delight Half a package of gelatine, soaked three minutes in threequarters cup water, ten ounces granulated sugar dissolved in three-quarters cup of water; when hot add the soaked gelatine and boil twenty minutes. Have the juice and rind of one lemon and one orange in a vessel and just before taking from the stove, pour into boiling liquid; strain into a shallow dish and let stand over night; cut in squares and roll in icing sugar. To Glace Fruits and Nuts