The way to the heart

To each glass of milk use i egg, i tablespoon sugar, i wineglass of whiskey, and rum to taste. Beat the yelks and sugar together; beat in the milk and stir hard. Pour over this the whiskey, a little at a time, as it cooks the eggs, and must be beaten all the time the whiskey is being poured in. Add rum. Beat the whites of the eggs and pile over the top. Set in a cool place. Double or triple these proportions as needed. Raspberry Vinegar. To 4 quarts of red raspberries add enough vinegar to cover them, and let it stand 24 hours. Scald and strain. Add i pound of sugar to i pint of juice, and boil for 20 minutes. Bottle and seal. Ready for immediate use, and will keep for years if tightly sealed. To every glass of water add i tablespoon of the vinegar. Champagne Cocktail. Use a champagne goblet. One lump of sugar, i dash of bitters, i piece of lemon peel, i slice of orange, one-third glass shaved ice. Fill with champagne and mix well. Manhattan Cocktail. Use a mixing glass. One-half glass ice, 2 dashes rum, 2 dashes Angostura, 2 dashes Maraschino, >^ wineglass whiskey, y2 wineglass French vermuth. Stir well and strain into cocktail glass, adding a cherry. If wanted dry, use Italian vermuth. Hot Scotch. Use hot Scotch cup. One wineglass Scotch whiskey, i lump sugar, I piece lemon peel, ^4 glass hot water. Grate nutmeg on top and serve. High Ball. One lump ice, i jigger old whiskey; fill with carbonated water and serve. Life Saver. Use a small punch glass. Three small lumps ice, 3 dashes lemon juice, a little sugar, ^ pony gin, ^ pony vermuth. Stir well, adding seltzer until full. Rickey. Take ¼ lime and squeeze it in a goblet ^ full of ice, add i drink of whiskey, and stir with seltzer. MISCELLANEOUS. " Happy in this, she is not yet so old But she may learn." MISCELLANEOUS. Chocolate. Scrape 3 ounces of sweetened chocolate ; add 2 tablespoons of sugar and 3 tablespoons of water. Stir over a hot fire until smooth. Add i quart of boiling milk, and cook for a few minutes. Season with i teaspoon of Sauer s vanilla, and serve with whipped cream. You can use half milk and half water, if you prefer a drink not so rich. Beef Tea. One pound round of beef, freed from all fat and gristle. Cut in dice and cover with cold water for 15 minutes to extract the juice. Then set the pan on the fire and boil for 20 minutes. Beat an egg until light, and strain into it the juice, which must be boiling hot. Season with pepper and salt. Just before using pour through a thin cloth that has been wrung out in cold water. Heat thoroughly and add a few celery seed to flavor. Lemon Butter, No. i. Grate the yellow from the rind of 2 lemons and squeeze out the juice. Two cups sugar, 2 eggs (beaten separately). Mix the yelk and sugar, then add the beaten whites and lemon. Pour over this I cup of boiling water. Stir into it 2 tablespoons of flour, rubbed smooth with ^2 cup of cold water. Run through a strainer, and add i tablespoon of butter. Cook until thick and smooth. This can be used for pies, cakes or as a preserve. Lemon Butter, No. 2. Beat 6 eggs, i pound sugar and ^i pound of butter. Mix well and set in a pan of water. Add 3 lemons, juice and rmd,