Around-the-world cook book

Soak the leaves in the juice of the oranges and lemons for half an hour, then add the sherry, a pint of raspberries, and a quart of thick, sugar-syrup made from boiling a quart of water and 5 cups of sugar for 10 minutes. Mix thoroughly, place in the ice-chest, and just before serving add a siphon of seltzer. Pour into a high glass tankard, and garnish with a bouquet of fresh mint. ORANGE CORDIAL Apple brandy, 2 quarts, Oranges (skins only), 15, Loaf sugar, 2 pounds. Put the orange peel in the brandy, and let it stand for 3 weeks. Then take out the skins, and add 2 pounds of loaf sugar to the brandy, and let it stand for 6 weeks longer, then strain and bottle. WINES ELDER-BLOW WINE Blossoms (pressed down), 1 quart, Cold water, 1 gallon, Sugar, 4 pounds. Lemons, sliced, 3, Yeast, 1 cake. Pick from the stems enough blossoms to fill a quart measure when pressed down. Add a gallon of cold water, and steep for 24 hours. Strain, and add the sugar, sliced lemons and yeast-cake. Set away for 2 weeks, then strain carefully again, pour it into a jug, and after several months bottle. CURRANT WINE Currants, 4 pounds, Sugar, 3 pounds, Water, 1 gallon. Wash the currants, stems and all, in a large vessel; add the water and place in a cool cellar, stirring occasionally during 3 days. Press the currants through cloth, and strain the liquor, then add to it the sugar, and stir well. Pour this into a cask, and when it ceases to ferment, bottle. FRUIT PUNCHES. CALIFORNIA FRUIT-PUNCH Take equal quantities of unfermented white grape-juice, and apollinaris water. Serve in a punch-bowl with a large lump of ice on which is laid grape leaves and a bunch of malaga grapes ; — or a small quantity may be served in a glass pitcher. STRAWBERRY PUNCH Strawberries, 1 quart, Raspberries, % pint, Sugar, 2 cups. Port-wine, 1 tumbler, Water, li/^ cups. Pick the stems off of the berries and crush, and pass the juice through a fine sieve or cloth. Make a syrup with the sugar and water, and mix it with the juice. Add the port- wine, and place the whole on ice for several hours before serving. Serve in small glasses. ORANGE PUNCH Oranges, 4, White sugar, 1 pound, Lemon, 1, Water, 1 pint. Take the rind from two of the oranges, grate it, and add to it the sugar and water. Stir together until the sugar is entirely dissolved, bring it to a boil, and continue to boil longer for 5 minutes. When it has boiled 5 minutes take it from the fire, and when cold add the lemon and orange juices, and also about 1 quart of cold water, which is poured over it over cracked ice. FRUIT PUNCH Lemons, 12, Oranges, 6, Pineapple, %» Sugar, Strawberries, or raspberries. Squeeze the lemons and oranges, grate the pineapple, using only % of it, sugar to taste, strain the whole through a sieve, and add to this water enough to make a gallon. Garnish it with a few strawberries and raspberries, or with maraschino cherries. Serve cold, iced. TUTTI FRUTTI CUP Stoned cherries (cut in halves), 1 cup, Pineapple (shredded), 1, Crushed strawberries, 1 pint, Bar-le-duc jelly, 1 small glass, Powdered sugar. Grated nutmeg. Orange rind. Granulated sugar, 3 cups. Lemon- juice, V2 pint, Cucumber (peeled), 1, Ice, cherries, rosemary.