Original White House Cookbook

three or four spoonfuls from both parts into separate glasses, each one-third full of water. Stir each and pour together, and you have a nice glass of cream soda which you can drink at your leisure, as the gum and eggs hold the gas. WINE WHEY. Sweeten one pint of milk to taste, and when boiling, throw in two wine-glasses of sherry ; when the curd forms, strain the whey through a muslin bag into tumblers. LEMON SYRUP. Take the juice of twelve lemons ; grate the rind of six in it, let it stand over night ; then take six pounds of white sugar and make a thick syrup. When it is quite cool, strain the juice into it, and squeeze as much oil from the grated rind as will suit the taste. Put in bottles, securely corked, for future use. A tablespoonful in a goblet of water will make a delicious drink on a hot day. FOR A SUMMER DRAUGHT. The juice of one lemon, a tumblerful of cold water, pounded sugar to taste, half a small teaspoonful of carbonate of soda. Squeeze the juice from the lemon ; strain and add it to the water, with sufficient pounded sugar to sweeten the whole nicely. When well mixed, put in the soda, stir well and drink while the mixture is in an effervescing state. NOYEAU CORDIAL. To ONE gallon of proof spirit add three pounds of loaf sugar and a tablespoonful of extract of almonds. Mix well together and allow to stand forty-eight hours, covered closely ; now strain through thick flannel and bottle. This liquor will be much improved by adding half a pint of apricot or peach juice. EGG NOGG. Beat the yolks of twelve eggs very light, stir in as much white sugar as they will dissolve, pour in gradually one glass of brandy to cook the eggs, one glass of old whisky, one grated nutmeg, and three pints of rich milk. Beat the whites to a froth and stir in last. EGG FLIP, OR MULLED ALE. Boil one quart of good ale with some nutmeg ; beat up six eggs and mix them with a little cold ale ; then pour the hot ale to it, and pour it back and forth several times to prevent its curdling ; warm and stir it till sufficiently thick ; add a piece of butter or a glass of brandy and serve it with dry toast. MILK PUNCH. One pint of milk made very sweet ; a wine-glassful of brandy or rum, well stirred together ; grate a little nutmeg over the top of the glasses. Serve with a straw in each glass. PINE MILK PUNCH. Pare off the yellow rind of four large lemons and steep it for twentyfour hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a pound and a half of loaf sugar, two grated nutmegs and a quart of water. Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jelly bag. You may either use it as soon as it is cold, or make a larger quantity (in the above proportions) and bottle it. It will keep several months. TO MAKE HOT PUNCH. Half a pint of rum, half a pint of brandy, quarter of a pound of sugar, one large lemon, half a teaspoonful of nutmeg, one pint of boiling water.