The Landmarks club cook book

Rub the peel of four oranges and two lemons in one and a half pounds of lump sugar, one pineapple cut in slices, one box of strawberries, two bottles of apollinaris, half gill of maraschino, half gill of cura^oa, half gill of benedictine, half gill of rum, one bottle of brandy, six bottles of champagne, four bottles of tokay wine, two of Madeira, four of Chateau Lafite. Mix well, strain through a sieve ; surround the bowl with ice ; trim this with leaves from pineapple, strawberries, etc. Mrs. J. G. Mossin. FRUIT PUNCH. Two dozen oranges, one dozen lemons, three bananas, one can grated pineapple, one cup Ceylon tea, one pound sugar, four quarts apollinaris. This recipe will make six quarts of punch. Mrs. Emmeline Childs. GRAPEFRUIT PUNCH. Express the juice from the grapefruit, adding boiled sugar syrup until sweet enough. Flavor with sherry, maraschino or any wine preferred. Freeze, and just before the punch begins to harden add the well beaten whites of two eggs, for a gallon of punch. Serve in sherbet glasses, garnished with strawberries, shredded pineapple, etc. Mrs. George J. Denis. OHIO PUNCH. One pint brandy, one pint champagne, half pint St. Croix rum, one gill maraschino, one gill cura^oa (white), one and a half quarts lemon juice. Sweeten to taste. If too strong, add sparkling water. Four and a half large coffee cups of sugar, four dozen lemons. Add a pineapple if desired. Louise S. Holterhoff. WHITE PUNCH. A very delicious and delicate punch can be made with three bottles of California sauterne, one bottle of Chartreuse and a very little sugar. Just before serving, add cracked ice and three bottles of Club soda and a little fruit, a few raspberries, preserved cherries or small bits of pineapple, the latter being preferable. Mrs. W. P. Craft, Ontario. CLARET WINE. Eight cups claret, four cups water, one-half cup sugar, a stick of cinnamon, six cloves, three slices of lemon. Let all come to a boil. Serve hot. Mrs. J. G. Mossin. ORANGE WINE. Wash the oranges, cut in two and squeeze out the juice, being careful not to get in the oil from the rind. Let juice remain in tubs for eight or ten hours, until all of the fibrous matter can he skinned off. If you want a sweet wine, add five pounds granulated sugar to each gallon juice; if a mild, sour wine, add five pounds granulated sugar to each gallon, and then put one gallon of water to each gallon of juice. Strain the juice into a barrel and let it stand undisturbed for three months. In the hung make a hole into which fit a piece of rubber tubing about a foot long ; put the outside end in a vessel of water. This tube is to allow the gas to escape, and will exclude the air and insects. When the juice has ceased to throw off gas, which can be determined by air bubbles coming from end of tube, bung it up tight and let it remain some time ; then rack it off into bottles or barrels and keep in a cool place. Mrs. John Boal, National City. EGG NOG. Beat the yolks of four eggs and stir into them a quart of milk. Put in a double boiler and cook until a thin custard. Sweeten to taste. When cold, add a half pint French brandy, the beaten whites and a tablespoonful of Jamaica rum. Serve very cold. Mrs, George Sinsabacgh. EGG NOG (AS SERVED IN THE SOUTH).