The century cook book

Broma and Cocoa. Broma and Cocoa can be made the same as chocolate. Equal parts of milk and water can be used in preparing these drinks, if pure milk is considered too rich, but they will be found lacking in flavor, as nothing brings out the rich flavors of these compounds like pure milk. 1/6 Beverages Raspberry Shrub. Place red raspberries in a stone jar, cover them with good cider vinegar and let stand over night. In the morning strain, and to each pint of juice, add one pint of sugar; boil for five minutes, skim, and let cool; then bottle and cork tightly. Hop Beer. Put in a boiler one pound of hops, a handful of thoroughwort, and a small bunch of dandelion root; add two gallons of water and boil for one hour. Strain and cool ; then add four pounds of sugar and one cake of yeast. Put in jugs and leave out the corks. When it has stopped working, cork, and set in a cool place. This is an excellent spring tonic. Drink a small glassful three or four times a day. Raspberry Vinegar. To every three pints of the best vinegar allow four and one-half pints of freshly gathered raspberries; to each pint of liquor allow one pound of pounded loaf sugar, one wineglassful of brandy. Let the raspberries be freshly gathered; pick them from the stalks, and put one and one-half pint of them into a stone jar, pour three pints of the best vinegar over them, and let them remain for twenty-four hours, then strain the liquor over another one and one-half pint of fresh raspberries. Let them remain another twenty-four hours, and the following day repeat the process for the third time; then drain off the liquor without pressing, and pass it through a jelly bag (previously wetted with plain vinegar), into a stone jar. Add to every pint of the liquor one pound of pounded loaf sugar; stir them together, and when the sugar is dissolved, cover the jar; set it upon the fire in a saucepan of boiling water, and let it boil for an hour, removing the scum as fast as it rises; add to each pint a glass of brandy, bottle it, and seal the corks. This is an excellent drink in cases of fevers and colds; it should be diluted with cold water, according to the taste or requirements of the patient. To be boiled one hour. Beverages lyy Egg Wine. One egg, one tablespoonful and one-half glass of cold water, one glass of sherry, sugar, and grated nutmeg to taste. Beat the egg, mixing with it a tablespoonful of cold water; make the wine and water hot, but not boiling; pour on it the egg, stirring all the time. Add sufficient lump sugar to sweeten the mixture, and a little grated nutmeg; put all into a very clean saucepan, set it on a gentle fire, and stir the contents one way until they thicken, but do not allow them to boil. Serve in a glass with sippets of toasted bread or plain crisp biscuits. When the egg is not warmed, the mixture will be found easier of digestion, but it is not so pleasant a drink.