The century cook book

Almond Milk. Needed: Two ounces of sweet almonds, one-half ounce of bitter almonds, two ounces of loaf sugar, one tablespoonful of orange flower water, one pint of spring water. Blanch the almonds and pound them with the sugar and orange flower water, in a mortar, adding a few drops of water occasionally whilst pounding, to prevent too much oiliness. When the mixture looks creamy and smooth, pour it into a clean basin, add the cold spring water, and stir it with a silver or thin wooden spoon. Leave it for two hours, then strain and keep it either on ice or in a very cool place, as it is likely otherwise to turn sour. Almond milk is served with an equal quantity of water. Ching-Ching. A good orange, a few drops of essence cloves, ditto peppermint, 3 or 4 lumps of sugar, a tumblerful of ice. Orangeade. Peel of 3, juice of 15 oranges, ^ lb. loaf sugar, 2 quarts of water. Peel the three oranges thinly and boil the peel with the sugar in a pint of water. Press all the juice from the oranges through a fine hair sieve into a jug. Add the strained syrup and the rest of the 178 Beverages cold water, mix, and stand it on ice for an hour. Serve it from cut glass jugs or decanters, and large claret glasses. Lemon Syrup. Two lbs. of loaf sugar, 2 pints of water, I oz. of citric acid, ^ drachm of essence of lemon. Boil the sugar and water together for a quarter of an hour, and put it into a basin, where let it remain till cold. Beat the citric acid to a powder, mix the essence of lemon with it, then add these two ingredients to the syrup; mix well, and bottle for use. Two tablespoonfuls of the syrup are sufficient for a tumbler of cold water, and will be found a very refreshing summer drink. Two tablespoonfuls of syrup to a tumblerful of cold water. Pineapple Water. One large, ripe pineapple, i pint of boiling syrup, juice of i lemon. Peel the pine, slice and mash it well in a basin, then pour on the syrup and lemon juice; stir well and cover. Let it stand 2 hours, then filter through a fine silk sieve and add a quart of spring water. Strawberry Water. One lb. of fine strawberries, ^ lb. of loaf sugar, juice of i lemon. Crush the sugar finely, and sift over the strawberries, which should be red and ripe. Add half a pint of cold water, filter through a sieve, add a quart of spring water, and the strained juice of a lemon. Currant Water. One lb. of fine red currants, ^ lb. of raspberries, i lb. of crushed loaf sugar water. Pick the fruit, add half a pint of water, and crush with a wooden spoon, then put the pulp into a preserving pan with half the sugar. Stir till it is beginning to simmer, then filter through a hair sieve. Make the rest of the sugar into a syrup with 3 gills of water, pour it to the fruit syrup, add a pint and a half of water. Let it cool, then decant like wine for use. To Make Essence of CojQfee. To every % lb. of ground coffee allow i small teaspoonful of powdered chicory, Beverages 1 79