The art of German cooking and baking

Preparation: Yolks of eggs and sugar are beaten to a froth, the arrack mixed in, tihe beaten whites of eggs added and lastly whipped cream. Serve this punch in glasses or tumblers. — 280 — No. 12— PINEAPPLE PUNCH. 1 large, fresh pineapple 2 bottles of white wine % lb. of sugar % bottle of champagne Preparation: The pineapple is peeled and sliced very thin. The sugar is added, % bottle of the wine poured over and let stand several hours, then add the rest of the wine and when serving, pour in the champagne. Remarks: Instead of the champagne you may put in a small bottle of Seltzer-water. No. 13— STRAWBERRY PUNCH. 2 qts. of fresh strawberries 2 bottles of white wine Scant % lb. of sugar The preparation is the same as No. 13, Pineapple Punch. If you like you may add % bottle of champagne. No. 14— RASPBERRY WINE. Raspberries and sugar Light white wine Preparation : The berries are crushed and strained through a cloth. With 1 qt. of raspberry juice, use 2 lbs. of sugar and 2 qts. of white wine and let it come to a boil. Cool it and fill into bottles tihat are well corked and kept in a cool place. No. 15— PEACH PUNCH. 3 lbs. of peaches 2 bottles of white wine Vz lb. of sugar 1 bottle of red wine Preparation: The peaches are peeled and sliced, put into a bowl with sugar, 1/4 bottle of white wine and let stand 3 to 4 hours. Then pour on the rest of the white wine and red wine and serve very cold. No. 16— MAY BOWL OR WOODRUFF PUNCH. 2 bottles of white wine About 1/20 lb. of woodruff Vi lb. of sugar Preparation : One-half bottle of white wine is poured on the woodruff. Cover the bowl and let stand several hours. Then add the rest of the wine and sugar. Place the bowl on ice. Remarks: This May bowl may be improved by mixing a bottle of champagne and 1 cupful of strawberries with it when serving. — 281 — No. 17— CURRANT WINE. 10 qts. of currant juice 15 lbs. of sugar 20 qts. of water 1 qt. corn brandy- Preparation: Red and white currants are mashed and strained through a cloth. To 10 qts. of juice, add 15 lbs. of sugar and 20 qts. of water. Put it into a clean cask, and leave it to ferment for 3 weeks. After that time empty the cask, clean it well, then pour back the wine and leave it two weeks longer, then add the brandy. Now close up the cask tightly and place it so that it need not be moved when the wine is drawn off. Bottle the wine after six months, without moving the cask. No. 18— WARMBEER. 1 qt. beer % pt. of milk Sugar to taste 3 yolks of eggs A piece of butter the size of an 1 piece of cinnamon egg Preparation : Beer, sugar and butter are brouglht to boil ; then milk and yolks of eggs are mixed well and added ; season with cinnamon, let all come to a boil and serve hot. No. 19— COLD LEMONADE. 1 qt. of cold water Juice of 1 lemon % cup of sugar Preparation: Dissolve the sugar in the water, add the lemon juice, mix well and serve very cold. No. 20— FINE LEMONADE. 1 qt. of cold water Juice of 1 orange Sugar 2 bananas Juice of % lemon Preparation: Dissolve the sugar in the water, mix in the lemon and orange juice and pour the whole over the sliced bananas. No. 21— ALMOND MILK. % lb. sweet almonds Scant % lb. of sugar 1% qts. of water 4 tbsps. of rose water Preparation: The almonds are blanched and ground, then put into a porcelain dish. Add the water and sugar and let stand 20 minutes, then strain through a cloth and add the rose water. — 282 — No. aa— CHOCOLATE. Quantity for 6 Persons. % lb. of chocolate Sugar to taste % cup of water 1 % qts. of milk Preparation: The chocolate is broken into pieces and dissolved in the water on the stove, the milk is added and brougfht to boil. Mix in sugar to suit your taste.