Miss Corson's practical American cookery and household management

Use for an ordinary tumbler half a dozen sprigs of firesh mint ; bruise the tops a little in the glass with one tablespoonful of sugar and two of water, using a teaspoon ; then pour in a wineglass and a half of brandy ; take out the mint, fill the glass with shaved ice, and put the mint in again with the stews down. On the top of the julep arrange fresh her- ries, slices of orange or pineapple, and a couple of straws, and serve the julep at once. SHERRY COBBLER. Put in a large tumbler two glasses of sherry, a heaping tablespoonful of powdered sugar, three small slices of orange or pineapple, and half a dozen raspberries or strawberries ; fill the glass with cracked ice, put a couple of straws in the cobbler, and serve it at once. WHISKEY PUNCH. Dissolve a heaping tablespoonful of sugar in a wineglassful of hot or cold water (as the punch is to be hot or cold) add a small ring of lemon-rind cut very thin, and a little lemon-juice if it is liked ; then pour in a wineglassful of whiskey, and as much water, hot or cold, as is desired, and drink the punch. BEEF-TEA. The beef for beef-tea should be quite lean, and chopped fine ; for a pint of beef- tea use a pound of beef; pour over it a pint of cold water, and let it soak for an hour or longer ; then put the beef and water over the fire, and let them heat until the beef begins to look brown ; or let the beef-tea actually boil, if it is preferred ; strain the beef-tea through a sieve only fine enough to retain the particles of beef, but not to make the beef-tea clear ; season it as the physician directs, and serve it. BEEF-JUICE ON TOAST. Boil a thick piece of beefsteak until it is medium rare ; then score it in all directions, and put it between two plates, or in a lemon-squeezer, to press out the juice. Either use the juice as a drink, or, as it is squeezed from the beef, let it fall upon a slice of delicately made toast ; sprinkle a little salt ovei the toast, and serve it hot. CLEAR CLAM-BROTH. Wash the clams in the shells in cold water, put them over the fire in a thick saucepan, and heat them until the shells open j carefully pour out the broth, strain it through a fine towel, season it as the physician permits, and serve it hot. Sometimes the soft portions of the clams may be eaten. Or the clams may be used for fritters or scalloped clams. STEAMED CLAMS. Wash and cook the clams as directed in the preceding recipe ; after the clam-shells open, take out the clams ; strain the broth, heat the clams in it quickly, and serve them on toast. DRY TOAST. Cut slices of stale bread half an inch thick ; trim off the crust, put the bread near the fire, and brown it delicately, taking care not to bum it. BROILED OYSTERS. Carefully remove all bits of shell from large oysters, lay them between the bars of a buttered oyster-gridiron, and hold them over a hot fire until their edges begin to curl ; then at once serve the oysters on toast, with the seasoning allowed by the physician. BROILED SQUABS. Carefully pluck and singe two squabs ; split them down the back, cut off the heads and feet, wipe the birds with a wet towel, put them between the bars of a buttered gridiron, and quickly brown them on both sides ; season them lightly with salt and pepper, and serve a sliced orange with them.