Dora's cook book

Blanch five ounces of sweet and two of bitter almonds, pound them in a mortar, adding a few drops of water occasionally, to prevent their becoming oily; set a pint of syrup to boil, and throw in the mashed almonds; boil all together a minute, then set it on back part of stove to simmer for quarter of an hour; then pass through a fine sieve for use. When required, add any quantity of cold water, according to taste or direction, to make it palatable. CHERRY CORDIAL. To six pounds of cherries, add one gallon of whiskey LE Aa Sites Aa ISS PND. Patiace Net tae, EMAL SAR TN dbs oy Rie ear and three pounds of sugar. Shake the jar often for the | first three weeks, then bottle. e | - TEMPERANCE DRINKS. One pound of loaf sugar, one ounce of citric acid, powdered ; one Jemon cut in slices, one quart of boiling water ; stir all together and bottle when cold. The addition ofa little essence of cochineal will impart to it a pretty rose color. Two tablespoons to a glass of water. This will keep three weeks. “SCOTT ACT” DRINK. Seven ounces loaf sugar, four ounces fine oatmeal, half a lemon cut into thin slices ; mix with a little warm water, then pour a gallon of boiling water into it; stir and boil _all together and use when cold. APPLE WATER. One large juicy pippin, three cups cold water. Pare and quarter the apple, but do not core it. Put it on the fire in a porcelain kettle with the water, and boil, closely covered, until the apple stews to pieces. Strain the liquor at once, pressing the apple hard in the cloth. Strain again through a finer bag, and set away to cool. Sweeten with white sugar, and ice for drinking. | CHAMPAGNE CUP. Our quart champagne, two bottles of soda water, one — glass of brandy, two tablespoons powdered sugar, a few jh ae -! 5! ean eG ee os eee, Wag“ east ta 3 ¥ ie ie al <2, ity? should be fresh and ripe, and crushed to a smooth paste ; | NE f DRINKS. 259 en thin strips of cucumber rind; make this just before you ° require it, and add a large piece of ice. APPLE TEA. Take six good-sized apples (green fruit preferred), wipe them dry with a cloth, then cut them in quarters, but do not pare them ; cut a large lemon in thin slices with the rind on, and half a pound of moist sugar; put all together in a pitcher and pour three quarts of boiling water over it, cover until cold and then it will be ready to drink. CHERRY VINEGAR. Six quarts of cherries broken up and one quart of vinegar; let this stand three days; then press the juice from them through a jelly bag, and to one pound of juice add three-quarters of a pound of white sugar; boil it twelve minutes and skim. When cold, bottle and cork well. JELLY WATER. One tablespoonful cranberry jelly, to one glass of water. | STRAWBERRY SHERBET. One quart strawberries, three pints water, juice of one lemon, three-fourths pound white sugar. The strawberries add the rest of the ingredients, except the sugar, and let it stand three hours; strain over the sugar, squeezing the cloth hard ; stir until the sugar is dissolved ; strain again and set it in ice for two hours before using. % als oi a BAe cmt ahd # a : 5 oe r Ee os, ee RASPBERRY ROYAL, Four quarts ripe berries, one quart cider vinegar, one pint fine brandy, one pound white sugar. Put the berries in a stone jar, pour the vinegar over them, and the sugar, and mash the berries to a paste. Let them stand in the sun for four hours; strain and squeeze out all the juice, and put in the brandy. Seal up the bottles ; lay them on their sides in the cellar, and cover with sawdust. Stir two tablespoons into a tumbler of ice water when you wish to use it. CRANBERRY CUP.