The economical cook book

English walnuts, almonds, pecan and haiel nuts, cream-nutB| Imerioan walnuts, shellbarks, boiled chestnuts. (262> BEVERAGES FOE THE TABLE. * Coffee. A coffeeonp of ungronnd coffee will make a quart of coffee; grind it, scald out the coffee-boiler, put in the coffee with the third part of an egg beaten up in cold water, shake it well through the grounds, add a pint of cold water, set it on the fire. When near boiling, pour in a quart of boiling water, stir it from the sides as it boils, let it boil gently for fifleen minutes, stir it from the sides, put in a tablespoonfril of cold water, and set it on the back of the range for five minutes. Scald out the urn or coffee-pot, and pour the coffee carefully in it, and serve imme- diately. Nothing spoils more quickly by standing than coffee. It becomes flat and loses its aroma in a few minutes. Keep it covered whilst boiling. *Tea. No good tea can be made from water that has stood a long time in a tea-kettle and boiled two or three hours before it is wanted ; have it filled and boiled just as you want it, then scald out the tea-pot, put the tea in it, allowing, if black tea, two teaspoonsfril for each person ; pour the boiling water on it, and let it stand about ten minutes^ where it will not boil, turn ii into the pot you send it to table in and serve. * Chocolate. A quarter of a pound of chocolate or half a cake will make a little more than a quart of chocolate. Mix it in a little more than half a pint of boiling water, stir it over the .fire until dis- solved into a smooth paste ; then pour in gradually nearly a quart of milk or quite a quart, unless you like it very strong ; boU it five minutes and serve. Have the chocolate-pot very hot be- fore you turn it in. (263) 264 COOKJSRY FROM EZPEBIENCS. * Churaiit Shrub. Mash the currants in a preserving-kettle, make them boiling hot, strain them through a cloth or jelly-bag, squeeie all the juice from them ; to four quarts of juice add a quart of water, then to every quart of the mixture add a pound and a half of lifted sugar ; boil for ten minutes, skimming it well ; then take it from the fire and add a wine-glass of good brandy to every pint of juice. When cool, bottle and cork tightly, and keep it in a cool place. Put two or three tablespoonsful in a glass of ioe- water. Currant Wine. Two gallons of currant-juice and one of water to each gallon of the mixture, add three pounds of white sugar, fill the vessel, leaving out a pitcherful of the juice to keep it full during fer- mentation. Stir the juice until the sugar b dissolved, then put it in a clean cask or demijohn, keep in the cellar or a cool place. As it works out, fill again from what you reserved. When fer- mentation ceases, close up tightly. Tou may rack it off towards spring or let it stand for a year, then bottle and seaL If you make a large quantity, reserve a gallon for refilling. Baspberry Bounce. Bruise fine red raspberries, and strain through a jelly-bag or thick cloth, and put a pound of powdered loaf sugar to each quart of juioo ; stir it until dissolved, cover it, and let it stand in a cool place for three days, stirring it up each day ; pour it off clear, and put two quarts of Sherry wine, or one of fine old brandy, to each quart of juice. It will be ready for use in a fortnight. Cherry Bounce. Put two quarts of wild cherries into a demijohn (do not take out the pits), pour on them a gallon of fine brandy and two pounds of powdered loaf sugar, shake it up every day for a week, when it is fit for use and will keep for years, the older the better, and is an excellent tonic for invalids. BE7EBAQE8 FOB THB TABLR 2W Lemonade in a Minute.