The Henderson cook book

Pick the berries, it is better not to wash them, only wipe ; cover with the best vinegar and allow to stand 24 hours. Then crush berries in the vinegar, strain well. Allow 1 cup of this liquid juice to 1 cup of sugar. Put on stove and boil hard for 10 minutes. Bottle and use paraffine wax on tops. Not intoxicating, but a fine beverage to drink with cake. A good liver medicine. — Mrs. Jas. R. Rankin. SCUPPERNONG GRAPE, OR BLACKBERRY WINE. One-half as much water as fruit. Mash all together. Strain through cheesecloth. Add 3 pounds of sugar to a gallon of juice. Put in jug, cover with cheesecloth and let set, without stirring, one month. Draw off tube, bottle and cork. — Mrs. J. H. Parham. COCKTAILS OYSTER COCKTAIL. Two tablespoons tomato catsup, 1 tablespoon horse-radish, 1 tablespoon vinegar, 1 teaspoon salt, 1 saltspoon paprika, Tabasco juice few drops. Mix thoroughly and serve with 1 pint oysters. — Miss Laurine Dorsey. OYSTER COCKTAIL. One quart fresh oysters from which the water has been strained, Tabasco sauce, 1 teaspoon; horse-radish, 7 teaspoons ; tomato catsup, 7 teaspoons ; lemon juice, 10 teaspoons. Put oysters in cocktail glasses; mix the dressing and pour over oysters when ready to serve. This serves 12 people. — Mrs. Henry Powell. PEPPER COCKTAIL. Select medium-sized green peppers ; cut off the stem end and remove the seeds. Throw the peppers into ice water until crisp. Skin 3 tomatoes, and cut them into dice, add to the dieed tomato 1 teaspoonful of Worcestershire sauce, 1 teaspoonful of soy, the strained juice of half a lemon, a pinch of celery seed. At serving time, stand the pepper in small saucers of cracked ice. Fill each half full with the tomato mixture, put on the top and serve. GRAPEFRUIT COCKTAIL. Remove the pulp from 6 grapefruit, add 1 pint marischino cherries cut in rings, 6 tablespoons powdered sugar; chill and serve in cocktail glasses or the grapefruit shells, adding crushed ice and sherry wine.-— Mrs. R. J. Corbitt. PRUNE COCKTAIL. Soak, stew and stone the large French or Santa Clara 164 COCKTAILS prunes. Sweeten slightly, then thoroughly cool on ice and chop small. To the prune juice, add orange and lemon juice to flavor; stir in the chopped fruit and serve in cocktail glasses, banked with crushed ice. A TROPICAL COCKTAIL. Place sections of grapefruit into a glass and add a wellseasoned oyster cocktail sauce. Sprinkle with chopped green peppers, surround with ice to keep very cold. Serve in grapefruit glasses with ice. Fondant is a good foundation and will yield many delicious candies. The fondant is made with. 2 pounds granulated sugar, 1 pint of water and ^ teaspoon cream of tartar. It is not wise to make large quantities at once. Place this mixture in a kettle over a medium fire and boil until it forms a ball in water. Wipe all crystals from the edge of the pan with a damp cloth. It must be taken from the fire at exactly the proper time to be successful. Add the desired flavoring just before removing. Pour into a large platter as soon as it can be worked; use a wooden spatula until it becomes firm and white, then pack it in a damp cloth and knead with the hands until it is soft and creamy.