Kentucky receipt book

Three pints of water, 2 cups granulated sugar, the juice of 1 pineapple. Let this come to a boil, and when cold add the juice of 10 oranges and the juice of 6 lemons, 2 tablespoons gelatine dissolved in a little cold water. Put in freezer and pack; when partially frozen add i/^ cup of granulated sugar, % pint of rum, ^ pint sherry wine and X quart of claret wine. Remove the dasher and let it harden. Serve in punch glasses. Punch a la Romain. One-half pound of granulated sugar, 3 large lemons, 3 oranges. 1 quart of water, % tumbler of Jamaica rum. To the sugar and water add the grated rind of 1 lemon and boil 5 minutes. When cool add juice of the oranges and lemons ; strain, pack and freeze. When frozen stir in the rum and let it remain 2 hours to harden. Serve in tall glasses with Maraschino cherries on top. Orange Punch. Seven oranges, 3 lemons, 1^/4 pounds of granulated sugar, 2 pints of water, % pint of Jamaica rum, 4 tablespoons of Maraschino, 1 teaspoon of vanilla. Squeeze the juice from the oranges and the lemons, grate the rind of 1 orange. Put the sugar in the saucepan and 1 pint of water. Cook slowly and boil for 5 minutes. When cool add the pint of cold water and the strained juice of oranges and lemons, then freeze hard. Stir in gradually the rum, Maraschino and the vanilla. Let stand for 2 hours and serve in punch glasses. Champagne Frappe. One dozen oranges, 1% dozen lemons, 1 pint of Maraschino cherries, 2 pints of Apollinaris water, % pint of rum, ^ pint of good whisky, 1 pint of champagne, 1 quart of water, 1 pint of sugar. Make a syrup of sugar and water. Squeeze the oranges and lemons. Add the syrup and the chopped cherries. Freeze. When ready to serve turn into a glass bowl and pour over it all liquors except champagne, which must be poured on last. Serve at once. O O O It II II IP=X i;=\ lF==* lr=* O O O O The best blend of coffee is % of a pound of Java and % of a pound of Mocha. Properly prepared this makes the most delicious coffee obtainable. A most important fact to be remembered is always to have freshly-boiled water, but it must ^ boil hard only for about 3 minutes, as much of its natural properties escape by evaporation. Clear coffee is obtained by using the white and shell of 1 egg for 1 heaping cup of ground coffee. Another most important point for making good coffee is in»the roasting. For a few overdone or scorched berries will ruin the whole amount, and consequently a uniformly roasted berry, each grain coated with white of egg, will insure perfection in the art of making coffee. And always use the best coffee, as it is cheaper in the end, as a less quantity is required and the best results obtained. A poor cup of coffee is not only objectionable, but a menace to good health. Roasting Coffee. Put 1 pound of raw coffee in pan, place on range, stir constantly for 15 minutes, until coffee begins to color, then cover pan and shake until a chestnut color. When' it cools a little add 1 beaten egg with the shell; beat until each grain of coffee is coated. Remove and put in airtight cans; grind coffee as needed. Mock Cream. Froth the white of 1 egg and add to it a small lump of butter. When ready to serve coffee pour it very gradually upon this mock cream and stir well to prevent curdling. It proves an excellent substitute for cream. French Drip Coffee. • Allow 1 heaping tablespoon of ground coffee for each person and 1 tablespoon to the pot ; moisten the whole with hot water. Put in upper division of coffee pot and pour on % cup boiling water at a time, drip slowly. After using the required amount of water redrip several times, keep coffee hot, but do not allow it to boil. It is excellent served with hot cream or scalded new milk. Drip Coffee.