Kentucky receipt book

One orange sliced, 1 lemon sliced, slices of pineapple quartered, % cup powdered sugar, 1 tumbler sherry wine. Place fruit in wide mouthed pitcher, with powdered sugar and pounded ice between each layer. Cover with sugar and ice, let stand 5 minutes. Add 2 tumblers cold water and rest of sugar. Stir well and add more pounded ice. Pour in wine and stir again. Place a slice of each kind of fruit in glass before filling with cobbler. Eggnogg. One quart cream, yolks of 3 eggs, 5 tablespoonfuls granulated sugar, 7 wine glasses whisky, 1 wine glass rum. Beat yolks light, then add sugar and stir until smooth; add whisky and rum. Have cream beaten stiff and stir in very lightly. Set in a cool place and it will keep many hours. Silver Fizz. to One jigger of gin, white of 1 egg, 1% teaspoons of pulverized sugar, 3 tablespoonfuls of cream, shaved ice. Put in a shaker and shake until, foamy, then strain and top off with seltzer. Serve in lemonade glasses. Use Old Tom gin. Gold Fizz. Use preceding recipe and add the whole egg. Raspberry Vinegar. Two quarts raspberries, 1 quart cider vinegar. Pour vinegar over berries, cover and set aside for 48 hours, then drain liquid and pour it over a third quart of berries and strain through a muslin bag. To every pint of liquid add 1 pound of granulated sugar. Boil slowly for 5 minutes. Remove scum and let.it cool 15 minutes and bottle. Use 2 tablespoons of this vinegar in a glass of water and crushed ice. Blackberry and strawberry vinegar can be made in the same way. Raspberry Cordial. Take ripe raspberries and pick them over carefully, bruise and squeeze out the juice. To 3 pints of juice add 1 pint of white brandy. Put in a demijohn, cork tight and let it stand for 2 weeks. Strain through a muslin bag and dissolve in it 2^ pounds of gran- dilated sugar to each gallpn of juice. Bottle and cork. Strawberry cordial can be made by the same recipe. Never boil delicate fruit for cordial, as it injures the flavor. Blackberry Wine. To 1 quart of mashed berries put 1 quart of water, set aside until next day, then strain, and to each gallon of juice add 3 pounds of sugar. Remove all scum, then rack oflf and put in jugs. . Koumiss. Fill champagne bottles % full of fresh sweet milk ; to each bottle add 1 tablespoon of fresh brewer's yeast and 1 tablespoon syrup made from granulated sugar and water boiled together. Shake the bottles, then add more milk and shake again. Cork, place bottles upright in a cool place for 2^^ days, then turn them on the side and they are ready for use. It is important to keep in a cool place to prevent souring. Use a champagne tap to draw koumiss &om the bottle. It is excellent for ill or debilitated persons. Hop Beer. Take 1 handful of hops and boil 1 hour, add 1 pint of molasses and enough water to make 2 gallons. When milk is warm add 1 cake of yeast. Let it stand all night, skim and pour it ofE from the yeast carefully ; put in 1 tablespoon of wintergreen and bottle. Raspberry Vinegar. Take the berries partially pressed that have been used for raspberry syrup, cover with clear cold vinegar, put in a covered crock until next morning, keep in cellar or other cool place. Press out very dry and to 1 pint of juice put % pint granulated sugar, boilto a syrup, then strain through cheesecloth, bottle and cork at once. Use this syrup with glass of water, according to taste. Add crushed ice when serving. Cherry Bounce. Take 4 pounds of sour cherries and the same quantity of sweet cherries. Put them in a wooden bowl and crush with a mallet, being sure to break all the seed. Put into a deep jar and add 2^ pounds of granulated sugar, then cover with 1 gallon of good whisky. Stir well and pour into a demijohn, cork tight and let it stand a month, shaking every day; then another month without shaking. Strain and bottle. It is ready for use in 6 months.