Kentucky receipt book

Gream Nectar. Dissolve 2 pounds of granulated sugar and 2 ounces of tartaric acid in 3 pints of water ; boil 5 minutes. When cool beat the whites of 3 eggs to a stiff froth, stir ^ teacup of cornstarch and the juice of 3 lemons, add 1 teaspoon of essence of strawberry or pineapple, bottle and seal securely, keep in a cool dark place. Put 2 tablespoons of nectar in a tumbler half full of cold water, add a pinch of soda, stir well and it will effervesce. Drink at once. To Grate Orange or Lemon Peel. Wipe the rind; grate the yellow rind from either one wanted while whole, as it is much easier. Blackberry Cordial. Wash berries, heat and squeeze them through flannel bag. To each pint of juice, allow 1 pound granulated sugar, % ounce of ground cinnamon, %, ounce of mace, 2 teaspoons of cloves, 2 teaspoons allspice. Mix spices with juice, and boil % of an hour, then strain the liquid. To each quart of cordial, add 2 tumblers of French brandy. It is excellent to be used in many forms of illness. Grape Juice. Ten pounds of grapes, 2 pounds of granulated sugar, 2 quarts water. Boil grape juice and water 10 minutes, then strain and add the sugar. Let come to boiling point, and strain the juice, but it must not be squeezed. Put in patent cork bottles. It is a delicious beverage, fill a tumbler and add crushed ice. ^ Pineapple Vinegar. Slice fresh pineapples, and cover with pure cider vinegar. Leave for 3 days, then mash and strain through a cloth, until clear. To 3 quarts of juice, add 3^ pounds of granulated sugar. Boil juice and sugar 10 minutes, skim until free of all scum. Remove from fire, cool and bottle. Raspberries, or blackberries may be substituted for pineapple. Put 2 tablespoons of syrup in a glass of ice water, and fill with crushed ice. This makes a refreshing drink in hot weather. Manhattan Cocktail. Equal parts of whisky and Italian vermouth, a few pieces of lemon and add a few drops of the bitters. Shake up with the cracked ice, and serve very cold. Bitters for Manhattan Cocktail. Four ounces Angostura bitters, % ounce orange bitters, % ounce orange Curacao (2 tablespoons equal 1 ounce), ^ teaspoonful of bitters is enough for two cocktails. Strawberry Acid. Three ounces of Citric acid dissolved in 1 quart of cold water, pour this over 8 pounds of strawberries and let stand in a cool place 24 hours, then strain through a sieve. To each pint of juice add 1 pint of granulated sugar, stir until dissolved, put in a kettle and boil About 10 minutes. Bottle and seal tight. It is then ready for use. Penora. One dozen oranges, 1% dozen lemons, 1 pound of Malaga grapes, % dozen bananas, 1 quart of water, 1 pint of granulated sugar. Squeeze oranges and lemons. Add sugar and the sliced bananas; slice 4 more oranges. When ready to serve, put in bowl with a block of ice and 1 pint of champagne or 1 pint of ApoUinaris water as preferred. Serve in glasses. A Summer Drink. Take 2 pounds of ripe Catawba grapes, picked from the stems, squeeze in a coarse cloth and add 3 tablespoons granulated sugar. When dissolved, add 1 cup of water, set on ice until very cold, then put a lump of ice in pitcher and pour the mixture upon it and it is ready to serve. If not sweet enough add more sugar. Mullein Beer. Two quarts mullein leaves, 1 gallon boiling water, 1 pint molasses. Flavor with wintergreen. Cover leaves with water and allow them to steep. Strain, and add the boiling water and molasses. Let mixture boil, and add yeast and flavoring. Leave till it ferments, which will require several hours. Bottle, and cork securely. Fruit Cocktail.