Kentucky receipt book

One-half dozen oranges, y^ dozen bananas, ^ pound pecans, 1 pint Maraschino cherries. Dice oranges and bananas, add pulverized pecans and the cherries ; chill the cocktail and when ready to serve, put in champagne glasses and add pulverized sugar and 1 tablespoon sherry wine to each glass. Egg Lemonade. Break 1 egg into a pitcher and beat with patent egg beater until it foams. Then add to it gradually a good lemonade, and continue to beat until very light, serve at once. It is excellent for persons needing an appetizer: A Fruit Beverage. Have 1 pint of orange juice, 1 pint strawberry, currant, raspberry or juice of any fresh fruit. Strain and add to orange juice. Put in porcelain kettle, and when it comes to boiling point, add 3 teaspoons of arrow root, moistened with a little cold water. Cook until clear, then add I/2 tumbler of powdered sugar. Let dissolve and pour in bowl to cool. Serve in punch glasses with crushed ice. Unf ermented Grape Juice. Wash the grapes and remove from the stems. Reject all that are not sound. Put grapes in a granite kettle, add only enough water to cover them. Bring slowly to boiling point ; cook until the fruit is soft, then strain as for jelly. Place the juice in an earthen- ware jar, keep well covered in a cool place. The next morning let it boil; then strain through a jelly bag. Continue this for 3 successive mornings, rejecting all sediment each time. The last morning measure the juice, and to each quart allow % pound of granulated sugar. Boil 4 minutes, then strain through cheesecloth. Bottle, cork, and seal immediately. Dilute with water when ready to use. Serve in glasses half filled with cracked ice. Seltzer or Appollinaris water can be used instead of plain water if desired. Pineapple Lemonade. One pint of water, 1 cup of sugar, 1 quart of ice water, 1 can of grated pineapple, juice of 3 lemons. Make syrup by boiling water and sugar 10 minutes. Add pineapple and lemon juice, cool, strain and add ice water and crushed ice. Mint Julep. One quart of water, 2 cups of sugar, 1 pint of claret wine, 1 cup of strawberry juice, 1 cup of orange juice, juice of 8 lemons, 12 sprigs of fresh mint. Make a syrup by boiling water and sugar 20 minutes. Break mint in pieces and add to boiling water. Cover and let it stand 5 minutes, strain and add to syrup. Add fruit juice. Pour in punch bowl and add claret and cracked ice. Dilute with water. Add fresh mint and whole strawberries. Blackberry Cardial. Put 1 bucket of berries in porcelain kettle, cover with water, let them boil a few minutes. Pour in a colander and press out the juice, strain and put back in kettle. Allow 3 pounds of sugar to 1 gallon of juice; set on range, cook slowly until tolerably thick. Add 1 heaping teaspoon of powdered cinnamon, ^/^ ounces of allspice, 1 ounce of cloves. Put the spices in a muslin bag ; when done pour in a china bowl ; when cold, add 1 quart of whisky. Bottle and seal. Raspberry Syrup. Use red, ripe raspberries. Put in a crock and bruise them. Cover and let stand 1 night. In the morning^ press out the juice, but not very hard, as the same berries can be used for raspberry vinegar. To 1 pint of the strained juice, allow 1 pint of granulated sugar. Boil about 5 minutes, or until a rather thick syrup ; but do not let it jelly. Strain through cheesecloth and bottle. Keep in a cool dry place. In using, put about 2 tablespoons to a glass of water, pour water slowly over the syrup, stirring well, and add cracked ice. Raspberry Acid. Dissolve 5 ounces of tartaric acid in 2 quarts water, and pour it over 12 pounds of berries. Let it stand 24 hours, then strain without bruising the berries. To each pint of clear juice put 1% pints of dissolved sugar, if a slight fermentation takes place delay corking the bottles for a few days. Then cork and seal. FOR bnvaliid: