Kirmess cook book

Pour a quart of boiling water over a tablespoonfal of tea and let it draw until cold. Add to the juice of three oranges, three lemons and one shredded pineapple, a pint of sugar. Strain the tea and fruit juices, and just before serving add one quart of Apollinaris. BALTIMORE EGG-NOGG. Miss Hinds. Twenty-four eggs, one gallon of milk, one quart of cream, one-fourth pint of Jamaica rum, one-half pint of brandy, one nutmeg. Beat the yolks of eggs and sugar together until light. Pour in the liquor and stir. Then add the milk, and lastly stir in the whites of the eggs which have been beaten to a stiff froth. CHRISTMAS EGG-NOGG. Mrs, Oarret Van Home. Eight eggs beaten to a foam. Beat in those, two tablespoons of powdered sugar, next beat in, pouring slowly, one teacup of brandy, one-half teacup of Jamaica rum. Add one and one-half pints of nulk and beat well, lastly stir in very gently (only two or three turns) one pint of whipped cream, grate nutmeg over top. This will make twelve punch glasses. If desired stronger increase the brandy and rum a little. This is excellent. SOUTHERN EGG-NOGG. Mrs. Joseph Similie, Virginia. One quart of rich milk, the yolks of four eggs (beaten well), four tablespoonfuls of sugar, Eight ounces of whiskey (or brandy), flavor with nutmeg. Shake all well together. MARYLAND EGG-NOGG. Mrs. T. K. Egbert, New York. One gallon of milk, one dozen eggs. Divide the yolks from the whites and beat them. Add fifteen tablespoonfuls of sugar, one grated nutmeg, one pint of brandy, one pint of Jamaica rum. Beat the yolks and sugar until light, add the brandy and rum, stirring constantly. Last of all put in one gallon of milk or cream and cover with the beaten whites of eggs. SOUTHERN CLARET PUNCH. Mrs. Donald McLean, New York. Four quarts claret or Zinfandel, one pint Jamaica rum, two quarts ApoUinaris added last. One dozen lemons, sugar to taste, strawberries, mint, and cucumber. CLARET CUP. Mrs. Howes, Roselle, N. J. Eight lemons with grated rind of two, eight teaspoonfuls of tea with two quarts of water poured over it, boiling hot; let stand five minutes, strain and cool. Take lemon juice, add to it same quantity of sugar; when dissolved add tea, then one quart of claret, one wine glass of maraschino wine. Garnish with cherries or sliced oranges. CLARET CUP. Mrs. E. C. Brown, New York. Ice the claret in the bottle, also the club soda. Do not put ice in the pitcher. Mix one teaspoonful of crushed mint juice with the juice of one lemon, one teaspoonful of sugar, two ponies of brandy, two ponies of Curacoa. When thoroughly mixed in a glass pitcher add one bottle .of claret and one bottle of club soda fresh from the ice, the thin peel of a whole lemon, a few slices of orange and pineapple, and decorate the top with a bunch of young mint, which has been slightly dampened and sprinkled with powdered sugar to give it a frosted appearance. RHINE WINK CUP. Tested. Ice the Rhine wine and club soda in a glass pitcher. In a glass pitcher mix one glass of Maraschino with one glass of Curacoa. Add one quart of Rhine wine and a bottle of club soda. Decorate with thinly sliced fruits and place a bunch of verbena on top just before serving. Do not have any ice in the pitcher. SPANISH CUP.