Kirmess cook book

Mrs. T. K. Egbert, New York. Use large bar-glass, one-third shaved ice, one teaspoonful powdered sugar, one wine-glass brandy, one wine-glass St. Croix rum, one-half wine-glass Jamaica rum. Fill up with fresh milk, mix well together, strain and serve with a little nutmeg on top. LOUIS SHERRY'S CHAMPAGNE PUNCH. Miss Lufburrow, New York. One gallon of champagne, one-half glass of brandy, one glass of Curacoa, one glass of Maraschino, one glass of Kirechwasser, juice of two lemons, juice of two oranges. The Kirschwasser can be omitted if desired. CHAMPAGNE PUNCH. Madame Masson, Paris. (Mrs. T. K. Egbert)) Two quart bottles of Moet-Chandon (White Seal), eight oranges, three lemons, sugar to taste, ice inclosed in pitcher. For a good, cool summer drink substitute two syphons of seltzer in place of the champagne. CHAMPAGNE PUNCH. Mrs. George Lowther, New York. One-quarter pound of green tea made and strained, twelve lemons, one-half bottle peach brandy, one bottle of rum, one pound loaf sugar, one gallon boiling water, one quart champagne, one bottle sherry, one-half bottle of arrack, one quart brandy, pieces of oranges and lemons cut in slices on top. The tea must stand until cold and mix in the rest. MINT PUNCH. Tahlt Talk. Chop fine a dozen large stalks of mint. Pound onehalf cupful of powdered sugar and the juice of two lemons and let stand for an hour, stirring occasionally. Strain, pressing hard. Add the strained juice of four more lemons, a syrup made by boiling and chilling a half cup of sugar and a pint of water, the sliced yellow rind of two lemons and six freshly cut sprigs of mint. Stir well, add a quart of shaved ice and two bottles of ginger ale, and serve. HOT PUNCH. Mrs. T. K. Egbert. Dissolve a pound of granulated sugar in three pints of hot water, boil for three minutes. Strain, add the juice of four oranges and one lemon, a tablespoonful each of the finely cut yellow rind of an orange and lemon and boil for one minute longer. Take from the fire, add one cupful of freshly made green tea and one cupful of rum. Strain and serve at once. RUSSIAN PUNCH. Mrs. T. K. Egbert. Put one pint of California claret, two-thirds of a cupful of sugar, one tablespoonful of whole cloves and one cupful of boiling water in a granite saucepan. Cover, heat quickly and simmer for five minutes. Strain and serve at once in tall glasses. KUMYSS. Marion Harland. Dissolve a third of a yeast-cake in a gill of warm milk and add two teaspoonfuls of granulated sugar. Hare ready scalded a beer bottle with a patent fastener. If you have not this, use an ordinary bottle with a straight cork, and soak the cork for half an hour to swell it. Fill the bottle three-quarters full of fresh milk, heated until just blood-warm, and pour in the yeast-mixture. Shake hard for two minutes, and cork tightly. If you use an ordinary cork, cord or wire it down. Set the bottle in the warm kitchen for six hours, or until the contents begin to "work'* and foam. Then set in the ice-chest until needed. As one yeast-cake will make three bottles of koumiss, it is quite as easy to make that quantity at once as it is to prepare one bottle of the stimulating and nourishing beverage. KUMYSS.