Take five lemons, one quart of water, sweetened to taste. Freeze
this. Take the white of an G.gg and whip to snow. Add sugar. Mix it
thoroughly with the basis of the punch and add one-half pint of Jamaica
rum✪ Roman Punch and freeze. Edith Pendleton.
CHAMPAGNE PUNCH.
Take five lemons, one quart of water, well sweetened. Freeze. Add
white of an &gg whipped well, with sugar. Use one gill of brandy, one-
half gill of Jamaica rum and one pint of champagne.
Mary C. Thurston.
ORANGE PUNCH.
Dissolve one-quarter of a pound of loaf sugar in a pint of boiling
water. Add the strained juice of a small lemon, a quarter of a pint of
brandy, a quarter of a pint of orange wine and a quarter of a pint of rum✪ Orange Punch.
The punch may be taken either hot or cold, and if bottled and corked
closely will keep for some time. Margaret Fuller.
HOT BRANDY PUNCH.
One-fourth pint of Jamaica rum, one-half pint of brandy, one-quarter
of a pound of sugar, one lemon and one pint of boiling water✪ Hot Brandy Punch. Put the
sugar into a punch bowl, add the lemon juice and mix well together. Pour
over them the boiling water, add the rum and brandy; mix thoroughly
and the punch will be ready to serve. Nutmeg may be added if desired.
F. A. E.
348 COFFEE, TEA, COCOA AND BEVERAGES.
MULLED ALE.
Heat one quart of good ale with a little nutmeg; beat five eggs✪ Mulled Ale and
mix them with a little cold ale; then pour the hot and cold ale back and
forth several times to prevent its curdling; warm and stir it till sufficiently
thick; add a glass brandy; strain and serve in tiny glasses. O. T. T.
LEMONADE A LA GRAPE JUICE.
Take a ten-pound basket of very ripe sweet grapes, stew well, strain
and bottle immediately in patent-cork bottles. With two quarts sweet
lemonade mix one small bottle of the juice✪ Lemonade a la Grape Juice and you have a rich, delicate,
handsome and healthful drink. Minerva Felt.
UNFERMENTED GRAPE JUICE.
Take any quantity of Concord grapes, after they get ripe and sweet;
pick them from the stems, wash clean and cook until they are soft, then
mash with potato masher. Strain through colander, then through a cloth
or jelly bag; measure the juice and allow one-half pound of sugar✪ Unfermented Grape Juice to one
quart of juice. Boil together, but not too long, or the flavor of the grapes
will be destroyed; bottle and seal for use the next summer. Pour a small
bottle of juice into a pitcher of lemonade or can be drank alone for
invalids. Rilla C. Johnson.
HARVEST DRINK.
In pint pitcher put a tablespoonful of brandy, a tablespoonful of
powdered sugar, one well-beaten ^gg', fill the pitcher with shaved ice until
one-half full, then fill up pitcher with imported ginger ale✪ Harvest Drink; stand five
minutes, when it is ready to drink. Mrs. Emily Dean.
MILK SHERBET.
Juice of three lemons, rind of one, three cupfuls of sugar, one quart of
milk✪ Milk Sherbet; freeze and stir continually. Hettie Blackwell.
PICNIC PUNCH.
Juice of two oranges, three cupfuls of strong sweet lemonade, one
glassful champagne, one glassful of rum, the whipped whites of two eggs,
one-half pound of white sugar✪ Picnic Punch, beaten with the eggs; use plenty of ice or
freeze. Miss N. Pees.
RASPBERRY SHRUB. ✪ Raspberry Shrub
Page 246 · 11 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take five lemons, one quart of water, sweetened to taste. Freeze this. Take the white of an egg and whip to snow. Add sugar. Mix it thoroughly with the basis of the punch and add one-half pint of Jamaica rum and freeze. Edith Pendleton.
CHAMPAGNE PUNCH.
Take five lemons, one quart of water, well sweetened. Freeze. Add white of an egg whipped well, with sugar. Use one gill of brandy, onehalf gill of Jamaica rum and one pint of champagne.
Mary C. Thurston. ORANGE PUNCH.
Dissolve one-quarter of a pound of loaf sugar in a pint of boiling water. Add the strained juice of a small lemon, a quarter of a pint of brandy, a quarter of a pint of orange wine and a quarter of a pint of rum. The punch may be taken either hot or cold, and if bottled and corked closely will keep for some time. Margaret Fuller.
HOT BRANDY PUNCH.
One-fourth pint of Jamaica rum, one-half pint of brandy, one-quarter of a pound of sugar, one lemon and one pint of boiling water. Put the sugar into a punch bowl, add the lemon juice and mix well together. Pour over them the boiling water, add the rum and brandy; mix thoroughly and the punch will be ready to serve. Nutmeg may be added if desired.
F. A. E.
MULLED ALE.
Heat one quart of good ale with a little nutmeg; beat five eggs and mix them with a little cold ale; then pour the hot and cold ale back and forth several times to prevent its curdling; warm and stir it till sufficiently thick; add a glass brandy; strain and serve in tiny glasses. O. T. T.
LEMONADE A LA GRAPE JUICE.
Take a ten-pound basket of very ripe sweet grapes, stew well, strain and bottle immediately in patent-cork bottles. With two quarts sweet lemonade mix one small bottle of the juice and you have a rich, delicate, handsome and healthful drink. Minerva Felt.
UNFERMENTED GRAPE JUICE.
Take any quantity of Concord grapes, after they get ripe and sweet; pick them from the stems, wash clean and cook until they are soft, then mash with potato masher. Strain through colander, then through a cloth or jelly bag; measure the juice and allow one-half pound of sugar to one quart of juice. Boil together, but not too long, or the flavor of the grapes will be destroyed; bottle and seal for use the next summer. Pour a small bottle of juice into a pitcher of lemonade or can be drank alone for invalids. Rilla C. Johnson.
HARVEST DRINK.
In pint pitcher put a tablespoonful of brandy, a tablespoonful of powdered sugar, one well-beaten ^gg', fill the pitcher with shaved ice until one-half full, then fill up pitcher with imported ginger ale; stand five minutes, when it is ready to drink. Mrs. Emily Dean.
MILK SHERBET.
Juice of three lemons, rind of one, three cupfuls of sugar, one quart of milk; freeze and stir continually. Hettie Blackwell.
PICNIC PUNCH.
Juice of two oranges, three cupfuls of strong sweet lemonade, one glassful champagne, one glassful of rum, the whipped whites of two eggs, one-half pound of white sugar, beaten with the eggs; use plenty of ice or freeze. Miss N. Pees.
RASPBERRY SHRUB.
Records on this page
Roman PunchChampagne PunchOrange PunchHot Brandy PunchMulled AleLemonade a la Grape JuiceUnfermented Grape JuiceHarvest DrinkMilk SherbetPicnic PunchRaspberry Shrub